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- Title
FORTIFYING MUFFINS WITH PSYLLIUM HUSK FIBRE, OAT FIBER AND BARLEY FIBRE TO IMPROVE QUALITY AND SHELF LIFE.
- Authors
Bhise, Suresh; A., Kaur
- Abstract
Muffins were prepared after incorporation of 5, 10, 15 and 20 per cent fibers viz. oat, psyllium and barley and were stored under ambient and refrigeration conditions. A significant increase in weight of muffins was observed with increasing level of fibers incorporation for muffin making. Muffins incorporated with 10 per cent oat, 10 per cent psyllium and 15 per cent barley fibres had more sensory score than the control muffins. A significant decrease in compression force was observed with increasing levels of fibers in flour for muffins making. A significant decrease in the moisture contents of the muffins was observed in both refrigerated and ambient conditions with increasing time. The sample became dry and finally became unacceptable. Water activity of muffins was found higher in the refrigeration condition but there was a non significant variation in water activity of muffins stored at refrigeration conditions. However, it varied significantly at ambient conditions. Free fatty acid content (% oleic acid) also increased with increasing storage period but product did not develop off flavors under refrigeration storage. During storage Total Plate Count and Yeast and Mold Count (cfu per g) of the muffins increased significantly. The growth was more and became visible early in control muffins stored under ambient conditions than fiber incorporated muffins. The overall acceptability of the muffins decreased under storage since they became hard due to loss of moisture and also due to free fatty acid and peroxide productions.
- Subjects
MUFFINS; PSYLLIUM (Plants); OAT bran; SHELF-life dating of food; BARLEY
- Publication
Carpathian Journal of Food Science & Technology, 2015, Vol 7, Issue 2, p5
- ISSN
2066-6845
- Publication type
Article