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Research Paper | Food Science | India | Volume 8 Issue 11, November 2019
Development and Quality Evaluation of Multigrain Muffins
Jadhao A.S., Nagargoje N.C., Jumde A.D., Sonawane Y.S., Kale R.S., Padvi R.P.
Abstract: Present work deals with the development, sensory evaluation and production of multigrain muffins. Various ingredients were used and formulated in different proportion i. e.70: 20: 5: 5, 70: 15: 10: 5, 80: 10: 5: 5 refined wheat flour, soya flour, oats flour and finger millet flour respectively. Sensory evaluation was done by semi trained panel using 9 point hedonic scale method and first formulation got highest score. Finalized formulation was further proceed and chemically analyzed. It contains protein content 13.14 %, fat content 15.1 % carbohydrate 59.14 % and energy value 385.02Kcal/100gm. Multigrain muffins contain nutritional components that shows certain health benefits like glucan found in oats that reduces the risk of heart diseases and reduces bad cholesterol level, finger millets rich in tryptophan, threonine, valine, isoleucine and methionine which suitable to people suffering from gluten allergy and celiac disease.
Keywords: Multigrain muffins, soya flour, carbohydrates, formulations
Edition: Volume 8 Issue 11, November 2019,
Pages: 1433 - 1435
How to Cite this Article?
Jadhao A.S., Nagargoje N.C., Jumde A.D., Sonawane Y.S., Kale R.S., Padvi R.P., "Development and Quality Evaluation of Multigrain Muffins", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20202827, Volume 8 Issue 11, November 2019, 1433 - 1435
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