Vol. 9, Issue 1 (2020)
Development of iron rich muffin and its acceptability evaluation
Author(s): Sneh Singh, Ekta Singh Chauhan, Srishti Agarwal and Tannu Rajora
Abstract: Muffins are convenient snack food containing a blend of simple and complex carbohydrates, protein, fat, fiber, vitamins and minerals. Seeds are generally discarded by most of the population. The consumption of these seeds improves health and nutritional status of people. Sunflower seeds are rich sources of iron, essential fatty acids, vitamins and minerals whereas sesame seeds and watermelon seeds are rich in iron and protein. Thus, agro waste seeds have potential to act as a nutritious food and health enhancing agent. The objective of this study was to develop iron rich muffin and its acceptability evaluation. Muffins contain three different seeds in proportion of 10% in each variant A, B, C of muffin whereas variant D consist 3.3% of all three seeds. The nutrient content and sensory characteristics were determined for developed muffins. The work was performed into five phases. First phase of study includes the collection of all raw materials (watermelon, sunflower and sesame seeds) and preparation of iron rich muffin. Second phase of study includes acceptability evaluation of muffins using a 9 point hedonic scale. In third phase proximate analysis of product (moisture, ash, fiber, fat, protein, carbohydrates, iron and calcium) were analyzed. In fourth phase phytochemicals (saponins, tannins, flavonoid and total phenols), vitamin-C and shelf life testing were done. Fifth phase of study includes the statistical analysis of the best acceptable product. The result of nutrient and sensory and phytochemical analysis indicated that variant D obtained higher score as compared to standard muffin. It is highly acceptable and nutritious muffin for adolescents and children.
How to cite this article:
Sneh Singh, Ekta Singh Chauhan, Srishti Agarwal and Tannu Rajora. Development of iron rich muffin and its acceptability evaluation. Journal of Pharmacognosy and Phytochemistry. 2020; 9(1): 104-107.