PREPARATION OF KHAPLI WHEAT FLOUR JAGGERY MUFFINS

Abstract

Emmer or Khapli Wheat flour has been commercially cultivated in the Indian Subcontinent since ancient times. The long-grain wheat, locally known as khapli wheat, is ground to produce khapli wheat flour, which is then used in the preparation of KWFJ (Khapli Wheat Flour Jaggery) Muffins. The muffins were developed by replacing maida with khapli wheat flour using different formulations: Control sample (T0: Maida 100%, KWF 0%), (T1: Maida 75%, KWF 25%), (T2: Maida 50%, KWF 50%), (T3: Maida 25%, KWF 75%), and (T4: Maida 0%, KWF 100%). Jaggery was added in place of sugar, while other ingredients were kept constant. Sensory evaluation was conducted for all prepared samples, revealing that T4, with Maida 0% and KWF 100%, was preferred the most by the panelists. Proximate analysis of T0 and T4 showed the following results (in percentages): Moisture (%) 21.46, 24.2; Fat (%)30.46,30.45; Ash (%) 1.18, 1.10; Protein (%) 8.86, 7.48; Crude Fiber (%) 0.39, 0.35; Carbohydrate (g/100g) 37.65, 36.42; Energy (kcal/100g) 460.18, 449.65, respectively. Microbiological analysis, including Total Plate Count (TPC) and Yeast and Mold Count (YMC) for T0 and T4, indicated that the T4 sample is safe for consumption within 15 days, with a count of