Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, pr...

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Bibliographic Details
Published inInternational journal of food properties Vol. 18; no. 4; pp. 785 - 795
Main Authors Rahman, Rashida, Hiregoudar, Sharanagouda, Veeranagouda, M, Ramachandra, C. T, Nidoni, Udaykumar, Roopa, R. S, Kowalski, Ryan J, Ganjyal, Girish M
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 03.04.2015
Taylor & Francis Ltd
Subjects
antioxidant activity
antioxidants
Baked goods
batters
chewiness
cohesion
color
dietary fiber
Effects
Fiber
Fiber incorporation
grasses
hardness
Muffins
Phenols
Viscosity
Wheat
wheat flour
Wheat grass
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Summary:Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, b values) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels.
Bibliography:http://dx.doi.org/10.1080/10942912.2014.908389
ISSN:1532-2386
1094-2912
1532-2386
DOI:10.1080/10942912.2014.908389