Eating Qualities of Muffins Prepared with 10% and 20% Soy Flour

Abstract

Abstract A study was conducted on the eating qualities of muffins prepared with 10% and 20% soy flour. Results showed that muffins prepared with or without soy flour were not significantly different in tenderness, flavor and overall quality. The addition of soy flour did not impart any adverse flavor. In fact, there was a tendency for muffins prepared with 10% soy flour to be rated better than the standard muffins, especially in the “flavor” and “desire to buy” qualities. The results suggested that 10% soy flour substitution in muffin recipes can be a viable alternative to achieve great taste and health benefits of soy.