Manufacturing approaches to making muffins of high nutritional value

Самохвалова, Ольга Володимирівна; Kucheruk, Zinoviya; Kasabova, Kateryna; Oliinyk, Svitlana; Шматченко, Наталя Василівна

doi:10.15587/2706-5448.2020.221095

Cited by 1 publication

(1 citation statement)

References 8 publications

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“…Muffins are baked food items made from the grain ingredients flour, sugar, fat, and flavors (Samokhvalova et al, 2020). The term "muffin" first appeared in a British magazine called "London Laboure" in 1851, where the muffin started.…”

Section: Introductionmentioning

confidence: 99%

Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review

Shukla,

Tewari,

Trivedi

et al. 2024

JANS

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Raw ingredients directly affect the quality of processed foods. Along with improvements in processing technology, processed food production has grown significantly. The percentage of bakery products in total food consumption is very high, and soft bakery foods despite having a short shelf life, are well-liked because of their deliciousness. Special attention is paid to muffins with various combinations of nutritive ingredients and organoleptic qualities. Recent research studies have extensively covered the use of various fruits, vegetables, and grain and their by products as raw materials and value-added incorporation in the muffin to produce a nutrient-rich and highly valuable muffin. The present study provides a detailed observation of three major categories of incorporated ingredients, including fruits, vegetables, and their processing by products, as well as some other grain-based ingredients used as raw materials that add value. The study compiles a brief for their use in baked goods while reviewing the literature on ingredients. The findings of the literature analysis show an increase in the nutritional content of bioactive substances like antioxidants in the muffins. It has been revealed that using ingredients derived from fruits and vegetables is safer and more effective in terms of nutrition. Muffins may have a higher quality and better nutritional profile when certain combinations of fruit- and vegetable-based ingredients are added to the main ingredient. It will be helpful to researchers, food manufacturers, and small and medium-scale bakery unit operators about various aspects of the raw materials and properties connected with new muffin formulations and the standardization of stabilized products.

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Section: Introductionmentioning

confidence: 99%