Effect of Pulse Flour Incorporation on the Physical and Sensory Properties of Rice Muffins
| dc.contributor.author | Singh, Jaipreet | |
| dc.contributor.supervisor | Shevkani, Khetan | |
| dc.date.accessioned | 2018-08-31T04:13:38Z | |
| dc.date.accessioned | 2024-08-13T10:12:04Z | |
| dc.date.available | 2018-08-31T04:13:38Z | |
| dc.date.available | 2024-08-13T10:12:04Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The effects of incorporation of different whole pulse flours (lentil, field pea, mung bean and kidney bean) on the properties of rice batter and muffins were evaluated. The batters were evaluated for specific gravity and viscosity while muffins were evaluated for physical and technological properties i.e. volume, specific volume, density, height, volume index, symmetry, uniformity, sensory and crumb cellular structure/porosity. The incorporation of pulse flour increased specific gravity and viscosity of batters depending on pulse type and level of incorporation. The muffins from rice-mung bean and rice-field pea composite flours showed higher volume, specific volume and height and lower density, while kidney bean and lentil flour incorporation resulted in muffins with lower volume and higher density. Symmetry and uniformity indexes of rice/rice-pulse muffins varied from -0.15 to 13.0 and -3.5 to 0.5, respectively. Pulse flours affected symmetry and uniformity variably depending on pulse type and level of incorporation. They also influenced crumb porosity, sensorial properties and acceptability of muffins by the consumers. The colour of muffin crust and crumb enhanced upon the incorporation of pulse flours. Mung bean flour incorporated muffins showed the most attractive crust in terms of attractive reddish-brown colour and gloss. Rice muffin crumbs were dense/compact and crumbly, while the incorporation of pulse flours generally reduced the crumbliness and improved porosity | en_US |
| dc.identifier.accessionno | T00733 | |
| dc.identifier.citation | Singh, Jaipreet (2018) Effect of Pulse Flour Incorporation on the Physical and Sensory Properties of Rice Muffins | en_US |
| dc.identifier.uri | http://10.2.3.109/handle/32116/1809 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | Central University of Punjab | en_US |
| dc.subject | Crumb porosity | en_US |
| dc.subject | Gluten-free | en_US |
| dc.subject | Muffins | en_US |
| dc.subject | Pulse flours | en_US |
| dc.subject | Physical properties | en_US |
| dc.title | Effect of Pulse Flour Incorporation on the Physical and Sensory Properties of Rice Muffins | en_US |
| dc.type | Master Dissertation | en_US |
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