The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin

dc.contributor.authorMason, Pamela S.en
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:45:58Zen
dc.date.adate2008-09-18en
dc.date.available2014-03-14T21:45:58Zen
dc.date.issued1996en
dc.date.rdate2008-09-18en
dc.date.sdate2008-09-18en
dc.description.abstractSelected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among crust “L” and “b” values, specific gravity, water activity, and staling rate after 48 hours storage. The control muffin had a significantly (p<0.01) more yellow crumb, was significantly (p<0.01) less firm, and contained less moisture (p<0.01). The versions containing SSL and DATEM were less firm (p<0.01) and retained slightly more moisture (p<0.01) than the other reduced fat muffins. The control muffins and the versions containing SSL and DATEM were significantly (p<0.01) greater in volume than the other reduced fat muffins. Fat and DATEM were found to prolong retrogradation at a significantly (p<0.01) slower rate than in the other versions after 24 hours storage. Sensory results indicated no significant differences (p>0.01) in perceived adhesiveness. The muffins containing only the fat substitute and enzymes were rated with a significantly (p<0.01) darker crust color and (p<0.01) aftertaste than the other versions. The control muffin was significantly (p<0.01) moister, and contained a larger crumb (p<0.01) than the other versions. The control muffin was significantly (p<0.01) less cohesive. The results obtained from the data indicated that there were similarities and differences between the reduced fat versions and the control.en
dc.description.degreeMaster of Scienceen
dc.format.extentx, 151 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09182008-063259en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09182008-063259/en
dc.identifier.urihttp://hdl.handle.net/10919/44805en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1996.M377.pdfen
dc.relation.isformatofOCLC# 35444927en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectemulsifieren
dc.subjectDATEMen
dc.subjectSSLen
dc.subjectDMGen
dc.subjectsensory evaluationen
dc.subjectfat substituteen
dc.subject.lccLD5655.V855 1996.M377en
dc.titleThe interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffinen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen
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