Methods

The proximate analysis of wheat flour such as moisture, fat, ash and total sugar contents were analyzed by using AACC International methods 44-19.01, 30-25.01, 08-01.01 and 80-60.01, respectively (AACC 2000). Protein content of samples was analyzed by using N-protein analyzer (Thermo Flash 2000, Waltham, MA, USA). The sugar powder and jaggery powder were subjected for moisture content, ash content and total sugar content estimation according to AACC International methods 44-19.01, 08-01.01 and 80-60.01, respectively (AACC 2000). Amylograph characteristics of wheat flour as influenced by the addition of sugar and jaggery were studied in triplicate according to AACC International method 22-10.01 (AACC 2000) using Micro-visco amylograph (Model 803201, Brabender, Germany) equipped with 300 cm g sensitivity cartridge and at a temperature profile of 30–92 °C. Titratable acidity of muffins expressed as lactic acid (mg/100 mL) was determined according to AOAC standard method (AOAC 1990). The water activity (a_w) of muffins was measured by using water activity meter (Pawkit Water Activity Meter, Pullman, Washington). The pH of muffin samples were measured by using a pH meter (Eutech Instruments pH 510, Ayer Rajah Crescent, Singapore) by dissolving 10 g of sample with 10 mL of distilled water and readings were noted.