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The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 + Distilled glycerol monostearate + Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.

Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist heat conditions to improve the functionality. Dry heat treated flours (DHTF) had higher values of falling number and SDS sedimentation values when compared to moist heat treated flour (MHTF). MHTF showed decrease in water absorption from 75.4 to 56.7%, increase in dough development time from 3.3 to 11.9 min, increase in peak viscosity and cold paste viscosity from 467 to 778 BU and 678 to 1017 BU respectively when compared to untreated flour. MHTF lost its elasticity, SDS-page gel electrophoresis indicated the change especially in the region of gliadin and ELISA indicated 41% reduction in immunogenicity against gliadin. The specific volume of breads prepared from MHTF was significantly lower whereas the crumb firmness value was higher than breads from untreated flours. Breads from treated flours also showed reduction in immunogenicity against gliadin.

Chilli spent residue (CHSR) obtained after oil and oleoresin extraction, is a potential source of dietary fiber (44.4 % total dietary fiber (TDF), 34.9 % insoluble dietary fiber, 9.5 % soluble dietary fiber and protein (19.7 %). The aqueous and methanolic (80 %) extracts of CHSR showed 72 and 63 % antioxidant activity respectively. Inclusion of CHSR at 5–15 % level in bread affected the bread characteristics viz., specific volume, crust color and shape; crumb colour, grain and texture resulting in sensory scores of 60–74 in comparison to the score of 84 for the control bread. However, use of combination of additives (CA) viz.dry gluten powder, fungal α-amylase enzyme and sodium stearoyl-2-lactylate along with 10 % CHSR, improved the dough strength, specific volume, decreased the crumb firmness value and increased the overall quality score of bread. Scanning electron microscopic studies revealed a disruption in the continuity of the protein matrix in bread dough with addition of CHSR above 10 %. Incorporation of CHSR to wheat flour at 10 % level is recommended as it would improve the nutritional quality of bread in terms of increase in dietary fiber, mineral and protein contents.

Effect of multi grains powder (MGP) and additives on the cookies made with wheat flour–green gram flour (70:30), substituted by 10, 15 and 20 % MGP and its influence on the physical, sensory and nutritional qualities of the cookies were studied. The MGP comprised of barley, oats, flaxseed, soyabean. Ash and protein increased in blends as MGP percentage increased. The water absorption increased, extensibility and amylograph peak viscosity values decreased with the increase in the MGP from 0 to 20 %. The texture profile analysis of cookie doughs showed that there was a decrease in hardness and springiness values whereas gumminess values increased with 10–20 % MGP. The spread ratio of cookies decreased from 8.60 to 7.30 for cookies with 0–20 % MGP. The breaking strength values varied between 2700 and 3900 g from 0 to 20 % MGP and cookies with 20 % MGP had large islands, gritty mouth feel and hard texture as shown by highest breaking strength values and lowest overall quality score making it unacceptable. MGP at 15 % level was considered optimum in cookies. Emulsifier lecithin produced maximum improvement in cookies with 15 % MGP and the cookies had improved spread ratio, medium sized islands and a crisp texture and highest overall quality score. The protein digestibility was 65 and 60 % for control and cookies with 15 % MGP + lecithin. The cookies with 15 % MGP + lecithin had an increased protein and dietary fibre content of 13.5 and 9 % as against the control value of 10 and 5 % respectively.

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF), 60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60% FMF. Use of a combination of polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value of muffins and also it is a value addition to the finger millet. The finger millet muffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry.

Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40 g/100 g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing amount of MGB from 0 to 40 g/100 g increased farinograph water absorption, decreased dough stability, extensograph resistance to extension, extensibility, amylograph peak viscosity and overall quality score of NIP from 53 to 38 for the maximum score of 60. Use of combination of dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropylmethylcellulose separately and in combination significantly improved the overall quality of NIP with 30 g/100 g MGB. Addition of multigrains increased the protein, fat, dietary fiber and mineral contents of north Indian parotta.

Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes.However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids.

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural-preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life.