Bioactive compounds, volatile, and texture profile of muffins after partial substitution of butter and milk

Abstract

The aim of the present work was to determine the optimal level for partial substitution of butter and milk with pistachio paste and rose water. The quantity of pistachio paste added to the muffins was 6, 9, and 12%, while the quantity of rose water was 5% for all the samples, except for control sample. A significant increase in protein (6.52 - 8.01%), total phenols (13.19 - 18.54 mg GAE/100 g), and antioxidant capacity (10.83 - 16.69% RSA) was observed, as well as a decrease in fat (13.06 - 11.98%). The concentrations of individual sugars namely sucrose, glucose, and fructose were not significantly influenced by the added pistachio paste. The volatile compounds which were predominant in the analysed samples were benzaldehyde, D-limonene, 1,3-dioxolane, 4-methyl-2-phenyl-, β-myrcene, α-pinene, β-linalool, phenylethyl alcohol, and β-citronellol. Regarding the textural profile, the muffin samples added with pistachio paste and rose water were not significantly influenced (p > 0.05).