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The physicochemical, nutritional, and sensory properties of muffin incorporated with greek yogurt
(2026-01)
Abdullah, Nur Izzati Dalili
Nutrient-rich ingredients have been added to popular baked goods due to growing deman for functional foods. This research investigates the physicochemical, nutritional and sensory properties of muffin incorporated with Greek yogurt. Greek yogurt is a concentrated dairy product known for its high protein content and low calories content. Muffin is incorporated with various substitution levels of Greek Yogurt. Greek yogurt enhanced moisture retention, boosted protein content, and contributed to a softer crumb structure when compared to control muffins, according to physicochemical tests. At moderate levels of Greek yogurt absorption, sensory evaluation revealed improved flavour, texture, and general acceptance. According to the research, Greek yogurt can improve the nutritional value and consumer appeal of muffins. This study offers insightful information for creating healthier baked goods that complement customer preferences for functional, protein-enrinched diets and also low calorie baked goods.