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- Singh, Narpinder, et al. Show all 4 Authors
- Journal of food processing and preservation 2019 v.43 no.7 pp. e13978
- Fourier transform infrared spectroscopy; batters; canola oil; color; cottonseed oil; fatty acid composition; muffins; oxidative stability; polyunsaturated fatty acids; rice bran oil; saturated fats; soybean oil; sunflower oil; temperature profiles; thermal properties; vegetable oil; viscoelasticity; viscosity; water activity
- ... Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were notice ...