Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

DOI: 10.4236/fns.2012.311191   PDF   HTML     4,285 Downloads   6,872 Views   Citations

Abstract

The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin vol-umes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.

Share and Cite:

D. Srivastava, J. Rajiv, M.  , M. Naidu, J. Puranaik and P. Srinivas, "Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins," Food and Nutrition Sciences, Vol. 3 No. 11, 2012, pp. 1473-1479. doi: 10.4236/fns.2012.311191.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] S. Lee, G. E. Inglett and C. J. Carriere, “Effect of Nutrium Oat Bran and Flaxseed on Rheological Properties of Cakes,” Cereal Chemistry, Vol. 81, No. 5, 2004, pp. 637-642. doi:10.1094/CCHEM.2004.81.5.637
[2] C. C. Lee and S. D. Lin, “Effect of GABA Tea on Quality Characteristics of Chiffon Cake,” Cereal Chemistry, Vol. 85, No. 1, 2008, pp. 31-38. doi:10.1094/CCHEM-85-1-0031
[3] T. D. Gordon, “Functional Properties vs Physiological Action of Total Dietary Fiber,” Cereal Food World, Vol. 34, No. 7, 1989, pp. 517-525.
[4] D. Kromhout, E. B. Bosschieter and C. De Lezenne Coulander, “Dietary Fibre and 10-Year Mortality from Coronary Heart Disease, Cancer, and All Causes. The Zutphen Study,” Lancet, Vol. 320, No. 8297, 1982, pp. 518-522. doi:10.1016/S0140-6736(82)90600-6
[5] D. Kritchevsky, “Caloric Restriction and Cancer,” Journal of Nutrition Science Vitaminology (Tokyo), Vol. 47, No. 1, 2001, pp. 13-19. doi:10.3177/jnsv.47.13
[6] C. G. Humble, A. M. Malarcher and H. A. Tyroler, “Dietary Fiber and Coronary Heart Disease in Middle-Aged Hypercholesterolemic Men,” Americian Journal of Preventive Medicine, Vol. 9, No. 4, 1993, pp. 197-202.
[7] M. L. Wheeler and F. X. Pi-Sunyer, “Carbohydrate Issues: Type and Amount,” Journal of the American Dietetic Association, Vol. 108, No. 4, 2008, pp. S34-S39. doi:10.1016/j.jada.2008.01.024
[8] J. Y. Thebaudin, A. C. Lefebvre, M. Harrington and C. M. Bourgeois, “Dietary Fibres: Nutritional and Technological Interest,” Trends in Food Science Technology, Vol. 8, No. 2, 1997, pp. 41-48. doi:10.1016/S0924-2244(97)01007-8
[9] D. M. Lebesi and C. Tzia, “Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes,” Food Bioprocess Technology, Vol. 4, No. 5, 2011, pp. 710-722. doi:10.1007/s11947-009-0181-3
[10] G. V. Analía, B. Diana, T. C. Carmen, A. C. María and P. C. María, “Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread,” Food and Bioprocess Technology, 2012 (online). doi:10.1007/s11947-011-0772-7
[11] H. Anna-Sophie, W. Anika, C. Mariko, B. Jurgen, Z. Emanuele, A. K. Elke and C. Michael, “Investigation of Product Quality, Sensory Profile and Ultrastructure of Breads Made from a Range of Commercial Gluten-Free Flours Compared to Their Wheat Counterparts,” European Food Research Technology, Vol. 235, No. 2, 2012, pp. 333-344. doi:10.1007/e00217-012-1763-2
[12] E. Altuntas, E. O. Zgo and O. F. Taser, “Some Physical Properties of Fenugreek (Trigonella foenum-graceum L.) Seeds,” Journal of Food Engineering, Vol. 71, 2006, pp. 37-43.
[13] K. Srinivasan, “Fenugreek (Trigonella foenum-graecum): A Review of Health Beneficial Physiological Effects,” Food Review International, Vol. 22, No. 2, 2006, pp. 203-224. doi:10.1080/87559120600586315
[14] M. M. Naidu, B. N. Shyamala, J. P. Naik, G. Sulochanamma and P. Srinivas, “Chemical Composition and Antioxidant Activity of the Husk and Endosperm of Fenugreek Seeds,” LWT—Food Science and Technology, Vol. 44, No. 2, 2011, pp. 451-456.
