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Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Research Article

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

Author(s): Shyamala B. Nagarajaiah*, Manasa G. Ramakrishna and Jamuna Prakash

Volume 15, Issue 5, 2019

Page: [454 - 466] Pages: 13

DOI: 10.2174/1874609811666180223155034

Price: $65

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).

Methods: 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 5.49- 5.95g 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.

Graphical Abstract
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