Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Materials Science

Background:

• Okra seed oil byproduct (OSB) is a potential ingredient for food fortification.
• Understanding the impact of OSB on food properties is crucial for its application.

Purpose of the Study:

• To evaluate the effects of incorporating OSB into muffins as a partial wheat flour substitute.
• To assess changes in nutritional, physicochemical, rheological, textural, and sensory properties.

Main Methods:

• Muffins were formulated with varying levels of OSB replacing wheat flour.
• Nutritional content, rheological behavior (viscosity, viscoelasticity), Maillard reaction products, estimated glycemic index (GI), oxidative stability (induction period), and sensory attributes were analyzed.

Main Results:

• OSB is rich in protein and carbohydrates.
• Muffins exhibited shear-thinning and viscoelastic solid-like behavior.
• Increased OSB reduced Maillard reaction products and estimated GI.
• OSB enhanced oxidative stability and showed no adverse sensory effects.

Conclusions:

• OSB can be effectively used to fortify muffins.
• It improves rheological properties, oxidative stability, and reduces GI and Maillard reaction products.
• OSB addition offers nutritional benefits without compromising sensory quality.