STUDIES ON DEVELOPMENT OF ALOE VERA FORTIFIED LOW CALORIE MUFFINS
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Date
2021-10
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled “Studies on development of Aloe vera fortified low
calorie muffins” was carried out in the Department of Food Science and Technology, Dr YS Parmar
University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India during 2019-2021. In
the present study, fortification of Aloe vera gel and suitability of fat replacers (xanthan gum and guar
gum) as well as alternative sweeteners (jaggery and sweetos) was evaluated for the development of
Aloe vera fortified low calorie functional muffins. The investigation started with optimization of Aloe
vera gel concentration for the production of Aloe vera fortified muffins using sensory evaluation. The
best optimized treatment having 20 per cent Aloe vera gel was further used for the development of
Aloe vera fortified low calorie muffins using fat replacers and alternative sweeteners. On comparison
of fat replacers and alternative sweeteners, xanthan gum amongst the fat replacers and jaggery out of
alternative sweeteners were selected as best for fat and sugar replacement, respectively in muffins. On
the basis of sensory evaluation, combination treatment of muffin having 50 per cent fat replacement
with xanthan gum and complete (100 %) sugar replacement with jaggery was recorded to be the best
combination of xanthan gum and jaggery for the development of Aloe vera fortified low calorie
muffins. The fat content and energy value significantly reduced from 19.24 per cent to 11.20 per cent
and 406.3 Kcal/100 g to 333.9 Kcal/100 g, respectively in Aloe vera fortified low calorie muffins
prepared with xanthan gum and jaggery. The aloin content of Aloe vera fortified muffins having 20
per cent Aloe vera gel were found within the permissible limits, ranging between 1.5 to 1.9 ppm.
Further, FTIR analysis revealed that fortification of Aloe vera gel and use of xanthan gum and jaggery
in Aloe vera fortified low calorie muffins significantly improved the nutritional profile of the
developed muffins as several compounds (nucleic acids, amino acids, alkenes etc.) were detected. The
best selected treatment from each trial (4 treatments) were also compared with the control sample of
the muffins in terms of sensory, physico-chemical and microbial quality during storage period of 16
days under ambient (18 ± 2°C) and refrigerated (5 ± 2°C) storage conditions. Results indicated a
slight decrease in physico-chemical and sensory quality of the muffins and the muffins were
acceptable at the end of the storage period under their respective storage conditions. Overall, the
results of present work in the developed Aloe vera fortified low calorie muffins characterizes splendid
utilization of Aloe vera gel and are a perfect example of low calorie bakery products that hold ample
potential for commercial application