Table 2.
Quality characteristics of buns, muffins and cookies as affected by DAP
| Sample | Volume (cm3) | Specific volume (cm3/g) | Curst colour (9) | Crumb Colour (9) | Grain (9) | Texture | Overall Quality (9) | |
|---|---|---|---|---|---|---|---|---|
| O (g force) | S (9) | |||||||
| BUNS | ||||||||
| CON | 235 ± 4.3a | 3.95 ± 0.34a | 8.0a | 8.5a | 8.0a | 335 ± 3.6d | 8.0a | 8.0a |
| 10%DAP | 190 ± 2.3b | 3.25 ± 0.43b | 7.5b | 7.5b | 7.5a | 463 ± 2.9c | 7.5b | 7.5a |
| 15%DAP | 135 ± 4.1d | 2.33 ± 0.27c | 7.0c | 6.5c | 6.5b | 675 ± 4.2b | 6.5c | 6.5b |
| 20%DAP | 100 ± 3.0e | 1.74 ± 0.29d | 5.5d | 5.0d | 5.5c | 870 ± 7.9a | 5.5d | 5.5c |
| 15%DAP ± Add | 175 ± 3.3c | 3.01 ± 0.35b | 7.5b | 7.0b | 7.0ab | 451 ± 2.8c | 7.0b | 7.0b |
| SEM (+) | 2.56 | 0.13 | 0.14 | 0.11 | 0.13 | 3.16 | 0.16 | 0.12 |
| MUFFINS | ||||||||
| CON | 100 ± 3.1a | 2.22 ± 0.31a | 8.0a | 8.5a | 8.0a | 995 ± 3.8a | 8.0a | 8.0a |
| 10%DAP | 90 ± 2.2b | 1.98 ± 0.23b | 7.5b | 7.5b | 7.5a | 881 ± 3.0b | 7.5b | 7.5a |
| 20%DAP | 87 ± 3.0c | 1.92 ± 0.08b | 7.1c | 6.5c | 7.0b | 833 ± 4.4c | 7.0c | 7.0b |
| 30%DAP | 75 ± 3.3d | 1.66 ± 0.26c | 6.5d | 6.1d | 6.5c | 757 ± 4.1e | 6.5d | 6.5c |
| 40%DAP | 70 ± 2.7d | 1.53 ± 0.18c | 6.0d | 5.5e | 5.5d | 707 ± 5.1f | 5.5e | 5.5d |
| 30%DAP + Add | 90 ± 3.1b | 1.99 ± 0.15b | 7.0c | 6.6c | 7.0b | 795 ± 5.8d | 7.0c | 7.0b |
| SEM (+) | 1.24 | 0.11 | 0.14 | 0.11 | 0.13 | 5.12 | 0.16 | 0.12 |
| COOKIES | Spread (mm) | Spread ratio | Surface cracking (9) | Crumb colour (9) | Texture | Overall quality (9) | ||
| O (g force) | S (9) | |||||||
| CON | 86.2 ± 4.0a | 6.46 ± 0.14a | 8.0a | 8.0a | 3640 ± 3.6d | 8.0a | 8.0a | |
| 10%DAP | 83.4 ± 2.1b | 6.24 ± 0.20b | 7.5b | 7.5ab | 3833 ± 2.9c | 7.4b | 7.7a | |
| 20%DAP | 80.3 ± 1.9c | 6.01 ± 0.17c | 7.0c | 6.5c | 4103 ± 4.2b | 6.5c | 6.5b | |
| 30%DAP | 75.4 ± 3.1d | 5.76 ± 0.19d | 6.0d | 6.1d | 5248 ± 4.9a | 5.5d | 5.5c | |
| 20%DAP + Add | 83.2 ± 3.8b | 6.24 ± 0.15b | 7.5b | 7.0b | 3860 ± 2.8c | 7.5b | 7.0ab | |
| SEM(±) | 2.09 | 0.11 | 0.12 | 0.11 | 2.9 | 0.16 | 0.14 | |
Values in the parenthesis indicate the maximum score; Values for a particular column followed by different letters differ significantly (p < 0.05); SEM - Standard error of mean at 25 degrees of freedom, Values are means ± standard deviation (n = 4); CON- wheat flour (100 %); Add-Additives-gluten-2 %, Glycerol monostearate-0.25 %, Sodium stearoyl lactylate-0.25 % and fungal α-amylase-1 mg for buns; Sodium stearoyl lactylate 0.5 % for muffins; Glycerol monostearate-0.25 % and Sodium stearoyl lactylate-0.25 % for cookies; O-Objective; S-Subjective