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Mehta, Bhawna
- Sensory Evaluation and Nutritional Composition of Oat Based Value Added Gluten Free Muffins
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Authors
Bhawna Mehta
1,
Sudesh Jood
1
Affiliations
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 12-19Abstract
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.
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- Anti-Nutritional Factors and Mineral Content of Different Oat (Avena sativa L.) Varieties
Abstract Views :201 |
PDF Views:0
Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
1 Department of Foods and Nutrition, College of Home Science, C.C.S. Haryana Agriculture University, Hisar (Haryana), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 117-120Abstract
Five oat varieties namely HJ-8, HFO-114, OS-6, OS-346 and KENT were examined for their antinutritional factors and total and available minerals. The results showed that anti-nutritional factors like phytic acid and polyphenols were found highest (137.33 and 231.80 mg/100g) in OS-6 variety and lowest (112.80 and 203.60 mg/100g) in OS-346 variety. OS-346 variety contained significantly higher calcium, phosphorus, magnesium, iron and zinc content as compared to other four varieties. In vitro availability of calcium of different oat varieties varied from 42.80 to 49.16 per cent, respectively, the highest (49.16%) being observed for OS-346 variety and the lowest (42.80%) in OS-6 variety. In vitro availability of iron was also found maximum in OS-346 variety. Among the five oat varieties, OS-6 variety exhibited minimum (30.96%) in vitro availability of iron and OS-346 variety showed maximum (40.70%) in vitro availability of iron. In vitro availability of zinc varied from 31.56 to 35.82 per cent, with variety OS-6 had lowest (31.56%) and variety OS-346 exhibited highest (35.82 %) in vitro availability of zinc. On the whole, it was concluded that the OS-346 variety was found superior than other four oat varieties used in this study.Keywords
Oat Varieties, Total and Available Minerals, Anti-Nutritional Factors.References
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