Author(s): Parismita Buzarbaruah and Birinchi Bora

Abstract:
Banana blossom, pumpkin seed and carrot are the easily available natural foods which are good source of dietary fiber, protein, antioxidant, omega-3 fatty acids vitamins and some minerals. Besides this they have various health benefits like anti-carcinogenic, anti-diabetic, and immune-enhancer benefits. Muffin is a popular convenient food. The present study was undertaken with an aim of developing muffins incorporating functional ingredients like banana blossom, pumpkin seed and carrot flour to assess its organoleptic evaluation and physical quality. Acceptability trials were conducted by a semi-trained panel consisting of 30 members in Department of Food, Nutrition and Dietetics of Assam downtown University against nine-point hedonic scale. Analysis of variance (ANOVA) in completely randomized design was done and the means were tested for significance at 5% probability level to find out whether product differs significantly from each other for all the quality attributes. Three formulations namely BM1, BM2 and BM3 were developed using different quantity of banana blossom keeping amount of other ingredients constant. Similarly, three formulations namely BM4, BM5 and BM6 were developed using different amount of pumpkin seeds keeping other ingredients at constant amount. Under each formulation six muffin product were developed and were subjected to acceptability trials. Out of six products BM5 (20% banana blossom+20% pumpkin seeds+5% carrot+55% refined flour) exhibited highest scores for sensory attributes. Moisture content analysis of acceptable product BM5 showed to have 40% of moisture.