| Code |
EM (%) |
Crude fata (%) |
Moisturea (%) |
Volumea (cc) |
Specific volumea (cc/g) |
Firmnessb (g force) |
L*a |
ΔEa |
| Control |
0 |
25.76 ± 0.69a |
20.01 ± 0.03 |
130 ± 2.1c |
2.50 ± 0.13c |
1021 ± 3.7c |
67.9 ± 0.1a |
29.6 ± 0.1e |
| EM 1 |
25 |
25.05 ± 0.02ab |
20.80 ± 0.01 |
150 ± 2.2b |
2.87 ± 0.14b |
1001 ± 5.9d |
67.0 ± 0.2a |
30.4 ± 0.2d |
| EM 2 |
50 |
24.22 ± 0.77b |
20.60 ± 0.02 |
160 ± 2.4a |
2.92 ± 0.09a |
980 ± 4.1e |
66.7 ± 0.3b |
31.9 ± 0.1c |
| EM 3 |
75 |
25.15 ± 0.77ab |
20.40 ± 0.03 |
130 ± 1.3c |
2.21 ± 0.11d |
1545 ± 6.2b |
65.5 ± 0.3c |
34.8 ± 0.1b |
| EM 4 |
100 |
26.80 ± 0.76a |
20.50 ± 0.01 |
120 ± 2.7d |
1.83 ± 0.18e |
2013 ± 5.3a |
60.6 ± 0.2d |
35.6 ± 0.1a |
| SEM (±) |
- |
0.12 |
0.11 |
0.49 |
0.12 |
5.23 |
0.42 |
0.19 |
| df |
- |
10 |
10 |
10 |
10 |
25 |
25 |
25 |
|
| Values are means ± SD (n: A=3, B=6), Values followed by different letters in the same column are significantly different from each other (p ≤ 0.05) |
| Table 4: Physical characteristics of muffins prepared by incorporating different levels of experimental margarine (EM). |