MAIZE FLOUR BASED BAKERY PRODUCTS
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Date
2022-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UHF,NAUNI
Abstract
ABSTRACT
The present study entitled “Maize flour based bakery products” was conducted in the Department
of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni,
Solan, Himachal Pradesh. Cereal grains are good source of carbohydrates and energy. Maize is gluten free
nutritious grain rich in antioxidants and total phenols but not well utilized by the food industry for the
development of bakery products. The present study was conducted with the prime objective to develop maize
flour based muffin pre-mix, muffin, waffle pre-mix and waffle from Kanchan and Local variety of maize.
Muffin prepared from 100 per cent Kanchan variety maize flour was recorded with crude fiber as 3.59 per
cent, total phenols as 33.97 mg/100g, and antioxidant activity as 28.82 per cent. Similarly, muffin prepared
from Local variety maize was observed with fiber as 2.91 per cent, total phenols as 41.00 mg/100g, and
antioxidant activity as 32.01 per cent. Muffins can be stored upto 6 days under accelerated storage conditions
(37±20C) with significant changes and upto 10 days under refrigerated conditions and muffin pre-mix can be
stored upto 21 days in both accelerated and refrigerated storage conditions. Waffle prepared from 100 per cent
maize flour from Kanchan variety flour recorded a crude fiber content of 3.66 per cent, total phenols as 40.17
mg/100g, and antioxidant activity as 33.85 per cent. Similarly, waffle prepared from Local variety was
recorded with good amount of crude fiber (2.69 %), total phenols (50.21 mg/100g), and antioxidant activity
(35.74 %), which can be stored up to 9 days at accelerated storage conditions and up to 15 days under
refrigerated storage conditions. Thus, the study concluded that utilization of maize for the development of
different food products support the possibility of developing bakery product with an excellent nutritional
profile and quality, which would raise the farmer’s income, apart from providing health benefits to the
population.