Physico- Sensory Quality of Foxtail Millet (Setaria italica) Bran Enriched Muffins

Abstract

Foxtail millet bran obtained during milling or dehulling of grains are usually thrown, underutilized or find utility as animal feed. Given the excellent nutritional profile, antioxidant potential and health benefits associated with foxtail millet bran it can be used in formulating value added snacks. Thus, present study aimed at designing and evaluating muffins developed from refined wheat flour with incorporation of foxtail millet bran at 0, 10, 15, 20, 25 and 30%. Sensory evaluation results disclose that there was no significant difference in scores of control and muffins up to 30% bran addition. All bran enriched muffins scored above 7 and were acceptable up to 30%. Physical properties revealed that insignificant increase in weight and decrease in height and baking rate loss was noted in bran enriched muffins. Overall, it can be concluded that foxtail bran can be used as potential ingredient in value addition of muffins.