Vol. 8, Issue 8, Part O (2024)

Abstract: The present investigation entitled “Physico-chemical and sensory characteristics of nutrients rich muffins prepared from blends of pomegranate peel, pumpkin seed and coconut flour” was carried out in the Department of Food Science and Technology, Lovely Professional University, Phagwara, Punjab, India during 2023-2024. The experimental objectives were to standardize the recipe for Pomegranate peel powder, Coconut flour and Pumpkin seed flour-based muffins and to study the nutritional properties of prepared muffins. The experiment was laid out in a Completely Randomized Design (CRD) with four replications comprising of seven treatments viz., T₁: Wheat flour (control), T₂: [ wheat flour(98%) + pomegranate peel powder (2%)], T3: [wheat flour (97%) + pumpkin seed flour(3%)], T₄: [wheat flour (96%) + coconut flour (4%)], T₅: [pomegranate peel powder (95%) + pumpkin seed flour (5%)], T₆: [pomegranate peel powder (94%) + coconut flour (6%)] and T₇: [pumpkin seed flour (97%) + coconut flour (3%)]. The dough prepared using wheat flour, pomegranate peel powder, pumpkin seed flour and coconut flour were baked at 150 °C for 15 minutes in oven. Among different treatments, significantly maximum acceptance during sensory analysis was recorded in T₂: [wheat flour (98%) + pomegranate peel powder (2%)].