Development, Sensory and Analytical Study of Spicy Banana Muffins

The present work deals with the study of formulation, development and analytical study which includes the nutritional, physiochemical and sensory properties of spicy banana muffins. Various trials were taken for standardizing the formulation. Muffins were prepared with different concentration of cocoa powder, spices, mashed banana and other basic ingredients required for producing muffins. Sensory evaluation was conducted and the overall acceptability for sample gaining highest sensory scores was selected for further production and chemical analysis. The chemical composition of muffins of fresh sample was analyzed and it was found that it contains carbohydrates 52.5, protein 4.99, fat 14.5, sugar 20.9 and energy value 360 kcal/100gm.