Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutritional product development, particularly to the formulation of functional bakery products. More specifically, the invention pertains to the preparation of quinoa-based muffins incorporated with natural sweeteners and plant-derived enhancers to provide improved nutritional value, health benefits, and consumer acceptability compared to conventional muffins.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Muffins, a quick baked sweet and savory bread of different flavor with moist, dense, and having a little bit of crumbly texture. It is usually eaten warm or at room temperature. It is often for breakfast or snacks. Muffins were initially originated in Britain in 18th century made by yeast and cooked on griddles, which are known as the English muffins whereas in the 19th century American muffins were introduced, which are also called quick bread, usually made up of baking soda or powder and baked in molds. Muffins are conventionally made up of all-purpose flour, sugar, leavening agents (baking powder or soda), eggs milk and oil. These muffins contain high sugar and have a low level of nutritional values. Due to the composition of Maida which contains high glycemic index and high amount of gluten, which is harmful for gut health and responsible for weight gain and also a matter of concern for the people having Celiac disease (gluten sensitivity). It also contains white sugar, which leads to the spike in the blood sugar level. Now a day’s people are being more health conscious and opting more healthy options in their diets. They choose more protein rich and low sugary foods that’s why they are eliminating these types of baked desserts from their diet. Taking all these on the top priority, we made muffins that are gluten-free, rich in protein with natural sweetening agents and also with a good amount of nutrition and healthy fats. In our muffins, we replaced the main ingredient i.e. Maida with Quinoa flour. Quinoa (Chenopodium quinoa), natively found in Andean region of South America. Quinoa is a herbaceous plant grown as a crop fundamentally for its edible seeds. Quinoa is a pseudo cereal as it is cooked and consumed like grain. It is gluten-free, high in protein, dietary fiber, vitamin B complex and dietary minerals with essential amino acids. For the substitution of the sugar we used honey and dates puree as sweetener, which adds up to nutritional values and is rich in antioxidant properties. Dates are rich in fiber and support heart health; on the other hand, honey has mild prebiotic and antibacterial properties that support gut health. For the alternative of oil, we use clarified butter (ghee), which is rich in fat-soluble vitamins and supports digestion and reduces inflammation. Additionally, we used pumpkin seed powder, which boosts immunity and supports heart health.
This invention represents an innovative product comprised of a nutritious, gluten-free quinoa muffin formulation, which is highly consumed by the consumers especially due to their interest in clean-label foods with nutraceutical properties. Although refined wheat flour, processed sugars and saturated fats are good materials in the architecture, they create a high-glycemic load, gluten hypersensitivity in addition to diluting nutritional value as used in preparing traditional muffins. The present invention, however, is a mixture of the plant-derived ingredients in whole-food form to offer an improved alternative that is free of processed sugars, hydrogenated oil, and artificial ingredients, and, instead is rich in plant protein, dietary fiber, antioxidants, and essential micronutrients. The recipe is based on quinoa flour, a gluten-free pseudo cereal famous due to its full amino acid profile and a low glycemic index. A combination of baking soda and baking powder yield the greatest lift to achieve the requested crumb profile, whereas cocoa powder is taken advantage of due to its taste and its capacity to slow-down the oxidation of fats. The nutritional content is also boosted with zinc, magnesium, and essential fatty acids using powder of pumpkin seeds. A liquid component element has 125 ml of ghee which should add richness, fat-soluble nutritional support and textural stability; 1/2 cup of milk is used to achieve hydration and emulsification. The sweeteners are honey (3 tbsp) and pitted date (150 g), which contain soluble fibers, natural sugars, polyphenols, which lead to equilibrium of moisture and browning in Maillard reaction. A drop or two of vanilla essence is used to make the overall taste deeper in general. This formulation is a balanced easy-to-digest form of a good matrix which can be naturally bound, structured, and has a natural taste without compromising health benefits. The nutrients rich fats and nuts promise long-term satiety and feasible health benefits, the dates and honey components eliminate the presence of artificial sugar. The muffin that comes out is a perfect substitute to people with diabetes, gluten intolerance and health issues as it is soft, moist and organoleptically acceptable. To meet the varying consumer requirements, the invention integrates the traditional nutrition science and current dietary studies, making significant advancement in the position of the functional bread product.

