Garden Cress Seeds a Promising Alternative for the Development of Nutrient Dense Muffins
Josephine John
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India. and Regional Administrative Secretariat, Kilimanjaro, Tanzania.
Varsha Rani *
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Veenu Sangwan
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
. Sonia
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
. Reena
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: Garden cress seeds are highly nutritious super grain, that possess galactogogue, antioxidants, anti-inflammatory, antidiabetic, hypocholesterolemic, hepatoprotective activities and also suitable for celiac patients as they do not contain gluten. This study was conducted to develop and evaluate nutrient rich muffins supplemented with GCS, so as to utilize their full potential.
Study Design: Control muffins were developed using refined flour as a basic ingredients which was replaced with 10, 20 and 30% of GCS in experimental muffins.
Methodology: GCS were roasted at 150°c for five minutes to remove the peppery after taste. Roasted GCS were used to develop muffins. Control and experimental muffins were evaluated for sensory characteristics and nutritional parameters (proximate composition, dietary fiber, total and in vitro bio-accessible minerals, phytic acid and antioxidants).
Results: Muffins supplemented with 10 and 20% of GCS scored higher than the control muffins for sensory parameters i.e. colour, texture, aroma, taste and overall acceptability however muffins supplemented with 30 GCS scored slightly lower than the control muffins. Both the experimental and control muffins adjudged between ‘liked moderately’ to ‘liked very much’ by the judges. The contents of protein (13.23-15.59%), fat (20.57-20.99), ash (1.77-2.64%), total dietary fiber (7.98-12.37%), total calcium (91.32-155.99 mg/100 g) and iron (4.83-8.06 mg/100 g) and antioxidants were increased significantly in all the three levels (type-I, type-II and type-III) of GCS supplemented muffins.
Conclusion: Nutrient dense muffins with superior nutritional quality can be developed using GCS
up to 20 % without compromising sensory acceptability. Consumption of nutrient dense muffins may be beneficial in combating PEM and iron deficiency anaemia in growing children and pregnant and lactating women in India.
Keywords: Muffins, garden cress seeds, sensory, protein, minerals, dietary fiber.