Description:FIELD OF THE INVENTION
The invention falls within the broad field of Food Science and Technology, specifically focusing on food product development and nutritional enhancement within the gluten-free sector. More precisely, it relates to the creation and optimization of novel baked goods, such as muffins, utilizing alternative flours (rolled oats flour) and incorporating functional ingredients (fruits, seeds) to improve their sensory properties, nutritional profile, and suitability for specific dietary needs (gluten intolerance). The invention further delves into the characterization of food properties (moisture, ash, protein, fibre, texture) to understand the impact of ingredient variations on the final product.
BACKGROUND OF INVENTION
Baking is still a major activity in the food processing field today. Because many consumers ask for it, products in the bakery sector are now fortified to support people who are health-conscious. People eat lots of bakery goods since they are both affordable and rich in nutrients. This invention is creating a nutritious muffin that is gluten-free, using rolled oats and natural fruits such as orange or strawberry. By using modified dough, the invention resolves the problems with regular gluten-free baked goods that do not taste good, do not have the correct texture and are not very nutritious. Because most muffins use refined wheat and a lot of sugar, they cannot be enjoyed by people with gluten intolerance and those aiming for healthy foods. Bakery items that are gluten-free and sold in the market usually do not satisfy consumers with their texture, nutrition or appearance. There is a growing consumer demand for bakery products that are gluten-free, rich in fiber, antioxidants, and other bioactive compounds, while maintaining excellent taste and texture.
https://www.researchgate.net/publication/355521682_Development_of_GlutenFree_Muffins_with_bGlucan_and_Pomegranate_Powder_Using_Response_Surface_Methodology disclosed more consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muf?n with ß-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown thatß-glucan and water had the most signi?cant in?uence on speci?c volume and moisture (p=0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly in?uenced by the increase of pomegranate content (p=0.01 for harness and color and p=0.001 for TPC). Consumers accepted products high inß-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG,9.51% PG, and77.87% WT. There were no signi?cant differences between the model and the experimental sample, apart from higher consumer acceptability.
Research gap
While existing research has explored various gluten-free muffin formulations and the nutritional benefits of ingredients like oats and fruit powders, a specific gap often lies in comprehensive comparative studies that directly assess and optimize the trade-offs between nutritional enrichment and sensory characteristics (especially texture and moisture) when integrating different fruit-based ingredients (e.g., fresh juice vs. dry powder) into an oat-based gluten-free matrix. Many studies focus on a single type of fortifying ingredient or prioritize nutritional improvement over consumer acceptability. Therefore, there's a need for more in-depth investigations that systematically compare the impact of different forms of fruit inclusion on the rheological properties of the batter, post-baking physical attributes, and sensory perception, aiming for a balance between maximizing nutritional value and achieving desirable consumer-preferred qualities in gluten-free baked goods.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to development of value – added gluten free muffins by incorporating Rolled oats, orange and strawberry powder
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
This invention introduces two gluten-free muffin recipes—one featuring orange juice and the other strawberry powder—both primarily made with rolled oats flour. The goal is to offer a healthier, gluten-free alternative with added nutritional benefits. Both muffin types share a base of oats flour, brown sugar, leavening agents, curd, melted butter, and chia seeds (as a flax egg). The orange muffins incorporate fresh orange juice and zest, while the strawberry version uses strawberry powder and a small amount of water for consistency. The preparation involves separate mixing of dry and wet ingredients, followed by gentle folding and baking at 180°C for 20-25 minutes. Comparative analysis shows that orange muffins are slightly more moist and higher in Vitamin C, while strawberry muffins have marginally higher ash and crude fiber content. Both maintain similar protein levels. The use of rolled oats in both recipes contributes significant health benefits, including fiber (particularly ß-glucans for cholesterol and blood sugar control), protein, essential minerals, and B vitamins, while also helping to maintain a soft texture and a low glycemic index.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1. Prepared Orange Muffin
Figure 2 Prepared Strawberry Muffin
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
We developed a recipe for gluten free muffins that included rolled oats flour, orange juice and strawberry powder.
Table1.1 Concentration of Ingredients (for orange muffins)
Ingredients (per batch) Quantity
Rolled oats flour 75gms
Rolled oats 25gms
Brown sugar 50gms
Baking powder 2.5gms
Baking soda 1gms
Salt 0.5gms
Cinnamon 0.75gms
Fresh orange juice 70ml
Orange zest 2.5gms
Curd 100gms
Melted Butter 40gms
Vanilla extract 2.5ml
Pumpkin seeds 5gms
Chia seeds + water 5gms + 3tbsp water

