Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins

Water chestnut flour (WCF) was utilized in the
formulation of muffins. Blends were prepared by replacing
25, 35, 45 and 55 % of wheat flour with WCF. Farinograph
characteristics of the blends showed that with increase in
the level of WCF there was a decrease in the dough stability
and increase in mixing tolerance index, indicating
weakening of the dough in comparison to control. Pasting
characteristics indicated increase in gelatinization temperature
and peak viscosity of the blends. Micrographs of
muffin crumb prepared by incorporating WCF showed
gelatinized starch granules embedded in the disrupted
protein matrix. The lightness value of muffin crumb and
sensory scores for crust color, shape, crumb color, grain
and texture decreased with increase in the level of WCF in
muffins when compared to control. However the 55 %
WCF incorporated muffins received significantly lower
scores for overall quality. Incorporation of WCF at 45 %
level produced muffins of acceptable quality.