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. 2015 Sep 15;53(1):531–540. doi: 10.1007/s13197-015-2028-4

Fig. 1.

Fig. 1

Fig. 1

a Rheometer data of muffin batters (a) G’, (b) G” and (c) tan δ. WWF Whole Wheat Flour, PMF Pearl Millet Flour, CB Combination of Blends, PS-60 Polysorbate 60, GMS Glycerol Monostearate, SSL Sodium steroyl-2-lactylate, CMC Carboxy Methyl Cellulose, GG Guar Gum, GA Gum Arabic. b Texture profile analysis of muffins. 1 = WWF, 2 = modified WWF, 3 = PMF, 4 = CB, 5 = CB + PS60, 6 = CB + GMS, 7 = CB + SSL, 8 = CB + CMC, 9 = CB + GG, 10 = CB + GA, 11 = CB + CAD (CMC + PS-60). WWF Whole Wheat Flour, PMF Pearl Millet Flour, CB Combination of Blends, CAD Combination of additives, PS 60 Polysorbate 60, GMS Glycerol Monostearate, SSL Sodium steroyl 2 lactylate, CMC Carboxy Methyl Cellulose, GG Guar Gum, GA Gum Arabica