Development of muffins from oats flour using natural sugar (Dates and honey) fortified with sunflower and pumpkin seeds powder

The study of muffins development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara. The main aim of the study was to develop muffins. The goalof the study was to developed muffins which provides minerals which found in pumpkin and sunflower seeds and which are rich in antioxidant and antimicrobial property and rich in protein. Muffins was developed by using oats, sunflower and pumpkin seed flour which was first grounded and grind into powder and combinedwith other ingredients are lemon juice, honey, baking powder and baking soda, cocoa powder for taste were used. The oats, sunflower and pumpkinflour were taken into different variation during batter preparation. The batter was prepared first and filling in greased muffins cups and muffins were made. Four different formulations T1, T2, T3, and T0 were prepared. T3 was found to be the best formulation after sensory evaluation with 9 Point Hedonic Scale. Then developed muffins were further analyzed for sensory evaluation. The muffins showed 34.92% ofmoisture content, 2.20% Ash content, 4.50 g protein content , 5.60 g fat content,52.78% carbohydrates content and 2.08 g fibre.