DEVELOPMENT OF EGG SUBSTITUTED MUFFINS USING MODIFIED TAMARIND SEED GUM
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Keywords
Modified TSG, muffins, physicochemical, egg substitution
Abstract
This study explores the innovative application of tamarind seed gum (TSG) modified via ultrasonic-assisted octenyl succinic anhydride (OSA) treatment, as a functional egg substitute in muffin formulation. Tamarind seeds were transformed into a biocompatible, water-soluble polymer exhibiting desirable gel-forming and mucoadhesive properties. Muffins were prepared by substituting eggs with the modified TSG at various levels (25, 50 and 75%, respectively). The formulations were evaluated through physicochemical and sensory analyses. Result indicated that increasing level of TSG substitution led to reduction in crude protein, crude fat and energy value while moisture, crude fiber, carbohydrate and specific volume were increased. Sensory analysis revealed that 25% egg substitution yield the optimum texture, flavor and overall acceptability. These findings demonstrate that modified TSG is a viable plant-based alternative to eggs in baked goods.
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Adan Naeem
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Rizwana Batool
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Mahwash Aziz
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Aiza Zafar
Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan