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Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

Food and Nutrition Sciences 2012年第11期3卷 1473-1479页

作者： deeptanshu srivastava Jyotsna Rajiv Mahadevamma Madeneni Madhava Naidu Jarpala Puranaik Pullabhatla Srinivas Biochemistry and Nutrition Department Central Food Technological Research Institute Constituent Laboratory of Council of Scientific and Industrial Research Mysore India. Flour Milling Baking and Confectionery 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

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.

关键词： Fenugreek Seed Husk Dietary Fiber Batter Viscosity Muffins Quality Sensory Properties

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