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. 7, Issue 4 (2022)

Physicochemical characterization of mulberry-supplemented muffins


Muhammad Sameem Javed, Adnan Amjad, Raheel Suleman, Arslan Siraj, Sadia Sabir

The race of life and fast-food eating habits trickled down the health status and created chronic ailments. The trend of cooking at home and eating healthy fruits and vegetables is becoming scarce. These circumstances are creating health issues in children because the parents are unable to care for them. The proximate analysis of mulberry powder was conducted and muffins were prepared with 5, 10, 15, 20, and 25% supplementation of mulberry powder. The quality parameters, i.e., water activity, color, texture analysis (hardness, firmness, and gumminess), pH, and sensory analysis, were evaluated. The results depicted that the highest pH decrease was observed in T4 (5.72±0.03) and T5 (5.61±0.02) with the increase in mulberry powder concentrations which remained low throughout the study period. The water activity (aw) was increased in T3 and T4 but T5 showed at par values to the T4 resulting non-significant increase in aw. The L*, a* and b* values exhibited that the T3 and T4 showed the least color changes as compared to other supplemented muffins. The hardness, firmness, gumminess, and sensory analysis were also improved in mulberry powder-supplemented muffins. It was concluded from the results that the mulberry powder supplementation in muffins enhanced not only shelf life but also improved the quality attributes of muffins.
Download  |  Pages : 55-62
How to cite this article:
Muhammad Sameem Javed, Adnan Amjad, Raheel Suleman, Arslan Siraj, Sadia Sabir. Physicochemical characterization of mulberry-supplemented muffins. International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 55-62
International Journal of Food Science and Nutrition