Effects of flaxseed (Linum Usitatissimum) as fat mimetics on physicochemical and sensory properties of muffin / Noorlaila Ahmad, Nurul Ashikin Mohammad Zaki and Nurul Nor Izzuani Nor Sham

• Main Authors: Ahmad, Noorlaila, Mohammad Zaki, Nurul Ashikin, Nor Sham, Nurul Nor Izzuani
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA, Negeri Sembilan 2021
• Subjects: Fatty acids; Physical and theoretical chemistry; Plant physiology; Nutrition
• Online Access: https://ir.uitm.edu.my/id/eprint/53889/1/53889.pdf; https://ir.uitm.edu.my/id/eprint/53889/

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 hyperch...