Development of muffins fortified with Nelumbo nucifera dried flower flour as a source of dietary fibre: analysis of quality, nutritional value, and consumer acceptability

Abstract

Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) i.e., (T1), 90% RWF to 10% LFF i.e., (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (p < 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g vs. 0.83 g) and crude fibre (2.33 g vs. 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal vs. 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.