Year: 2025 | Month: June | Volume 15 | Issue 1
Development of Muffins from Dried Cashew Apple Flour and its Quality Characteristics
Sukanya Shivaji Yadav
Shrikant Baslingappa Swami
I.L. Pardeshi
S.P. Salvi
G.D. Shirke and R.C. Ranveer
DOI:June
Abstract:
Bakery products are an important part of a balanced diet and today, a wide variety of such products can be found on
supermarket shelves. Muffins were prepared from dough’s containing refined wheat flour and dried cashew apple
powder composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20%) and C5 (75:25%). And using various temperature,
i.e., T1 (180 °), T2(200 °) and T3(220 °). Muffins prepared from dried cashew apple powder of the best treatment (90:10)
(Refined wheat flour: cashew apple powder), baked at a temperature 180°C and baking time is 20 minutes. The quality
parameters i.e., moisture content % (db.) 13.557±0.02 %, fat content % 4.860±0.04 %, protein content 6.040±0.07 %, ash
content 0.510±0.05%, fiber content % 8.650±0.04%, carbohydrate % 66.383±0.06%, Browning Index 150.521 was found to
be best. The muffins of treatment C3 i.e.15% dried cashew apple powder obtained highest score in all sensory attributes.
i.e., colour (8.180±0.01), flavour (8.100±0.02), Texture (8.240±0.10), Taste (8.260±0.01), and overall acceptability (8.180±0.12).
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