Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were noticed higher in CSO (25.92%), CNO (60.95%), and SBO (59.69%), respectively. The peak intensities (at 3,009, 2,925, 2,854, and 1,745cm(-1)) in FTIR spectra and thermal profiles were influenced by the saturated and unsaturated FAC of vegetable oils (VOs). SBO batter showed lower G' and G values compared to those prepared using other VOs. SBO muffins showed the lowest water activity (0.80) and highest specific volume (50ml/g) compared to muffins prepared with other VOs. This investigation showed that SBO contains FAC with the acceptable omega 6/omega 3 ratio (9.4:1) and is suitable for developing eggless muffins. Practical applicationsIn this research work, vegetable oils differed in color, viscosity, oxidative stability, FTIR spectra, thermal properties, and fatty acid composition and their effect on eggless muffin characteristics. Batter prepared using soyabean oil showed desirable viscoelastic behavior, higher muffin volume and sensory scores. Soyabean oil contains desirable fatty acids (with appropriate omega 6/omega 3 ratio) for health benefits and is beneficial for replacing saturated fat in developing eggless muffins.