Bio-Chemical and Sensory Assessment of Dietary Fiber Enriched Muffins

Apple skin, a by-product of apple juice industry, is a rich source of dietary fibers and polyphenols. In this study, finely ground apple skin powder was incorporated with oat flour in making muffin at the levels 3%, 6%, 9%, 12% and 5%, 10%, 15%, respectively. The product was compared to control muffins (100% flour). These muffins were characterized on the basis of bio-chemical properties (proximate analysis, total dietary fiber), and sensory properties. It was observed that the moisture content of the muffins increased with the addition of dietary fiber content. Addition of apple skin powder (ASP) and oat flour (OF) significantly increasedthe total dietary fiber content. From the sensory evaluation, the muffins containing 6% ASP and 5% oat flour performed better than other formulations on hedonic scale. Muffins prepared with 6% ASP and 5% oat flour had dietary fiber content 5.94%. Conclusively, apple skin can effectively be utilized to develop functional muffins with added health benefits without compromising sensory or physicochemical attributes.