Quality assessment of gluten-free muffins from buckwheat flour and rice bran

Abstract

Buckwheat is a highly nutritious pseudo-cereal and contains no gluten. It is rich source of dietary fiber andrutin that has potential antioxidant activity. As by- product, rice bran is a good source of proteins, fiber and minerals. Muffin is an acceptable popular snack food. The main objectives include standardization of muffin formulation with studies on its sensory, nutritional, texture and shelflife analysis. Three flour blends were prepared by mixing buckwheat flour with rice bran in the proportions of 95:5(B), 90:10(C) and 85:15(D), 100% buckwheat flour was used as control( A). The moisture, crude protein, crude fat and ash contents increased significantly from 20.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77% and 1.46% to 2.41% respectively. The carbohydrate content was found to be decreased to 52.953 % from 67.112% and so the calorie value was also decreased from 456.698 Kcal to 424.23 Kcal. The springiness in texture was found to be decreased with 6 days of storage. The muffin containing 10% of rice bran is widely accepted among the composition