KARNATAKA, India—Replacing 100% wheat flour with 60% finger millet flour in muffins increases the nutritive value and significantly improves the viscosity of batter characteristics and overall quality, flavor and texture of the muffins, according to a new study published in the Journal of Texture Studies.
Researchers at the Central Food Technological Research Institute also found the addition of emulsifiers and hydrocolloids significantly improves the quality of the muffin batter mix.
The team studied the 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. 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.