Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review
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Abstract
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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Keywords
Bakery products, Convenient foods, Enriched muffins, Muffins, Value added muffins
References
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Baixauli, R., Salvador. A., Martínez-Cervera, S. & Fiszman, S.M. (2008) Distinctive sensory features introduced by resistant starch in baked products. LWT - Food Sci. Technol., 41,1927–1933. https://doi.org/10.1016/j.lwt.2008.01.012
Bala, M., Arun Kumar T. V., Tushir. S. & Gupta, R.K. (2019) Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics. J. Food. Sci. Technol., 56,713–723. https://doi.org/10.1007/s13197-018-3529-8
Belorio, M. & Gómez, M. (2020). Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences. Trends in Food Sci. & Technol., 102, 249-253.
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Kaur, R. & Kaur, M. (2018). Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. LWT., 91, 278-285
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Alpaslan, M. & Hayta, M. (2006) The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J. Food. Qual., 29, 617–627. https://doi.org/10.1111/j.1745-4557.2006.00099.x
Arifin, N., Siti Nur Izyan, M.A. & Huda-Faujan, N. (2019) Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer. Food Res., 3,840–845. https://doi.org/10.26656/fr.2017.3(6).090
Baixauli, R., Salvador. A., Martínez-Cervera, S. & Fiszman, S.M. (2008) Distinctive sensory features introduced by resistant starch in baked products. LWT - Food Sci. Technol., 41,1927–1933. https://doi.org/10.1016/j.lwt.2008.01.012
Bala, M., Arun Kumar T. V., Tushir. S. & Gupta, R.K. (2019) Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics. J. Food. Sci. Technol., 56,713–723. https://doi.org/10.1007/s13197-018-3529-8
Belorio, M. & Gómez, M. (2020). Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences. Trends in Food Sci. & Technol., 102, 249-253.
Bhaduri, S. (2013) A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins. J. Food. Process. Technol., 04, 1-4. https://doi.org/10.4172/2157-7110.1000251
Helkar, P. B., Sahoo, A. K. & Patil, N. J. (2016). Review: Food industry byproducts used as a functional food ingredients. Int. J. Waste Resour., 6(3), 1-6. https://doi.org/10.4172/2252-5211.1000248
Bravo-Núñez, Á. & Gómez, M. (2023). Enrichment of cakes and cookies with pulse flours. A review. Food Reviews International., 39(5), 2895-2913.
Cross, N. (2007). Muffins and bagels. Handbook of Food Products Manufacturing., 1, 279-305.
Červenka, L., Fruhbauerová, M. &Velichová, H. (2019) Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravin. Slovak. J. Food Sci., 13,212–217. https://doi.org/10.5219/1033
Gasparre, N. & Rosell, C. M. (2022). Fruits and Vegetable Functional Foods. Funl. Foods., 195-234.
Gomes, D. D. S., Rosa, L. S., Cordoba, L. D. P., Fiorda-Mello, F., Spier, M. R. & Waszczynskyj, N. (2021). Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content. Ciência. Rural., 52, e20200693.
Grasso, S., Pintado, T., Pérez-Jiménez, J., Ruiz-Capillas, C. & Herrero, A. M. (2021). Characterization of muffins with upcycled sunflower flour. Foods., 10(2), 426. https://doi.org/10.3390/foods10020426
Gowe, C. (2015). Review on potential use of fruit and vegetables byproducts as a valuable source of natural food additives. F. Sci. Qual., Manage, 45(5), 47-61.
Harastani, R., James, L. J., Ghosh, S., Rosenthal, A. J. & Woolley, E. (2021). Reformulation of muffins using inulin and green banana flour: physical, sensory, nutritional and shelf-life properties. Foods., 10(8), 1883. https://doi.org/10.3390/foods10081883
Purnomo, E. H., Sitanggang, A. B., Agustin, D. S., Hariyadi, P. & Hartono, S. (2012). Formulation and Process Optimization of Muffin Produced from Composite Flour of Corn, Wheat and Sweet Potato [Formulasi dan Optimasi Proses Produksi Mufin dari Tepung Komposit Jagung, Gandum dan Ubi Jalar]. J. T. Ind. Pangan., 23(2), 165-165. https://doi.org/10.6066/jtip.2012.23.2.165
Heo, Y., Kim, M. J., Lee, J. W. & Moon, B. (2019). Muffins enriched with dietary fiber from kimchi byproduct: Baking properties, physical–chemical properties, and consumer acceptance. Food Science & Nutrition., 7(5), 1778-1785. https://doi.org/10.1002/fsn3.1020
Ivanova, N. G., Nikitin, I. A., Rodionova, S. N., Krasnova, E. A. & Makharov, Z. I. (2021, September). Iodine and iron fortified muffin technology. In IOP Conference Series: Earth and Environmental Science, 848, 012-014. https://doi.org/10.1088/1755-1315/848/1/012014
Kaur, R. & Kaur, M. (2018). Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. LWT., 91, 278-285
Kupiec, M., Zbikowska, A., Marciniak-Lukasiak, K., Zbikowska, K., Kowalska, M., Kowalska, H. & Rutkowska, J. (2021). Study on the introduction of solid fat with a high content of unsaturated fatty acids to gluten-free muffins as a basis for designing food with higher health value. Int. J. of Mole. Sci., 22(17), 9220.Larrosa, A. P. Q. & Otero, D. M. (2021). Flour made from fruit byproducts: Characteristics, processing conditions, and applications. J. of Food Pro. and Preser., 45(5), e15398.
