Development of finger millet muffins using fat replacers
| dc.contributor.advisor | Srivastava, Sarita | |
| dc.contributor.author | Singh, Richa | |
| dc.date.accessioned | 2019-08-27T10:30:05Z | |
| dc.date.available | 2019-08-27T10:30:05Z | |
| dc.date.issued | 2019-08 | |
| dc.description.abstract | Muffins are a popular baked product. Finger millet is rich in fiber and minerals and it can partly substitute refined wheat flour leading to enhancement of nutritive value of muffin. Fat replacers are substances which can be used in place of fat and give probably same texture and sensory attributes as fat. It provides lower amount of calorie. The present study was undertaken on the formulation of muffins incorporating finger millet flour and using blends of papaya, banana and curd as fat replacers. Optimization of muffins was done on the basis of quality parameters. For optimization of muffins, varied levels of fat replacers (papaya: banana: curd) and different combination of baking time and temperature were taken. The nutritional characteristics viz. proximate composition, minerals content and total carotenoid of optimized finger millet muffins formulated with fat replacers were analyzed. Shelf life study was done for 7 days. Consumer acceptability of muffins was also assessed. Texture profile analysis of optimized muffins viz. hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were found to be 292.904N, -435g.sec, 0.60mm, 0.45g/mm, 132.18N, 8046.10g.mm, 0.187. The corresponding values of refined wheat flour muffins were found to be 140.71N, -428.28g.sec, 0.71mm, 0.50g/mm, 70.69N, 5121.84g.mm, 0.188. The moisture, total ash, crude fat, crude fibre, crude protein carbohydrate and energy of finger millet muffins formulated with fat replacers were found to be 12.45, 2.22, 4.12, 3.65, 10.29, 66.64 per cent and 347 kcal. The corresponding values of refined wheat flour muffins were found to be 19.68, 1.32, 10.22, 0.58, 8.25, 59.95 per cent and 365 kcal. During the storage period, moisture content in control and optimized muffins significantly increased. Consumer acceptability of control muffins was 8, was liked very much and optimized muffin scored 7.5, liked moderately. It can be interpreted from the current study that incorporation of finger millet flour in muffins increased their nutritive value. Blends of fat replacer enhance the carotenoid content and lower the fat content in optimized muffin. Finger millet muffin formulated with fat replacers was more nutritious compared to control muffins prepared from 100 percent refined wheat flour and fat. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810124207 | |
| dc.keywords | finger millet, food products, muffins, fats, replacers | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 120 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Finger Millet | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development of finger millet muffins using fat replacers | en_US |
| dc.type | Thesis | en_US |