Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, phy
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ORIGINAL PAPER
Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico‑chemical and textural characteristics Shriya Bhatt1,2 · Neelam Kumari1 · Virat Abhishek1 · Mahesh Gupta1 Received: 7 March 2019 / Accepted: 18 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In an attempt to increase the nutritional attributes of gluten free muffins and its premix, amaranth flour was incorporated at various levels with black rice flour (0% as control, 10%, 20%, 30%, 40% and 50%). Moisture, crude fiber, fat, crude protein and functional properties showed a significant increase (p
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