Recent Papers

Muffins are small cakes highly appreciated by consumers owing to its sweet taste, soft, moist crumb and chewy texture making it suitable for snacks. However, consumers always demand for foods that not only satisfy their hunger but also provide the essential nutrients to ensure physical and mental health by preventing nutrient deficiency. This research study has been designed with an objective to formulate muffin incorporated with black rice with sour starter culture and method of preparation to quench the demand. Black rice flour was substituted in the control muffin at 60, 50 and 40 per cent in wheat flour and designated as Variation 1, 2 and 3 respectively. The formulated control and black rice sour starter muffins were subjected to sensory evaluation using a 9 point Hedonic Scale. The sensory properties like colour and appearance, taste, flavour, texture and the overall acceptability of the muffin were assessed and the scores were statistically analysed using mean and standard deviation to find the most acceptable variation. It was observed that variation 2 containing 50% of the black rice flour muffin was highly acceptable in all sensory characteristics.

Copyright © 2024 Govindh M. This is an open access article distributed under the Creative Commons Attribution License.