Gluten-free Muffins Research Articles

Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes

Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The gluten-free muffins prepared with F3 (2 rice: 1 pumpkin: 3 unripe banana) composite flour showed the highest values of springiness and chewiness among all the samples. The gluten-free muffins using F2 (3 rice: 2 pumpkin: 1 unripe banana) composite flours were the highest for lightness and b* yellowness values. In addition, these muffins also obtained the highest percentages for ash and crude fiber contents. The 9-point scale hedonic test showed that consumers' preferences for gluten-free muffins with a ratio of 2 rice: 1 pumpkin: 3 unripe banana flours (F3) were the highest in scores as compared to the other gluten-free muffins. Thus, the study suggested that F3 which contains 2 rice: 1 pumpkin: 3 unripe banana flours was selected as the best formulation to make gluten-free muffins.

Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G' > G″, indicative of their viscoelastic nature. The storage modulus (G') and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness.

Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.

This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.

Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein isolate on the thermo-mechanical behavior and baking performance of the gluten-free composite flour, consisting of a mixture of rice and quinoa flours, was investigated. The mPAGE analysis revealed that soluble fractions of the hydrolysates, obtained with bromelain, Neutrase or trypsin, concentrated the peptides with a molecular weight lower than 20 kDa, whereas the insoluble ones retained higher molecular weight fragments. The influence of the separate and cumulative addition of the soluble and insoluble soy peptide fractions on the thermo-mechanical properties of dough was tested by means of a Mixolab device. Regardless of the enzyme used for hydrolysis, the addition of the soluble peptide fraction to the gluten-free composite flour resulted in delayed starch gelatinization, whereas the insoluble one caused a considerable increase in the dough consistency. The most important improvements in the dough behavior were observed when supplementing the gluten-free flour with 10% soy protein hydrolysates obtained with bromelain and trypsin. The gluten-free muffins enriched in soy protein hydrolysate exhibited important differences in terms of moisture, height and specific volume, compared to the control. Moreover, the ABTS- and DPPH-based methods indicated that protein hydrolysate addition caused a significant improvement in the antioxidant activity (by at least 38% and 23%, respectively) compared to the control. In conclusion, soy protein hydrolysate might be successfully used for increasing both the protein content and the antioxidant activity of the muffin samples.

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.

The use of hydrocolloids in the production of muffins from gluten-free flour mixtures

Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.

Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins.

Celiac disease - a prevalent food intolerance - requires strict adherence to a lifelong gluten-free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre and have a high glycaemic index. Consequently, there is a pressing need in the food industry to develop GF products with improved nutritional profiles. In this context, the impact of incorporating orange peel flour (OPF) into muffins undergoing sourdough fermentation was examined, focusing on their technological, antioxidant, and nutritional characteristics. The functional properties of OPF were investigated using human colon carcinoma HCT8 cells as a model system. Treatment with OPF extract demonstrated a notable reduction in malignant cell viability and intracellular ROS levels, indicating potent antioxidant capabilities. Western blot analysis revealed significant alterations in key signalling pathways, including increased phosphorylation of NF-kB at serine 536 and reduced intracellular levels of caspase-3, alongside increased phosphorylation of RIPK3 and MLKL, suggesting potential involvement in necroptosis. OPF incorporation in muffins with sourdough increased antioxidant activity, reduced glycaemic index, and affected the volatile profile. Furthermore, based on simulated colonic fermentation, muffins with OPF showed a slight prebiotic effect, supported by the significant increase in bacillus-shaped lactic acid bacteria and Clostridia population. Overall, OPF-enriched muffins demonstrated considerable antioxidant effects and impacts on cell viability, underscoring their potential as functional ingredients in GF products. These findings signify the prospect of OPF enhancing the nutritional profiles and conferring health benefits of GF muffins.

Development of rice-based gluten-free muffins enriched with tigernut dietary fiber

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p&lt;0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers’ demands for healthy and quality gluten-free rice muffins.

