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VOL. 8, ISSUE 4 (2023)
Development and evaluation of gluten free muffins utilizing green banana and pearl millet flour
Authors
Jayasree V, Nithya Sneha S K, Simmi Jain
Abstract
The purified flours and starches used to make
gluten-free muffins typically have low quality properties. In this regard,
research was conducted to examine how green bananas, a starchy food that is
devoid of gluten and includes a high percentage of indigestible components such
resistant starch and non-starch polysaccharides, might be used. The current experiment
was carried out with the intention of making muffins with bajra flour (pearl
millet flour), a well-known and inexpensive cereal crop. It can be substituted
for readily available grains to make one's diet more nutritional and healthier.
Raw green bananas were used to make muffins along with pearl millet flour. The
different samples were prepared in various treatment viz., T0 and T1 in
the ratio of (raw green banana: pearl millet flour) 70:30 and 50:50,
respectively.
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Pages:13-15
How to cite this article:
Jayasree V, Nithya Sneha S K, Simmi Jain "Development and evaluation of gluten free muffins utilizing green banana and pearl millet flour". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 13-15
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