International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 1 (2020)

Formulation and standardization of muffins incorporated with malted ragi flour


Ranjeet Chunilal Kokani, Shabnam Vijay jaiswal

Muffin is one of the most popular bakery products. Generally it is prepared from refined wheat flour and rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibers. Malted Ragi flour is rich in minerals like calcium, iron, phosphorus, fiber and vitamin contents. In the present study the mineral and fiber contents of muffins samples were improved by the use of blends of refined wheat flour and malted Ragi flour (50:50, 60:40;70:30,100:00) with other ingredients. The 70:30 proportions of blend were selected by sensory evaluation. The formulation and standardization of recipe of malted Ragi muffins were carried out successfully. The muffins prepared with 70% malted Ragi flour had highest Nutritional content. Nutritive value of contain product were Ash content 3.0 %, Moisture content 11.3%, Fat content 14.5g/100gm, Protein content 6.5g/100gm, Carbohydrate content 52.5g/100gm, Crude fiber content 4.02%, Calcium content 19.02% and Energy value 366Kcal/100gm respectively. Packaging of the product was carried out in LDPE plastic material and stored at ambient temperature and refrigeration condition. It concluded that product was stored up to 15 days without any variation at ambient temperature and in refrigeration condition up to 28 days remains without variation. The health benefits of malted Ragi are known so the product is having some enrichment than the other marketed products. These are beneficial for growing children, teenagers and pregnant and lactating women due to its high nutritive value.
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