effect of fenugreek seed husk on the rheology and quality characteristics of muffins胡芦巴种子外壳对松饼的流变学和质量特征.pdfVIP

Food and Nutrition Sciences, 2012, 3, 1473-1479 1 /10.4236/fns.2012.311191 Published Online November 2012 (http://www.SciRP.org/journal/fns) Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins 1 2 3 1* Deeptanshu Srivastava , Jyotsna Rajiv , Mahadevamma , Madeneni Madhava Naidu , Jarpala Puranaik1, Pullabhatla Srinivas1 1Plantation Products, Spices and Flavour Technology Department, Central Food Technological Research Institute, Mysore, India; 2Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, India; 3Biochemistry and Nutrition Department, Central Food Technological Research Institute, Constituent Laboratory of Council of Sci- entific and Industrial Research, Mysore, India. * Email: mmnaidu@cftri.res.in Received July 24th, 2012; revised August 24th, 2012; accepted September 2nd, 2012 ABSTRACT The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investi- gated. 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 volumes 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 incorpora- tion of FSH flour, based on sensory quality in muffins was found