Effects of cold-pressed oils on physicochemical, textural, biochemical, and sensorial properties of muffin cakes: SAW method
DOI:
https://doi.org/10.52292/j.laar.2025.3704Keywords:
Almonds oils, Pomegranate oils, Antioxidant activity, Volume indexAbstract
The present study aims to use cold-pressed oils, which have a significant role in terms of nutritional value, in muffin cake production, determine the product properties, and assess consumer preferences. For this purpose, muffin cakes were produced by using cold-pressed oils instead of sunflower oil. The addition of cold-pressed almond, apricot kernel, and safflower and pomegranate seed oils into the muffin cake formulation caused an increase in the volume index and hardness values of the cake samples. Antioxidant activity values of cake samples were found to range between 12.2 and 29.4 µM Trolox/kg. On the other hand, the color values of the cake samples were observed to change after the addition of cold-pressed oils. At the end of the analysis performed using the SAW method, it was determined that the most preferred sample in terms of sensorial properties was the muffin cake added with cold-pressed safflower oil (sample AS).
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