Sunflower oil, butter and two types

Sunflower oil, butter and two types of sunflower oil cellulose ether emulsions were used as fat sources in
a muffin formulation. The advantage of employing these emulsions is that the final fat content in the
muffin formulation is reduced to 49%. The viscoelastic and the calorimetric properties associated with
the starch gelatinization of the muffin batter were investigated. In the baked muffins, height, crumb
bubble size and instrumental texture were analysed.