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Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

[ Vol. 15 , Issue. 5 ]

Author(s):

Shyamala B. Nagarajaiah*, Manasa G. Ramakrishna and Jamuna Prakash   Pages 454 - 466 ( 13 )

Abstract:


Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products.

Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP).

Method: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties.

Results: Results showed that the protein and dietary fiber contents of products ranged from 5.495.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins.

Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

Keywords:

Carotenoids, microbial analysis, moisture sorption, proso millet, storage studies, vegetable preserve.

Affiliation:

Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006, Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006, Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru-570006



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