| Abstract: | This study investigated the effect of liquid honey as a partial substitute for sugar on the baking and keeping qualities of a fat-reduced muffin. In the formulation, the fat-reduced muffin used a hydrocolloid fat replacer, bacterial and fungal amylases and an emulsifier (DATEM). Honey caused a significant (P0.05) increase in crust and crumb colour at all replacement levels; however, the use of honey at the 25% replacement level was favourably increased the crust colour in the fat-reduced formulation. The addition of honey increased moisture content and decreased water activity, but did not decrease firmness or the staling rate, especially after prolonged frozen storage. Sensory results indicated that honey increased cohesiveness and decreased tenderness in the muffin. The added moisture in the fat-reduced muffin did not improve the perceived moistness, as indicated by the results. |
