Influence of substituting water with buttermilk on the quality of muffins

Buttermilk is a byproduct of butter obtained from churning of sweet and sour cream into butter. From many years, buttermilk has been underestimated due the byproduct of dairy industry. But now, it is consider as an important product because it has strong flavor, emulsifying properties, presence of large amount of milk fat globule membrane (MFGM) of milk and also rich in membrane components like phospholipids, sphingolipids, glycoproteins, specific proteins and some other minor components. The present study was done to produce the Muffins prepared by buttermilk by complete or partially substituted of water with buttermilk by adding different percentages (0, 50 and 100%) of buttermilk (Sweet and Sour). Muffins which prepared by buttermilk then analyzed for the physico-chemical properties for 7 days storage study and analysis done at 0, 3, 5 and 7 days and mineral profile and sensory evaluation at 0 day. The mean value for proximate analysis moisture ranged (17.68-32.52%) which describes the decreasing trend, ash (0.71-0.98%), crude protein (6.85-9.94%), crude fat (20.24-26.93%), crude fiber (0.51-0.74%) and NFE (29.70-53%) increased with passage of time. Minerals profile values include Ca, K and Na which are 155.67-173 mg/100g, 577.23-594.97 mg/g and 143.50-147.27 mg/g respectively. After texture analysis of Muffins it was observed that the hardness of Muffin decreased by increasing the percentage of buttermilk which is (43.66-65.60). Furthermore, in the sensory properties of Muffins prepared by buttermilk M2 (contained 100% sour buttermilk) were preferred by the sensory panel due to the attractive characteristic like color, flavor, texture, tenderness, moistness, shape and over all acceptability. Hence, buttermilk can increase the flavor softness, color and texture of Muffins.