Overview of moisture content analysis and analysis of powder loss during milling and sieving with mean values of the samples and with P values from one way ANOVA test of significance1
Sample
Moisture content (%)
Powder loss milling (%)
Powder loss sieving (%)
Oven dried
9.5
0.25
7.1
Vacuum dried
43.7
0.15
7.0
Freeze dried
7.4
1.13
6.9
P values
P < 0.001
P < 0.001
P = 0.69
1 In the first step of preparing the SCG for the muffins, three drying methods were compared. There was no espresso powder control here as it is in the results of the structural and sensory results of the baked muffins that has espresso powder as the control
Declarations
Acknowledgments
We thank Valia Christidou, Devon Petrie, and Ken Unadkat at London South Bank University for guidance and access to facilities to conduct this research.
Author contributions
SBS: Conceptualization, Investigation, Writing—original draft, Writing—review & editing. SØS: Writing—review & editing, Validation. Both authors have read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
Ethical approval was obtained from Devon Petrie, Ethics Lead for National Bakery School, London South Bank University, Reference number HSEC2223010/26/01/2023.
Consent to participate
Consent to participate was obtained for the involved persons taking part in the sensory analysis of the baked muffins.
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