000			02653nam a2200217 4500
003			OSt
005			20250211135519.0
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040			_cUAS Dharwad
041			_aEnglish
082			_a641.103 _bSHW
100			_aShwetha S.
245			_aDevelopment of Gluten-Free Millet Muffins with Whey and Cowpea Proteins
250			_aM.Sc. (C.Sc)
260			_aDharwad _bUniversity of Agricultural Sciences _c2024
300			_a125 _c32 Cms
520			_aABSTRACT 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			_aFood Science and Nutrition
700			_aHemalatha S.
942			_cTH _eM.Sc. (C.Sc) _h641.103 _kSHW _n0 _6641_103000000000000
999			_c70831 _d70831