Guava Powder Added Muffins: A Strategic Approach to Make It Diabetic Friendly | [Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23 • 2023]

Author(s):

1. Muhammad Asad: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

2. Rizwan Shukat: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

3. Ahmad Din: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

4. Syed Qamar Abbas: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

5. Irfan Shaukat: Department of Biochemistry, University of Narowal, Narowal. Pakistan

6. Shehzad Muzammil: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

7. Ghulam Mustafa: CABB, University of Agriculture, Faisalabad, Pakistan

Abstract:

Guava has very low in glycemic index, making it an extremely healthy food for diabetic subjects. Guava (Psidium guajava) is known as a good source of biologically active food component. It is a natural product that aids in controlling blood glucose level because of its rich source of dietary fiber and antioxidant value. The most effective technological approach is to develop fortified foods designed to maximize the bio-availability of added ingredients to prevent increase of glucose level. Therefore, guava can be used in powder form for its refreshing taste as well as preventive and curative medicinal values. The Aim of this study was to develop muffins for diabetic consumers with the addition of guava powder and to investigate the physicochemical and sensory properties of muffins prepared by utilizing guava fruit powder. Guava powder was prepared by oven drying method at 60oC until its moisture content remains less than 4%. Wheat flour was partially substituted with guava powder from 5-20% to prepare diabetic muffins. Guava powder increased total dietary fibers, total phenolics, mineral contents and total antioxidant activity values. Guava fruit powder can be used to partially replace wheat flour in the preparation of muffins to improve the nutritional quality without affecting the product's sensory quality.

Page(s): 100-100

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Diabetes , Functional Foods , guava powder , muffins , Fibers

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