Nutritious Dehulled Sunflower Meal Based Muffins: Optimization, Quality Characteristics And Storage Stability

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Authors

  • Mridula D.
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Dhritiman Saha
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Sheetal Bhadwal
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Sonmati R. Kumar
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Simran Arora
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Malvika Bana
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN
  • Manju Bala
     Food Grains and Oilseed Processing Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, 141 004, Punjab ,IN

DOI:

https://doi.org/10.21048/IJND.2021.58.2.25979

Keywords:

Muffins, Dehulled Sunflower Meal, Texture Profile, Optimization

Abstract

The present study was conducted to optimize the food materials such as Dehulled Sunflower Meal (DSM) and Refined Wheat Flour (RWF) in flour blend for the preparation of muffins and to evaluate the storage stability of DSM incorporated muffins for 15 days storage at ambient as well as low temperature (4o C). Different experimental combinations were planned using response surface methodology (central composite design) of Design Expert software considering 10 to 40 g DSM and 60 to 90 g RWF. Different levels of RWF and DSM significantly influenced the instrumental colour (L, a, b values), nutritional quality, textural profile analysis and sensory acceptability of muffins. The nutritional and baking quality such as crude protein, total mineral content, iron and calcium, weight loss and height of baked muffins increased with increasing quantity of DSM. Optimized level of RWF and DSM consisted of 63.46 and 36.54%, respectively in flour blend showing overall desirability as 0.831. This muffin sample provided 11.72% crude protein, 2.24% total minerals, 143 mg/100g calcium and 4.55 mg/100 g iron with an overall acceptability score of 7.9 and can be stored for 9 days with good sensory acceptability.

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Published

2021-05-18

How to Cite

D., M., Saha, D., Bhadwal, S., Kumar, S. R., Arora, S., Bana, M., & Bala, M. (2021). Nutritious Dehulled Sunflower Meal Based Muffins: Optimization, Quality Characteristics And Storage Stability. The Indian Journal of Nutrition and Dietetics, 58(2), 257–273. https://doi.org/10.21048/IJND.2021.58.2.25979

Issue

Volume 58, Issue 2, April-June 2021

Section

Original Articles

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All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

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Received 2020-09-01
Accepted 2021-04-12
Published 2021-05-18

 

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