Development and Analysis of Multigrain Functional Bakery Products

In recent years, Millets have gained recognition for its nutritional resilience, environmental sustainability, and culinary versatility. Multigrain-functional Breads, Buns and Muffins were prepared using the Jowar and Bajra flours in the ratio of 1:1 with addition of dried amla candy as a functional ingredient as 5% of total flour. The data obtained indicated that the proximate composition of bun, bread, muffin for their moisture, fat, Fiber, ash, protein content. The moisture (%) content of bread (14.63%), buns (14.58%), muffin (3.82%) per 100g crude fat (%) content was observed of bread (2.64%), buns (2.50%), muffins (8.06%) per 100g Ash (%) bread (2.64%), buns (2.60%) muffins (2,13%) per 100g crude fibre (%) bread (3.56%), buns (3.66%), muffins (3.82%) per100g crude protein (%) bread (11.68%), buns (11.55%) muffins (12.01%) per 100g. The sensory evaluation table reveals that the appearance of Bread was found to be 8.8 aroma was 7.7, taste was 8.0, mouthfeel scored 8.1 with an overall acceptability of 8.15. The sensory evaluation table further reveals that the appearance of Bun was found to be 8.2 aroma was 7.9, taste was 8.2, mouthfeel scored 8.2 with an overall acceptability of 8.125. The table reveals that the appearance score of Muffin was found to be 7.7, aroma was 8.1, taste was 8.3, mouthfeel scored 8.1 with an overall acceptability of 8.05. The study concludes that the Jowar and Bajra can be utilized in the bakery industry without blending with refined wheat flour to obtain high degree of sensory acceptability in addition to their nutritional and health benefits. Moreover, dried amla candy can be successfully utilized as a functional as well as aesthetic ingredient to enhance the overall acceptability of millet-based bakery goods.