Table1.2 Concentration of ingredients (for strawberry muffins)
Ingredients (per batch) Quantity
Rolled oats flour 75gms
Rolled oats 25gms
Brown sugar 50gms
Baking powder 2.5gms
Baking soda 1gms
Salt 0.5gms
Cinnamon 0.75gms
Strawberry powder 10gms
Curd 100gms
Melted Butter 40gms
Vanilla extract 2.5ml
Pumpkin seeds 5gms
flax seeds + water 5gms + 3tbsp water

METHODOLOGY
Raw Material Acquisition and Preparation for Orange Muffin
Step 1: Preparation of ingredients
• Rolled oats were ground into fine flour using a dry grinder.
• Oranges were washed and juice extracted manually. Zest was obtained using a fine grater.
• Ground flaxseeds were mixed with water (1:3 ratio) and allowed to rest for 5–10 minutes to form a flax egg.
Step 2: Mixing Procedure
• All dry ingredients were sifted and mixed in a bowl.
• Wet ingredients (orange juice, curd, butter, flax egg, vanilla, vinegar) were whisked together in a separate bowl.
• Wet mixture was slowly added to the dry ingredients and gently folded until uniform batter was obtained.
• The batter was poured into muffin liners placed in a tray and topped with pumpkin seeds.
Step 3: Baking
• Muffins were baked in a preheated oven at 180c for 20-25 min.
• After baking, muffins were cooled at room temperature and stored in airtight containers.

Raw Material Acquisition and Preparation for Strawberry Muffin
Step 1: Ingredient preparation
• Rolled oats were milled into fine flour.
• Freeze-dried strawberry powder was measured. Ground flaxseed was hydrated (1 tbsp flaxseed + 3 tbsp water).
• Since strawberry powder does not provide liquid like orange juice, 20 ml water was used to balance the batter consistency.

Step 2: Mixing Procedure
• Dry ingredients (oats flour, strawberry powder, baking agents, salt, cinnamon) were mixed.
• Wet ingredients were whisked in another bowl (curd, butter, flax egg, vanilla, water, vinegar).
• Wet mix was added into dry mix and folded gently to get consistent batter.
• Batter was portioned into muffin tray with liners and topped with pumpkin seeds.

Step 3: Baking
• Baking was done at 180°C for 20–25 minutes until firm and golden.
• Muffins were cooled at room temperature before storage.

