Govindh, M and Sindhujasree, S (2024) FORMULATION OF FERMENTED BLACK RICE MUFFIN. FORMULATION OF FERMENTED BLACK RICE MUFFIN, 4 (5). pp. 1489-1491. ISSN 2583-1062

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Abstract

Muffins are small cakes highly appreciated by consumers owing to its sweet taste, soft, moist crumb and chewy texture
making it suitable for snacks. However, consumers always demand for foods that not only satisfy their hunger but also
provide the essential nutrients to ensure physical and mental health by preventing nutrient deficiency. This research
study has been designed with an objective to formulate muffin incorporated with black rice with sour starter culture and
method of preparation to quench the demand. Black rice flour was substituted in the control muffin at 60, 50 and 40 per
cent in wheat flour and designated as Variation 1, 2 and 3 respectively. The formulated control and black rice sour starter
muffins were subjected to sensory evaluation using a 9 point Hedonic Scale. The sensory properties like colour and
appearance, taste, flavour, texture and the overall acceptability of the muffin were assessed and the scores were
statistically analysed using mean and standard deviation to find the most acceptable variation. It was observed that
variation 2 containing 50% of the black rice flour muffin was highly acceptable in all sensory characteristics.

Item Type: Article
Uncontrolled Keywords: Bakery, sour starter, black rice, muffin, nutrients
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 21 Nov 2024 09:56
Last Modified: 21 Nov 2024 09:56
URI: https://ir.psgcas.ac.in/id/eprint/2358

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