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
