Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Sensory Evaluation and Nutritional Composition of Oat Based Value Added Gluten Free Muffins


Affiliations
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), India
     

   Subscribe/Renew Journal


Oats provide a useful substitute for wheat products in patients suffering from celiac disease. The incorporation of oats into a gluten free diet diversifies the celiac diet and also provides many health and nutritional benefits. Keeping these facts in view, the present study was undertaken to develop gluten free muffins by utilizing processed (malted, flaked, roasted and popped) and unprocessed oat flour in combinations with rice flour, mung bean flour and linseed powder. It was found that overall organoleptic acceptability of Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) muffins were ‘liked moderately’ by the judges whereas Type-IV and Type-V muffins (i.e. roasted and popped oat flour based blend) were ‘liked slightly’ by the panelists. Hence, most acceptable (Type-I, Type-II and Type-III) muffins were selected for their physico-chemical and nutritional composition. Water and oil absorption capacity was significantly higher (2.25 and 1.94 g/g) in Type-II muffins as compared to Type-III and Type-I muffins. Whereas, Type-I muffins exhibited higher (0.65 g/ml) bulk density. Muffins prepared from Type-II and Type-III blend contained higher albumin (4.48 and 4.32%), globulin (6.98 and 6.64%) and glutelin (3.92 and 3.76%) fractions. Nutritional composition revealed that muffins prepared from malted oat flour based blend had significantly higher amount of protein (16.82%), available Ca (57.78%), Fe (46.30%) and Zn (40.43%). Total minerals i.e calcium, phosphorus, magnesium, iron and zinc was found to be maximum in Type-I and Type-III muffins. Total and insoluble dietary fibre was higher in Type-I (11.40 and 3.21%) and Type-III (10.26 and 2.26%) muffins as compared to Type-II muffins. However, soluble dietary fibre was found to be maximum in muffins prepared Type-II (4.70%) and Type-III (4.61%) muffins. It may be concluded that oat based gluten free muffins could be suitable for patients suffering from celiac disease.

Keywords

Muffins, Sensory Evaluation, Dietary Fibre, Proximate Composition, Minerals.
Subscription Login to verify subscription
User
Notifications
Font Size


  • AACC (2000). Approved Methods of Analysis. The American Association of Cereal Chemists, St. Paul, MN.

  • Anderson, J.W., Baird, P., Davis, R.H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. and Williams, C.L. (2009). Health benefits of dietary fibre. Nutrition Revolution, 67,188-205.

  • Anita (2002). Development and nutritional evaluation of breakfast foods. Ph.D Thesis, CCS Haryana Agricultural University,Hisar, India.

  • AOAC (2000) Approved Methods of Analysis. 16th Ed. Association of Official Analytical Chemists. Arlyngton, Verginia, USA.

  • Arora, S., Jood, S., Khetarpaul, N. and Goyal, R. (2009).Effect of germination and probiotic fermentation on anti-nutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures. Food Chem., 119 : 746-752.

  • Bau, H., Villaume, C., Nicolas, J. and Mejean, L. (1997). Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soyabean seeds. J. Sci. Food & Agric., 73(1) : 1-9.

  • Bornare, D.T. (2015). Physical and sensory evaluation of cookies incorporated with oats and honey. Internat. J. Engg. Res. & Technol., 4(8) : 407-411.

  • Chappalwar, V.M., Peter, D., Bobde, H. and Steffi, M.J. (2013) Quality characteristics of cookies prepared from oats and finger millet based composite flour. Intenat. J. Engg. Sci. & Technol., 3(4) : 677-683.

  • Chen, P.S., Toriuaka, T.Y. and Warner, H. (1956). Microdetermination of phosphorus. Anal. Chew., 28 : 1756-1758.

  • Chitra, U., Singh, U. and Rao (1996). Phytic acid, in vitro protein digestibility, dietary fibre, and minerals of pulses as influenced by processing methods. Plant Foods for Human Nutrition, 49(4) : 307-316.

  • Comino, I., Lourdes, M., Alfonso, R., Francisco, B., and Carolina, S. (2013). The gluten-free diet: Testing alternative cereals tolerated by celiac patients. Nutrients, 5 : 4250-4268.

  • Deepali, A., Anubha, U., Preeti, S.N. and Krishi, V.K.D. (2013). Functional characteristics of malted flour of foxtail, barnyard and little millets. Ann. Food Sci. & Technol., 14(1) : 44-49.

  • Furda, I. (1981). Simultaneous analysis of soluble and insoluble dietary fibre. In W.P.T. James, and O. Theander (Eds.), The Analysis of Dietary Fibre in Food. Marcel Dekker, New York. pp. 163-172.

  • Gupta, S. and Brar, J. (2015). Formulation and evaluation of malted ingredient mixes. International J. Food & Nutri. Sci., 5 (3) : 182-190.

  • Hooda, S. (2002). Nutritional evaluation of fenugreek supplemented wheat products. M.Sc. Thesis, Haryana Agricultural University, Hisar (Haryana) India.

  • Immerstrand, T. (2010). Cholesterol-lowering properties of oats: Effects of processing and the role of oat components. Ph.D. Thesis, Lund University, Sweden.

  • Iyer, L. and Singh, U. (1997). Functional properties of wheat and chickpea composite flours. Food Australia, 49 : 27-31.

  • Kaur, G., Sharma, S., Nagi, H.B.S. and Dar, B.N. (2012). Functional properties of pasta enriched with variable cereal brans. J. Food Sci. & Technol., 49 : 467–474.

  • Kim, H. and Zemel, M.B. (1986). In vitro estimation of the potential bioavailability of calcium from sea mustard milk and spinach under stimulated normal and reduced gastric acid conditions. J. Food Sci., 51 : 957-963.

  • Kumar, V., Rani, A. and Chauhan, G.S. (2006). Influence of germination temperature on oil content and fatty acid composition of soy sprouts. J. Food Sci. & Technol., 43 :325-326.

  • Lindsey, W.L. and Norwell, M.A. (1969). A new DPTA-TEA soil test for zinc and iron. Agron. Abstr., 61 : 84–90

  • Magdi, A. and Osman, A.M. (2007). Effect of different processing method on nutrient composition, anti nutritional factors, and in vitro protein digestibility of Dolicus lublub bean. Pakistan J. Food Sci. & Nutri., 4 : 299-303.

  • Moneim, A.E., Afify, M.R., El-Beltagi, H.S., Samiha, M., Salam, A.E. and Omran, A.A. (2012). Protein solubility, digestibility and fractionation after germination of sorghum varieties. Plos One, 7(2) : 1-5.

  • Murugkar, D.A., Gulati, P. and Gupta, C. (2013). Effect of sprouting on physical properties and functional and nutritional components of multi-nutrient mixes. International J. Food & Nutri. Sci., 2 : 8-15.

  • Ocheme, O.B., Adedeji, O.E., Lawal, G. and Zakari, U.M. (2015). Effect of germination on functional properties and degree of starch gelatinization of sorghum flour. J. Food Res., 4(2) : 159-65.

  • Padalino, L., Mastromatteo, M., Sepielli, G. and Alessandro, M. (2011). Formulation optimization of gluten-free functional sphaghetti based on maize flour and oat bran enriched in β-glucans. Open Access Materials, 4: 2119-2135.

  • Patil, K.B., Chimmad, B.V. and Itagi, S. (2014). Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. J. Food Sci. & Technol., 52(9) : 6078-6082.

  • Paul, A. and Southgate, A.D. (1979). The composition of food. 4th Ed., Elsevier North, Holland Biomedical Press, Amestrdam. pp, 5-11.

  • Rao, B.S.N. and Prabhavati, T. (1978). An in vitro method of predicting the bioavailability of iron from food. American J. Clinical Nutri., 31 : 169-172.

  • Rasane, P., Jha, A., Sabikhi, L., Kumar, A. and Unnkrishnan, V.S. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods – a review. J. Food Sci. & Technol., 52 : 662-675.

