PREPARATION AND QUALITY EVALUATION OF OATS FLOUR INCORPORATED MUFFIN

Abstract

The present work was carried out to prepare oats incorporated muffin and evaluate its sensory and physicochemical properties. Raw material (wheat flour, oats flakes) were collected from the local market of Dharan. Oats flour was prepared by grinding oats flakes in mixer grinder. The oats flour was incorporated at the level of 50, 75, 0, 25 and 100% with wheat flour and named as sample A, B, C, D and E which was prepared by muffin mixing process with incorporation of butter 65%, sugar 60%, egg 57%, baking powder 1.42% per 100 parts of flour mixture. Proximate analysis of oats flour and wheat flour were carried out and superior product obtained through sensory evaluation were determined. Moisture content, crude protein, crude fat, crude fiber, total ash and carbohydrate content of wheat flour was found to be 13.07%, 9.17%, 1.07%, 0.45%, 0.44% and 75.82% respectively and 13.07%, 11.94%, 8.3%, 1.04%, 1.6% and 64.07% respectively for oats flour. And superior product obtained through sensory evaluation were determined. Through sensory evaluation, muffin incorporated with 75% oats flour was superior in comparison to all other muffin formulation in terms of appearance, color, flavour, and overall acceptability. So, product B was selected as the best product. Statistical analysis for the proximate composition of muffin samples showed that substitution of oats flour significantly improved all the nutritional attributes, except carbohydrate compared to whole-wheat flour muffin whereas significantly decreases the specific loaf volume of muffin. The free fatty acid as oleic acid and peroxide value of sample B at day 0 was found to be 0.41 mg KOH/g oil and 1.34 Meq O2/kg fat respectively. The product was further analyzed for prediction of shelf life based on yeast and mold. No colony of yeast and mold were found from day 0 to day 4.