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Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins.

Deeptanshu, Srivastava and Jyotsna, R. and Dr., Mahadevamma and Madhava Naidu, M. (2012) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins. Food and Nutrition Sciences, 3. pp. 1473-1479.

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The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5, 10 and 15% was investi- gated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin volumes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorpora-tion of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.

Item Type: Article
Uncontrolled Keywords: Fenugreek Seed Husk; Dietary Fiber; Batter Viscosity; Muffins Quality; Sensory Properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Dec 2012 06:01
Last Modified: 09 Apr 2018 10:36
URI: http://ir.cftri.com/id/eprint/11066

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