FAT TYPES AND THEIR FUNCTIONAL EFFECT ON THE SENSORY QUALITY OF MUFFINS

Emira RUSHITI, Besarta ZIHRABI, Fjolla REXHEPI, Blerta HALILI, Erhan SULEJMANI

Abstract

Effects of major fat types such as butter, margarine, and sunflower oil on the physical and sensory characteristics of muffins were examined in this study. The sensory quality and overall acceptability of muffins were carried out on a 10-point scale. Functional and sensory properties of muffins prepared by supplementing the same proportions of different fat types, wheat flour (WF) sugar were studied. Three formulations of muffins were prepared (a) control with sunflower, (b) with margarine, and (c) with butter. The samples were rated based on the criteria: 10 being highly acceptable and 0 being completely unacceptable concerning different characteristics. Significant effects (P<0.001) of fat types on the crust shape, taste, and oiliness of the muffins were shown using the SPSS test of ANOVA. Moreover, the Spearman correlation test (P<0.001) showed a positive correlation between taste and sample number toward butter (0.48) and negative relation between oiliness and butter sample (-0.35) and crust color with cracking (- 0.33). It is important to understand the molecular basis of the different fat types and their impact on technological changes in muffins. In conclusion, the functionality of fat types had a radical contribution to muffins affecting the quality to different extents.

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