BLEND OF FLOUR WITH VIGNA RADIATA AND VIGNA MUNGO USED IN MUFFINS IN ORDER TO INCREASE NUTRITIONAL PROPERTIES
Sayeida Sadia Aimon1, Anum Liaquat1, Syeda Hafsa Aamir1, Tehreem Qadeer1, Seema Ashraf1,2,4,* and Rashida Ali1,2,3
1Department of Food Science and Technology, Jinnah University for Women, Nazimabad, Karachi, 74600,
Pakistan; 2Department of Food Science and Technology, University of Karachi, Pakistan; 3English Biscuit Manufacturers (Pvt) Limited, Plot 1-4, Sector 23, Industrial Area, Karachi-749 00, Pakistan; 4Division of Food Research, HEJ Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan
*Corresponding author: firstname.lastname@example.org
Supplementation of foods is current intrigue due to increasing healthful mindfulness among consumers. Muffins can be effectively strengthened with protein-rich lentils to give advantageous nourishments, so as to enhance protein in the eating routine and sustenance. Fortification of lentil was attempted at 30, 40, and 50% to think about the nourishing, textural, practical, and physicochemical properties in muffins. Legumes in perception on their supplement profile appear to be perfect for incorporation in the structuring of bakery shop items, and its job in anticipating ailments, for example, malignant growth, diabetes, and coronary illness. It was the most extravagant wellsprings of plant proteins and gave around 10% of the all-out dietary prerequisites of the proteins. In light of high in dietary fiber prompting low GI (glycemic index) sustenance. The analysis shown that lentil muffins were the most delicious and most beneficial. Boost the protein, fiber, nutrient, and mineral substance that improves the surface of prepared products, expands the duration of the usability of prepared products.
Keywords: Muffin, Lentil, Supplementation, Dietary Fiber, Glycemic Index