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Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India;
Biochemistry and Nutrition Department, Central Food Technological Research Institute, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India.
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;
Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;
- 1 Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
- 2 Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India;
- 3 Biochemistry and Nutrition Department, Central Food Technological Research Institute, Constituent Laboratory of Council of Scientific and Industrial Research, Mysore, India.
- 4 Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India
- 5 Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;
- 6 Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India;
Food and Nutrition Sciences·Volume 03 (2012)·Pages 1473–1479·Published 8 November 2012·DOI10.4236/fns.2012.311191
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Abstract
The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5 % , 10 % and 15% was investigated. 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 vol-umes 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 incorporation 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.
KeywordsFenugreek Seed HuskDietary FiberBatter ViscosityMuffins QualitySensory Properties
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