Table 3.
Sensory characteristics of muffins
| Crust shape (20) | Crumb grain size(20) | Thickness of cell wall(20) | Texture(20) | Mouth feel(20) | Overall quality score(100) | |
|---|---|---|---|---|---|---|
| WWF | 17b | 17b | 17.5e | 14c | 15c | 80.5d |
| Modified WWF | 16a | 16a | 15a | 12a | 13a | 72.0a |
| PMF | 16a | 17b | 15a | 12.5b | 14b | 74.5b |
| CB | 17b | 17b | 16b | 14c | 16d | 80.0c |
| CB + PS-60 | 17.5c | 18.5e | 18f | 16.5f | 18 g | 87.5j |
| CB + GMS | 17b | 18d | 17d | 15d | 17e | 84.0 g |
| CB + SSL | 17b | 18d | 17d | 16e | 17e | 85.0 h |
| CB + CMC | 17.5c | 18.5e | 17d | 16e | 17.5f | 86.5i |
| CB + GG | 17.5c | 17.5c | 16.5c | 15d | 17e | 83.5f |
| CB + GA | 17b | 16a | 16.5c | 15d | 17e | 81.5e |
| CB + CAD | 18d | 19f | 18.5 g | 17 g | 18 g | 90.5 k |
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)