Development Of Muffin With Diabetic Friendly Ingredients

Abstract

Background: Diabetes is one of the major health problems is the world. India is considered  as the diabetic capital of the world. It commonly occurs in middle adulthood (45-60 years),  people suffering from diabetics often have craving of having something sweet but cannot have  it as their ingredients have a high Glycemic Index and low in fibre content, which instantly  leads to rise in the blood glucose level in the body and can further lead to worsening of the  symptoms. Developing bakery goods with healthier alternative can benefit diabetic people to  overcome the craving this craving. Objective: The work was conducted to develop muffins  with diabetic friendly ingredients and to conduct its sensory, nutritive and microbial analysis.  Methodology: Experimental study was conducted to develop healthier variety of muffins which  is one of the most commonly consumed bakery product. The work was conducted in the  laboratory of Institute o f Hotel Management, Pusa, New Delhi. The base ingredients used  were Buckwheat, Flaxseed and Dates. On finalization of the product nutritive value, sensory  evaluation on 5-point hedonic scale by trained panel (n=5) and semi trained panel (n=25)  and 3 days shelf life estimation of the developed product was done. Results: The final product  was made by using buckwheat and refined flour (50%), flaxseed and dates. The nutritive  value of the product as per 100 grams was energy (505 Kcal), protein (9.4 gm), carbohydrate  (36.84 gm), fat (32.96 gm) and total dietary fibre (6.58 gm). For overall acceptability of the  product majority (80%) of trained panel extremely liked the product and majority (56%) of  semi trained panel extremely liked and 32% neither liked or disliked the product. Conclusion:  The craving for sweet cannot be a danger if healthy alternatives are made a part of days meal.  Inclusion of healthy ingredients in tempting snacks or products can be beneficial for people  suffering from lifestyle disorders.