Please use this identifier to cite or link to this item: http://202.45.146.37:8080/jspui/handle/123456789/259
Title: EFFECT OF AVOCADO PUREE AS FAT REPLACER IN THE COMPOSITE FLOUR (WHEAT AND OATS) MUFFIN
Authors: Baniya, Barsha
Keywords: avocado
composite flour
muffin
Issue Date: 4-Dec-2022
Publisher: Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2022
Abstract: This work was carried out to prepare avocado puree incorporated composite flour (wheat and oats flour) muffin and evaluate its sensory and physicochemical properties. Raw material (oats flour, butter, sugar and egg) and avocado (Hass variety) were collected from the local market of Dharan and Dhankuta respectively. Proximate analysis of oats flour, wheat flour and avocado puree (de-pitting and homogenized) were carried out. The puree was incorporated at the level of 0 - 65 parts with 65 - 0 parts butter and named as sample A, B, C, D and E respectively. All the ingredients were mixed with sugar 60%, egg 57%, baking powder 1.42% per 100 parts of flour mixture (75% oats flour and 25% wheat flour) respectively. The superior product obtained through sensory evaluation and acceptability period was estimated in ambient and refrigerated condition. Moisture content, crude protein, crude fat, crude fibre, total ash and carbohydrate content of wheat flour was found to be 11.53%, 10.18%, 1.13%, 0.45%, 0.46% and 87.74% respectively and 8.4%, 13.34%, 9.38%, 1.48%, 1.53%, and 74.27% respectively for oats flour and 72.64%, 3.826%, 78.74%, 11.69%, 2.607% and 3.167% respectively for avocado puree. Through sensory evaluation, muffin incorporated with 32.5 parts puree and 32.5 parts butter (sample C) was superior in comparison to all other muffin formulation. Statistical analysis (p ≤ 0.05) showed that substitution of avocado puree significantly improved all the physicochemical attributes (total ash content, fibre, crude protein) except carbohydrate and crude fat compared to composite flour muffin without puree whereas significantly decrease the specific loaf volume of muffin. The free fatty acid as oleic acid and peroxide value of sample C at day 0 was found to be 1.435 mg KOH/g oil and 1.561 Meq O2/kg fat respectively. The sample C was fit for consumption for day 4 and day10 respectively. No colony of yeast and mold and coliform were found till those days
Description: A dissertation submitted to the Department of Food Technology, Central Campus of technology, Tribhuvan University, in partial fulfilment of the requirements for the degree of B. Tech. in Food Technology
URI: http://202.45.146.37:8080/jspui/handle/123456789/259
Appears in Collections:Food Technology Thesis

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