Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation

Introduction. Due to the increasing demand for natural and functional products, scientists together with industries are conducting research improve nutritional quality of food. One ways enhance functionality food is add fruits or vegetables their formulations. In this study, we attempted develop muffins fortified Dacryodes macrophylla L. fruit as a value-added ingredient.
 Study objects methods. Our study included D. extract six muffins: three eggless samples egg-containing samples. Each group control experimental The containing 0.5 1% instead wheat flour were evaluated muffin-making properties. All analyzed physicochemical, antioxidant, sensory properties, well rheological parameters.
 Results discussion. We found that reduced water activity, color values (L*, a*, b*), firmness muffins. It had no significant effect on baking loss, height, moisture, cohesiveness, springiness, gumminess chewiness, but tended decrease specific volume However, increased gravity, improved rheology increase adhesiveness mineral contents. Na K varied from 5.93 7.75 2.88 7.35 mg/g, respectively. Furthermore, significantly muffins’ antioxidant activities. According evaluation, made egg solids 0.5% higher scores than other samples.
 Conclusion. good potential ingredient enriching developing new bakery products. further needed reproduction determine optimal concentration