Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics
2021
Bhatt, Shriya | Kumari, Neelam | Abhishek, Virat | Gupta, Mahesh
In an attempt to increase the nutritional attributes of gluten free muffins and its premix, amaranth flour was incorporated at various levels with black rice flour (0% as control, 10%, 20%, 30%, 40% and 50%). Moisture, crude fiber, fat, crude protein and functional properties showed a significant increase (p < 0.05) with increasing quantity of amaranth flour with maximum content in 50% substituted formulation. The results for total phenolics, flavonoid content and antioxidant activities DPPH (2, 2-Diphenyl-1-picryl hydrazyl) and ABTS (2, 20-azinobis(3-ethylbenzothiazoline-6-sulphonic acid diammonium salt) for both muffins and its premix were found appreciable for 50% substituted formulation. Scanning electron microscopic (SEM) analysis revealed the change in microstructure due to addition of amaranth flour. Muffins were also evaluated on the basis of its texture, color and sensory properties and muffins with 50% amaranth and 50% black rice flour were given the highest score by the panelist and exhibited a good overall acceptability. Therefore, this combination can be used for making acceptable gluten free muffins loaded with diversified nutritional attributes.
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