Texture profile analysis (TPA) of muffins was performed using TA.XT Plus Texture Analyzer (Texture Technologies Corp, Scarsdale, NY). The instrument was equipped with a 5 kg load cell and calibrated to a force sensitivity of 1 g. The test was performed on cubes (2.5 cm side) taken from the center of the muffin. The test speed was 5 mm s-¹ at 75% of the original height; the post test speed was 5 mm s-¹ and there was a 5 s interval between the two compression cycles. A trigger force of 5 g was selected. The compression of 75% was performed with a 36 mm diameter acrylic cylinder probe, and the cubes were compressed twice. The TPA primary parameters hardness, springiness, and cohesiveness and the secondary texture parameter chewiness were calculated from the curves [17].