Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutraceutical product development, specifically to the formulation and preparation of bakery products. More particularly, it pertains to the development of an antioxidant-rich muffin enriched with Butea monosperma flower powder, aimed at enhancing the nutritional value and functional properties of the product while providing potential health benefits.
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.
Butea monospermic flower belongs to family Fabaceae popularly known as ‘palas’ or ‘dhak’. Butea monosperma is extensibly used in ayurveda and homeopathic medicine the plants of this genus well known for their coloring matters. Earlier, these flowers were used for making dye, but they have great potential as antioxidants and antibacterials. That’s why we incorporated them into muffins, as they contain water-soluble phytochemical properties, which are very rare and unique.
Conventional muffins are primarily prepared using refined wheat flour, which is widely consumed due to its appealing taste and texture. However, these muffins lack essential nutrients and phytochemicals, are low in dietary fiber, and have a high glycemic index. Regular consumption of such refined flour-based products may contribute to various health issues, including obesity, diabetes, and cardiovascular diseases.
To address these concerns, there is a growing demand for functional bakery products enriched with natural bioactive compounds. Butea monosperma flowers are a rich source of flavonoids and other bioactive constituents with strong antioxidant properties. Incorporating Butea monosperma flower powder into muffins not only enhances their nutritional profile but also provides health-promoting benefits. The presence of natural antioxidants helps in reducing oxidative stress, while bioactive compounds support overall well-being, making these muffins a healthier alternative for maintaining a balanced and nutritious lifestyle.
Several patents issued for baked products but none of these are related to the present invention. Patent CN101160057A relates to the food industry, in particular the pastry industry and to the process of making flour pastries such as muffins. The core of the present invention is the manufacturing process of muffins includes mixing flour, water, citric acid, and egg products at a specific humidity to prepare dough, and the dough is matured due to the expansion of gluten. fat components, repeatedly stacked, rolled out and cooled in several stages to form a dough layer, wrapped in a mask and then baked, the humidity of the dough is in the range of 22-27%, and the thickness of the final rolled out dough is different. Exceeding 2mm and wrapped with filler. The coating on the surface is invert liquid sugar and spices; or invert liquid sugar and dried fruit; or invert liquid sugar and poppy seeds; or invert liquid sugar and sesame. This pastry product is produced in such a way that it has a good taste and maintains a satisfactory texture for a long time.
Another patent RU267313C2 relates to gluten-free baked products containing flour subjected to wet heat treatment. Gluten-free baked product is provided comprising a flour/starch component comprising: a) at least one flour or starch subjected to wet heat treatment, wherein the flour or starch has been moistened to 15–30 % moisture content, and then heat-treated, and b) at least one other conventional ingredient of the bakery product, the wet flour or starch subjected to wet heat treatment has a granular structure after damp heat treatment, characterized by pellets capable of birefringence and showing a Maltese cross pattern when viewed under polarized light, wherein at least one meal or starch is a flour or starch from tapioca or rice or is a mixture thereof. Invention makes it possible to obtain baked products that are much more like traditional wheat flour products than other gluten-free products.
Another patent AU2014381312B2 relate to a reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.
Another patent WO2017217746A1 relates to a composition containing a Butea monosperma extract or fractionated extract as an active ingredient. The composition, according to the present invention, induces or promotes browning of white adipocytes, and differentiates stem cells, embryonic cells or preadipocytes into brown adipocytes or beige adipocytes.
Another patent WO2013065015A3 relates to a synergistic herbal composition for preventing and curing secondary complications arising from diabetes mellitus such as diabetic retinopathy and cataract and process for the preparation of the same in pharmaceutically acceptable dosage forms and use thereof in diabetic retinopathy and cataract.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a nutritious and antioxidant-rich muffin by incorporating Butea monosperma flower powder.
Another object of the present invention is to enhance the nutritional value and functional properties of muffins through natural bioactive compounds.
Another object of the present invention is to provide a healthier alternative to conventional refined wheat-based muffins with lower glycemic index and higher fiber content.
Another object of the present invention is to utilize Butea monosperma flowers as a natural source of flavonoids and antioxidants in bakery products.
Another object of the present invention is to promote health and wellness by formulating a functional food product suitable for maintaining a balanced lifestyle.
