Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins
Manpreet Kaur, Balwinder Singh, Amritpal Kaur
Abstract
Summary Oilseed cake flour (OCF) can be incorporated into baked foods to improve nutritional properties and solve problems related to the food sustainability. In this study, wheat flour muffins were prepared by incorporating flaxseed (FCF), sesame (SCF), mustard (MCF), nigella (NCF) and groundnut (GCF) cake flour at 10%, 20% and 30% levels. The batters prepared by incorporating different OCF were evaluated for viscoelasticity (G′, G″ and tan δ) and the changes in proximate composition, texture, antioxidant activity, sensory properties and shelf life of muffins were studied. The OCF incorporation had increased the batter viscoelasticity (increased G' and G"), hardness, springiness and gumminess while decreased the cohesiveness of muffins. The ash, fat, protein, phenolic content and radical scavenging activity increased, while moisture content, colour values (crust and crumb), bake loss, specific volume and height of muffins decreased with OCF incorporation. The 30%NCF‐incorporated muffins had longer shelf life and lower sensory scores for colour, taste, odour, texture and overall acceptability. The 10%FCF‐ and 10%SCF‐incorporated muffins had better texture, nutritional profile and shelf life while wheat‐alone muffins had comparable hardness, cohesiveness, specific volume and sensory properties.