Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients

نوع المستند : المقالة الأصلية

المؤلفون

1 Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt

2 Food Technology Department, National Research Center, Dokki, Giza, Egypt

المستخلص

Muffins are sweet baked products highly appreciated by consumers due to their soft texture and characteristic taste. This study aimed to evaluate the effect of using different levels of functional ingredients: soybean flour (SF), quinoa flour (QF), and carob seed powder (CSP), individually and in combination—on the quality and nutritive value of barley muffins .The results revealed a significant increase (P<0.05) in water absorption capacity with the addition of 3% CSP compared to other treatments (10% SF, 10% QF) and the control. Muffins with 10% SF showed a significant (P<0.05) increase in volume compared to other treatments and the control. Tenderness improved significantly with individual treatments of 5% SF, 10% SF, 5% QF, 10% QF, 1% CSP, and 3% CSP. Notably, combinations of 5% SF + 1% CSP and 5% SF + 5% QF also significantly enhanced tenderness compared to the control. Sensory evaluation indicated that muffins treated individually with 5% SF, 5% QF, or 1% CSP received significantly higher scores (P<0.05). The combination of 5% SF + 5% QF maintained higher acceptability than other treatments. This formulation also showed increased calcium and iron content compared to the control. Moreover, product stability was significantly enhanced with the 5% SF + 5% QF and 1% CSP treatments throughout storage at 25°C for 7 days. The study suggests that partial substitution with 5% SF, 5% QF, or 1% CSP individually or in combination can improve the quality, stability, and nutritional value of barley muffins.

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