Evalution of Coconut Flour incorporated Muffin Mix: Shelf-Life Evaluation with Respect to Chemical, Sensory and Microbial Changes

Abstract

Coconut flour is a gluten-free flour that reduces celiac disease due to its higher dietary fiber content, being free of fatty acids, and its low carbohydrate content. Muffins, which are ready to eat, are made using a dry blend of ingredients called instant muffin mix GMI{). This study aims to evaluate the shelf-life stability of coconut flour incorporated instant muffin mix by analyzing chemical (peroxide and FFA), microbial (TPC, Yeast and Mold count), and moisture changes over more than one month in two different packaging materials (kraft paper pouch and aluminum pouch), while also assessing the sensory acceptability and statistically determining the significant differences using Minitab 22. The muffrn mix was formulated with 40o/o coconut flour and 60% wheat flour based on a previously optimized formulation. A sensory evaluation by 30 untrained panelists was conducted using a 5-point hedonic scale to determine the good quality of coconut flour incorporation. Proximate composition and analysis were conducted to find the moisture, ash, protein, fat, and crude fiber. Free fatty acid, peroxide, and moisture content were also tested. Kraft paper pouch and aluminum pouch were the two packaging types. DDCF incorporated muffin mix has a higher moisture content, crude protein, crude hber, fat content, and ash content than the control muffrn mix. Proximate analysis and shelf life were analyzed using one-way ANOVA in version 22 of Minitab software. This study compares the FFA values in two packaging materials over time, where the kraft paper pouch had a lower FFA level of 0.051mg NaOFVg oil, and the aluminum pouch showed an increased FFA level of 0.068mg NaOFVg oil by the end of 28 days. Moisture level in the aluminum pouch, which is 5.95I4a/o, rs higher than the Kraft paper pouch, which is 5.8030%. Total Plate Count in aluminum packaging, which was 6.01 x 102 CFU/g, consistently exhibits larger microbial loads than the kraft paper pouch, 4.70x102 CFU/g by the end of 42 days. The yeast and mold growth in the aluminum pouch, which was 5.88x102 CFU/g, is higher than in the kraft paper pouch, 5.40x I02 CFIJlg, by the end of 42 days. Peroxide value was not detectable. Future research is encouraged for long-term storage studies.