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Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins

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Abstract

Millet bran, a by-product obtained during millet processing is rich in nutrients, fiber, antioxidants and phyto-nutrients, but remains underutilized. Consumption of bakery products have increased significantly among all age groups. Majority of the bakery products are calorie dense and lack nutrients. There are limited studies on utilization of minor millet brans and bran rich fractions (BRF) in development of bakery products. Thus, present study aimed at formulating designer buns and muffins using foxtail and kodo millet BRF respectively. It was observed that buns prepared with 20% foxtail and muffins prepared with 30% kodo BRF showed better acceptability. The nutritional profile of BRF enriched buns and muffins had significant increase in dietary fibre (2.73% and 2.79%), iron, calcium, zinc, antioxidant capacity and phytonutrient content. A reduction was observed in the available carbohydrates in both buns (51.11–47.85 g/100 g) and muffins (46.76–43.87 g/100 g). Buns and muffin exhibited moderate glycemic index (57.71, 56.42) and glycemic load (19.32, 14.85) respectively. Shelf life of buns and muffins was 3 and 7 days respectively at room temperature. In both the products moisture, water activity and microbial plate count increased during storage whereas sensory acceptability decreased. The study indicates that addition of minor millet BRF in baked products enhanced nutritional content and reduced glycemic index thereby exhibiting its potential as a functional ingredient in food processing.

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Abbreviations

BRF:

Bran rich fractions

CFR:

Control flour

F:

Foxtail

K:

Kodo

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Acknowledgements

The authors would like to thank Millet Processing and Incubation Center, PJTSAU and Central Instrumentation Cell, PJTSAU for their constant support. The authors wish to express special gratitude to Health center, PJTSAU and lab technician for assistance in blood sample analysis and also thank University Grant Commission for providing Junior Research Fellowship during the research work.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, 500030, India

    Mrunal D. Barbhai & T. V. Hymavathi

  2. MFPI – Quality Control Laboratory, EEI Campus, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, 500030, India

    Aparna Kuna

  3. Regional Sugarcane and Rice Research Station, PJTS Agricultural University, Rudrur, 503188, India

    Sreedhar Mulinti

  4. Extension Education Institute, EEI Campus, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, 500030, India

    Sudha Rani Voliveru

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  1. Mrunal D. Barbhai
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  2. T. V. Hymavathi
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  3. Aparna Kuna
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  4. Sreedhar Mulinti
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  5. Sudha Rani Voliveru
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Contributions

BMD Conceptualization of research work, conducting the experiments, investigating the results and interpretation, statistical analysis, writing, revising and editing the original draft of manuscript. TVH Conceptualization of research work and administration, supervision of work, interpretation of results, revision and editing the manuscript. AK Contribution as committee member in planning and designing the study experiments, interpretation of results, revising and editing of manuscript. MS Contributed as committee member in planning the study, revising and editing of manuscript. VSR Contributed as committee member in planning the study, revising and editing of manuscript.

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Correspondence to Mrunal D. Barbhai.

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Approval and clearance of institutional ethical committee was obtained before initiation of study (Project No2./IEC/PJTSAU/AICRP-PGRC/HHD/17-05 dated 13-01-2020).

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All the participants were oriented about the study objectives and written consent was obtained from all before recruiting them in the study.

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Barbhai, M.D., Hymavathi, T.V., Kuna, A. et al. Quality assessment of nutri-cereal bran rich fraction enriched buns and muffins. J Food Sci Technol 59, 2231–2242 (2022). https://doi.org/10.1007/s13197-021-05236-9

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  • DOI: https://doi.org/10.1007/s13197-021-05236-9

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