{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/36875"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/36875","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins","abstract":"The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product.","abstract_html":"The food industry has responded to the American Heart Association&#x27;s overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p&lt;0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p&gt;0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product.","abstract_has_math":false,"creators":["Strait, Matthew John"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Barbeau, William E.","Young, Roderick W."],"year":1997,"date_issued":"1997-07-24","date_published":"1997-07-24","updated_at":"2026-07-22T22:20:17Z","subjects":["fungal amylase","METHOCEL","DATEM","baking","muffin","honey","bacterial amylase"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-63197-121124"],"render_values":[{"text":"etd-63197-121124","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/36875","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Barbeau, William E.","Young, Roderick W."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Strait, Matthew John"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:52:05Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:52:05Z","1998-08-01"]},{"key":"dc:date.issued","label":"Date","values":["1997-07-24"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["fungal amylase","METHOCEL","DATEM","baking","muffin","honey","bacterial amylase"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-63197-121124"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/36875"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to improve the perceived moistness of the product."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Barbeau, William E.","Young, Roderick W."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Strait, Matthew John"],"dc:date.accessioned":["2014-03-14T20:52:05Z"],"dc:date.available":["2014-03-14T20:52:05Z","1998-08-01"],"dc:date.issued":["1997-07-24"],"dc:description.abstract":["The food industry has responded to the American Heart Association's overwhelming concerns about the complications of obesity with an array of fat reduced products that maintain the functionality of fat in given systems. In baked products, it appears that no one single ingredient effectively mimics these functions. The present study investigated the effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) increased crust and crumb color at all replacement levels, however the use of 25% liquid honey was shown to favorably increase the crust color of fat reduced muffins. Volume was not significantly (p>0.05) affected but appeared to decrease with the addition of honey due to either premature starch gelatinization or a decrease in batter pH. The addition of honey increased moisture content, and decreased water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. 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