SENSORY EVALUATION
Sensory evaluation of the gluten-free muffins was conducted using a semi-trained panel of 10 members consisting of students and faculty from the Department of Food Technology. The evaluation was based on the 9-point Hedonic scale to assess its taste, texture, aroma, and overall acceptability.
RESULTS
Moisture Content:
The strawberry muffin had a moisture content of about 22.3%, which is slightly lower than that of the orange muffin (24.5%). This difference is mostly because the strawberry version didn’t include the 70 mL of orange juice. Plus, the strawberry powder being dry and moisture-absorbing tends to soak up more water, resulting in a slightly drier crumb. Even so, the use of 105 grams of hung curd and 40 grams of melted butter helped retain enough moisture to keep the texture soft and pleasant.
Ash Content:
The ash content of the strawberry muffin was around 1.8%, slightly higher than the orange muffin’s 1.5%. This increase is mainly due to the strawberry powder, which is naturally rich in minerals like iron, calcium, and potassium. Along with the oats and oat flour, these ingredients boost the overall mineral content, adding to the nutritional value of the muffin.
Protein Content:
The protein content of the strawberry muffin was estimated at 6.9%, which is nearly the same as the orange muffin. The main protein sources were still the 105 grams of hung curd and 25 grams of rolled oats. While the strawberry powder adds a small amount of protein, its impact is minimal. Overall, the combination of oat flour and curd offers a well-balanced mix of plant-based and dairy proteins, supporting both nutrition and texture.
Vitamin C (Ascorbic Acid):
The ascorbic acid (Vitamin C) content in the strawberry muffin was about 10.2 mg per 100 grams, noticeably lower than the 19.5 mg found in the orange muffin. Although strawberries are naturally high in Vitamin C, only 10 grams of strawberry powder were used much less than the fresh orange juice in the other version. Since Vitamin C is sensitive to heat, some loss during baking was expected. Still, the amount retained offers antioxidant benefits and adds to the muffin’s overall nutritional value.
Crude Fiber Content:
The strawberry muffin had an estimated crude fiber content of 2.9%, slightly higher than the orange muffin’s 2.6%. This small increase is thanks to the fiber-rich strawberry powder, combined with rolled oats and oat flour, which are already great sources of dietary fiber. A higher fiber content supports better digestion and helps keep you feeling full longer, making this muffin a smart and satisfying snack choice.
Texture Analysis:
Texture analysis showed that the strawberry muffin had a hardness of 4.2 N, slightly firmer than the orange muffin, which measured at 3.7 N. This added firmness is mainly because the strawberry version didn’t include orange juice, which helped keep the orange muffin more moist, and because strawberry powder tends to absorb moisture. Even so, the strawberry muffin still had a pleasant bite and remained soft, thanks to the inclusion of curd and butter.
Table 1.3 Comparison Table: Orange vs Strawberry Gluten Free Muffins
Parameter Orange Muffin Strawberry Muffin
Moisture Content (%) 24.5% 22.3%
Ash Content (%) 1.5% 1.8%
Protein Content (%) 6.8% 6.9%
Ascorbic Acid(mg|100g) 19.5mg 10.2mg
Crude Fiber (%) 2.6% 2.9%
Texture (hardness) 3.7N (softer) 4.2N(slightly firmer)

Potential Health Benefits
Nutritional Profile of Rolled Oats (Avena Sativa L.)
Rolled oats supply a good amount of fiber, especially ß-glucans which experts have shown belong to the soluble fiber group and are effective in lowering blood cholesterol and improving blood sugar control. They contain approximately 13–14% protein, contributing to the nutritional quality of gluten-free products which typically lack adequate protein. The presence of starches in oats allows the baked goods to stay moist and have a soft texture and this makes them less dry than most gluten-free breads. Mineral content such as magnesium, iron, zinc, and phosphorus supports bone health, immune function, and energy metabolism. Vitamins B1 and B3 contribute to nervous system health and energy metabolism.
Rolled Oats has the following amount of nutrients per 100 grams
• Energy:379 kcal
• Carbohydrates:67.70 kcal
• Protein:13.15 kcal
• Total Fat :6.52g
• Iron:4.25mg
• Calcium:52mg
• Minerals:1.34g
• Magnesium:138mg
• Vitamin E:0.42mg
Oats have a naturally low glycemic index, which means they release sugar slowly into the blood, helping to keep blood sugar levels stable. Both the amount of oats consumed and the cooking time play an important role in achieving better blood sugar control. (Varma, P.,cBhankharia, H., & Bhatia, S et al.,2016).
SAFETY CONSIDERATIONS
Gluten free muffins are generally safe for consumption for both celiac disease and non-celiac disease individuals.
ADVANTAGES OF THE INVENTION
• The developed muffins are completely gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
• The use of rolled oats (Avena sativa L.) provides a high dietary fiber content, especially beta-glucans, which are known to support heart health and improve digestion.
• The muffins offer an improved protein content as compared to conventional gluten-free muffins, owing to the inclusion of rolled oats and curd.
• Incorporation of natural fruit components (orange juice & zest or strawberry powder) enriches the muffins with vitamin C, natural antioxidants, and bioactive compounds, enhancing their functional food value.
• The formulation uses natural preservatives such as cinnamon powder and eliminating the need for synthetic additives, thus aligning with clean-label consumer trends.
• The product achieves an enhanced texture and soft mouthfeel, overcoming common challenges associated with gluten-free baked goods, which are often dry and crumbly.
• The developed muffins cater to the growing market demand for vegetarian-friendly bakery products by using curd as an egg substitute.
• The muffins exhibit an extended shelf life due to the synergistic effects of natural preservatives and optimized formulation, making them commercially viable.
• The invention provides a scalable and cost-effective production method, enabling potential industrial application in the functional and health-oriented bakery sector.