  • Ryan, D., Kendall, M. and Robards, K. (2007). Bioactivity of oats as it relates to cardiovascular disease. Nutri. Res. Review, 20 : 147-162.

  • Salehi, E.A. and Sardarodiyan, M. (2016). Celiac disease and role of a gluten-free diet. Res. & Rev. Bio-Sci., 11(2) : 1-10.

  • Sharma, V., Chawla, P. and Grover, K. (2010) Organoleptic characteristics and nutrient composition of oats supplemented products. J. Res., Punjab Agricultural University, 47 : 173-175.

  • Sharma, Vidisha and Chawla, Paramjit (2012). Development and nutritive evaluation of OAT supplemented products for celiac disease. J. Dairying Foods & H.S., 31 (2) : 112-116.

  • Sheoran, O.P. and Pannu, R.S. (1999). Statistical package for agricultural works. “O.P. Stat” Collage of Agriculture, Kaul, CCS HAU, Hisar.

  • Singh, U. and Singh, B. (1991). Functional properties of sorghum-peanut composite flour. Cereal Chem., 68(5) : 460-463.

  • Takhellambam, R.D. and Chimmad, B.V. (2015). Study on physico-functional and nutrient composition of ready-to-cook (RTC) millet flakes. Asian J. Home Sci., 10(2) : 327-331

  • Wu, Y.V. (1983). Effect of germination on oats and oat protein. Cereal Chem., 60(6) : 418-420.

  • Zannini, E., Pontonio, E., Waters, DM. and Arendt, E.K. (2012). Applications of microbial fermentations for production of gluten-free products and perspectives. Applied Microbiol. Biotechnol., 93 : 473-485.


Abstract Views: 226

PDF Views: 0




  • Sensory Evaluation and Nutritional Composition of Oat Based Value Added Gluten Free Muffins

Abstract Views: 226  |  PDF Views: 0

Authors

Bhawna Mehta
Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), India
Sudesh Jood
Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), India

Abstract


Oats provide a useful substitute for wheat products in patients suffering from celiac disease. The incorporation of oats into a gluten free diet diversifies the celiac diet and also provides many health and nutritional benefits. Keeping these facts in view, the present study was undertaken to develop gluten free muffins by utilizing processed (malted, flaked, roasted and popped) and unprocessed oat flour in combinations with rice flour, mung bean flour and linseed powder. It was found that overall organoleptic acceptability of Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) muffins were ‘liked moderately’ by the judges whereas Type-IV and Type-V muffins (i.e. roasted and popped oat flour based blend) were ‘liked slightly’ by the panelists. Hence, most acceptable (Type-I, Type-II and Type-III) muffins were selected for their physico-chemical and nutritional composition. Water and oil absorption capacity was significantly higher (2.25 and 1.94 g/g) in Type-II muffins as compared to Type-III and Type-I muffins. Whereas, Type-I muffins exhibited higher (0.65 g/ml) bulk density. Muffins prepared from Type-II and Type-III blend contained higher albumin (4.48 and 4.32%), globulin (6.98 and 6.64%) and glutelin (3.92 and 3.76%) fractions. Nutritional composition revealed that muffins prepared from malted oat flour based blend had significantly higher amount of protein (16.82%), available Ca (57.78%), Fe (46.30%) and Zn (40.43%). Total minerals i.e calcium, phosphorus, magnesium, iron and zinc was found to be maximum in Type-I and Type-III muffins. Total and insoluble dietary fibre was higher in Type-I (11.40 and 3.21%) and Type-III (10.26 and 2.26%) muffins as compared to Type-II muffins. However, soluble dietary fibre was found to be maximum in muffins prepared Type-II (4.70%) and Type-III (4.61%) muffins. It may be concluded that oat based gluten free muffins could be suitable for patients suffering from celiac disease.

Keywords


Muffins, Sensory Evaluation, Dietary Fibre, Proximate Composition, Minerals.

References