Baking and sensory quality of germinated and ungerminated flaxseed muffins prepared from wheat flour and wheat atta

Abstract

Present study was focused on development of muffins from germinated and ungerminated flaxseed meal which is used as dietary supplement due to its functional and nutritional benefits on human health. Germination of flaxseed enhanced its health benefits. Different combinations were made by adding of ungerminated and germinated flaxseed meal in wheat flour and atta. It showed increase in the dough development time and water absorption for both ungerminated and germinated flaxseed meal. Wheat flour and wheat atta muffins were prepared after addition of flaxseed meal at 5, 10, 15, 20, 25 and 30% levels. With increased levels of flaxseed, there was improvement in specific volume of muffins and texture. The 15% for ungerminated and 10% for germinated flaxseed meal were selected as best level on the basis of organoleptic scores and textural properties. Prepared muffins were packed in LLDPE and stored under room and refrigerated conditions for 1 month to assess the shelf life from the best levels. Muffins stored well for 15 days under ambient conditions and for 1 month under refrigerated conditions. Keywords: Whole wheat meal, Flaxseed, Germination, Muffins, Shelf life, Functional food