International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:7, July, 2020

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

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 2231-2240

Development of Muffins from Wheat Flour and Coconut Flour using Honey as a Sweetener
H. N. Ramya* and S. Anitha
Dept. of Food Science & Technology, College of Agriculture, Hassan – 573225, Karnataka, India
*Corresponding author

Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of honey and different levels of coconut flour on muffins. Four types of muffins such as, T1 -0%, T2-5%, T3-15% and T4 25% of coconut flour incorporation were investigated and T4 is found more acceptable in terms of physicochemical properties of muffins. T4muffins secured the highest score in color, texture and overall acceptability. The results showed that the addition of 25% coconut flour to the batter has improved the sensory and physico-chemical characteristics of the samples of the muffins obtained, and consequently increased their nutritional value.

Keywords: Coconut Flour, Honey, Muffins, Physico - chemical properties, Sensory evaluation

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How to cite this article:

Ramya, H. N. and Anitha, S. 2020. Development of Muffins from Wheat Flour and Coconut Flour using Honey as a Sweetener.Int.J.Curr.Microbiol.App.Sci. 9(7): 2231-2240. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.