Development of Gluten-free Muffin With Blended Flour of Cassava and Soy

Abstract

The hnes between meals and snacks are blurnng, and consumers are never satisfied picking between taste and nutrition, snack-time and meal-time. People have less free time as they work longer hours with longer commutes They want snncks that support a healthy lifestyle, pronding nourishment and nutrition for their active, busy lives. Even children love to eat snacks more than the normal proper meal. So, this study is basrcally done by keepmg in mind about these people and developed healthier muffins with cassava and soy flour in 60:40 ratio :1nd also some ingredients like tutti-fruni, flaxseeds, etc. are used to make that snack "tasty plus healthy". The objectives were to evaluate the physico-chemrcal and sensory characteristics of muffins made from gluten-free blended flour specially focusing on the people with glutenrntolerance (celiac disease) Muffin samples were kept in observation for 5 days to ~tudy about the effect of storage urne on it's some physrco-chcmrcal and other properties. It •~ found that muffin :.ample \\1!, highly acceptable on I' day (8.55) and moi~turc content mcrca,ed from 40.33 to 45.27 during storage period whereas thcrr were minute changes found in ash content of the product. Cassava contains important nutrients that may manage digcMive health. Cassava flour can .;em~ as a gluten-frc:e substtu:c: for wheat flour in many food products. So> flour has b.;:cn an in!,'Tedicnt in Western bread making due to its improving cfii:cts on dough handling and product quahty