International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Formulation and Optimisation of Nutrient Rich Multigrain Gluten Free Muffins from Soybean, Rice, Flaxseed and Corn Flour

Authors:Sravasti Sontakke || Sachin Verma, Sandip T. Gaikwad

Abstract:The Concept of Multigrain gluten free muffin comes due to change in life style and gluten intolerance people. Common grains included in multigrain foods include Soya, rice, corn and flaxseed. For preparation of muffins Rice flour, Soya flour, Corn flour and flaxseeds were used along with Butter, Sugar, eggs, dry fruits, muffin cups, milk, Vanilla extract and Cocoa powder. Muffins are prepared according to standard recipes. For optimisation of product Design Expert Software 9.0 was used. As depended variables different combinations were used. The independent variables were Texture Profile Analysis, Chemical analysis and sensory analysis. Sensory evaluation was conducted on 9 point hedonic scale for attributes like colour, taste, texture, appearance, and overall acceptability. It was found that, all the blends of flours (rice, corn, soy, flaxseed) and had improved both nutritional and sensory qualities of gluten-free muffins. From the use of eggs and soybean extract, a larger amount of protein is originated. It was found that gluten free flours combinations could be used to produce good quality muffins with acceptable physical and sensory qualities.

Keywords: Muffins, Multigrain, Optimisation of product, New product Development

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DOI: 01.1617/vol5/iss4/pid04971

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
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