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

PurposeGluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them.Design/methodology/approachA combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins.FindingsThe optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor.Originality/valueNonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

Effects of Lentil Flour on the Quality of Gluten-free Muffins

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein content of muffins increased by 1.6 times compared to gluten-free control samples. While pH and specific volume were decreased, density increased which led to decrease in air incorporation into batter and reduced final cake volume. Addition of lentil flour led to increase in yellowish color in crumb of muffins. Besides, values of browning index increased in both crumb and crust of muffins. Lentil flour addition modified textural properties of muffins in such a way that adhesiveness, cohesiveness and springiness decreased. Hardness decreased with lentil flour while increased by addition of rice flour and corn starch. Overall, all muffin samples were scored at acceptable level, and all samples had similar scores. In conclusion, results of physical, chemical and sensorial analyses indicated that formulating gluten-free muffins containing 30% lentil flour could be a valuable alternative for consumers who cannot tolerate gluten.

Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins

ABSTRACT The purpose of this study was to determine the optimal level of quinoa flour (QF) substituted for rice flour (RF), along with apple-blueberry flavoring, to yield an acceptable gluten-free muffin. Analyses included measurements of muffin area, tenderness, color, and sensory evaluations from 51 untrained panelists. Textural and color changes were found with increasing amounts of QF substituted for RF. On average, samples with 0% QF, 25% QF, and 50% QF were rated with favorable sensory attributes. Results of this study show it may be feasible to substitute up to 50% QF for RF in gluten-free muffins.

Potential of Pleurotus ostreatus as a novel protein source in rice-millet-based gluten-free muffins

The study used oyster mushroom powder (OMP) as a nutrient source to improve the nutritional value of gluten-free (GF) muffins. OMP was added at 5, 10, 15, and 20% in rice-pearl millet-based gluten-free formulation for preparing muffins. The addition of OMP significantly (p < 0.05) improved the nutritional value of muffins. The protein content of the control muffin was 7.12% which increased to 9.41% and 10.19%, with 10% and 15% addition of OMP, respectively. Further, adding mushroom powder at a 10% level or more almost doubled the amount of fibre content in the muffins. The addition of 10% and 15% OMP also increased the magnesium and potassium contents to 19.20% and 27.20%, which were 42.91% and 57.48% higher compared to the control muffin, respectively. Replacement of rice flour with OMP increased the hardness and chewiness of gluten-free muffins. At higher levels (15% and 20%), OMP had also significant changes in the colour attributes. Interestingly, these changes in textural and colour parameters as a result of OMP addition had no adverse effect on the sensory attributes of muffins. OMP-enriched muffins were in the highly acceptable range (>7.0), with the 15% OMP-enriched gluten-free muffins having the highest overall acceptability scores among the evaluated samples. Furthermore, the technology was demonstrated among gluten-intolerant persons and small-scale gluten-free product entrepreneurs. More than 90% of the respondents liked the OMP-enriched muffins compared to the control sample. Moreover, gluten-free processors also appreciated this simple food technology to enhance the nutritional value of existing gluten-free diets.

PELATIHAN HOSPITALITI DAN PEMBUATAN PRODUK MUFFIN BAGI GURU TK TERAMIA DI KOTA BATAM

Community Service activities are carried out at the Batam Tourism Polytechnic by collaborating with the Teramia Kindergarten Education Institute as a partner. Making muffin products and explaining hospitality is the main theme currently being carried out by lecturers at the Batam Tourism Polytechnic. The dedication was carried out well in November 2023 and received full support from Kindergarten teachers, parents and students of Teramia Kindergarten. The purpose of Community Service activities is to foster a sense of togetherness with children through a dish, starting from making gluten free muffin products at the Batam Tourism Polytechnic which generates creativity for kindergarten children, thus improving the quality and cleanliness of muffin production dedicated to the development of child hospitality.

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

The aim of the study was to obtain gluten-free muffin cakes for celiac patients with improved functional properties with the addition of watermelon rind. Muffins were produced by substituting the watermelon rind powder (7%, 14%, 21% and 28%) into rice flour, and some physicochemical and sensory properties of the samples were determined. With the substitution of watermelon rind powder, the protein, fat, ash, dietary fiber, Na, K, P, Mg and Ca contents of the muffins increased significantly. It was observed a decrease in the volume, volume index and spesific volume by the addition of watermelon rind powder. The L*, a* (crust and crumb) and b* values (crust) of the muffins were decreased and also b* value of the crumb of them was increased. Smaller pores and rough structure formation were detected with increasing watermelon rind powder ratio in SEM images. Moreover, it was determined that the addition of watermelon rind powder to muffins has increased the hardness, gumminess and chewiness, while the springiness was decreased. In sensory analysis, it was stated that 7% and 14% watermelon rind powder substituted muffins were liked similarly with control sample in terms of overall acceptance and other parameters.

