Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)

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Development and Quality Evaluation of a Multigrain Vanilla Muffin

Authors
Maliha Yusuf Shupti1, Anandi Mondal Kankon1, Md. Masumul Haque1, *, Zannatul Nayem Showmik1, S. M. Jahir Rayhan1, Badhan Karmakar1, Md. Julkor Nayin1, Anika Tahasin1, Nusrat Jahan Mimi1, Farjana Khondoker1, Shauvik Das Shuvo1, Lamia Binte Siddique1
1Department of Chemical Engineering, RUET, Rajshahi, Bangladesh
*Corresponding author. Email: masumulhaquerahat24@gmail.com
Corresponding Author
Md. Masumul Haque
Available Online 18 November 2025.
DOI
10.2991/978-94-6463-884-4_63How to use a DOI?
Keywords
Multigrain; Vanilla muffin; Baking; Sensory characteristics; Proximate analysis
Abstract

Multigrain vanilla muffin development was examined. Proximate analysis assessed the sensory and nutritional properties of multigrain vanilla muffins made with wheat, rice, maize, and barley flour. Samples 1–3 used different amounts of rice, corn, and barley flour with wheat flour. Proximity analysis methods varied. Muffin nutrition was determined using proximity analysis. Nutritional value increased with multigrain flour. The moisture content of control sample (100% WF), sample-1(85%WF+ 5%CF+5%RF+5%BF),sample-2(80%WF+5%CF+5%RF+10%BF),and sample3( 75%WF+5%CF+10%RF+10%BF) was 18%, 16%, 15%, and 16%, Mineral contents of control, samples-1,-2, and-3 were 0.5%, 0.51%, 1.01%, and 1.04%. Control fat was 16.49%, 15.89%, 16.04%, and 15.92% in Samples 1-3. Samples were assessed for sensory attributes using a 9-point hedonic card. Sample ANOVA found no significant differences between samples. Therefore, adding multigrain to muffins improves their sensory quality and nutrition.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)
Series
Advances in Engineering Research
Publication Date
18 November 2025
ISBN
978-94-6463-884-4
ISSN
2352-5401
DOI
10.2991/978-94-6463-884-4_63How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Maliha Yusuf Shupti
AU  - Anandi Mondal Kankon
AU  - Md. Masumul Haque
AU  - Zannatul Nayem Showmik
AU  - S. M. Jahir Rayhan
AU  - Badhan Karmakar
AU  - Md. Julkor Nayin
AU  - Anika Tahasin
AU  - Nusrat Jahan Mimi
AU  - Farjana Khondoker
AU  - Shauvik Das Shuvo
AU  - Lamia Binte Siddique
PY  - 2025
DA  - 2025/11/18
TI  - Development and Quality Evaluation of a Multigrain Vanilla Muffin
BT  - Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)
PB  - Atlantis Press
SP  - 529
EP  - 535
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-884-4_63
DO  - 10.2991/978-94-6463-884-4_63
ID  - Shupti2025
ER  -