Quality Of Muffins Research Articles

Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins

The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry.

Pickering Emulsion Edible Film Loaded With Oregano Essential Oil and Application in Muffin Preservation

ABSTRACTA functional edible film containing Pickering emulsion (PE) loaded with oregano essential oil (OEO) was developed. The sustained release of OEO in muffins significantly delayed muffin decay at 25°C (p < 0.05). According to the influence of oxygen permeability, antibacterial activity and mechanical properties of the active film, the optimum preparation conditions of PE were determined by orthogonal experiment. Peroxide values (POVs), total viable count (TVC) and yeast and mould count (YMC) were significantly lower compared with the blank group. On Day 6, the POV in the experimental group was 63% that of the blank group. TVC and YMC were 3.20 and 1.86 lg CFU/g on Day 9, respectively (TVC ≤ 1500 CFU/g; YMC ≤ 100 CFU/g), extending muffins shelf life to 6–7 days in practical preservation at 25°C. Thus, the edible PE loaded with OEO film provided sustained release, effectively slowing muffin quality deterioration and extending shelf life, making it a promising choice for future high‐fat food packaging.

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.

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.

Flaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed (Linum usitatissimum L.) meal product to fortify bakery foods and improve their nutritional properties. Muffins were made using a control recipe as well as four different formulations that included varying amounts of a standardized flaxseed meal supplement called XanFlax (5, 10, 20, and 40%). The physicochemical properties of the muffins, including their texture, color, sugar content, pH, specific gravity, loss rate, and moisture, were evaluated. Additionally, the sensory attributes contributing to muffin quality were thoroughly examined. The lightness (L*) and yellowness (b*) of the muffins, which were highest in the control group at 82.22 and 34.69, respectively, decreased as the amount of XanFlax increased (p < 0.05). Additionally, the redness (a*) of the muffins increased as the amount of XanFlax increased (p < 0.05). The muffins' sugar content (2.00 brix%) remained consistent across all treatments and controls except for those prepared with 20% XanFlax (2.17 brix%). As the amount of XanFlax powder increased, the pH of the muffins increased significantly. The moisture content in the muffins was highest at 23.71 ± 0.79% in the 10% XanFlax treatment and lowest at 22.06 ± 0.30% in the 40% XanFlax treatment. The muffins enriched with 5% XanFlax had an average height of 5.35 cm and volume of 131.33 mL, surpassing the results for the muffins made with other formulas (p < 0.05). Additionally, the cohesiveness and gumminess of the muffins tended to increase with the addition of XanFlax. The most favorable attributes, namely the appearance, flavor, taste, texture, and overall acceptance, were consistently associated with the 5% and 10% XanFlax treatments (p < 0.05). This study marks the first time a standardized flaxseed gum product, XanFlax, has been described in a functional baking application.

Quality characteristics of eggless muffins prepared using egg solution alternatives containing super mealworm protein isolate and carrageenan

SummaryThis study investigated the feasibility of preparing muffins using egg solution alternatives comprising super mealworm protein isolate (MW; 2.3% and 4.3%) and carrageenan (C; 0.5%, 1.0% and 2.0%) to improve eggless muffin quality. Physical and nutritional assessments of the developed eggless muffins, including texture profile, protein content and digestibility, were evaluated and compared with muffins containing egg solution. The result revealed that eggless muffins containing 4.3% MW (MW4C0.5, MW4C1.0 and MW4C2.0) showed comparable protein content (7.19%–7.55%) and springiness (103.00%–110.00%) as egg muffins. Higher concentrations of carrageenan in egg solution alternatives increased the chewiness and cohesiveness of eggless muffins. Eggless muffins also exhibited higher protein digestibility (83.92% ± 1.75%) than egg muffins (36.79% ± 5.37%). Sensory evaluation results revealed that all eggless muffins were acceptable to consumers. Our results suggest that egg solution alternatives of super mealworm protein and carrageenan are potential substitutes for preparing eggless muffins.

