0.05) affected and the produced muffins were more tender thanother muffin samples. The replacement by MSKB showed no extreme effects on weight loss and specific volume ofmuffins. As the replacing of MSKB increased, the colour of muffins crumb and crust were lighter than that of thecontrol. Both samples contained 25% and 50% MSKB had lower values of a* (red component) than that of the controlsample. The control muffins showed high purity (25.80) followed by muffin samples contained 50% MSKB (20.17)with total intensity 66.46 and 68.51, respectively. The highest content of total phenolic compounds and scavengingactivity of muffins were appeared in 100% MSKB replacement muffins. Depending on sensory evaluation, the bestratio of replacing shortening by extracted MSKB was 50%.]]>
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