Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(4): 244-255
DOI: https://doi.org/10.20546/ijcmas.2022.1104.032


Study on Formulation Development and Quality Evaluation of Muffins Incorporated with Ragi
N. N. Kelapure1 and Mayuri Madhukarrao Nirve2*
¹Department of Food Science and Technology, MGM College of Food Technology, Aurangabad, India
²MGM College of Food Technology, Aurangabad, India
*Corresponding author
Abstract:

Finger Millets (Ragi) is a gluten-free food, commonly used like porridge. Ragi being rich in minerals, dietary fiber and being the richest source of calcium it can be formulated in muffin. Therefore enhancing the nutritious value of the muffin. The present study is based on the formulation, development, and quality evaluation of ragi muffins. So, four different samples were taken for recipe standardization and the ratios are made with 5%, 10%, 15%, and 20% refined flour replacement with ragi flour. Finally prepared muffin were analyzed for physical properties, chemical properties and sensory attributes.


Keywords: Ragi muffin,finger millets, Development and Quality Evaluation
Download this article as Download

How to cite this article:

Kelapure, N. N. and Mayuri Madhukarrao Nirve. 2022. Study on Formulation Development and Quality Evaluation of Muffins Incorporated with Ragi.Int.J.Curr.Microbiol.App.Sci. 11(4): 244-255. doi: https://doi.org/10.20546/ijcmas.2022.1104.032