{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/43196"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/43196","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin","abstract":"Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical tests indicated that there were no significant differences (p>0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease.","abstract_html":"Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p&lt;0.05 significance level. The physical tests indicated that there were no significant differences (p&gt;0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p&lt;0.05) more tender than all formulations. In addition, the control had a significantly (p&lt;0.05) lower moisture content and a significantly (p&lt;0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p&lt;0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease.","abstract_has_math":false,"creators":["Canterella, Robin L."],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Johnson, Janet M.","Young, Roderick W."],"year":1995,"date_issued":"1995-05-07","date_published":"1995-05-07","updated_at":"2026-07-22T22:19:32Z","subjects":["sensory evaluation","fat substitute","amylase","protease"],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-06112009-063915"],"render_values":[{"text":"etd-06112009-063915","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/43196","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":["Johnson, Janet M.","Young, Roderick W."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Canterella, Robin L."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:38:07Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:38:07Z","2009-06-11"]},{"key":"dc:date.issued","label":"Date","values":["1995-05-07"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"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":["sensory evaluation","fat substitute","amylase","protease"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"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-06112009-063915"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/43196"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical tests indicated that there were no significant differences (p>0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Johnson, Janet M.","Young, Roderick W."],"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Canterella, Robin L."],"dc:date.accessioned":["2014-03-14T21:38:07Z"],"dc:date.available":["2014-03-14T21:38:07Z","2009-06-11"],"dc:date.issued":["1995-05-07"],"dc:description.abstract":["Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported with a p<0.05 significance level. The physical tests indicated that there were no significant differences (p>0.05) among any of the variations in volume, water activity (freshly baked, and after 24 and 48 hours storage), crumb L values and crust Land b values. The full fat muffin (control) was significantly (p<0.05) more tender than all formulations. In addition, the control had a significantly (p<0.05) lower moisture content and a significantly (p<0.05) more yellow crumb color than all the other variations. The 100% fat substituted muffins with enzymes, generally, had lower moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling rate than a 100% fat substituted muffin with a combination of bacterial amylase and fungal protease."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-06112009-063915"],"dc:identifier.uri":["http://hdl.handle.net/10919/43196"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["sensory evaluation","fat substitute","amylase","protease"],"dc:title":["The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:32Z"}