Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Fatty acid composition (FAC), thermal properties, viscosity, oxidative stability, and Fourier transform infrared (FTIR) spectra of canola oil (CNO), cottonseed oil (CSO), sunflower oil (SFO), rice bran oil (RBO), and soybean oil (SBO) were determined and their effect on eggless muffin characteristics was evaluated. Saturated (SFAs), mono (MUFAs), and polyunsaturated fatty acids (PUFAs) were noticed higher in CSO (25.92%), CNO (60.95%), and SBO...