PREPARATION OF LOW GLUTEN MUFFIN FROM COMPOSITE (WHEAT AND BUCK WHEAT) FLOUR BY USING (BUTTER AND AVOCADO) FAT

Abstract

This work was carried out to develop low-gluten muffins by substituting wheat with varying ratios of buckwheat while maintaining a consistent blend of avocado and butter and evaluating its sensory and physicochemical properties. Raw material (wheat flour, buckwheat flour, butter, sugar, and egg) and avocado (Hass variety) were collected from the local market of Dharan. Proximate analysis of wheat flour, buckwheat flour, and avocado puree was carried out. The experimental design involved the formulation of samples denoted as A, B, C, D, E, F, and G, wherein a composite flour mixture was employed. Mixed design (simple lattice design) was used to formulate the recipe. This mixture comprised various ratios of wheat to buckwheat flour, specifically 100:0, 75:25, 66:33, 50:50, 33:66, 25:75, and 0:100, respectively. These ratios were meticulously combined with sugar (60%), egg (57%), and baking powder (1.42%) per 100 parts of the flour mixture. The incorporation levels of the flour ranged systematically from 0 to 100 parts. The superior product obtained through sensory evaluation and acceptability period was estimated in ambient conditions. 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 12.8%, 13.59%, 3.05%, 1.48%, 0.96%, and 79.95% respectively for buckwheat flour. Through sensory evaluation, the muffin incorporated 50 parts wheat flour and 50 parts buckwheat flour (sample D) was superior in comparison to all other muffin formulations. Statistical analysis (p ≤ 0.05) showed that the substitution of buckwheat flour significantly improved all the physicochemical attributes (total ash content, fibre, crude protein, crude fat) except carbohydrate compared to muffin without buckwheat flour whereas significantly decreased the specific loaf volume of muffin. The free fatty acid as oleic acid and peroxide value of sample D at day 0 was found to be 1.635 mg KOH/g oil and 1.366 Meq O2/kg fat respectively. Sample D was fit for consumption for day 4 and day 10 respectively.