EFFECT OF FLAXSEED ON THE PHYSIOCHEMICAL AND SENSORY QUALITY OF MUFFIN AS EGG REPLACER

Abstract

The present work was carried out to prepare muffin substituted with flaxseed as the egg replacer and evaluate its physicochemical and sensory properties. The flaxseed egg replacer was prepared as 1:3 proportion [ground flaxseed: water]. This egg replacer was substituted in the muffin at the level of 0%, 25%, 50%, 75%, and 100% with the egg and named as sample A, B, C, D and E. Proximate analysis of flaxseed was carried out and superior product obtained through sensory evaluation were determined. The samples were analyzed for physico-chemical properties and acceptability period. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, flavor, sponginess and overall acceptability (P≤0.05). Product B was selected as the best product. Statistical analysis for the proximate composition of muffin samples showed that the substitution of flaxseed egg replacer significantly improved the crude fiber, total ash, carbohydrate, calcium and iron content however the protein content and fat content was decreased compared to egg muffin. The phytic acid content and cynogenic glycosides of the flaxseed decreases after baking. The antioxidant activity and total polyphenol content increases in the flaxseed muffin then the control. The calorific value was found to be decreased which resulted in low calorie product. The product kept in LDPE packaging was further analyzed for prediction of shelf life which was up to 4 days based on acid value, peroxide value, TPC, yeast, mold and coliform. The cost analysis showed that the muffin with flaxseed egg replacer was less costly than with egg