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Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace
Author(s) -
Olawuyi Ibukunoluwa Fola,
Lee Won Young
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14155
Subject(s) - pomace , mushroom , food science , antioxidant , chemistry , horticulture , biology , biochemistry
Summary This study developed functional muffin by incorporating bioactive‐rich food materials into rice muffin formulation. Rice flour was progressively replaced with shiitake mushroom powder ( MP ) and carrot pomace powder ( CP ) and effects on pasting, physical and textural properties, as well as the antioxidant activity and consumer acceptability, were evaluated. The pasting properties of rice flour were significantly influenced ( P < 0.05) by MP and CP incorporation. The additional increase in the levels of MP and CP decreased the volume of enriched muffins with a subsequent increase in weight and hardness. Higher polyphenol and carotenoid contents were observed in enriched muffins, exhibiting higher 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) antioxidant activity compared to rice muffins. Sensory result revealed enriched muffins to have comparable and better consumer acceptability than rice muffin. Improvement in antioxidant properties of the developed functional rice muffins by MP and CP incorporation makes it a potential snack, suitable for consumption for its health benefits.