Several patents issued for baked products but none of these are related to the present invention. Patent CN110122527A relates to a preparation method of sugar-free quinoa biscuits. Compared with ordinary biscuits on the market, the present invention has certain advantages, including: quinoa is rich in various nutrients, while retaining the bran of quinoa grains, which contains active substances such as polyphenols and saponins, and has the functions of assisting blood sugar and blood lipid lowering; Replacing traditional refined sugar with maltitol can reduce the fluctuation of postprandial blood sugar while providing sweetness. In addition, maltitol can mask the bitterness of quinoa saponins and improve the taste of biscuits. The present invention is both nutritious and healthy, and meets the needs of most people for leisure food.
Another patent US20100196569A1 provides a quinoa grain products having a reduced bitter flavor with a sweet taste or crunchy texture. Despite numerous beneficial properties, quinoa grain has not been utilized in a wide variety of products. Provided are efficient processes for quinoa to obtain additional products and to process the quinoa grain to yield components for food ingredients. The dried edible quinoa product is particularly useful to flavor and/or texture bakery products, nutrition bars, granolas, confections and chocolates. It can withstand additional and/or extreme food processing and can be used as a replacement for allergenic nuts, seeds, and sesame seeds. The sweet quinoa product is particularly useful to flavor and/or sweeten, or function as humectants, in bakery products, nutrition bars, beverages, and coffee and tea products and can serve as a replacement or partial replacement of corn syrup and brown rice syrup. Lastly, the quinoa products are considered to be hypo-allergenic.
Another patent US20100034933A1 relate to a Muffin batter that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be balked into muffins having desirable flavor and texture profiles as well as having other desirable organoleptic properties. The muffin batters can also be combined with a muffin topping to provide a muffin mix. In one embodiment, a muffin batter having substantial stability to temperature fluctuations experienced in a commercial retail setting includes from about 7.5% to about 22.5% of a flavorant mix; from about 19% to about 22% water; from about 15% to about 27% of one or more types of flour; from about 16.5% to about 21.0% sweetener; from about 10.5% to about 13.5% liquid whole eggs; from about 8.5% to about 10.5% oil; from about 1.2% to about 1.9% of a leavening system comprising one or more chemical leavening agents; from about 0.0% to about 1.5% of emulsifier agent; and from about 0.2% to about 0.5% carrageenan. In another embodiment, a muffin mix combines the muffin batter with a muffin topping that includes about 37% sugar, from about 22% to about 29% flour, about 21-22% of rolled oats, from about 12% to about 18% shortening, and one or more additional ingredients selected from butter flavor and cinnamon spice. Also provided are muffin packages comprising a tray containing individual serving-sized portions of the muffin batters and methods for making the muffin batters.
Another patent US20150208703A1 discloses a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, a rheology modifier and an enhancing natural flavor. Also disclosed herein is a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, monk fruit extract, stevia extract, xanthan gum and an enhancing natural flavor. Also disclosed herein is a composition comprising from about 0.05 wt. % to about 0.75 wt. % stevia extract, from about 0.3 wt. %. to about 1.8 wt. % monk fruit extract, from about 40 wt. % to about 60 wt. % erythritol, from about 10 wt. % to about 50 wt. % isomalto-oligosaccharides, from about 10 wt. % to about 40 wt. % chicory root extract, and from about 8 wt. % to about 45 wt. % maize dextrin wherein the wt. % is based on the total weight of the composition.
Another patent CN115336610A relates to a quinoa bread, which comprises the following raw materials in parts by weight: 20-30 parts of quinoa flour, 70-80 parts of high-gluten flour, 12-18 parts of white sugar, and 0.5 parts of multivitamin powder. ～1 part, 0.5～1 part of salt, 0.5～1.5 parts of yeast, 8～10 parts of butter, 18～20 parts of milk, 16‑22 parts of eggs, 8～12 parts of 10% thermally polymerized whey protein solution, 10～10 parts of water 15 servings. The invention also provides a method for making quinoa bread. A quinoa bread provided by the present invention can improve the baking characteristics and quality of dough and quinoa bread, such as elasticity and hardness, by adding a heat-polymerized whey protein solution and utilizing the gel properties of whey protein, and at the same time due to the whey The protein content of egg white is higher, and the content of fat and cholesterol is lower, which also improves the nutritional value of bread. Adding multivitamin powder provides consumers with rich nutrients and is beneficial to the human body.
OBJECTS OF THE INVENTION
Main object of the present invention is to provide a functional quinoa muffin composition using natural sweeteners (e.g., honey, date puree) in place of refined sugar.
Another object of the present invention is to enhance the nutritional and functional profile of muffins by incorporating plant-based enhancers such as pumpkin seed powder and cocoa powder.
