EFFECTS OF FLAXSEED (Linum Usitatissimum) AS FAT MIMETICS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MUFFIN
Keywords:
Fat mimetics, flaxseed, muffin, physicochemical properties, sensory propertiesAbstract
Muffin is a sweet baked product with soft texture and good taste. Egg as one of the main ingredients in
muffins plays a pivotal role in maintaining nutritional and physical properties of baked products.
However, eggs have high cholesterol content and are related to cardiovascular disease and
hypercholesterolemia. Therefore, the aim of this study is to investigate the functional properties of seed
flour, physicochemical and sensorial properties of muffin with flaxseed (Linum usitatissimum) as egg
substitute at different concentrations. Egg was substituted with flaxseed at 25, 50, 75 and 100% whilst
control muffin contains 100% egg. The percentage of emulsifying capacity, emulsion stability, water
holding capacity and oil binding capacity of flaxseed flour were 9.42% ±1.36, 8.02% ±0.27, 472%
±2.65 and 222.67% ±2.52 respectively. Meanwhile, the protein content and fat content in muffin
decreased with an increase of flaxseeds but ash, fiber and carbohydrate showed an increase at higher
percentage of flaxseed substitutions. The calorie content for muffin substituted flaxseed decreased
between 3.83 - 7.83%. The flaxseed substituted muffin also has a lower value for hardness (1279.00
±3.61g) at 25% substitution and 720.67 ±4.04g at 100% substitution as compared to control muffin with
the significantly highest (p<0.05) hardness value of 1638.00 ±7.21g. Sensory evaluation indicated that
muffin with 25-100% flaxseed substitution showed non-significant difference with control sample in
taste, texture and overall acceptability. Therefore, flaxseed is suitable as an egg substitute in the
production of muffin with high nutritional value and acceptable sensory characteristics.
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