Development and Nutritional Assessment of Red Rice Oryza Longistaminata Based Muffins

The present research development of gluten free red rice muffins was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main objective of the study was to develop gluten free muffins. Red rice is a type of whole grain rice that is high in antioxidants, bioactive compounds, fiber, vitamins, and minerals. The main goal of this study was to develop muffins that are fully nutritious. These muffins can be a great option for those who have gluten intolerance or celiac disease, as well as for anyone looking for a healthier breakfast or snack option. The key ingredient of these muffins was red rice flour and jaggery powder. And other ingredients were milk, vegetable oil, cocoa powder baking powder, baking soda, vanilla essence and lemon juice. Twenty different formulations were prepared and T20 treatment was found to be the best formulation after sensory evaluation with 9 hedonic point scale. Then further chemical analysis was done in the developed muffins. It showed 17.8 moisture content, 2.2 Ash content, 7 protein content, 8.94 fat content, 83.55 carbohydrates content, 0.4 fiber and 340.9 kcal 100g. The mineral content of muffins was Calcium 14, Magnesium 11.26, Iron 5.12 and Zinc 1.85 . During the 7 days of storage trials, red rice muffins showed an increase in moisture content but ash, fat and protein contents decreased significantly at ambient and refrigeration temperatures. An increase in moisture may be due to the permeability of air and a decrease in fat and protein may be due to the oxidation of fat and denaturation of proteins. Better retention of nutrients was noted for refrigeration temperature. Hence could be preserved for a longer time. FT IR analysis showed the wavenumbers 928 cm 1, 2935 cm 1 and 1646 cm 1 which represent HC=CH, methyl CH3, and C O peak of ester and phenol was observed accordingly. Thus, the developed red rice muffins have improved nutritional value and should be suggested to individuals of all ages. Srushti Patel | Dr. Sury Pratap Singh "Development and Nutritional Assessment of Red Rice (Oryza Longistaminata) Based Muffins" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-4, August 2023, URL: https://www.ijtsrd.com/papers/ijtsrd59711.pdf Paper Url:https://www.ijtsrd.com/biological-science/other/59711/development-and-nutritional-assessment-of-red-rice-oryza-longistaminata-based-muffins/srushti-patel