In the present study, improvement of polyunsaturated fatty acids and sensorial attributes of muffins by substituting fat with olive oil at various concentrations (10%–40%) was studied. The rheological model of Power law was well fitted to investigate the flow behavior of olive oil. For oil, n value were found between 0.8 and 0.9 describing shear thinning behavior of oil when treated at 10, 15, 20, 25, 30, and 35°C. Thermal characteristics were evaluated using DSC which showed that olive oil possessed two endothermic peaks. Results showed that sensory score was not significantly (p < .05) affected up to OL‐20% addition as compared to control muffins. Further addition of olive oil affected the sensory score adversely. Gas chromatography results showed that olive oil is majorly consisted of unsaturated fatty acids. A reduction in saturated fatty acids and appreciable enhancement in mono and polyunsaturated fatty acids was observed for olive oil incorporated muffins.

中文翻译：

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缩短用橄榄油代替油对松饼的质地，感官特性和脂肪酸组成的影响

在本研究中，研究了通过用各种浓度（10％–40％）的橄榄油代替脂肪来改善多不饱和脂肪酸和松饼的感官属性。幂律的流变模型非常适合研究橄榄油的流动行为。对于油，发现n值在0.8到0.9之间，描述了在10、15、20、25、30和35℃处理时油的剪切稀化行为。使用DSC评估热特性，结果表明橄榄油具有两个吸热峰。结果显示感觉评分并不显着（p <0.05）与对照松饼相比，最多可添加OL-20％。进一步添加橄榄油会对感觉评分产生不利影响。气相色谱结果表明，橄榄油主要由不饱和脂肪酸组成。对于掺入橄榄油的松饼，观察到饱和脂肪酸减少，单和多不饱和脂肪酸明显增加。