Table 2.

Effect of different percentages of egg and jaggery on the quality characteristics of muffins

Muffins	Batter specific gravity (g/cc)	Volume (mL)	Texture (g)	Colour						OQS (60)
				Crumb			Crust
				L	a	b	L	a	b
With sugar	0.80c ± 0.01	150c ± 0.25	1200a ± 5.50	72.0f ± 0.4	0.9a ± 0.1	16.4a ± 0.3	52.2e ± 02	12.2b ± 0.2	72.0f ± 0.4	54e ± 0.25
A	0.76a ± 0.01	130b ± 0.35	1380c ± 7.50	59.2b ± 0.2	6.0f ± 0.1	35.0c ± 0.4	50.3d ± 0.5	9.2a ± 0.2	59.2b ± 0.2	39b ± 0.35
B	0.78b ± 0.02	135b ± 0.20	1350c ± 4.55	61.1d ± 0.2	5.6e ± 0.1	35.9d ± 0.3	46.3b ± 0.4	13.8d ± 0.2	61.1d ± 0.2	43c ± 0.50
C	0.79b ± 0.02	150c ± 0.30	1300b ± 2.55	61.9e ± 0.2	5.3d ± 0.1	36.1d ± 0.2	44.4a ± 0.5	14.3e ± 0.3	61.9e ± 0.2	50d ± 0.45
D	0.82e ± 0.01	125a ± 0.35	1630e ± 3.55	58.5a ± 0.5	3.5b ± 0.1	34.4b ± 0.2	50.6d ± 0.5	12.8c ± 0.3	58.5a ± 0.5	32a ± 035
E	0.81d ± 0.02	135b ± 0.25	1430d ± 5.05	60.5c ± 0.5	4.4c ± 0.1	35.0c ± 02	48.7c ± 0.5	13.0c ± 0.2	60.5c ± 0.5	40c ± 0.25
F	0.79b ± 0.01	150c ± 0.30	1300b ± 5.55	61.9e ± 0.5	5.3d ± 0.2	36.1d ± 0.4	44.4a ± 0.5	14.3e ± 0.2	61.9e ± 0.5	50d ± 0.45

A 42% egg, B 63% egg, C 84% egg, D 42% jaggery, E 63% jaggery, F 84% jaggery

OQS overall quality score

Values in the row with the same letter in superscript are not significantly different from each other at p ≤ 0.05. Values are means of three replicates ± standard deviation