Abstract
Water chestnut flour (WCF) was utilized in the formulation of muffins. Blends were prepared by replacing 25, 35, 45 and 55 % of wheat flour with WCF. Farinograph characteristics of the blends showed that with increase in the level of WCF there was a decrease in the dough stability and increase in mixing tolerance index, indicating weakening of the dough in comparison to control. Pasting characteristics indicated increase in gelatinization temperature and peak viscosity of the blends. Micrographs of muffin crumb prepared by incorporating WCF showed gelatinized starch granules embedded in the disrupted protein matrix. The lightness value of muffin crumb and sensory scores for crust color, shape, crumb color, grain and texture decreased with increase in the level of WCF in muffins when compared to control. However the 55 % WCF incorporated muffins received significantly lower scores for overall quality. Incorporation of WCF at 45 % level produced muffins of acceptable quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
