Abstract
Composite millet palm jaggery (CMPJ) muffins were prepared by replacing all-purpose flour with composite millet flour at different level (0:100, 50:50, 30:70) and replacing cane sugar completely with palm jaggery. CMPJ muffins and control muffins with cane sugar (APFS) were analyzed for Physico-sensory and textural properties (TPA). Incorporation of millet flour and wheat flour at the ratio 70:30 resulted in an acceptable product with good sponginess which is one of the desirable properties of muffins. The moisture content of muffins prepared with palm jaggery was found to be higher (21.84±0.01%) than muffins prepared with sugar (19.58 ±0.01%). The lightness of the crumb and crust (37.58±0.08, 28.89±0.11) of CMPJ muffins were found to be lesser than control muffins (58.34±0.20, 35.30±0.99), whereas redness of crumb and crust was found more in CMPJ muffins (9.18±0.07, 12.12±0.22) than APFS muffins (6.56±0.15, 10.61 ±0.15) which is due to the brown colour of palm jaggery. The muffins with jaggery had lower pH and sensory score and higher water activity (aw) than muffins with sugar. TPA results showed that CMPJ (6270±7.2 g) were slightly harder than APFS (4729±4.7). Microbial analysis (Total plate count, Yeast and mold count) for CMPJ muffins was found to be safe for consumption upto 12 days without added preservative. It is concluded that CMPJ muffins (without preservative) can be an alternative to APFS without affecting the quality parameters of the product.
Highlights
Millets is one of the 6th cereal crops in terms of world agriculture production, grown under drought condition compare to major cereals
There is not much variation in weight of muffins (30-35g) with different percentage of composite millet flour, all-purpose flour and palm jaggery which reveals the processing and baking conditions are uniform throughout the experiments
Effect of formulated composite millet flour and allpurpose flour with palm jaggery has been evaluated for sensory evaluation
Summary
Millets is one of the 6th cereal crops in terms of world agriculture production, grown under drought condition compare to major cereals. It has resistance to pest and diseases, short growing season and productivity[1]. Millets serve as a major food component and various traditional food and beverages such as bread, porridges and snack foods are made up of millets. Millets are small-seeded with different varieties such as pearl millet (Pennisetumglaucum L.), finger millet (Eleusinecoracana L.), kodo millet (Paspalumsetaceum L.), proso millet (Penicummiliaceum L.), foxtail millet (Setariaitalic L.) and little millet (Panicumsumatrense L.). In addition to nutritive value, millets are having several health benefits viz., preventing cancer and cardiovascular diseases, reducing tumor incidence, lowering blood pressure, reducing risk of heart diseases, cholesterol, rate of fate absorption and in delaying in gastric emptying. Millet grains are receiving specific attention from these developing countries in terms of utilization as food as well as from some developed countries in terms of its good potential in the manufacturing of bioethanol and biofilms[2]
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