Effect of lupin flour incorporation on the physical and sensory properties of muffins

Introduction Muffins are popular as breakfast or snack in advanced nations but poor in nutritional value by having low protein and dietary fibre contents. Objectives To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days and changes in physicochemical and sensory properties, as affected by lupin flour concentration and storage period, were analysed. Results Studies on the physical properties revealed that substitution with lupin flour at 30% level had no significant effect on the density and height of the muffins. Instrumental colour analysis showed an increase in a* and b* values with increase in lupin substitution. Most of the textural parameters demonstrated a non-significant change at 30% lupin flour substitution levels. Sensory evaluation revealed an improvement in colour with up to 30% lupin flour substitution with no significant change in taste, flavour, texture and overall acceptability. Storage period caused substantial changes in the texture of muffins. With moisture content remained unchanged, there was an increase in hardness and a decrease in springiness of all samples including the control. Conclusion A substantial improvement in nutritional value (increase in protein and dietary fibre content) of muffins could be achieved by replacing wheat flour with lupin flour up to 30% level without any significant loss in physical measurements, textural quality and sensory values.