Changes in Properties of Muffins Incorporated with Emblica Officinalis Fruit Osmodehydrated with Fructooligosaccharide.

Muffin preparation using Emblica officinalis fruits was done by incorporation of
fructooligosaccharide (FOS) infused E. officinalis fruits (FOS-Emblica) in proportions
of 5%, 10% and 15% in wheat flour. Antioxidant and atherosclerotic foam
cell inhibition assays showed that 10% and 15% FOS-Emblica muffins had higher
bioactivity than that of 5% FOS-Emblica muffins and control muffins. Phenolic
and flavonoid compounds present in untreated fruits were preserved in 10% and
15% FOS-Emblica muffins. Texture analysis showed that addition of E. officinalis
resulted in soft textured muffins with reduced hardness and gumminess and
increased springiness, with these parameters showing significant difference in
10% and 15% FOS-Emblica muffins. Sensory analysis showed that 10% FOSEmblica
muffins had better overall quality.
PRACTICAL APPLICATIONS
Bakery products like muffins are fatty food stuffs that are devoid of antioxidant
benefits. Incorporation of nutritious fruits like Emblica officinalis – osmodehydrated
with prebiotic-like fructooligosaccharide – into muffins not only increases
its antioxidant properties but also enhances the sensory and textural qualities of
muffins. It also enhances the phenolic and flavonoid concentration of muffins.
Further, prebiotic-fructooligosaccharide is also known to improve digestion.