| dc.description.abstract | High-calorie muffin consumption raises excessive fat intake and chronic disease
concerns, promoting the demand for reduced-fat muffins and fat replacer research.
This study evaluated the fat replacement effects on the muffins’ chemical, physical,
and sensory properties by replacing oil with karaya gum (KG) or peach gum (PG) at
five levels (0 %, 25 %, 50 %, 75 %, and 100 %). Treated samples reduced fat from
21.84 % to 5.39 - 18.38 % and calories in 100 g from 349.81 kcal to 243.10 - 333.09
kcal by 4.78 - 30.50 % reduction while increasing moisture from 28.43 % to 29.40 -
39.56 % and other nutritional compositions. Antioxidant capacity increase occurred in
PG-containing samples while the reverse happened with KG’s cases. Fat replacement
led to different product weights, reduced baking loss, and leavening capacity reduction
in height expansion from 105.31 % to 56.30 - 97.36 % and specific volume from 2.18
ml/g to 1.70 - 2.15 ml/g. Porosity was maintained around 44.34 - 45.04 % at 25 % KG
level before slightly decreasing with higher replacement to 41.53 - 42.16 % while
rising to 55.41 - 63.24 % in PG cases. Texture profile was affected by the marginally
higher hardness at 25 % KG level and 75 % PG level, the lower hardness at 75 % level
of KG and 100 % level of both gums, the increased cohesiveness in most samples
except for 25 % KG level maintaining the same value, the increased springiness at 75
% level of both gums, the higher chewiness at 25 - 50 % KG levels, 25 % and 75 %
PG levels, and the lower chewiness at 100 % PG level. Different colors from the
original version toward faint yellow-green-white and bright yellow-reddish were seen
in KG and PG samples, respectively. However, comparable sensory results were
obtained from 6 to 8 in “liking scores”, showing optimistic consumer acceptance. The
maximum fat replacement level should be 75 % to prevent negative effects, with the
25 % level providing the best-mimicked versions. | en_US |