Another object of the present invention is to define a simple, reproducible step-by-step method for preparing stable muffin batter and baking (preheat 180°C; combine dry and wet mixes; bake 20–25 min) suitable for household and commercial production.
Another object of the present invention is to achieve desirable sensory attributes (soft texture, appealing crumb, pleasant taste and appearance) while maintaining a clean-label ingredient profile.
Another object of the present invention is to offer a convenient, ready-to-serve, nutrient-dense muffin product that caters to health-conscious consumers seeking reduced refined-sugar baked goods.
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.
The present invention discloses a functional quinoa muffin composition incorporating natural sweeteners and plant-based enhancers to provide enhanced nutritional and health benefits over conventional muffins. The invention employs quinoa flour as the primary base ingredient, combined with cocoa powder, pumpkin seed powder, baking soda, and baking powder to form the dry mixture. The wet mixture consists of natural sweeteners such as honey and date puree, along with milk, ghee, and curd, which together replace the need for refined sugar and artificial additives. The prepared batter is poured into moulding cups, garnished with crushed pumpkin seeds, and baked under controlled temperature conditions to yield muffins with improved texture, flavor, and nutrient density. The invention aims to deliver a bakery product that is rich in proteins, essential fatty acids, and antioxidants while being free from refined sugars, thereby addressing the growing demand for healthy, functional, and clean-label bakery products.
Herein enclosed a method for preparing functional quinoa muffins comprising the steps of:
preparing a dry ingredient mixture by mixing quinoa flour, cocoa powder, pumpkin seed powder, baking soda, and baking powder;
preparing a wet ingredient mixture by mixing honey, date puree, milk, ghee, and curd;
gradually combining the wet ingredient mixture with the dry ingredient mixture under continuous whisking to form a homogeneous batter;
adding vanilla essence to the batter and gently mixing;
pouring the batter into moulding cups, garnishing with crushed pumpkin seeds, and baking at a temperature of about 180°C for 20–25 minutes; and
cooling the muffins to obtain ready-to-serve functional quinoa muffins.
The date puree is prepared by soaking dates in mildly warm milk and grinding to a paste-like consistency.
The functional quinoa muffins are free from refined sugar and utilize honey and date puree as natural sweeteners.
The plant-based enhancers comprise pumpkin seed powder and cocoa powder for improving nutritional and functional properties.
The product is rich in proteins, essential fatty acids, antioxidants, and free from artificial additives.
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: Preparation of the dry ingredient for the muffins
Figure 2: Preparation of wet ingredient for the muffins
Figure 3: Final product after baking
Figure 4: (A) sample before placing in muffle furnace (B) ash content
Figure 5: (A) sample before drying (B) sample after
Figure 6: No color change after titration
Figure 7: Greenish color of the solution indicates the completion of digestion.
Figure 8: (A) colour of sample before titration(B) colour of the sample after titration.
Figure 9: - Analysis of fat concentration
Figure 10: XRD analysis of the sample prepared
Figure 11: SEM-EDS analysis of the sample prepared
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.
In some embodiments of the present invention, a functional quinoa muffin composition incorporating natural sweeteners and plant-based enhancers to provide enhanced nutritional and health benefits over conventional muffins.
In some embodiments of the present invention, the invention employs quinoa flour as the primary base ingredient, combined with cocoa powder, pumpkin seed powder, baking soda, and baking powder to form the dry mixture.
In some embodiments of the present invention, the wet mixture consists of natural sweeteners such as honey and date puree, along with milk, ghee, and curd, which together replace the need for refined sugar and artificial additives.
In some embodiments of the present invention, the prepared batter is poured into moulding cups, garnished with crushed pumpkin seeds, and baked under controlled temperature conditions to yield muffins with improved texture, flavor, and nutrient density.
In some embodiments of the present invention, to deliver a bakery product that is rich in proteins, essential fatty acids, and antioxidants while being free from refined sugars, thereby addressing the growing demand for healthy, functional, and clean-label bakery products.In some embodiments of the present invention, the screen comprises a protective exterior coating, a transparent self-healing polymer layer, a capacitive touch-sensitive layer, and a display panel such as OLED, LCD, or micro-light-emitting diodes.