The effects of water addition and baking time on process optimization of pumpkin muffins: a pilot plant scale study

Pumpkin muffins are rich in fiber but have low expansion volume and high hardness. To date, research on pumpkin muffins has only been conducted on a laboratory scale. Therefore, a pilot plant study is needed to optimize its production on an industrial scale. This work aimed to determine the processing conditions that could produce the optimum quality of pumpkin muffins on a pilot plant scale. Water addition and baking time were chosen as optimization variables, color, moisture content, expansion volume and hardness were selected as response variables. Optimization was conducted using Response Surface Methodology in Design Expert 7.0® program. The mathematical models for brightness and hue were cubic models, and those for moisture content, expansion volume, and hardness were quadratic models. Optimization results with a desirability value of 0.884 were obtained from the addition of 48% water and baking time of 22 minutes. The resulting pumpkin muffins had lightness of 41.21, hue of 70.74, moisture content of 27.96%, expansion volume of 185.39%, and hardness of 2.91 N and contained 27.96% moisture, 2.23% ash, 18.59% fat, 5.85% protein, 45.37% carbohydrates, and 8.76% dietary fiber. These findings provide new insights for researchers and bakery industries to improve the quality of muffins from local food sources.

Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu

Abstract Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of a muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p&gt;0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but more sticky. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.

Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste

The study aimed to effectively utilize soy (okara) and citrus juice (citrus peel) industry waste for developing functionalized bakery product. Muffins were prepared using composite flours having okara along with candied citrus peel. Flours were evaluated for the change in techno-functional properties with increasing level of okara addition. Muffins were analyzed for their physical, chemical, functional and sensory characteristics. Muffins with 15% okara with 2% candied citrus peel were found to be highly acceptable with improved protein (12.70%), dietary fiber (8.26%), total mineral (1.86%), phenols (88.12 mg 100 g−1) and flavonoid content (96.31 μmole Trolox 100 g−1) with insignificant changes in mouthfeel and total calorific value. Majorly, citrus peel contributed to the antioxidants (phenols and flavonoids) of functionalized muffins. Okara addition resulted in ~22% increase in protein and ~45% increase in dietary fiber content of the muffins. Performance of polypropylene was superior over cling film in terms of muffin quality during 9 days ambient storage. Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry. Practical applications Functionalized muffins, high in protein, dietary fiber, total ash and antioxidants, can be developed by effective utilization of waste from soy (okara) and citrus juice industry (citrus peel). The naturally colored candied peel can serve as an alternate to the synthetically colored tutti fruitti that is added to the baked products to improve their appearance and taste. Almost similar baking losses and raw material input cost associated with the optimized product shows its possible adoption by any bakery industry.

Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

Abstract Reducing the fat used in muffin production is necessary to produce muffins with low-fat content without changing physical characteristics. This reduction can be achieved by adding ingredients with high fiber content, such as soursop. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffins with the best texture, pore size, moisture content, and lowest fat content. The method used in this study is the Response Surface Methodology with the Central Composite Design using two factors, the concentration of soursop puree and margarine. The optimum treatment results obtained were the concentration of 16.159% soursop puree and 27.391% margarine with a hardness response of 3.390 ± 0.144 N, a pore size of 0.529 ± 0.046 mm2, a fat content of 8.302 ± 0.328%, and moisture content of 33.269 ± 0.397%. The optimum muffins have fat content, fiber content, carbohydrate content, hardness, pore size, reddish, yellowish, and taste attributes that are significantly different from control muffins. In contrast moisture content, ash content, protein content, volume expansion, baking loss, density, brightness, attributes of color, aroma, texture, pores, and overall were not significantly different from the control muffins. Keywords: margarine, muffin, optimization, soursop puree

Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality

Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) in muffin samples. Suggested combined usage of ingredients aimed to increase the dietary fibre content of muffins while pertaining their overall quality attributes. Total moisture, ash and protein, dietary fibre, weight loss %, volume, specific volume, weight, colour and textural parameters were tested. Results revealed that, quinoa and oat bran flour substituted samples (QO) had the highest cake volume (84.5 ml) and specific volume (2.63 ml/g). Date seed and quinoa flour substitution (DQ) was the best combination with the closest hardness values to control (muffins with 100% wheat flour) samples (0.6 N), rather than an increase. Springiness (2.40 N) and cohesiveness (0.81 mm) were also close to that of control. Samples having date seed flour and quinoa (DQ) and date seed flour and oat bran flour (DO), had also the highest fibre contents, respectively. Thus, combining different fibrous ingredients instead of using them individually efficiently prevented the muffin quality loss. The best combination achieved was the date seed flour with quinoa flour (DQ) giving promising results to achieve healthier muffin production.

Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNE-muffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.

Получение и использование льняного солода

Nowadays, sprouting grain and seeds has become a steady trend in healthy eating. Sprouted crop seeds are called malt. Malt products improve the quality of baked goods and have a health improving effect on the human body. Flaxseeds contain all the macronutrients needed for a healthy diet. The purpose of the work is to obtain flaxseed malt and evaluate its use as an ingredient in flour products. The objects of the research were oilseeds: initial and sprouted, as well as muffins prepared with their use. Germination of seeds was carried out in special trays at a temperature of 18 – 20°C with the addition of water in a ratio of 2:1. The seeds were germinated for 5 days with periodic moistening. The seed germination process was stopped by drying to the required moisture content. There are proposed methods for obtaining various types of malt products from flax seed. The influence of malt products on the quality of muffins was investigated to assess the prospects for the use of flax malt. The positive effect of flax malt is shown on the technological and organoleptic properties when replacing 10% of wheat flour of muffins when carrying out test laboratory baked goods. Malt contains products of limited hydrolysis of polysaccharides, proteins: oligosaccharides, polypeptides, which have high biological activity. The introduction of such additives into the formulation of products increases their saturation with biologically active substances

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.

Brewers'spent grain(BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33-1.87g/100g)andwater activity (aw , 0.04-0.07) of BSGs than hot-air drying (5.44 to 5.57g/100 gand 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03g/100 gdry matter [DM]), total phenolic content (TPC, 2.21mg GAE/g DM), radical scavenging activity (RSA, 1.58mg AAE/g DM), and total flavonoid content (TFC, 0.68mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40g/100 gDM), which was selected for making BSG-fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20g/100 gflour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11g/100 gDM), TDF (16.88g/100 gDM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. PRACTICAL APPLICATION: This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot-air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value-added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

PurposeStudy on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.Design/methodology/approachSix different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.FindingsResults indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p= 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p= 0.001), increased the crude protein (p= 0.0001), fat (p= 0.0001) and crude fiber (p= 0.001) contents and lowered the carbohydrate (p= 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.Originality/valueIntrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition

The aim of this research was developing a formulation for muffins, produced with whole-grain wheat flour, suitable and safe for nutrition of people with carbohydrate metabolism disorders (diabetics). Recommendations for diabetics’ nutrition were analysed to develop a cake of appropriate quality and safe for consumption. The following matters were determined: (a) the essential parameters of technological and sensory quality of the final product; (b) the nature and quantity of basic ingredients, making five different model-samples of muffins; (c) moisture, ash, fat, salt, starch, protein, fibre and sugar content of cakes; (d) the quality of muffins was evaluated by descriptive sensory analysis; (e) nutritive composition was compared with similar products from the market. The basic chemical composition and the achieved quality of muffin-samples were analysed after production, and the best one was selected, produced combining following ingredients: 32% whole-grain wheat flour; 30% water; 10% skimmed milk; 9% fructose; 5% sunflower oil; 6.5% eggs; 3.2% fatreduced cocoa powder; 3% yeast; 0.3% salt; 0.3% flavours (chocolate, vanilla, rum); 0.16% additives mixture. The cakes had a high overall sensory quality (4.73±0.22 points of possible 5), characteristic regular shape and volume, uniform pores distribution, moderate elasticity and moisture during chewing, uniform dark brown colour, pleasant harmonious aroma and sweetish taste of baked chocolate cake. It was concluded that the muffins were suitable and safe for diabetics nutrition regarding basic ingredients content (whole-grain wheat flour, skimmed milk, fructose, vegetable oil) and nutritional composition with reduced content of: energy 30-54%, fats 30-79%, sugar 67-80%, when compared to five similar chocolate cakes, available on the market.

Quality of muffins enriched with upcycled defatted sunflower seed flour

There is an increased interest and need to valorise food industry by-products by reincorporating them into the food chain. Defatted sunflower seed flour (DSSF), obtained from a by-product of the sunflower industry, has an attractive nutritional profile. The aim of this study was to evaluate the effects of incorporating DSSF at 15% and 30% in muffins as replacement for wheat flour. Proximate composition, physical analyses and sensory quality through Quantitative Descriptive Analysis (QDA) were explored and compared to a control DSSF-free recipe. DSSF in muffins led to increased protein and ash content and decreased carbohydrate content. DSSF did not affect bake loss, it increased muffins’ height and pore density, and decreased their springiness. DSSF had an effect on colour, making muffins darker and less yellow than control. QDA results showed that muffins containing 15% DSSF had a profile closer to control than those containing 30%. DSSF could be potentially exploited as an ingredient in cakes and muffins since its addition mainly led to neutral or positive physico-chemical changes. Future reformulation work could focus on optimising the sensory quality of DSSF fortified muffins with inclusion up to 15%, masking some of the atypical colours, aromas and flavours, and evaluating consumer acceptance.

Gluten-free baked muffins developed with Prosopis alba flour

Baked flour products are basic in people's diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin's quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

ABSTRACTSeaweed has a great potential to be used as an important ingredient in food processing, as it contains a significant content of soluble polysaccharides and has a potential function as a dietary fiber. In this study, seaweed powder (Kappaphycus alvarezii) was incorporated (2–10%) with wheat flour for the production of muffins. The effect of seaweed composite flour on the quality of muffins was investigated using various techniques, such as texture profile and proximate analyses, as well as sensory evaluation. Modification of the muffin formulation to include seaweed powder improved the composition of ash, crude fiber, and moisture content, while the protein and carbohydrate levels decreased, compared to the control sample. An increase in the seaweed component reduced the muffin height, volume, and specific volume. According to the experimental texture profile analysis data, the seaweed affected the textural characteristics of the muffins, increasing the hardness and decreasing the springiness. Sensory evaluation revealed that seaweed powder could be used in the muffin formulation up to 6%, without significantly impacting the color, aroma, and taste attributes relative to the control sample. For overall acceptability, however, the panelists preferred muffins without seaweed powder.

Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80% of bioactives (total carotenoids 91.23 ± 2.35mg/100g) and antioxidant activity (DPPH 1.61 ± 0.12µmol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2-10%) of CP were mixed in wheat flour for preparation of muffins. Wheat flour was fortified with CP at different levels (2-10%) and subsequently, effect of CP fortification on height, texture, bioactives and sensory quality of muffins was observed. CP fortification improved the quality in terms of color, flavor and texture. During storage, hardness values (34.42-32.56N) showed decreasing trend with increase in CP content. Overall, 6% CP fortification was found most acceptable without causing significant change in porosity and crust uniformity of fortified muffins. Thus, present study demonstrated that fortification of muffins with 6% CP as functional ingredient offers an opportunity to develop quality muffins with enhanced antioxidant activity (DPPH 13.04 ± 0.02µmol TE/g) and total carotenoids (3.46 ± 2.41mg/100g).

Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed

This study investigated the effects of flaxseed powder (FP) on muffin quality parameters by the progressive replacement of wheat flour (WF) in the muffin formulation with FP from three different flaxseed cultivars. The antioxidant potential, physicochemical, microstructural and textural properties of muffins and the pasting properties of the flour blends were analysed. Addition of increasing amount of FP in the blends improved the nutritional characteristics but decreased the muffin volume; the muffin crumb color became darker and hardened in texture. The pasting characteristics of wheat flour was influenced by FP incorporation with a decrease in peak, final and setback viscosity values with increasing amount of FP addition being observed. Flaxseed was found to be rich in antioxidant potential as evident from its high DPPH scavenging activity, total phenolic content and reducing power in comparison to WF. The microstructure of muffin crumb showed that degree of disruption of protein matrix increased with an increase in the level of FP. Among different cultivars, “LC-2023” cv. exhibited the highest sensory scores and can be recommended as potential cultivar for its health benefits. Supplementation of wheat muffins with 10% FP is a successful approach to enrich it with nutrients and increase its antioxidant potential.