Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics

Fat contributes desirable sensory qualities to bakery products, yet excessive fat intake poses health risks. Hence, the food industry seeks to develop low-fat offerings using fat replacers that counterfeits the appealing attributes of full-fat counterparts. The research was conducted with an aim to explore the effectiveness of ultrasonicated corn starch (UCS) as a fat replacer (4–25%) on batter rheology and muffins. Results revealed that the rheological behavior of muffin batter was significantly influenced by fat replacement with UCS. The increase in the level of UCS leads to an increase in the weight of muffins (24.93 ± 0.28 to 27.13 ± 0.30 g), accompanied by an increase in moisture content (23.58 ± 0.21 to 26.94 ± 0.20%). There is also a notable decrease in bake loss (14.73 ± 0.15 to 11.60 ± 0.26%), height reduced by 0.57 cm, and specific volume decreased by 1.16 g/mL. The fat content of the muffins was reduced by 45.9% in the sample containing 25% UCS, which resulted in an increase in the value of hardness and chewiness from 3.10 ± 0.22 to 17.00 ± 2.77 N and 1.12 ± 0.12 to 2.01 ± 0.29, respectively. The lightness (L*) value showed a decrease from 58.33 ± 0.24 to 50.34 ± 1.74, and the yellowness (b*) value decreased from 26.62 ± 1.60 to 18.90 ± 1.25 in the crust of the muffins. Additionally, the lightness (L*) value decreased from 70.75 ± 2.85 to 61.89 ± 0.60, and the yellowness (b*) value decreased from 21.07 ± 0.30 to 16.53 ± 0.47 in the crumb of the muffins. A sensory study revealed a greater inclination towards muffins with a 16% level of ultrasonicated starch, a pleasant mouthfeel and texture, and was considered to be extremely acceptable, as evidenced by an overall acceptability score (of 8.7) using a 9-point hedonic scale. The outcomes demonstrate that ultrasonically modified starch can be a potential substitute for fat in muffins, providing a healthier snack choice for bakery consumers.