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A Study of the Preparation of Quinoa Based Chocolate Muffins (Gluten Free)

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A Study of the Preparation of Quinoa Based Chocolate Muffins (Gluten Free)


Nikita Patel | Dhanya Joseph



Nikita Patel | Dhanya Joseph "A Study of the Preparation of Quinoa Based Chocolate Muffins (Gluten Free)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1, February 2023, pp.1130-1134, URL: https://www.ijtsrd.com/papers/ijtsrd52812.pdf

The study of preparation of chocolate muffins with quinoa seeds (gluten free) was carried out at the Parul Institute of Applied Sciences, Parul University, Vadodara. Compared to conventional cereals, Chenopodium quinoa seeds have a higher nutritional value and are a great source of bioactive ingredients. As cases of food instability, malnutrition, and celiac disease have increased, so has consumer demand for strong, high-nutrition, gluten-free crops and products. Quinoa can be viewed as a healthy and secure substitute because to its rusticity, broad adaptability, high nutritional profile, and gluten-free nature. The seeds also contain small granule-sized starch, which necessitates more commercial investigation. The purpose of the present research is to standardize the method used to make muffins using quinoa seeds flour. Additionally, cabinet tray drying (60°C) was chosen for commercial viability based on chemical composition and organoleptic evaluation. Increasingly people are getting celiac disease diagnoses or other illnesses where wheat products should be avoided. It is crucial to broaden the selection of gluten-free goods offered because of this. In this study, it was determined to use the response surface methodology to optimize the technology for making muffins gluten free and chocolate while establishing water share (WT). The major goal of this study was to increase the level of dietary fibre and bioactive substances with antioxidant properties in gluten-free muffins in order to increase their nutritional value. To the best of our knowledge, no publication in the recent literature has yet attempted to simultaneously raise both components. This is crucial for food producers as well as other researchers who might use it to build a matrix for nutritional or microbiological studies.

muffins, quinoa, gluten free value, nutritional value


IJTSRD52812
Volume-7 | Issue-1, February 2023
1130-1134
IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470
Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

International Journal of Trend in Scientific Research and Development - IJTSRD having online ISSN 2456-6470. IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas like Sciences, Technology, Innovation, Engineering, Agriculture, Management and many more and it is recommended by all Universities, review articles and short communications in all subjects. IJTSRD running an International Journal who are proving quality publication of peer reviewed and refereed international journals from diverse fields that emphasizes new research, development and their applications. IJTSRD provides an online access to exchange your research work, technical notes & surveying results among professionals throughout the world in e-journals. IJTSRD is a fastest growing and dynamic professional organization. The aim of this organization is to provide access not only to world class research resources, but through its professionals aim to bring in a significant transformation in the real of open access journals and online publishing.

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