Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive
Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive
Date
2021
Authors
R. G. Kumar, Lekshmi
Sanath Kumar, H.
Tejpal, C. S.
Anas, K. K.
Nayak, B. B.
Sarika, K.
Greeshma, S. S.
Chatterjee, N. S.
Mathew, Suseela
Ravishankar, C. N.
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Abstract
Squalene, a triterpenoid compound is proven to
possess immense bioactivities by virtue of its high
antioxidant activity. The present study was designed to
investigate the quality attributes of muffins as influenced
by addition of encapsulated squalene. Nutritional analysis
showed that calorific value of prepared muffins has ranged
from 480.78 ± 0.10 to 501.61 ± 0.38 kcal. Baking loss
was lowest in case of muffins prepared with encapsulated
squalene with its crumb region recorded higher moisture
content. Color kinetics study indicated that browning index
(BI) was higher in crust portion of encapsulated squalene
enriched muffins. Scanning electron micrographs showing
that muffins with encapsulated squalene had stronger
structural organization. This was further supported by the
textural studies showed that the muffins with encapsulated
squalene was cohesive, springier and chewy with less
gumminess and stiffness indicating their efficacy in
improving the textural quality. Oxidative stability and
microbiological quality were also high in squalene enriched
foods suggesting that squalene might have some
antimicrobial effects. Outcome of the study indicated that
encapsulated squalene can be very well utilised as a
functional food ingredient in ready -to-eat functional foods.
Description
Keywords
Muffins, Encapsulated squalene, Encapsulation efficiency, Textural quality, Color kinetics, Scanning electron microscopy
Citation
https://doi.org/10.1007/s13197- 020-04955-9