PREPARATION AND QUALITY EVALUATION OF CHICKPEA FLOUR INCORPORATED MUFFIN AND ITS STORAGE STABILITY

Abstract

The main aim of this study was to prepare chickpea flour incorporated muffin and to evaluate sensory properties, physicochemical properties and shelf life. Chickpea flour was incorporated with wheat flour as 0CF:100WF, 25CF:75WF, 33CF:67WF, 50CF:50WF, 67CF:33WF, 75CF:25WF and 100CF:0WF to prepare seven formulations. The prepared samples were subjected to sensory evaluation using a 9-point hedonic rating to evaluate the best product in terms of appearance, taste, texture, aroma and overall acceptance. The formulation with 67CF:33WF was selected as the best product. Proximate analysis of chickpea flour, wheat flour, control and best product were done. Saponin content of chickpea flour and best product was calculated. The storage stability of the best product was studied under room and refrigerated conditions at every 2 days interval. During the storage period, changes in acid value, peroxide value, coliform and TPC of the product were evaluated. The moisture, protein, fat, crude fiber, total ash, carbohydrate were found to be 24.30%, 27.37%, 26.29%, 2.85%, 2.66% and 40.83% respectively for best product. Saponin content was found to be 3906.67 mg/100g for chickpea flour and 906.67 mg/100g for best product. Acid value and peroxide value were found to be 1.12 mg KOH/g and 0.75 meq/kg respectively at day 0 which was later found to be increasing with the number of days of storage. TPC of best muffin was found to be 1.22 x 103 cfu/g at day 0 which increased faster in room temperature than in refrigerated temperature with the number of days of storage. There were no colonies of coliform detected throughout the storage. The storage stability of the best product was estimated to be 6 days under room temperature and 12 days under refrigerated temperature