Development of Muffins from Kodo Millet Flour using Fructooligosaccharide with the incorporation of Clitoria ternatea

Ayushi Naik 1, *, Akansha Tiwari 1 and Kinjal Rana 2

1 Department of Food Technology, Parul Institute of Applied Science, Vadodara, Gujarat, India.
2 Department of Food Technology, Parul Institute of Technology, Vadodara, Gujarat, India.
 
Research Article
International Journal of Science and Research Archive, 2023, 08(01), 720–726.
Article DOI: 10.30574/ijsra.2023.8.1.0143
Publication history: 
Received on 31 December 2022; revised on 06 February 2023; accepted on 09 February 2023
 
Abstract: 
The study aims to investigate 3 types of muffins that were prepared and named T1, T2, and T3 increase according to blue pea flower powder content. (T12%, T2 3%, T34%). After the completion of the experiment, it was found that T3 results were better in comparison to other muffins. As elucidated from proximal analysis, the control sample shows less acceptance compare to fortified muffins. Simultaneously texture control sample was found more than Kodo millet muffins. They are important in the networking of muffins after the addition of Xanthan Gum in muffins. Overall it indicates that Xanthun gum provides networking to muffins and enhances the structure of muffins with nutritional quality.
 
Keywords: 
Kodo Millet; Fructooligosaccharide; Xanthan gum; Clitoria ternatea (blue pea flower); Muffins
 
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