Formulation and Development of Omega 3 Fatty Acid Enriched Muffin
Authors
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Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Satellite Centre, Uttar Pradesh - 227 413 ,IN
Murali Naik K -
Department of Food Safety and Quality, Danaveera Shirasangi Shri Lingaraj Desai College of Horticultural Engineering and Food Technology, Devihosur, Haveri - 581 110, Karnataka ,INSukthija M.P.
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Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Satellite Centre, Uttar Pradesh - 227 413 ,INHarsh Prakash Sharma
DOI:
https://doi.org/10.21048/IJND.2024.61.3.42059Keywords:
Muffin, fatty acids, chia seed, flax seeds and wall nuts, cardiovascular diseases, sensory evaluationAbstract
Mono unsaturated fatty acids are omega fatty acids, such as ALA (Alpha linolenic fatty acids), DHA (Decosahexaenoic acids), and EPA (Eicosapentaenoic acids), which are regarded nutritionally necessary. Ground chia seeds, flax seeds, and walnuts were added and blended into the quantities specified. The results of the study demonstrate that muffins manufactured with 7.5% chia seeds, 20% flax seeds, and 20% walnuts are appropriate for muffin production. The physical, proximate, and sensory properties of muffins made from 7.5% chia seeds, 20% flax seeds, and 20% walnuts were satisfactory. The study found that adding chia seeds, flax seeds, and walnuts to muffins increased the protein, dietary fiber, and omega-3 fatty acid content, which aided with the maintenance of cardiovascular disease and overall body function. This study concludes that enrichment of muffins with 7.5% chia seed, 20% flax seeds, 20% walnuts, and all three combination mixes are acceptable based on sensory evaluation.
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Copyright (c) 2024 Murali Naik K, Sukthija M.P., Harsh Prakash Sharma
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