Abstract
The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amount of batter in baking cup was critical to obtain expected product quality characteristics. None of the muffins prepared by using 50, 60, 65, 80 g of batter were acceptable in terms of their quality. In conclusion, muffins were satisfactorily improved in terms of physical, structural, physicochemical, and sensory properties by using 70 or 75 g of batter weight for the baking cup used in the study.
Acknowledgements
The author expresses his gratitude to Associate Professor Dr. Hülya DOĞAN, Michael MOORE, and Dave KRISHOCK from the Department of Grain Science and Industry at Kansas State University for her/his valuable helps.
References
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©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer
Articles in the same Issue
- Frontmatter
- Research Articles
- Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary
- Simulation and Performance of a Solar Drying Unit with Storage for Aromatic and Medicinal Plants
- Preparation of Nano-curcumin with Enhanced Dissolution Using Ultrasonic-Assisted Supercritical Anti-solvent Technique
- Effect of Various Concentration of β-Cyclodextrin Inclusion Complexes Containing trans-Cinnamaldehyde by Molecular Self-Assembly
- Effects of Amount of Batter in Baking Cup on Muffin Quality
- Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks
- Clarification of Date Syrup by Activated Carbon: Investigation on Kinetics, Equilibrium Isotherm, and Thermodynamics of Interactions
- Changes in Some Quality Properties of Kefir during Storage and Inhibition Effect of Water Soluble Extracts on Angiotensin-I Converting Enzyme Purified by Human Plasma
- Drying Characteristics and Assessment of Physicochemical and Microstructural Properties of Dried Culinary Banana Slices
- Multi-Objective Optimization of the Pasteurization Process of Pumpkin Cubes Packaged in Glass Jars
- Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock
- Shorter Communication
- Drying Kinetics of American Ginseng Slices in Thin-layer Air Impingement Dryer