The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin

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dc.contributor.authorCanterella, Robin L.en
dc.contributor.committeechairConforti, Frank D.en
dc.contributor.committeememberJohnson, Janet M.en
dc.contributor.committeememberYoung, Roderick W.en
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:38:07Zen
dc.date.adate2009-06-11en
dc.date.available2014-03-14T21:38:07Zen
dc.date.issued1995-05-07en
dc.date.rdate2009-06-11en
dc.date.sdate2009-06-11en
dc.description.abstractUtilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical tests indicated that there were no significant differences (p>0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease.en
dc.description.degreeMaster of Scienceen
dc.format.extentix, 135 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-06112009-063915en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06112009-063915/en
dc.identifier.urihttp://hdl.handle.net/10919/43196en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1995.C369.pdfen
dc.relation.isformatofOCLC# 34306445en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectsensory evaluationen
dc.subjectfat substituteen
dc.subjectamylaseen
dc.subjectproteaseen
dc.subject.lccLD5655.V855 1995.C369en
dc.titleThe influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted 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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