• Mukeshkumar B Patel
• Asst. Prof. Varsha Chawala
• Hod. Hanmant Bodhankar
• Asst. Prof. Ashish Todkar

A muffin is an individually portioned baked product, it is sweet baked good variety of muffins are available in the market which are healthy also. The basic aim of study is “Standardization of muffins enriched With Vitamins and Nutrients” muffins are prepared with standard method with using cooked rice, cornmeal (yellow corn flour), curd and vitamin E capsule and other ingredients. Three different variant are prepared using white sugar, brown sugar and honey. Proximate composition of raw materials, Sensory attributes, Physico-chemical constituents and Microbiological analysis was analyzed from prepared product and collected data. The range of acidity of muffins was found to be 0.225, 0.135, 0.120 S1, S2 and S3 respectively. The protein content for muffins was 9.56, 10.03, and 9.08 % for S1, S2 and S3 respectively. The fat content of muffins was 7.0, 7.2, 6.7 % for treatment S1, S2 and S3 respectively. The moisture content of muffins was found to be 22.8, 21.46, 24.06 % for treatment S1, S2 and S3 respectively. The ash content of prepared muffins was 1.78, 1.87, 1.94 % for treatment S1, S2 and S3 respectively. Storage study of muffins had good storage stability during 5-6 days of storage at 4ºc and 3 days at room temperature. Sensory analysis showed a significant difference in different sensory attributes of S2 sample with the rest of the treatments. S2 supplementation of muffins made with the use of brown sugar was much preferred. Hence, this muffins are delicious and can provide health benefits to the consumer.

[Key words: Muffin, Nutrients, Vitamin, Physicochemical, Rice, Cornmeal]

"standardization of muffins enriched with vitamins and nutrients", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.a750-a757, March-2022, Available :http://www.jetir.org/papers/JETIR2203092.pdf

"standardization of muffins enriched with vitamins and nutrients", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppa750-a757, March-2022, Available at : http://www.jetir.org/papers/JETIR2203092.pdf