Functional and Dietary Evaluation of Sorghum (Sorghum bicolor L.) based Muffins | Chapter 6 | Current Perspectives in Agriculture and Food Science Vol. 5

This division evaluates the Functional and nutritional amount of sorghum (Sorghum bicolor L.) located muffins. Different nations have likewise been investigating the exercise of sorghum as an tireless material and as a possible beginning of high-consider particles to devise sustainable lubricate and other important mechanical synthetics. The study was conducted in the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, all along the year 2022-2023 under various experiments. In order to achieve the purpose of the research, any of laboriously completed activity experiments were standardized digestive assessment. The carbohydrate-free muffins developed by using (100%) sweet liquid flour, boiling powder, baking soda, jaggery powder, burnished color powder, milk and oil were assorted to form smooth consistency batter. During the experiment we erect that the muffins have the moisture, protein, fibre, ruins, carbohydrate and fat was written as (8.28%), (7.48%), (80.6%), (2.24%), (27%) and (1.4%), respectively. Throughout the experiment, iron (6.42%), zinc (20.48%), and magnesium (1.94%), individually, will be investigated utilizing colorimetric methods. We still performed, microbiological feature of the created crop, sugar-free sweet liquid muffins, was assessed utilizing the total plate count (TPC) technique, that revealed an overall quantity of 5200 Cfu/100g. Whereas, another test will be FT-IR study, the data describes a peak in the absorbance wave length range that was detected betwixt 2925cm-1 in ranged 2928 cm-1 accompanying presence of methyl group. A set of proteins were visualized in the strong peak at 1646.18 cm-1 approximately 1651 cm-1. Starch was the main cause of the vibration of C-C and C-O at 1019.7cm-1, respectively the powerful peak 1417cm-1 and 1150.04cm-1 ranged from 1400 to 1150.04 cm-1 O-C-H; C-C-H; C-O-H accompanying presence of vigor. It is concluded that sweet liquid muffins can be best in digestive profile and allure helps to enhance the digestive content and health benefits with overall hydrogen and proteins and also maybe best storage at cooling temperature.

Author(s) Details:

Rishabh Raj,
Department of Food Technology, Parul University, Vadodara-390001, Gujarat, India.

Sury Pratap Singh,
Department of Food Technology, Parul University, Vadodara-390001, Gujarat, India.

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