Studies on Utilization of Millets and Erythritol for Development of Low Calorie Multi Millet Muffin
2025
Anjali N. Sabale | Iranna S. Udachan
ABSTRACT The increasing consumer preference for healthier snack options is driving innovation in low calorie food products. The aim of this study was to develop low‐calorie multi‐millet muffins by incorporating nutritious millets and substituting sugar with erythritol, thereby providing a healthier alternative. A set of trials were conducted using response surface methodology to optimize millet flours and study their effect on product responses. The levels of finger millet flour, foxtail millet flour, barnyard millet flour and refined wheat flour were kept between 20–60 g, 20–40 g, 20–50 g, and 20–60 g respectively. According to the outcome, the optimum formula was one with 20 g finger millet flour, 20 g foxtail millet flour, 40 g barnyard millet flour and 60 g refined wheat flour. To optimize erythritol, six formulations were prepared including a control muffin with 100% sugar and others with sugar to erythritol ratios of (80:20, 60:40, 40:60, 20:80, 0:100) respectively. Muffins were analyzed for their physical, textural and chemical properties. Sensory evaluation of muffins was done by a semi‐trained panel using the nine‐point hedonic scale. Sensory analysis revealed that muffin formulation with 80% erythritol was highly accepted by panelists for its color, flavor, taste, texture, and overall acceptability.
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