Lyu, F., Luiz, S. F., Azeredo, D. R. P., Cruz, A. G., Ajlouni, S. & Ranadheera, C. S. (2020). Apple pomace as a functional and healthy ingredient in food products: A review. Processes, 8(3), 319. https://doi.org/10.3390/pr8030319
Majerska, J., Michalska, A. & Figiel, A. (2019). A review of new directions in managing fruit and vegetable processing byproducts. Trends in food sci. & technol., 88, 207-219.
Martins, Z. E., Pinho, O. & Ferreira, I. M. P. L. V. O. (2017). Food industry byproducts used as functional ingredients of bakery products. Trends in food sci. & technol, 67, 106-128.
Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L. & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Science and Technol., 44(3), 729-736. doi.org/10.1016/j.lwt.2010.06.035
Martínez-Cervera, S., Salvador, A. & Sanz, T. (2015). Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties. LWT-Food Science and Technol., 63(2), 1083-1090. doi.org/10.1016/j.lwt.2015.04.067
Mehta D, Prasad P, Sangwan RS, Yadav SK (2018) Tomato processing byproduct valorization in bread and muffin: improvement in physicochemical properties and shelf life stability. J Food Sci. Technol., 55,2560–2568. https://doi.org/10.1007/s13197-018-3176-0
Mildner-Szkudlarz, S., Bajerska, J., Górnaś, P., Segliņa, D., Pilarska, A. & Jesionowski, T. (2016). Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder: A promising application of fruit byproducts rich in biocompounds. Plant Foods for Human Nutri., 71, 165-173.
Mouritsen, O. G. & Styrbæk, K. (2017). Mouthfeel: how texture makes taste. Columbia University Press.
Mrabet, A., Rodríguez‐Gutiérrez, G., Rodríguez‐Arcos, R., Guillén‐Bejarano, R., Ferchichi, A., Sindic, M. & Jiménez‐Araujo, A. (2016). Quality characteristics and antioxidant properties of muffins enriched with date fruit (Phoenix dactylifera L.) fiber concentrates. J. of Food Qual., 39(4), 237-244. https://doi.org/10.1111/jfq.12194
Nasar‐Abbas, S. M. & Jayasena, V. (2012). Effect of lupin flour incorporation on the physical and sensory properties of muffins. Quality Assurance and Safety of Crops & Foods, 4(1), 41-49. https://doi.org/10.1111/j.1757-837X.2011.00122.x
Nath, P., Kale, S. J., Kaur, C. & Chauhan, O. P. (2018). Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. J. Food Sci. Technol., 55, 2208-2219. https://doi.org/10.1007/s13197-018-3138-6
Ndhlala, A. R., Moyo, M. & Van Staden, J. (2010). Natural antioxidants: fascinating or mythical biomolecules?. Molecules, 15(10), 6905-6930. https://doi.org/10.3390/molecules15106905
Sandrine, N. A., Debapriya, C., Maximilienne, A. N., Narpinder, S. & Fewou, P. M. (2022). Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation. Foods and Raw mater., 10(1), 40-50. https://doi.org/10.21603/2308-4057-2022-1-40-50
Ouma, F. O. (2023). Nutritional Composition, Microbiological Assessment, Shelf-Life and Sensory Properties of Wheat Muffins Enriched With African Emperor Moth (Gonimbrasia Zambesina, W) Caterpillar (S) Flour (Doctoral dissertation, JOOUST).
Padhi, E.M., Ramdath, D.D., Carson, S.J., Hawke, A., Blewett, H.J., Wolever, T.M., Vella, D., Seetharaman, K., Duizer, L.M. & Duncan, A.M. (2015). Liking of soy flour muffins over time and the impact of a health claim on willingness to consume. Food Res. Int., 77, 491-497. https://doi.org/10.1016/j.foodres.2015.09.006
Prashant Sahni, D.M.S. (2018) Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review. Asian J. Dairy Food Res, 37,202–211. https://doi.org/10.18805/ajdfr.DR-1369
Prastuty, Kaur, G. & Singh, A. (2021). Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. J. Food Sci. Technol, 1-11.
Rabail, R., Shabbir, M. A., Ahmed, W., Inam‐Ur‐Raheem, M., Khalid, A. R., Sultan, M. T. & Aadil, R. M. (2022). Nutritional, functional, and therapeutic assessment of muffins fortified with garden cress seeds. J. Food Process. and Preser, 46(7), e16678. https://doi.org/10.1111/jfpp.16678
Reinhart, P. (2011). Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]. Ten Speed Press.
Rodriguez-Sandoval, E., Prasca-Sierra, I. & Hernandez, V. (2017). Effect of modified cassava starch as a fat replacer on the texture and quality characteristics of muffins. J. Food Meas. Charact, 11, 1630-1639. https://doi.org/10.1007/s11694-017-9543-0
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Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review. (2024). Journal of Applied and Natural Science, 16(1), 344-355. https://doi.org/10.31018/jans.v16i1.5330
