International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Nutrient composition of value added eggless muffins incorporating defatted rice bran, mixed nuts and sesame seeds


Author(s): Neeta Kumari and Neelam Khetarpaul

Abstract: The present investigation was conducted to evaluate the Nutrient composition of value added eggless muffins incorporating defatted rice bran, mixed nuts and sesame seeds in the Department of Foods and Nutrition, CCSHAU, Hisar. Value added Type I and Type II eggless muffins contained 10 and 20 per cent defatted rice bran, respectively while both had 10 per cent mixed nuts and sesame seeds. The control eggless muffins had 10 per cent mixed nuts and sesame seeds but were without rice bran. Control eggless muffins had moisture (2.23%), crude protein (6.90 %), crude fat (19.10%), crude fibre (0.94%), ash (1.10%) and total carbohydrates (71.96%). Upon supplementation of 10 and 20 per cent defatted rice bran, the contents of moisture, crude protein, fat, crude fiber, ash and total carbohydrate in Type I and Type II eggless muffins were 3.30, 3.80; 7.80, 8.70; 17.60, 15.80; 2.30, 3.01; 2,20, 3.41 and 70.10, 69.08 per cent, respectively. It was found that moisture, crude protein, crude fat, crude fiber and ash content increased significantly but total carbohydrates and fat contents decreased significantly in Type II eggless muffins over the control. Total calcium contents of control, Type I and II eggless muffins were 86.9, 93.9, 100.9 mg/100g, respectively; a significant (p<0.05) difference was observed in total calcium content of eggless muffins. The values of total calcium in Type II eggless muffins were found to be higher than those in control and Type I eggless muffins. Type II eggless muffins had 8.12 mg of total iron per 100g, which was significantly (P<0.05) higher than that of Type I (5.14 mg/100g) and control (2.20 mg/100g) eggless muffins. The entire nutrients were higher in Type II eggless muffins except carbohydrate.

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How to cite this article:
Neeta Kumari, Neelam Khetarpaul. Nutrient composition of value added eggless muffins incorporating defatted rice bran, mixed nuts and sesame seeds. Int J Chem Stud 2018;6(2):1984-1987.
International Journal of Chemical Studies