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September 5, 2025Food ResearchOpen Access

Physical, nutritional and organoleptic properties of muffins prepared with canistel fruit flour (Pouteria campechiana)

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Authors

UMUdumalebbe Abdul MajeedAMA.H.K.L. MadushaniAAA.M.M. Asmath

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Overview

This study evaluates the nutritional and physical properties of muffins using canistel flour, suggesting potential for gluten-free alternatives.

Key Points

  • The study found that muffins made with a 70:30 wheat to canistel flour blend exhibited the best physical and nutritional properties.
  • Nutritional factors such as protein and fiber varied significantly, with values ranging from 6.01% to 15.80% across different blends.
  • Statistical analysis performed with SPSS indicated substantial variations in properties among the different ratios of flour used in muffin preparation.
  • Utilizing canistel fruit in baked goods may enhance gluten-free options while minimizing food waste.

Cite This Study

Majeed et al. (2025) studied this question.

synapsesocial.com/papers/68bb42142b87ece8dc958325https://doi.org/10.26656/fr.2017.9(4).185
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Physicochemical, Functional, Pasting, and Amino Acid Composition of <i>Pouteria campechiana</i> Nut Flours (Underutilized Crops): Impact of Different Thermal Processing2025
  2. 2Effect of corn silk powder on the baking and quality dynamics of muffins2024 · 3 citations
  3. 3The substitution of wheat flour with flour made from Dialium Guianense and Nephelium Lappaceum l. Fruit peel in muffins2024
  4. 4Formulation of Calcium Enriched Finger Millet (Eleusine coracana) based Muffin Fortified with Nutri Seeds2024
  5. 5Utilization of Canistel (Lacuma Nervosa A.DC) Flour in Making Cakes and Pastries2024