As conclusion, it stated that there is significant difference in term of texture in muffin with

butter and muffin with margarine. It is due to the 5 attributes that we had done, it shown that
there is significant difference in muffin with butter and muffin with margarine in term of
hardness, fractur ability, chewiness, crumbles and lastly moistness. The sensory evaluation
was done to 30 panelists. It can be conclude that, the objective of this project was achieved
where to differentiate the textural of muffin with different type of fat which is butter and
margarine.

There is a must error in this project which they wrongly rate the sample. These problems
could be prevented with proper labelling of individual sample and separation of panellists
during sampling and data collection. The sample preparation also may might error because of
human error while doing the weighing. As the recommendation, the sample preparation need
to do properly where need use the exact amount in making a muffin. Secondly is needed to do
properly in sampling and data collection whereby the random number and scale must be
following the guideline where it need to be 15cm for line scale.