Studies on the effect of variation of different types of powdered millet on quality attributes of muffins
DOI:
https://doi.org/10.31783/ELSR.2024.1023239Keywords:
finger millet, muffins, millets, nutritional profile, pearl milletAbstract
In the whole world, millets are found to be one of the oldest cultivated crops in gaining popularity as a nutritious and healthy food due to its high nutritional value and great application scope in the bakery industry such as muffins. In this study, we discuss the nutritional profile, textural analysis and microbial study of the millet based muffin. This muffin has been prepared by mixing three different millets on different levels i.e., pearl millet flour, finger millet flour and little millet flour. The different samples were prepared in various treatments viz., M1, M2, M3 in the ratios of (Pearl millet flour: Finger millet flour: Little millet flour) 10:10:20, 10:15:15, and 10:20:10 respectively. Among all the three samples M2 was found to give an appropriate study. The moisture, fat, protein, carbohydrate and ash were 22.19, 17.53, 12.65, 45.60 and 1.93 respectively. The multi-millet muffin adversely affected the hardness, cohesiveness, springiness and chewiness as compared to the control sample which was (100%) wheat based. There was no alteration in the physical appearance of the millet muffins as there was no microbial growth found on the muffins for 60 days at ambient temperature.
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