, Claims:1. gluten-free muffin composition comprising:
a. rolled oats flour as a primary flour component;
b. rolled oats;
c. a sweetening agent (brown sugar);
d. a leavening system (baking powder, baking soda);
e. a moisturizing agent comprising curd and melted butter;
f. a binding agent comprising chia seeds hydrated with water or flax seed hydrated with water; and
g. a fruit component selected from the group consisting of (i) fresh orange juice with orange zest or (ii) strawberry powder.
2. The gluten-free muffin composition as claimed in Claim 1, wherein the rolled oats flour is present in an amount of 75 grams per batch, and the rolled oats are present in an amount of 25 grams per batch.
3. The gluten-free muffin composition as claimed in Claim 1, wherein the fruit component comprises fresh orange juice in an amount of 70 ml per batch and orange zest in an amount of approximately 2.5 grams per batch.
4. The gluten-free muffin composition as claimed in Claim 1, wherein the fruit component comprises strawberry powder in an amount of approximately 10 grams per batch and an additional amount of water to achieve desired batter consistency.
5. The gluten-free muffin composition as claimed in Claim 1, exhibiting a crude fiber content of at least 2.5% by weight for orange muffin and 2.9 % for strawberry muffin.
6. The gluten-free muffin composition as claimed in Claim 1, further characterized by a texture hardness of approximately 3.7 N for orange muffin and 4.2 N for strawberry muffin.
7. The gluten-free muffin composition as claimed in Claim 1, protein content is 6.8 % for orange muffin and 6.9 % for strawberry muffin.
8. The gluten-free muffin composition as claimed in Claim 1, ascorbic acid (Vitamin C) content in the strawberry muffin is 10.2 mg per 100 grams and 19.5 mg in the orange muffin.
9.A method for preparing a gluten-free muffin, comprising the steps of:
a) preparing dry ingredients, comprising:
i. milling rolled oats into fine rolled oats flour;
ii. weighing approximately 75 grams of the rolled oats flour;
iii. weighing approximately 50 grams of brown sugar;
iv. weighing approximately 2.5 grams of baking powder;
v. weighing approximately 1 gram of baking soda;
vi. weighing approximately 0.5 grams of salt;
vii. weighing approximately 0.75 grams of cinnamon;
viii. providing a fruit-derived powder, wherein the fruit-derived powder is strawberry powder at approximately 10 grams, if a strawberry muffin is desired; and
ix. sifting and mixing the weighed dry ingredients in a first bowl;
b) preparing wet ingredients, comprising:
i. providing a fruit-derived liquid, wherein the fruit-derived liquid is fresh orange juice at approximately 70 ml, if an orange muffin is desired;
ii. providing orange zest at approximately 2.5 grams, if an orange muffin is desired;
iii. weighing approximately 100 grams of curd;
iv. weighing approximately 40 grams of melted butter;
v. weighing approximately 2.5 ml of vanilla extract;
vi. preparing an egg substitute by mixing approximately 5 grams of ground chia seeds with approximately 3 tablespoons of water and allowing to rest for 5-10 minutes, if an orange muffin is desired;
vii. preparing an egg substitute by mixing approximately 5 grams of ground flax seeds with approximately 3 tablespoons of water and allowing to rest for 5-10 minutes, if a strawberry muffin is desired;
viii. adding approximately 20 ml of water if a strawberry muffin is desired; and
ix. whisking the prepared wet ingredients in a second bowl;
c) forming a batter, comprising:
i. slowly adding the wet ingredient mixture from the second bowl to the dry ingredient mixture from the first bowl; and
ii. gently folding the combined mixtures until a uniform and consistent batter is obtained;
d) preparing for baking, comprising:
i. portioning the batter into muffin liners placed in a muffin tray; and
ii. topping the portioned batter with approximately 5 grams of pumpkin seeds; and
e) baking, comprising:
i. baking the muffin-filled tray in a preheated oven at approximately 180°C for 20-25 minutes until firm and golden;
ii. cooling the baked muffins at room temperature; and
iii. storing the cooled muffins in airtight containers.