Nutritional and Shelf-Life Estimation of Nutritive Muffins Incorporating Dillenia indica and Terminalia Chebula Flour-Reference-Cited by-同舟云学术

Nutritional and Shelf-Life Estimation of Nutritive Muffins Incorporating Dillenia indica and Terminalia Chebula Flour

Published:2023-10-05 Issue:3 Volume:20 Page:1093-1098
ISSN:2456-2602
Container-title:Biosciences Biotechnology Research Asia
language:en
Short-container-title:Biosci., Biotech. Res. Asia

Author:

Islam Jasmin¹^ORCID,Devi Ph Vivekanandini¹^ORCID,Sarma Manash Pratim²^ORCID,Gogoi Madhumita²^ORCID,Medhi Rupam¹^ORCID

Affiliation:

1. 1Programme of Food Nutrition and Dietetics, Faculty of Science, Assam down town University, Assam, India

2. 2Programme of Biotechnology, Faculty of Science, Assam down town University, Assam, India

Abstract

The present study was undertaken to develop nutritive muffins using Dillenia indica and Terminalia chebula, evaluate their sensory attributes, nutrient content and conduct shelf-life studies. Three variations of muffins were developed and under each formulation, three different level of incorporations were made and compared to a control muffin. The developed muffins were evaluated for their sensory acceptability and the most preferred F2 formulation was selected and evaluated for proximate composition and shelf life. Developed nutritive muffins had been highly accepted in all attributes, is nutrient-dense, innovative and healthier snack but low shelf-life due to non-addition of any artificial preservative.

Publisher

Oriental Scientific Publishing Company

Subject

Drug Discovery,Agronomy and Crop Science,Biotechnology

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