Abstract
The study aims to investigate 3 types of muffins that were prepared and named T1, T2, and T3 increase according to blue pea flower powder content. (T12%, T2 3%, T34%). After the completion of the experiment, it was found that T3 results were better in comparison to other muffins. As elucidated from proximal analysis, the control sample shows less acceptance compare to fortified muffins. Simultaneously texture control sample was found more than Kodo millet muffins. They are important in the networking of muffins after the addition of Xanthan Gum in muffins. Overall it indicates that Xanthun gum provides networking to muffins and enhances the structure of muffins with nutritional quality.
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