Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax
The aim of this study was to produce low fat muffins using oleogels using carnauba wax and grape seed oil. The oil in the muffins formulation was replaced with various levels (0 and 100%). The rheological properties of different dough samples showed that all samples had shear-thinning behavior. By i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2022-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_152490_841d4fa39a7af77d1b09f63cded9b3a7.pdf |