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 relates to the formulation and development of an antioxidant-rich muffin enriched with Butea monosperma flower powder. Freshly collected Butea monosperma flowers are first vacuum dried at an optimal temperature range of 45°C to 50°C to retain their bioactive compounds. The dried flowers are then ground into a fine powder and sieved to achieve uniform particle size. This flower powder is mixed with refined flour, followed by the addition of powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence to prepare the muffin batter. The mixture is thoroughly blended, poured into muffin cups, and baked at 145°C for 20 minutes.
The incorporation of Butea monosperma flower powder enhances the muffin with natural flavonoids and bioactive compounds, imparting antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties. Additionally, its seeds possess anthelmintic properties that stimulate digestion, eliminate toxins, and exhibit hepatoprotective activity, which helps in detoxification and protection of liver cells. This innovative muffin formulation combines traditional medicinal plant benefits with modern bakery techniques, offering a healthier alternative to conventional refined wheat muffins and promoting overall wellness.
Herein enclosed a method for the preparation of an antioxidant-rich muffin enriched with Butea monosperma flower powder, comprising the steps of:
collecting fresh Butea monosperma flowers belonging to the family Fabaceae;
vacuum drying the collected flowers at an optimal temperature between 45°C to 50°C;
grinding the dried flowers into a fine powder using a grinder and sieving to obtain a uniform powder;
mixing the Butea monosperma flower powder with refined flour;
adding powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence to the mixture to form a homogeneous batter;
pouring the prepared batter into muffin cups; and
baking the mixture at a temperature of 145°C for 20 minutes to obtain the antioxidant muffin.
The Butea monosperma flower powder provides natural flavonoids, phenolic compounds, and bioactive constituents having antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.
The muffin produced exhibits a maximum moisture content of 21%; a total flavonoid content of 5.76 mg QE; a total phenolic content of 15.06 mg GAE/g; fiber content of 51.71 g; and protein content of 9.7 g.
The Butea monosperma flower powder acts as a natural source of water-soluble phytochemicals which are rare and unique, thereby enhancing the functional and nutritional value of the muffin.
The incorporation of Butea monosperma flower powder blends traditional medicinal benefits with modern bakery technology to produce a healthy functional food product suitable for promoting digestion, detoxification, and liver protection, thereby supporting overall wellness.
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:
Fig. 1 butea monospermea flower powder
Fig. 2 formulation of muffin using butea monospermea flower powder
Fig. 3 FTIR image
Fig.4 SEM image
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, the formulation and development of an antioxidant-rich muffin enriched with Butea monosperma flower powder. Freshly collected Butea monosperma flowers are first vacuum dried at an optimal temperature range of 45°C to 50°C to retain their bioactive compounds.
In some embodiments of the present invention, the dried flowers are then ground into a fine powder and sieved to achieve uniform particle size. This flower powder is mixed with refined flour, followed by the addition of powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence to prepare the muffin batter. The mixture is thoroughly blended, poured into muffin cups, and baked at 145°C for 20 minutes.
In some embodiments of the present invention, the incorporation of Butea monosperma flower powder enhances the muffin with natural flavonoids and bioactive compounds, imparting antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.
In some embodiments of the present invention, additionally, its seeds possess anthelmintic properties that stimulate digestion, eliminate toxins, and exhibit hepatoprotective activity, which helps in detoxification and protection of liver cells.
In some embodiments of the present invention, this innovative muffin formulation combines traditional medicinal plant benefits with modern bakery techniques, offering a healthier alternative to conventional refined wheat muffins and promoting overall wellness.
Herein enclosed a method for the preparation of an antioxidant-rich muffin enriched with Butea monosperma flower powder, comprising the steps of:
collecting fresh Butea monosperma flowers belonging to the family Fabaceae;
vacuum drying the collected flowers at an optimal temperature between 45°C to 50°C;
grinding the dried flowers into a fine powder using a grinder and sieving to obtain a uniform powder;
mixing the Butea monosperma flower powder with refined flour;
adding powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence to the mixture to form a homogeneous batter;
pouring the prepared batter into muffin cups; and
baking the mixture at a temperature of 145°C for 20 minutes to obtain the antioxidant muffin.
The Butea monosperma flower powder provides natural flavonoids, phenolic compounds, and bioactive constituents having antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.
