Nutritional and Shelf-Life Estimation of Nutritive Muffins Incorporating Dillenia indica and Terminalia Chebula Flour

Abstract

The present study was undertaken to develop nutritive muffins using Dillenia indica and Terminalia chebula, evaluate their sensory attributes, nutrient content and conduct shelf-life studies. Three variations of muffins were developed and under each formulation, three different level of incorporations were made and compared to a control muffin. The developed muffins were evaluated for their sensory acceptability and the most preferred F2 formulation was selected and evaluated for proximate composition and shelf life. Developed nutritive muffins had been highly accepted in all attributes, is nutrient-dense, innovative and healthier snack but low shelf-life due to non-addition of any artificial preservative.