Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage

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Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage
Title:
Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage
Other Titles:
Journal of Food Processing and Preservation
Publication Date:
23 July 2021
Citation:
Ng, F. S. K., Chiang, J. H., Ng, G. C. F., Lee, C. S. H., & Henry, C. J. (2021). Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage. Journal of Food Processing and Preservation, 45(10). doi:10.1111/jfpp.15769
Abstract:
In this study, vegetable oil in the muffins’ formulation was substituted with inulin–konjac (IK) suspensions (in the ratio of 70:30) at 30, 45, 60, and 75% concentration. Muffins formulated with higher IK concentrations (IK60 and IK75) showed a lower increase in hardness after storage (51% and 48%). By the end of storage, lipid peroxidation was lower in all reduced-fat muffins, with up to a 49% reduction seen in the IK30 muffin. The addition of IK suspension greatly improved the nutritional profile of the reduced-fat muffins significantly and demonstrated efficacy in delaying lipid oxidation, and starch retrogradation during prolonged storage. These findings suggest that functional muffins with reduced fat and increased dietary fiber can be produced using IK suspensions. Although the use of inulin in baked goods is well documented, there are limited studies that explore the possible use of konjac glucomannan (KGM) in baked products.
License type:
Publisher Copyright
Funding Info:
This research / project is supported by the A*STAR BMRC (Biomedical Research Council) - IAF-PP
Grant Reference no. : H17/01/a0/A11

This research is supported by core funding from: Clinical Nutrition Research Centre (CNRC)
Grant Reference no. : H17/01/a0/A11
Description:
This is the peer reviewed version of the following article: Ng, F. S. K., Chiang, J. H., Ng, G. C. F., Lee, C. S. H., & Henry, C. J. (2021). Influence of inulin–konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage. Journal of Food Processing and Preservation, 45(10). doi:10.1111/jfpp.15769, which has been published in final form at https://doi.org/10.1111/jfpp.15769. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions
ISSN:
0145-8892
1745-4549
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