Development of Gluten-Free Millet Muffins with Whey and Cowpea Proteins (Record no. 70831)

MARC details
000 -LEADER
fixed length control field 02653nam a2200217 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250211135519.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250211b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Transcribing agency UAS Dharwad
041 ## - LANGUAGE CODE
Language code English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.103
Author Label SHW
100 ## - MAIN ENTRY--PERSONAL NAME
Name of Author Shwetha S.
245 ## - TITLE STATEMENT
Title Development of Gluten-Free Millet Muffins with Whey and Cowpea Proteins
250 ## - EDITION STATEMENT
Edition Statement M.Sc. (C.Sc)
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of Publisher Dharwad
Name of Publisher University of Agricultural Sciences
Publication Year 2024
300 ## - PHYSICAL DESCRIPTION
Book Pages 125
Book Size 32 Cms
520 ## - SUMMARY, ETC.
Abstract. ABSTRACT<br/><br/> Millets are important due to their high nutrient content, essential amino acids, low glycemic index, and gluten-free nature. Cowpea also offers a rich supply of essential amino acids and polyphenols with antioxidant activity. This study explores the substitution of refined wheat flour with millet flour, a gluten-free and protein-rich alternative, to develop a nutritious muffin suitable for individuals with gluten intolerance. Local cowpea varieties from Dharwad were utilized to produce a protein isolate through an ultrasonication-assisted acid-base method. The resulting cowpea protein isolate (CPI) exhibited a protein content of 90.56 per cent surpassing the 80.87 per cent protein content of whey protein concentrate (WPC). CPI also demonstrated superior water and oil absorption, as well as enhanced emulsion properties, while WPC showed better foaming capacity and stability. Eight variations of muffins were prepared incorporating CPI, WPC and different combinations of refined wheat flour, little millet flour, sugar and jaggery. These muffins were analyzed for physical and sensory characteristics. The variants with the highest sensory scores were further evaluated for textural, color, nutritional, and storage properties. Little millet muffins enriched with sugar, jaggery, CPI and WPC were found to be protein-rich, with a 20 per cent protein content, it also provides carbohydrates, energy and dietary fiber (approximately 8%). The muffins contained high moisture levels 19 per cent, and storage studies revealed a notable increase in moisture, free fatty acids and microbial activity when stored in PET containers at ambient temperature. Despite these changes, the muffins remained acceptable for up to 5 days with gradual decline in sensory attributes. Incorporating CPI into millet muffins boosts protein content and provides a viable gluten-free alternative. CPI has essential amino acids, enhance the value of local production and are useful as additives in other foods.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Food Science and Nutrition
700 ## - ADDED ENTRY--PERSONAL NAME
2nd Author, 3rd Author Hemalatha S.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha Item type THESIS
Edition M.Sc. (C.Sc)
Classification part 641.103
Call number prefix SHW
Suppress in OPAC No
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- 641_103000000000000
999 ## -
-- 70831
-- 70831
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 28/12/2024   641.103/SHW T14050 11/02/2025 1 11/02/2025 THESIS