Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Summary A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P 

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Veröffentlicht in:International journal of food science & technology 2017-02, Vol.52 (2), p.540-549
Hauptverfasser: Beegum, Shameena, Sharma, Monika, Manikantan, Musuvadi Ramarathinam, Gupta, Ram Kishor
Format: Artikel
Sprache:eng
Schlagworte:
Blends
Cakes
Chromium
Coconut oil
Enrichment
Fatty acids
Flour
Food science
Microorganisms
Muffins
Oils & fats
refined wheat flour
Sensory perception
Triticum aestivum
virgin coconut oil
virgin coconut oil cake
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Zusammenfassung:Summary A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13310