Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

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

Journal Name: Current Nutrition & Food Science

Volume 15 , Issue 5 , 2019

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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.

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Article Details

VOLUME: 15
ISSUE: 5
Year: 2019
Page: [454 - 466]
Pages: 13
DOI: 10.2174/1874609811666180223155034
Price: $65

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