摘要 : The objective of the study was to develop muffins enriched with dietary fibre by addition of carrot powder, whole Bengal gram and wheat bran, and to assess their sensory properties, nutritional composition and storage stability. A... 展开 The objective of the study was to develop muffins enriched with dietary fibre by addition of carrot powder, whole Bengal gram and wheat bran, and to assess their sensory properties, nutritional composition and storage stability. A total of ten muffin formulations were prepared, one control vanilla muffin, and nine with added ingredients, each at three levels of incorporation. Sensory analysis was carried out for each type of muffins on three different days by a panel of thirty members using a score card for grading and descriptive quality. Among the three fibre sources used, wheat bran was found to be the best in sensory quality, followed by carrot powder. These two sets of products were further analyzed for nutritional composition. Bengal gram was the least acceptable source of fibre enrichment. Addition of both carrot powder and wheat bran increased the mineral and dietary fibre content of muffins. Wheat bran caused greater increase in both soluble and insoluble dietary fibre. The free fatty acids and peroxide values increased marginally on storage at room temperature for 7 days, which was acceptable. Hence, it can be concluded that the best fibre source for an acceptable organoleptic profile of enriched muffins was wheat bran, followed by carrot powder. 收起