Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer.
Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items bec...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 12; no. 1; pp. 306 - 320 |
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| Autores principales: | , |
| Formato: | pictorial research tables/charts Journal Article |
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Current Research in Nutrition & Food Science
2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=177131299&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 177131299 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: 2024 vid: 12 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 177131299 177131299 177131299 10.12944/CRNFSJ.12.1.25 177131299 ppf: 306 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer. aug: au: BAMAL, POOJA DHULL, SANJU BALA affil: Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India sug: subj: Snacks Food, Fortified Carrot Dietary Fiber Analysis Plant Extracts Physiochemical Phenomena Evaluation Plants, Edible Fat Substitutes Funding Source Human Analysis of Variance Data Analysis Software Descriptive Statistics Food Handling Experimental Studies ab: Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) as dietary fiber source and fenugreek gum (FG) as fat-replacer in preparation of muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CPP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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