Prediction of the Mould-Free Shelf Life of Muffins

Doulia, Danae; Katsinis, G.; Rigas, Fotis

doi:10.1080/10942910600853824

Cited by 3 publications

(2 citation statements)

References 14 publications

(21 reference statements)

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“…The baking process of cakes destroys most microbial spores. However, some spores might survive [70] and post-baking contamination might occur during cooling and packaging [71]. In this study, the shelf-life of control, 30_Sugar_Inulin and 30_Fat_Inulin muffins was assessed.…”

Section: Shelf-lifementioning

confidence: 99%

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

Harastani

James

Ghosh

et al. 2021

Foods

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This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.

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Section: Shelf-lifementioning

confidence: 99%

Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties

Harastani

James

Ghosh

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…A Digital Ionalizer ® /501 electronic pH meter (Orion Research Incorporated, Cambridge, MA, USA) with an Orion 910 500 pH electrode (Thermo Electron Corporation, Waltham, MA, USA) was used. Samples for pH determination were collected from the centre of muffins using a stainless steel cork borer (0.85 cm inner diameter) 26, 27…”

Section: Methodsmentioning

confidence: 99%