Dut Takviyesinin Glutensiz Muffinin Fonksiyonel, Fiziksel ve Duyusal Özelliklerine Etkisi

The present study investigated the effects of mulberry on some quality parameters of gluten-free muffins. The muffins were produced containing mulberry 0 (MB0), 5 (MB5), 10, (MB10), and 15% (MB15), respectively. The average specific volume of the MB0 muffin was 2.22 mL g-1, but the muffin volumes decreased to 2.18, 2.06, and 1.99 mL g-1 for other samples. The firmness increased with increased mulberry levels. While the firmness of MB0 was 0.61 kg, it increased to 0.64, 0.65, and 0.71 kg in the MB5, M10, and MB15. The addition of mulberry increased the total phenolic content (TPC) from 8.10 to 31.95 mg GAE g-1. ABTS and DPPH values for MB0 were 32.26 µmol TEAC g-1 and 138.8 µmol TEAC g-1, respectively. They increased to 80.79 and 225.61 µmol TEAC g-1 at MB15 samples. The rutin content of the muffin prepared with 15% mulberry (5.62 mg 100 g1) had five times higher than those of the MB0 muffin (0.94 mg 100 g1). The catechin and quercetin content of gluten-free muffins was very high compared to MB0 samples. Sensory analysis results revealed that mulberry can be successfully incorporated into gluten-free muffin formulations up to 15% ratio without any negative effects on all tested sensory properties.

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.

In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.

Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula. The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable. This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.

The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products

Butternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an average of 884.11 g and have a pulp yield of 82.98% and a peel yield of 12.36%.This study aims to manufacture three types of organic butternut squash flour (peel, unpeeled pulp, and peeled pulp) and utilize them as a substitute for oat flour at various ratios (5, 10, and 15%) to prepare gluten-free muffins, cookies, and waffles. A sensory evaluation of prepared products was carried out. The nutritional value, color, mineral content, phytochemicals, microstructure, functional, and physicochemical properties of butternut squash flours and top rated oatmeal products were determined. According to the findings, organic butternut squash flours were low-calorie flours with high protein, fiber, minerals, beta-carotene, and antioxidant content. For all sensory assessment parameters, muffins with a replacement ratio of 15%, cookies with 10%, and waffles with 5% pulp flour were considered the most acceptable. The protein, fiber, beta-carotene, and mineral contents of optimised gluten-free products increased significantly compared with control samples. The current study will help flour suppliers and food scientists better understand and promote the use of butternut squash flour. Gluten-free prepared products can meet the nutritional needs of celiac disease patients.

Physicochemical, nutritional, and sensory characteristics of gluten‐free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour

The study aims to develop gluten free muffins using finger millet flour (FMF), germinated black soybean flour (GBSF) and kenaf leaf powder (KLP) at varying concentrations (100:0:0, 70:26:4, 50:46:4, 30:66:4, 0:96:4). Significant (p≤0.05) improvement in functional properties of composite flour was observed with the increased incorporation levels of GBSF and KLP while a reverse trend was found for pasting properties. The physical parameters namely height, diameter and specific volume of composite flour muffins were significantly (p≤0.05) lower than the control muffin (100% refined wheat flour). Further, FMF based muffins were dark in color and showed harder and gummier texture. The sensory appraisal revealed that the variant (70:26:4) of FMF based muffins received sensory scores comparable to control muffin. The protein, fat, crude fiber, ash, mineral content, total phenolic content, total flavonoid content, and antioxidant activity of composite flour muffin was significantly (p≤0.05) higher as compared to control muffin. The Scanning electron microscopy (SEM) analysis revealed that microstructure of composite flour muffin was denser with reduced number of air cells as compared to well-developed structure of control muffin.