Table 2.
Physical characteristics of muffins
| Batter density (g/cc) | Volume (mL) | Lightness value | |
|---|---|---|---|
| WWF | 0.95 ± 0.01b | 75 ± 0.0b | 56.2 ± 0.1 h |
| Modified WWF | 0.94 ± 0.01b | 80 ± 3.5c | 49.8 ± 0.2e |
| PMF | 0.98 ± 0.02c | 70 ± 0.0a | 46.0 ± 0.4b |
| CB | 0.97 ± 0.03c | 70 ± 0.0a | 46.5 ± 0.2b |
| CB + PS-60 | 0.91 ± 0.02a | 100 ± 0.0f | 52.3 ± 0.0 g |
| CB + GMS | 0.92 ± 0.02a | 90 ± 0.0e | 47.5 ± 0.1b |
| CB + SSL | 0.93 ± 0.02b | 90 ± 2.5e | 47.2 ± 0.2c |
| CB + CMC | 0.99 ± 0.01d | 95 ± 3.5d | 48.2 ± 0.2d |
| CB + GG | 0.98 ± 0.02c | 90 ± 2.5e | 51.2 ± 0.2f |
| CB + GA | 0.97 ± 0.02c | 90 ± 2.5e | 45.3 ± 0.1a |
| CB + CAD | 0.89 ± 0.01a | 120 ± 5.0 g | 52.3 ± 0.3 g |
Mean values within a column followed by different letters are significantly different (P < 0.05)
WWF Whole Wheat Flour, PMF Pearl Millet Flour, CB Combination of Blends(modified WWF: PMF 50:50), PS-60 Polysorbate-60, GMS Glycerol Monostearate, SSL Sodium steroyl-2-lactylate, CMC Carboxy Methyl Cellulose, GG Guar Gum, GA Gum Arabic, CAD Combination of additives(CMC + PS-60)