The muffin produced exhibits a maximum moisture content of 21%; a total flavonoid content of 5.76 mg QE; a total phenolic content of 15.06 mg GAE/g; fiber content of 51.71 g; and protein content of 9.7 g.
The Butea monosperma flower powder acts as a natural source of water-soluble phytochemicals which are rare and unique, thereby enhancing the functional and nutritional value of the muffin.
The incorporation of Butea monosperma flower powder blends traditional medicinal benefits with modern bakery technology to produce a healthy functional food product suitable for promoting digestion, detoxification, and liver protection, thereby supporting overall wellness.
EXAMPLE 1
BEST METHOD
Butea monospermic flower belongs to family Fabaceae popularly known as ‘palas’ or ‘dhak’. Butea monosperma is extensibly used in ayurveda and homeopathic medicine the plants of this genus well known for their coloring matters. Earlier, these flowers were used for making dye, but they have great potential as antioxidants and antibacterials. That’s why we incorporated them into muffins, as they contain water-soluble phytochemical properties, which are very rare and unique.
First, we collected the flowers and then performed vacuum drying at an optimal temperature of 45degree Celsius to 50degree Celsius.
After that, we ground them into powder using a grinder and sieved the powder.
Then, we mixed this powder with refined flour. To this mixture, we added powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence, and mixed everything well.
Finally, we poured the batter into muffin cups and baked it at 145-degree Celsius for 20 minutes. Butea monospermic flower blends traditional medicinal plants with modern baked goods to potentially create a heathier muffin with bioactive compounds. It has properties like antioxidant, anti-inflammatory, antimicrobial, antidiabetic and many bioactive compounds.
Provides numerous health advantages for people as its seeds have anthelmintic properties stimulate digestion and eliminate toxins, hepatoprotective activity helps detoxify and protect liver cells damage.
EXAMPLE 2
EXPERIMENTAL DATA:
Moisture content: Formula for moisture content= [Initial weight- dry weight / initial weight] * 100
Maximum moisture content was recorded in the sample was 21%
Total flavonoid content: Maximum reading for total flavonoid content was recorded in the sample was 5.76mg QE.
Total phenolic content: Maximum reading for total phenolic content was recorded in the sample was 15.06mg GAE/g
Fiber content: Maximum fiber content was recorded in the sample was 51.71gram.
Protein: Maximum protein content was recorded in the sample was 9.7gram
ADVANTAGES OF THE INVENTION:
Butea monospermic flower has anti- parasitic properties that may help with intestinal worms and improve gut health.
The herb contains bioactive compounds like flavonoids and phenolic acids, which can help combat oxidative stress and support overall health.
It is rich in antioxidant properties.
It promotes healthy skin due to its anti-inflammatory and healing properties.
Often used in detox diets.
, Claims:1. A method for the preparation of an antioxidant-rich muffin enriched with Butea monosperma flower powder, comprising the steps of:
a. collecting fresh Butea monosperma flowers belonging to the family Fabaceae;
b. vacuum drying the collected flowers at an optimal temperature between 45°C to 50°C;
c. grinding the dried flowers into a fine powder using a grinder and sieving to obtain a uniform powder;
d. mixing the Butea monosperma flower powder with refined flour;
e. adding powdered sugar, salt, baking soda, baking powder, milk, butter, and vanilla essence to the mixture to form a homogeneous batter;
f. pouring the prepared batter into muffin cups; and
g. baking the mixture at a temperature of 145°C for 20 minutes to obtain the antioxidant muffin.
2. The method as claimed in claim 1, wherein the Butea monosperma flower powder provides natural flavonoids, phenolic compounds, and bioactive constituents having antioxidant, anti-inflammatory, antimicrobial, and antidiabetic properties.
3. The method as claimed in claim 1, wherein the muffin produced exhibits a maximum moisture content of 21%; a total flavonoid content of 5.76 mg QE; a total phenolic content of 15.06 mg GAE/g; fiber content of 51.71 g; and protein content of 9.7 g.
4. The method as claimed in claim 1, wherein the Butea monosperma flower powder acts as a natural source of water-soluble phytochemicals which are rare and unique, thereby enhancing the functional and nutritional value of the muffin.
5. The method as claimed in claim 1, wherein the incorporation of Butea monosperma flower powder blends traditional medicinal benefits with modern bakery technology to produce a healthy functional food product suitable for promoting digestion, detoxification, and liver protection, thereby supporting overall wellness.