Modified Sorghum Flour as a Wheat Substitute in Functional Food Muffin Products

Abstract

Muffin products have become increasingly popular as a functional food due to its antioxidant activity. Post-Covid-19 consumers have shown particular interest in foods that can boost their immune systems, making muffins a desirable option. This study aims to explore the potential of modified sorghum flour as a substitute for wheat in muffin production to meet the increasing demand for functional foods with antioxidant activity. A completely randomized design was employed to test six different flour combinations in muffin preparation, ranging from 100% wheat flour to 100% modified sorghum flour. The study evaluated the chemical quality, antioxidant activity, and panelist acceptance level of each muffin variant. The results demonstrated that a combination of wheat flour and modified sorghum flour, with 60% modified sorghum flour and 40% wheat flour, produced the most preferred muffin variant among panelists with 5.04% antioxidant activity. Furthermore, the study utilized pre-gelatinization method in processing modified sorghum flour, which is a feasible technology for community-level applications. These findings suggest the potential of modified sorghum flour as a wheat substitute in functional muffin production.