Physico-chemical Characteristics of Millet Based Muffins during Storage

Abstract

Millets are excellent source of protein, minerals and dietary fibers, and therefore they can be supplemented in bakery products and plays a therapeutic role in human health. The present study is aimed at optimizing the level of pearl millet, finger millet and little millet flours for preparation of muffins. In the present study, pearl millet, finger millet and little millet flour was used at the rate of 10%, 20% and 10% respectively for treatment S1and for treatment S2, pearl millet, finger millet and little millet flour % was 10%, 15% and 15% respectively. For treatment S3, pearl millet, finger millet and little millet flour content was 10%, 10% and 20% respectively. Control samples were prepared using wheat flour in treatment S0. And after, the formulation of the samples, all the muffins were undertaken for proximate composition. The standardization of samples were done based on sensory scores. The results showed that samples of S1 treatment scored highest in color, texture and overall acceptability in organoleptic evaluation. Therefore, S1 sample was optimized and was further kept for storage studies. The moisture, fat, protein, carbohydrate and ash % was found to be 22.20, 18.21, 12.64, 45.23 and 1.94% respectively in muffin sample of S1 treatment which was considered as the standardized product. And after, the samples of S1 treatment were subjected to storage studies at room temperature, it was found that the muffin samples remained acceptable up to 60 days of storage as there was no microbial spoilage found on the product.