Table 1.
Flow parameters, specific gravity and physical properties of muffin batter and capsicum pomace powder fortified muffins
| Sample (% CP) | Batter properties | Baked muffins properties | |||||
|---|---|---|---|---|---|---|---|
| Flow parameters | Specific gravity (g/L) | Height (mm) | Increase in height (%) | Moisture (g/100 g) | Percent weight loss | ||
| K (Pa s) | n | ||||||
| Control | 19.24 ± 0.03a | 0.58 ± 0.42c | 1.031 ± 0.02a | 47.90 ± 1.24a | 112.12b | 42.01 ± 1.74c | 14.2b |
| 2% | 21.23 ± 0.04b | 0.49 ± 0.23b | 1.041 ± 0.01b | 47.85 ± 1.23a | 110.15a | 41.21 ± 1.12b | 13.8a |
| 4% | 22.54 ± 0.21b | 0.45 ± 0.04b | 1.051 ± 0.15c | 47.87 ± 1.34a | 110.10a | 41.55 ± 1.12b | 13.9a |
| 6% | 23.67 ± 0.05c | 0.39 ± 0.05ab | 1.054 ± 0.21c | 47.70 ± 1.65a | 110.12a | 42.12 ± 1.43c | 14.3b |
| 8% | 24.78 ± 0.06c | 0.36 ± 0.21a | 1.060 ± 0.02d | 47.88 ± 1.42a | 110.15a | 41.62 ± 1.45b | 13.9a |
| 10% | 25.99 ± 0.01d | 0.32 ± 0.31a | 1.065 ± 0.04e | 47.89 ± 1.56a | 110.15a | 40.21 ± 1.21a | 13.7a |
Values are mean of triplicate determinations ± standard deviation
Different letters within the same column are statistically different (p < 0.05)