Browse > Article

Quality Characteristics of Low-Fat Muffins Containing Whey Protein Concentrate  

Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 890-897 More about this Journal
Abstract
The aim of this study was to develop muffins with whey protein concentrate (WPC) substituted for fat at the content of 10%, 20%, 40% or 80%. The quality characteristics were compared with those of a full-fat counterpart. With increasing WPC content, moisture, protein, and ash contents increased, fat content decreased, volume and specific volume of muffin decreased, but weight was unaffected. Crust lightness and yellowness of muffins increased, but redness decreased with increasing amount of WPC. Hardness, cohesiveness, springiness, gumminess and brittleness were the highest in muffin substituted with 80% WPC. Results of sensory evaluation indicated that muffin with up to 40% of the butter substituted by WPC was considered to be as acceptable as the control muffin prepared without WPC.
Keywords
whey protein concentrate; muffin; fat replacer;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Chabot JF. 1979. Preparation of food science sample for SEM. SEM 3: 279-286
2 Hassel CA. 1993. Nutritional implications of fat substitutes. Cereal Foods World 38: 142-144
3 Hippleheuser AL, Landberg LA, Turnak FL. 1995. A system approach to formulating a low-fat muffin. Food Technol 51: 92-96
4 McWilliams M. Dimensions of baking. 1997. In Foods: Experimental Perspectives. Davis KM, ed. Prentice Hall, Inc., New Jersey. pp 471
5 Warshaw H, Franz M. 1996. Fat replacers: Their use in foods and role in diabetes medical nutrition therapy. Diabetes Care 19: 1294-1303   DOI   ScienceOn
6 Yazici F, Akgun A. 2004. Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. J Food Eng 62: 245-254   DOI
7 O'brien CM, Mueller A, Scannell AGM, Arendt EK. 2003. Evaluation of the effects of fat replacers on the quality of wheat bread. J Food Engineering 56: 265-267   DOI   ScienceOn
8 Conforti FD, Smith PM. 1998. Effects of selected emulsifiers, enzymes and a carbohydrate-based fat substitute on physical and sensory characteristics in a low-fat muffin. J Consumer Studies & Home Economics 22: 91-96   DOI   ScienceOn
9 Akoh CC, Min DB, eds. Marcel Dekker Inc., New York. pp 695-727
10 Bray GA, Popkin BM. 1998. Dietary fat intake does affect obesity. Am J Clin Nutr 68: 1157-1173   DOI
11 Woo N, Ahn MS. 2004. The study on the quality characteristics of cake prepared with fat substitute. Korean J Food Culture 19: 506-515
12 Morr CV, Hoffmann, Buchheim W. 2003. Use of applied air pressure to improve the baking properties of whey protein isolates in angel cakes. Lebensm-Wiss U-Tehcnol. 36: 83-90   DOI   ScienceOn
13 Cheung I, Gomes F, Ramsden R, Roberts DG. 2002. Evaluation of fat replacers Avicel, N LiteS, and simplesse in mayonnaise. Int J Consumer Studies 26: 27-33   DOI   ScienceOn
14 신효선 1995. 지방대체물질의 최근동향 식품과학화 산업 28(1): 8-15
15 Kannel WB, Wilson PWF, Nam B, D'Agostino RB. 2002. Risk stratification of obesity as a coronary risk factor. Am J Cardiol 90: 697-701   DOI   ScienceOn
16 Jung JY, Kim SA, Chung HJ. 2005. Quality characteristics of low-fat muffin containing corn bran fiber. J Korean Soc Food Sci Nutr 34(5): 694-699   과학기술학회마을   DOI
17 Zambrano F, Despinoy P, Ormenese RCSC, Faria EV. 2004. The use of guar and xanthan gums in the production of 'light' low fat cakes. International J Food Sci & Technol 39: 959-966   DOI   ScienceOn
18 Lee MO, Song YS. 2003. Manufacture and stability of low calorie mayonnaise using gums. J Korean Soc Food Sci Nutr 32: 82-88   DOI
19 AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed. Association of official analytical chemists, Washington DC
20 Crehan CM, Hughes E, Troy DJ, Buckley DJ. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Sci 55: 463-469   DOI   ScienceOn
21 Park SJ, Woo NRY, Kang MH. 2004. Potential of fat substitutes. Food Science and Industry 37(3): 26-35
22 Song ES, Kim SJ, Byun KW, Kang MH. 2002. Physical and sensory characteristics of low-calorie layer cake made with maltodextrin. Korean J Food Sci Technol 31: 1005-1016
23 Devereux HM, Jones GP, McCormick L, Hunter WC. 2003. Consumer acceptability of low fat foods containing inulin and oligofructose. J Food Sci 68: 1850-1854   DOI   ScienceOn
24 Song ES, Kim SJ, Kang MH. 2002. Physical and sensory characteristics of low calorie layer cake made with different levels of hydrolyzed oat flour. Korean J Food Sci Technol 34: 51-56
25 Hennelly PJ, Dunne PG, O'Sullivan M, O'Riordan ED. 2006. Textural. rheological and microstructural properties of imitation cheese containing inulin. J Food Eng 75: 388-395   DOI
26 Zoulias EI, Oreopoulou V, Tzia C. 2002. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. J Food Engineering 55: 337-342   DOI   ScienceOn
27 Song ES, Kim SJ, Kang MH. 2001. Characteristics of low calorie layer cake by adding different levels of polydextrose. Korean J Soc Food Cookery Sci 17: 67-372
28 Lichtenstein AH, Kennedy E, Barrier P, Danford D, Ernst ND, Grundy SM, Leveille GA, Van Horn L, Williams CL, Booth SL. 1998. Dietary fat consumption and health. Nutr Rev 56(suppl): S3-28   DOI   ScienceOn
29 Akoh CC. Lipid-based synthetic fat substitutes. 2002. In Food Lipidas
30 Nicol A. Breakfast muffins. 1995. In The bread cookbook. McDowal A, ed. Smithmark Publisher, New York. pp 94-95