Bioactive compounds volatile and texture profile of muffins after partial substitution of butter and milk

Fărcaş A., . and Filip M. R., . and Muste S., . and Marţiş G., . and Mureșan A., . and Marc, . and Mureșan C. C., . and Mureșan V., . and Socaci S., . Bioactive compounds volatile and texture profile of muffins after partial substitution of butter and milk. pp. 489-502. ISSN 22317546

The aim of the present work was to determine the optimal level for partial substitution of butter and milk with pistachio paste and rose water. The quantity of pistachio paste added to the muffins was 6 9 and 12 while the quantity of rose water was 5 for all the samples except for control sample. A significant increase in protein (6.52 - 8.01) total phenols (13.19 - 18.54 mg GAE/100 g) and antioxidant capacity (10.83 - 16.69 RSA) was observed as well as a decrease in fat (13.06 - 11.98). The concentrations of individual sugars namely sucrose glucose and fructose were not significantly influenced by the added pistachio paste. The volatile compounds which were predominant in the analysed samples were benzaldehyde D-limonene 1 3-dioxolane 4-methyl-2-phenyl- -myrcene -pinene -linalool phenylethyl alcohol and -citronellol. Regarding the textural profile the muffin samples added with pistachio paste and rose water were not significantly influenced (p 0.05).

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Abstract

The aim of the present work was to determine the optimal level for partial substitution of butter and milk with pistachio paste and rose water. The quantity of pistachio paste added to the muffins was 6 9 and 12 while the quantity of rose water was 5 for all the samples except for control sample. A significant increase in protein (6.52 - 8.01) total phenols (13.19 - 18.54 mg GAE/100 g) and antioxidant capacity (10.83 - 16.69 RSA) was observed as well as a decrease in fat (13.06 - 11.98). The concentrations of individual sugars namely sucrose glucose and fructose were not significantly influenced by the added pistachio paste. The volatile compounds which were predominant in the analysed samples were benzaldehyde D-limonene 1 3-dioxolane 4-methyl-2-phenyl- -myrcene -pinene -linalool phenylethyl alcohol and -citronellol. Regarding the textural profile the muffin samples added with pistachio paste and rose water were not significantly influenced (p 0.05).

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Item Type:	Article
AGROVOC Term:	Butter
AGROVOC Term:	Milk
AGROVOC Term:	Pistachios
AGROVOC Term:	Sampling
AGROVOC Term:	Analytical methods
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Bakery products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9907

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