Bano Sanno, Awasthi Mradul, Tripathi Abhishek Dutt, Agarwal Aparna, Nandan Alisha
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, India.
Department of Food Technology, Lady Irwin College, University of Delhi, New Delhi, 110001, India.
Sci Rep. 2025 Aug 20;15(1):30616. doi: 10.1038/s41598-025-12486-6.
This study investigates the development and shelf life of nutrient-enriched muffins suspended with Mahua flower extract (MFE) and brown top millet (BTM) flour. BTM is a nutrient-dense grain, while mahua flowers are rich in bioactive compounds. Muffins were prepared with varying BTM (5-7%; w/w), MFE (4-6%; v/w) levels and baking temperature (170-180 °C) and their physicochemical properties, total phenolic content (TPC), antioxidant activity (AA), and sensory qualities were analyzed. Process optimization was done by CCRD (Central Composite Rotatable Design) using design expert software tools. Results showed significant (p < 0.05) increases in proximate composition and bioactive compounds in MFE-enriched muffins. Muffins with 6% BTM flour and 5% MFE, baked at 175 °C showed maximum scores for sensorial properties and overall acceptability. Similarly, TPC and TFC were significantly (p < 0.05) higher in optimized muffins compared to the control. The muffins maintained their quality over 28 days storage, demonstrating the potential of mahua and BTM in enhancing nutritional value and extending shelf life in baked goods. UPLC (Ultra Performance Liquid Chromatography) Analysis of optimized muffin showed p-benzoic acid, caffeic acid, mericitin and catechin as potential phenolics having antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic properties. SEM EDX (Scanning Electron Microscopy with Energy-Dispersive X-ray Spectroscopy) showed optimized muffin having better hygroscopicity and high amount of potassium, sulphur and phosphorus. Future work should aim to bridge the gap between laboratory-scale formulation and industrial application, including detailed assessments of consumer perception, product positioning, and market readiness.
本研究调查了用马胡花提取物（MFE）和棕顶黍（BTM）粉悬浮的营养强化松饼的研制及其保质期。BTM是一种营养丰富的谷物，而马胡花富含生物活性化合物。制备了不同BTM含量（5 - 7%；w/w）、MFE含量（4 - 6%；v/w）和烘焙温度（170 - 180°C）的松饼，并分析了它们的理化性质、总酚含量（TPC）、抗氧化活性（AA）和感官品质。使用设计专家软件工具通过中心复合旋转设计（CCRD）进行工艺优化。结果表明，富含MFE的松饼的近似成分和生物活性化合物有显著（p < 0.05）增加。含6% BTM粉和5% MFE、在175°C烘焙的松饼在感官特性和总体可接受性方面得分最高。同样，与对照相比，优化后的松饼中的TPC和总黄酮含量（TFC）显著（p < 0.05）更高。这些松饼在储存28天期间保持了其品质，证明了马胡花和BTM在提高烘焙食品营养价值和延长保质期方面的潜力。对优化后的松饼进行超高效液相色谱（UPLC）分析表明，对苯甲酸、咖啡酸、杨梅苷和儿茶素是具有抗氧化、抗菌消炎和抗癌特性的潜在酚类物质。扫描电子显微镜与能谱分析（SEM EDX）表明，优化后的松饼具有更好的吸湿性以及大量的钾、硫和磷。未来的工作应旨在弥合实验室规模配方与工业应用之间的差距，包括对消费者认知、产品定位和市场准备情况的详细评估。
