Effect of the Replacement of Sugar on Development of Muffins from Malted Ragi Flour

Abstract

Aims: This study aimed to develop and evaluate muffins enriched with malted ragi flour, sapota powder, and wheat flour for enhanced nutritional content and sensory acceptability, targeting functional food applications. Sample: Three muffin samples (S1, S2, S3) were prepared with varying sweeteners (sugar, jaggery, honey) to assess nutritional and sensory differences. Study Design: Experimental design with comparative analysis of proximate composition and sensory evaluation. Place and Duration of Study: Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, India, conducted between January and March 2024. Methodology: Malted ragi flour was prepared in laboratory, wheat flour, sapota powder, and other ingredients were purchased locally. Muffins were baked at 180°C for 15-20 minutes, with formulations differing in sweeteners: S1 (sugar), S2 (jaggery), S3 (honey). Proximate analysis of muffins was estimated by measuring moisture, ash, protein, fat, carbohydrates, sugar, calcium, and energy. Sensory evaluation used a 9-point hedonic scale, with academic staff assessing colour, taste, texture, flavour, appearance, and overall acceptability. Data were analyzed using SPSS and Microsoft Excel. Results: Sample S1 showed the highest nutritional values: moisture (23.31 %), ash (2.68 %), protein (5.63 %), fat (9.69 %), carbohydrates (58.69 %), calcium (7.10 %), and energy (344.31 kcal/100g). Sensory scores were highest for S1 (overall acceptability: 9, p<0.05 compared to S2: 7, S3: 8). S2 had the lowest carbohydrates (54.78 %) and calcium (6.90 %). Conclusion: Muffins with malted ragi, sapota powder, and wheat flour, especially S1, offer superior nutritional and sensory quality, suitable for commercial functional food production. Further studies on shelf life and scalability are recommended to enhance market viability.