Nutritional Value and Physical Properties of Eggless Muffin

Muffins are sweet, high-calorie baked products characterised by good taste and soft spongy texture. Egg is one of the main ingredients that play a pivotal role in maintaining nutritional and physical properties. Although egg possesses excellent functional properties the presence of high cholesterol, risk of allergies by egg protein (avidin) and religious taboos associated with its consumption limit its use. Therefore, there is a need for substitutes of egg. Keeping a view on this, whey protein concentrate and skim milk powder in combination was added as egg substitute and evaluated for their effect on nutritional and physical properties of muffin. The substitution of egg contributed lower calorie, caused lower weight loss and decreased water activity of the muffin.