dc.contributor.author	Strait, Matthew John	en
dc.contributor.committeechair	Conforti, Frank D.	en
dc.contributor.committeemember	Barbeau, William E.	en
dc.contributor.committeemember	Young, Roderick W.	en
dc.contributor.department	Human Nutrition, Foods, and Exercise	en
dc.date.accessioned	2014-03-14T20:52:05Z	en
dc.date.adate	1997-08-01	en
dc.date.available	2014-03-14T20:52:05Z	en
dc.date.issued	1997-07-24	en
dc.date.rdate	1998-08-01	en
dc.date.sdate	1997-07-24	en
dc.description.abstract	The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product.	en
dc.description.degree	Master of Science	en
dc.identifier.other	etd-63197-121124	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-63197-121124/	en
dc.identifier.uri	http://hdl.handle.net/10919/36875	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	etd.pdf	en
dc.relation.haspart	etd1.pdf	en
dc.relation.haspart	ch1234.pdf	en
dc.relation.haspart	ch56.pdf	en
dc.relation.haspart	ch78.pdf	en
dc.relation.haspart	ch78r.pdf	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	fungal amylase	en
dc.subject	METHOCEL	en
dc.subject	DATEM	en
dc.subject	baking	en
dc.subject	muffin	en
dc.subject	honey	en
dc.subject	bacterial amylase	en
dc.title	The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins	en
dc.type	Thesis	en
thesis.degree.discipline	Human Nutrition, Foods, and Exercise	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Science	en

The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins

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