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Year : 2020  |  Volume : 10  |  Issue : 1  |  Page : 14-20

Development of Muffin Using Palmyra (Borassus flabellifer) Sprout Flour

1 M.Tech Student (Food Safety & Quality Management) Department of Food Process Engineering, SRMIST, Chennai, Tamil Nadu, India
2 Department of Food Process Engineering, School of Bio-Engineering, SRMIST, Chennai, Tamil Nadu, India
3 Industry Academia Cell, Indian Institute of Food Processing Technology, Pudukkottai Road, Thanjavur, Tamil Nadu, India

Correspondence Address:
Associate Professor G. Nagamaniammai
Department of Food Process Engineering, School of Bio-Engineering, SRMIST, Kattankulathur,Chennai-603 203
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/ijnpnd.ijnpnd_81_19

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Context: “Miracle tree” palm tree (Borassus flabellifer) is a traditional plant with multiple health benefits. Sprouts are rich in dietary fibers which help in boosting digestive functions. They also contain good amount of enzymes which are generally not available through food. Aims: The aim of present work is to highlight the importance of these underutilized palmyrah sprouts by converting them into flour along with its utilization in new product development. This flour was utilized for development of a popular bakery product − muffins. Settings and Design: For the preparation of muffins, palmyrah flour was combined with refined wheat flour in different ratios (30%, 40%, 50% and 60%). Methods and Material: The physico-chemical properties and proximate composition of the flour were calculated by standard methods. The final product was evaluated based on its physical properties like pH, color, texture, and its proximate composition. Statistical Analysis: The obtained values were statistically calculated as Mean ± SD and student’s t-test analysis been carried out to find the level of significance (P < 0.05). Results: The crude fibre content of the palmyrah sprout flour was significantly higher (5.08%) compared to regular whole wheat flour (0.52%). The water activity value of the palmyrah sprout flour was found to be 0.55, which is less compared to wheat flour and hence appropriate to enhance the shelf life of the product. From the sensory results, the muffin with 50% palmyrah sprout flour was found to be most acceptable. Also, the proximate composition of the new palmyrah muffin was found to be favorable compared with refined wheat muffins. Conclusions: The present study included the incorporation of palmyrah sprout flour in muffins at increasing concentrations in order to select the most desirable muffin. The results of sensory and physical analysis of the final selected muffin i.e. the one containing 50% palmyrah sprout flour demonstrated that this flour enhances the nutritional quality of muffins. Thus, the incorporation of palmyrah sprouts flour can be studied for other such value-added products.

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