Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour

• Published in: Journal of food measurement & characterization Vol. 18; no. 6; pp. 5043 - 5059
• Main Authors: Jaiswal, Sunanda, Dhillon, Bhavnita, Sodhi, Navdeep Singh, Sogi, Dalbir Singh, Manoharlal, Raman, Saiprasad, G.V.S., Sharma, Shivangi
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2024; Springer Nature B.V
• Subjects: Carbohydrates; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Electromyography; Engineering; Flour; Food Science; Functional foods & nutraceuticals; In vivo methods and tests; Original Paper; Parameters; Real time; Sensory properties; Soybeans; Sugar beets; Texture; Beetroot; Physico-chemical; Texture profile analysis (TPA); Muffins; Ethylene-primed sprouted soy flour; Electromyography (EMG)
• DOI: 10.1007/s11694-024-02555-1
• ISSN: 2193-4126

Muffin is a baked product, relished by all age groups, mainly formulated from refined wheat flour, sugar and butter thus has high carbohydrate and fat content. Considering the ever-rising demand of the functional foods, the objective of this study was to formulate muffins fortified with beetroot and ethylene-primed sprouted soybean flour (ESF) to enhance their nutritional, physico-chemical and textural properties. The various formulations of beetroot muffins (BM) were BM0, BM1, BM2, BM3, BM4 and BM5 having a corresponding ESF content of 0%, 20%, 40%, 60%, 80% and 100%, respectively. As expected, the protein, ash, fat and fiber contents increased with the increase in ESF content and were the highest in BM5 viz. 21.12%, 0.94%, 22.77% and 16.03%, respectively. The lightness (L*) of the muffins decreased whereas redness (a*) and yellowness (b*) increased with the increase in the ESF content. The texture profile analysis (TPA) results showed that the hardness, cohesiveness, springiness, chewiness and adhesiveness decreased with the increase in ESF content in beetroot muffins. The BM0, BM1 and BM2 muffins received higher scores for all sensory parameters on 9-point hedonic scale having overall acceptability of 8.10, 7.90 and 7.7, respectively. Notably, as the ESF content in BM increased the muffins became softer, developed more pale-color and bitter after-taste. Electromyography (EMG), an in vivo texture evaluation technique, was used to obtain real-time information about the chewing and swallowing patterns of the formulated muffins. Further, significant correlations were observed between EMG variables, sensory textural parameters and TPA parameters. The addition of ESF in beetroot muffins significantly increased the nutritional content of the muffins but had a negative effect on textural and sensory properties. It can be concluded that the ESF incorporation can successfully be done up to a level of 40%.