Herein enclosed a method for preparing functional quinoa muffins comprising the steps of:
preparing a dry ingredient mixture by mixing quinoa flour, cocoa powder, pumpkin seed powder, baking soda, and baking powder;
preparing a wet ingredient mixture by mixing honey, date puree, milk, ghee, and curd;
gradually combining the wet ingredient mixture with the dry ingredient mixture under continuous whisking to form a homogeneous batter;
adding vanilla essence to the batter and gently mixing;
pouring the batter into moulding cups, garnishing with crushed pumpkin seeds, and baking at a temperature of about 180°C for 20–25 minutes; and
cooling the muffins to obtain ready-to-serve functional quinoa muffins.
The date puree is prepared by soaking dates in mildly warm milk and grinding to a paste-like consistency.
The functional quinoa muffins are free from refined sugar and utilize honey and date puree as natural sweeteners.
The plant-based enhancers comprise pumpkin seed powder and cocoa powder for improving nutritional and functional properties.
The product is rich in proteins, essential fatty acids, antioxidants, and free from artificial additives.
EXAMPLE 1
BEST METHOD
1. Materials and Methods
a. Materials Required: For the preparation of the gluten-free muffins, the ingredients required are quinoa flour (4 tbsp), cocoa powder (1/4 tbsp), baking soda (1 1/2 tsp), baking powder (2 1/2 tsp), pumpkin seed powder (1/2 tbsp), milk (1/2 cup), honey (3 tbsp), dates (150 g), vanilla essence (4-5 drops), and ghee (125 ml).
b. Step-by Step methodology
To make the muffins, preheat the oven to 180°C for 10 minutes; in the meantime, prepare the batter for the muffins.
• Preparation of the dry ingredient mixture
Mix the quinoa flour, cocoa powder, pumpkin seed powder, baking soda, and baking powder in a bowl in the above-mentioned proportions
Preparation of wet ingredient mixture
Mix the honey, date puree (made by soaking dates in mildly warm milk and then grinding them into a paste-like form), milk, ghee, and curd in another bowl.
Now, slowly add the wet mixture to the dry mixture and whisk continuously with the help of an electric mixer or a whisk for 10 minutes. Add 4-5 drops of vanilla essence and mix gently. Don't overmix.
Poured the batter into moulding cups and garnished it with crushed pumpkin seeds.

Place the cups in the oven to bake for 20-25 minutes until the skewer comes out clean.
Cool the muffins for 5 minutes, and they are ready to serve.
Poured the batter into moulding cups and garnished with granules of pumpkin seeds, then baked them in the oven at low temperature for 15 minutes. Taken out after 15 minutes, checking whether it was properly baked or not; after cooling, it is ready to serve.
RESULTS
1. ASH CONTENT
Procedure
Take a weight of the muffin sample (5.323g) in the pre-weighed crucible (88.280g).
Place the sample in the muffle furnace.
Set the temperature to 500°C for 4-5 hours.
The sample will turn into grey ash.
Let the crucible cool down and weigh the crucible with ash.
Calculations
Ash content(%)=(Weight of the ash)/(Total weight of the sample)×100
Weight of the Ash = weight of crucible with ash-weight of crucible
=88.479-88.280
=0.199g
According To the formula ash content is,
Ash content = 0.199/5.323×100
=3.738%
2. MOISTURE CONTENT
Procedure
Take a sample of muffins and weight it (3.601g) on a pre-weighed foil paper (0.514g).
Now place the sample into a hot air oven at 60°C.
After drying, take the final weight of the sample and subtract the weight of the foil paper.
Calculations and result
Moisture content % = (initial weight of the sample -final weight of the sample )/( Initial weight of the sample )X100
Weight of the foil=0.514gm
Weight of the initial sample=3.601gm
Weight of the final sample with foil =3.084gm
So the final weight is =3.084-0.514=2.57gm
Therefore,
Moisture content=(3.601-2.57)/3.601×100
= 28.63%
3. VITAMIN C ANALYSIS
Procedure
Prepare the starch solution by mixing 0.25g of starch in 50mL of boiling distilled water.
Then, prepare the iodide solution by mixing 2gm of potassium iodide in 12.mL of potassium iodine to make 500 mL of iodine solution.
Prepare the sample solution by mixing the 4g of mixed in 20 mL of distilled water and 1mL of the starch solution.
Fill the iodide solution into the burette and titrate the sample solution.
The Presence of vitamin C marked by a change in color to bluish-black.
Calculation and Result:
Vitamin C= (Titrated volume X normality of Iodine SolutionX 1/2 molecular weight of ascorbic acid)/1
AS there is no change in color therefore, there is no presence of vitamin c in the sample.
