Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin

<div>Influence of GRP levels in the muffin batter on the evolution of <svg height="11.6425pt" id="M81" style="vertical-align:-0.2063999pt" version="1.1" viewbox="-0.0498162 -11.4361 12.8205 11.6425" width="12.8205pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M673 297H417L411 270C517 261 522 258 506 183L487 92C476 38 428 19 360 19C207 19 123 132 123 287C123 472 243 631 441 631C557 631 617 583 617 469L647 472C650 545 655 604 658 632C625 643 554 666 467 666C201 666 23 502 23 278C23 90 156 -16 339 -16C410 -16 501 6 569 24C566 43 567 70 573 101L589 183C604 259 607 262 667 271L673 297Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,8.892,-5.741)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z"></path></g></svg> and <svg height="11.6425pt" id="M82" style="vertical-align:-0.2063999pt" version="1.1" viewbox="-0.0498162 -11.4361 15.8713 11.6425" width="15.8713pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M673 297H417L411 270C517 261 522 258 506 183L487 92C476 38 428 19 360 19C207 19 123 132 123 287C123 472 243 631 441 631C557 631 617 583 617 469L647 472C650 545 655 604 658 632C625 643 554 666 467 666C201 666 23 502 23 278C23 90 156 -16 339 -16C410 -16 501 6 569 24C566 43 567 70 573 101L589 183C604 259 607 262 667 271L673 297Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,8.892,-5.741)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,11.931,-5.741)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z"></path></g></svg> with temperature. Heating rate: 0.032°C/s. Strain wave amplitude: 0.05 (W, WB, WB25, WB50, WB75, and WB100). Frequency: 1 Hz (a) Storage modulus and (b) Loss modulus.</div>

Journal of Food Processing and Preservation

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Figure 4

Figure 4: Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin 

Figure 4 | Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin 