Thumbnail Image

Thesis

Browse

20111
Reset filters
Subject: Food Science and Nutrition × Author: Ashwini Garwadhiremath × End date: 2011 × Start date: 2011 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Development of Foxtail Millet Based Breakfast Muffin
    (UAS, Dharwad, 2011) Ashwini Garwadhiremath; G.S. Sharada
    Foxtail millet (Setaria italica) is one of the important small millets. Compared to cereals, this millet has several desirable nutritional attributes, such as dietary fiber, protein, trace elements and phytochemicals. In the present investigation foxtail millet based breakfast muffin was developed and evaluated for its nutrient adequacy. The foxtail millet based muffin was standardized for optimum addition of foxtail millet flour to refined wheat flour, sugar, fat, egg and baking powder by varying quantity and evaluated organoleptically for acceptability of suitable proportion by semi-trained panellists. The developed muffin was enriched by addition of dehydrated papaya powder at different levels and assessed for proximate composition, trace elements and total -carotene content. Shelf-life was assessed for moisture, free fatty acids and organoleptic characteristics. The developed millet muffin was tested for acceptability of consumers in comparison with refined wheat flour muffin. Standardization trials indicated that foxtail millet flour could be incorporated at 50 per cent and 5 per cent decrease in fat in the standard recipe and further enriched with 10g of papaya powder, to yield acceptable breakfast muffin. Nutrient analysis revealed that, the moisture, protein, fat, ash, crude fiber and carbohydrate contents of refined flour breakfast muffin was 24.95, 12.87, 24.80, 0.67, 0.11 and 36.59 per cent respectively. Replacement of foxtail millet flour significantly increased the nutrient composition of breakfast muffin. Foxtail millet muffin was found superior nutritionally compared to refined wheat flour muffin as it increased the protein, crude fiber and mineral contents by 12.5, 90 and 28 per cent respectively. Copper zinc and iron contents increased by 34.5, 24.5 and 49.9 per cent respectively. Further enrichment of foxtail millet muffin with dehydrated papaya powder significantly increased the copper, zinc, and iron by 30, 5 and 41 per cent respectively. The total carotene content of refined wheat flour breakfast muffin was 124.60 μg/100g, with incorporation of foxtail millet flour and enriched with papaya powder, the total -carotene content increased by 93% (291.36 μg/100g.). The developed foxtail millet based breakfast muffin possessed the shelflife of 4 days. The enriched foxtail millet breakfast muffins were liked very much by the consumers. Thus, local underutilized small grains can be incorporated to enrich the nutritional quality of convenient foods.