Vitamin C%= 0×0.005×88/1
= 0%
4. PROTEIN ANALYSIS
Procedure
Digestion
Weigh the sample(1.026g) and place it in the Kjeldahl flask
Add 0.5gm of CuSo4 (as catalyst) and 10gm of sodium sulfate and then add 25 ml of concentrated H2So4
Heat the flask at 70°C for 30 min. and then at 90°C – 100°C for the next 1 hour and 30 minutes until the color changes from black to greenish blue.
Distillation
Cool it, and add 30 ml of distilled water to dilute it.
Take 50ml of dil. H2So4 in a conical flask and add 2-3 drops of methylene red indicator.
Now set the distillation flask and conical flask in the Kjeldahl apparatus.
Now add NaOH (0.1N) in the connector for neutralization.
Keep this set at 70 to 80 °C.
Ammonia fumes are formed in the distillation flask and are collected in the conical flask.
Titration
After 40 minutes of the cycle.
Fill the burette with 0.1N NaOH for titration, titrate the conical flask solution until the pink color is converted to a light-yellow color, and note the reading. (STV)
For the preparation of the blank solution, take 0.1N H2SO4 and 2 drops of methyl red indicator in another conical flask and titrate it. (BTV).
Result and calculation
Blank Titrate volume= 60.5ml
Sample titrate volume=53ml
Now protein percentage is calculated by formula:
%Protein = {(BTV -STV) ×6.25×0.0014×100×normality of NaOH}/sample weight×0.1
%Protein = {(60.5-53) ×6.25×0.0014×100×0.0916}/0.65×0.1
Therefore, %Protein = 9.246%
5. FAT EXTRACTION ANALYSIS
Procedure
Weighed about 4.087 and put it in the thimble.
Placed the thimble in the siphon tube and added the solvent(petroleum ether)
Set up the Soxhlet apparatus and connect all the jars and condenser properly.
After completion of this process, the extracted fat is collected in the round bottom-flask which, is taken out.
It is heated on a hot air plate for 5-6 min. and dried in hot air oven for about 1 hour.
Now the final weight of the flask containing pure oil is noted and the fat content is calculated using the formula,
RESULT
Weight of the empty flask=173.998
Initial weight of the sample=4.087
%Fat = {(Final weight of sample-Weight of empty flask)/Sample weight} × 100
Therefore, fat content =1.0 %
Ash Content 3.738%
Moisture Content 28.63%
Vitamin C 0%
Protein 9.246%
Fat 1%

XRD analysis
XRD analysis shows that the sample prepared is amorphous in nature.
In conclusion, this quinoa muffin recipe indicated below will give you a rich, flexible, and nutritious alternative to common dessert baked goods. It is an in-hand nutritious food substance that can be taken regularly because it contains a lot of plant proteins, dietary fibres, essential micronutrients, and natural sweeteners. Its clean-label ingredients also ensure that it appeals to mass audiences of health-conscious people, and its gluten-free nature just makes it ideal to consume by those people with celiac disease and gluten intolerance. Whether you are at home or traveling, this rich muffin with its long-lasting energy qualities, digestive health benefits, it will satisfy taste and nutrition requirements whilst remaining safe and undermining quality.
, Claims:1. A method for preparing functional quinoa muffins comprising the steps of:
a) preparing a dry ingredient mixture by mixing quinoa flour, cocoa powder, pumpkin seed powder, baking soda, and baking powder;
b) preparing a wet ingredient mixture by mixing honey, date puree, milk, ghee, and curd;
c) gradually combining the wet ingredient mixture with the dry ingredient mixture under continuous whisking to form a homogeneous batter;
d) adding vanilla essence to the batter and gently mixing;
e) pouring the batter into moulding cups, garnishing with crushed pumpkin seeds, and baking at a temperature of about 180°C for 20–25 minutes; and
f) cooling the muffins to obtain ready-to-serve functional quinoa muffins.
2. The method as claimed in claim 1, wherein the date puree is prepared by soaking dates in mildly warm milk and grinding to a paste-like consistency.
3. The method as claimed in claim 1, wherein the functional quinoa muffins are free from refined sugar and utilize honey and date puree as natural sweeteners.
4. The method as claimed in claim 1, wherein the plant-based enhancers comprise pumpkin seed powder and cocoa powder for improving nutritional and functional properties.
5. The method as claimed in claim 1, wherein the product is rich in proteins, essential fatty acids, antioxidants, and free from artificial additives.