Muhammad Asad Ijaz
Bakery items, particularly muffins are widely used over the world. Muffins are enjoyed by both adults and children because to their delicate texture. Guava scientifically known as (Psidium guajava) is known as a good source of biologically active food components. Guava is a natural product that aids in controlling blood glucose levels because of its rich source of dietary fiber and low glycemic index. The goal of this study was to determine the antioxidant content, nutritional value, and sensory characteristics of muffins having guava powder (0 to 20%). Guava powder is obtained by oven drying method at 60oC until its moisture content remains less than 4%. The results showed that the fiber, ash, and fat content of muffins increased while the moisture and protein content decreased. Total phenolic content and DDPH radical scavenging activity both increased in guava powder added muffins.