[15] H. R. Sharma and G. S. Chauhan, “Physico-Chemical and Rheological Quality Characteristics of Fenugreek (Trigonella foenum graccum L.) Supplemented Wheat Flour,” Journal of Food Science and Technology, Vol. 37, No. 1, 2000, pp. 87-90.
[16] S. Hooda and S. Jood, “Organoleptic and Nutritional Evaluation of Wheat Biscuits Supplemented with Untreated and Treated Fenugreek Flour,” Food Chemistry, Vol. 90, No. 3, 2005, pp. 427-435. doi:10.1016/j.foodchem.2004.05.006
[17] R. Jyotsna, D. Indrani, R. S. Manohar and G. Venkateswara Rao “Effect of Fenugreek on the (Trigonella foenum-graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina,” Journal of Food Processing and Preservation, Vol. 35, No. 3, 2011, pp. 320-326. doi:10.1111/j.1745-4549.2009.00459.x
[18] D. Indrani, R. Jyotsna and G. Venkateswara Rao, “Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure and Quality of Parotta—An Indian Flat Bread,” Journal of Textural Studies, Vol. 41, No. 2, 2010, pp. 208-223. doi:10.1111/j.1745-4603.2010.00222.x
[19] American Association of Cereal Chemists (AACC), “Approved Methods of American Association of Cereal Chemists,” 9th Edition, St. Paul, Minnesota, 2000, Method Nos. 44-15, 08-01, 38-10, 56-81B, 46-10, 10-90.
[20] Association of Official Analytical Chemists (AOAC), “Total Soluble and Insoluble Dietary Fibre in Foods (991.43),” AOAC International, 17th Edition, Gainthersburg, 2000.
[21] R. Jyotsna, P. Prabhasankar, D. Indrani and G. Venkateswara Rao, “Improvement of Rheological and Baking Properties of Cake Butters with Emulsifier Gels,” Journal of Food Science, Vol. 69, No. 1, 2004, pp. 16-19.
[22] A. Ashwini, R. Jyotsna and D. Indrani, “Effect of Hydrocolloids and Emulsifiers on the Rheological, Microstructural and Quality Characteristics of Eggless Cakes,” Food Hydrocolloids, Vol. 23, No. 3, 2009, pp. 700-707. doi:10.1016/j.foodhyd.2008.06.002
[23] R. Jyotsna, C. Soumya, D. Indrani and G. Venkateswara, Rao, “Effect of Replacement of Wheat Flour with Finger Millet (Eleusine corcana L.) on the Batter Microscopy, Rheology and Quality Characteristics of Muffins,” Journal of Textural Studies, Vol. 42, No. 6, 2011, pp. 478-489. doi:10.1111/j.1745-4603.2011.00309.x
[24] M. Soumya, T. Jeyarani, R. Jyotsna and D. Indrani, “Effect of Replacement of Fat with Sesame Oil and Additives on Rheological, Microstructural, Quality Characteristics and Fatty Acid Profile of Cakes,” Food Hydrocolloids, Vol. 23, No. 7, 2009, pp. 1827-1836. doi:10.1016/j.foodhyd.2009.02.008
[25] American Society for Testing of Materials (ASTM) “E 2454-05 (2011) Standard Guide for Sensory Evaluation Method to Determine the Sensory Shelf-Life of Consumer Products,” Vol. 15.08, Pennsylvania, 2011.
[26] M. C. Bourne, “Texture Profile Analysis,” Food Technology, Vol. 32, 1978, pp. 62-66.
[27] R. G. D. Steel and JH. Torrie, “Principles and Procedures of Statistics,” McGraw Hill, New York, 1960, pp. 99-131.
[28] C. L. Brock Mole and M. E. Zabik, “Wheat Bran and Middlings in White Layer Cakes,” Journal of Food Science, Vol. 41, No. 2, 1976, pp. 357-360.
[29] K. A. Gilles, “The Present Status of the Role of Pentosans in Wheat Flour Quality,” Baker’s Digest 34, 1960, p. 47.
[30] C. S. Kim and C. E. Walker, “Interactions between Starches, Sugars and Emulsifiers in High Ratio Cake Model Systems,” Cereal Chemistry, Vol. 69, No. 2, 1992, pp. 206-212.and

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.