• Samhitha Nalla
• G Pradeep Kumar

This study was designed to develop the muffins using flax seeds and strawberry powder. The developed muffins were subjected for sensory analysis, proximate composition and texture profile analysis and also determined the color properties of the developed muffins. The results indicated that the flaxseed powder is notably higher in protein, fat, dietary fibre, and energy content compared to strawberry powder. Conversely, strawberry powder contains significantly more carbohydrates, total sugars, and vitamin C. These compositional differences highlight the distinct nutritional profiles of the two powders, which could influence their functional applications in food products. The sensory analysis results of muffins developed using flaxseed powder and strawberry powder, comparing a control sample with three treatments labeled T₁, T₂, and T₃. The sensory attributes evaluated include colour, flavour, taste, texture, and overall acceptability, each scored on a scale where higher values indicate better sensory quality. For colour, the control muffin scored 8.12 ± 0.42, while T₁, T₂, and T₃ scored progressively higher at 8.76 ± 0.28, 8.34 ± 0.38, and 8.58 ± 0.31 respectively. In terms of flavour, the control had a score of 8.04 ± 0.36, with T₁ scoring 8.68 ± 0.25, T₂ at 8.28 ± 0.34, and T₃ at 8.46 ± 0.29. The taste scores followed a similar trend, with the control at 8.10 ± 0.40, T₁ at 8.74 ± 0.27, T₂ at 8.30 ± 0.36, and T₃ at 8.52 ± 0.32. For texture, the control scored 8.18 ± 0.35, while T₁, T₂, and T₃ scored 8.82 ± 0.24, 8.40 ± 0.33, and 8.60 ± 0.30 respectively. Finally, the overall acceptability scores were 8.26 ± 0.31 for the control, 8.94 ± 0.20 for T₁, 8.48 ± 0.28 for T₂, and 8.70 ± 0.25 for T₃. Overall, all treatment muffins showed higher sensory scores compared to the control, with T₁ consistently achieving the highest values across all attributes, indicating that the addition of flaxseed and strawberry powders improved the sensory qualities of the muffins. The proximate composition of developed muffins using flaxseed powder and strawberry powder showed the following values: Colour was 8.12 ± 0.42 for the Control, 8.76 ± 0.28 for T₁, 8.34 ± 0.38 for T₂, and 8.58 ± 0.31 for T₃; Flavour was 8.04 ± 0.36 for the Control, 8.68 ± 0.25 for T₁, 8.28 ± 0.34 for T₂, and 8.46 ± 0.29 for T₃; Taste was 8.10 ± 0.40 for the Control, 8.74 ± 0.27 for T₁, 8.30 ± 0.36 for T₂, and 8.52 ± 0.32 for T₃; Texture was 8.18 ± 0.35 for the Control, 8.82 ± 0.24 for T₁, 8.40 ± 0.33 for T₂, and 8.60 ± 0.30 for T₃; and Overall acceptability was 8.26 ± 0.31 for the Control, 8.94 ± 0.20 for T₁, 8.48 ± 0.28 for T₂, and 8.70 ± 0.25 for T₃. The L* value, indicating lightness, decreases progressively from 41.24 ± 0.18 in the Control group to 37.86 ± 0.22 in T₃, showing that muffins become darker with each treatment. The a* value, representing the red-green spectrum, increases from 7.42 ± 0.04 in Control to 10.24 ± 0.10 in T₃, indicating a shift toward a redder hue. Similarly, the b* value, which measures the yellow-blue spectrum, rises from 18.14 ± 0.21 in Control to 21.58 ± 0.36 in T₃, suggesting increased yellowness in the muffins as treatments progress. The last developed muffins that were fortified with flaxseed powder and strawberry powder displayed positive morphological and sensory qualities. The product had soft texture, crust formation was even, appealing colour and acceptable volume expansion after baking. Higher concentration of flaxseed powder gave a somewhat darker crumb colour because of its natural colouring and strawberry powder increased aesthetic appeal and flavour base of the muffins. Flaxseed powder has higher protein, fat, dietary fiber, and energy, while strawberry powder contains more carbohydrates, sugars, and vitamin C. These differences define their distinct nutritional profiles and influence their functional roles in food products. Therefore, selection depends on the desired nutritional and sensory attributes of the muffins.

Muffins, flaxseeds, strawberry, Texture profile analysis

"Development of Muffins using Flaxseed and Strawberry Powder and their physicochemical properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.b569-b575, September-2026, Available :http://www.jetir.org/papers/JETIR2609163.pdf

"Development of Muffins using Flaxseed and Strawberry Powder and their physicochemical properties", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppb569-b575, September-2026, Available at : http://www.jetir.org/papers/JETIR2609163.pdf