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PHYSICO-CHEMICAL AND SENSORY ANALYZES OF MUFFINS OBTAINED WITH ALMOND FLOUR AND COCONUT OIL
Abstract
Consumption of muffins has become very popular around the world. Various ingredients have been used to obtain these muffins and different recipes can be found in the literature. In this study three different samples (S) of muffins (S1- with wheat flour, S2 ? with wheat flour: almond flour (1:1) and S3 ? with almond flour) were prepared and investigated. Muffins also contain, besides flour: eggs, coconut oil, sugar, nuts, cherries and orange juice in the same proportions for all samples. The composition is dosed in specific shapes of muffins and they are inserted into the preheated oven at 180 ° for 30 minutes. After baking, the samples were kept both in the refrigerator (Sr) and at room temperature (St) for 21 days. Physical, chemical and sensory properties of muffins were determined. The muffins before baking weighed between 40-45 g, and after baking between 25-28 g. The almond flour muffins have a darker color than the wheat flour one. L*, a* and b* color parameters were measured with Minolta colorimeter. It was observed that the moisture in the sample only with wheat flour decreased from 18.24% to 13.91% (S1r) and to 5.11% (S1t), while the moisture of the sample only with almond flour decreased from 18.26% to 9.94% (S3r) and 3.93% (S3t). The lipid content was 8.46 g/100 g muffin (S1), 16.74 g/100 g muffin (S2) and 19.16 g/100 g muffin (S3). It has been observed that the polyphenol content is higher in the third sample kept in the refrigerator than in the sample kept at room temperature. Results showed a content of vitamin C between 10.39-16.76 mg/kg. Muffins prepared with almond flour presented a high amount of polyphenols and the highest antioxidant activity.
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