A Study of the Preparation of Quinoa Based Chocolate Muffins Gluten Free

The study of preparation of chocolate muffins with quinoa seeds gluten free was carried out at the Parul Institute of Applied Sciences, Parul University, Vadodara. Compared to conventional cereals, Chenopodium quinoa seeds have a higher nutritional value and are a great source of bioactive ingredients. As cases of food instability, malnutrition, and celiac disease have increased, so has consumer demand for strong, high nutrition, gluten free crops and products. Quinoa can be viewed as a healthy and secure substitute because to its rusticity, broad adaptability, high nutritional profile, and gluten free nature. The seeds also contain small granule sized starch, which necessitates more commercial investigation. The purpose of the present research is to standardize the method used to make muffins using quinoa seeds flour. Additionally, cabinet tray drying 60°C was chosen for commercial viability based on chemical composition and organoleptic evaluation. Increasingly people are getting celiac disease diagnoses or other illnesses where wheat products should be avoided. It is crucial to broaden the selection of gluten free goods offered because of this. In this study, it was determined to use the response surface methodology to optimize the technology for making muffins gluten free and chocolate while establishing water share WT . The major goal of this study was to increase the level of dietary fibre and bioactive substances with antioxidant properties in gluten free muffins in order to increase their nutritional value. To the best of our knowledge, no publication in the recent literature has yet attempted to simultaneously raise both components. This is crucial for food producers as well as other researchers who might use it to build a matrix for nutritional or microbiological studies. Nikita Patel | Dhanya Joseph "A Study of the Preparation of Quinoa Based Chocolate Muffins (Gluten Free)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52812.pdf Paper URL: https://www.ijtsrd.com/home-science/food-and-nutrition/52812/a-study-of-the-preparation-of-quinoa-based-chocolate-muffins-gluten-free/nikita-patel