To develop quality-improved muffins, the influence of the partial replacement of wheat flour with lemon balm powder (LBP) on their quality characteristics was analyzed. Studies were carried out to examine the supplementation of different percentages of LBP (2%, 4%, 6%, and 8%) on the quality characteristics of LBP muffins. The incorporation of LBP significantly affected the physicochemical parameters of muffins. Such incorporation at different levels significantly decreased pH, moisture content, baking loss, hardness, and color parameters, including L*, a*, and b* values of muffins (p<0.05). No significant effect of LBP substitution was found in height changes (p>0.05). Finally, the consumer acceptance test indicated that the highest levels of LBP incorporation (i.e., 8%) had a considerably adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of LBP (4%) showed a good and satisfactory sensorial acceptance in general. Thus, LBP was successfully employed in muffins, improving quality and broadening its potential applications in other bakery products.

Abstract
Introduction
Materials and Methods
    Materials
    Preparation of muffins
    pH and moisture content
    Height and bake loss
    Crumb texture
    Crumb color
    Sensory evaluation
    Statistical analysis
Results and Discussion
    pH and moisture content
    Muffin height and bake loss
    Crumb texture and color
    Sensory characteristics of muffins
Conclusions
Acknowledgement
References

• Jun Ho Lee(Department of Food Engineering, Daegu University) Corresponding author