Okra mucilage has recently been investigated as a possible food emulsifier, which can improve the stability, texture and appearance of food.The study aims to examine the effect of okra mucilage on replacing eggs in muffin formulation, and analyze these muffins for physio-chemical and sensory analysis. Three variations along with standard were prepared i.e. SM (57g of egg), OMV1 (57g of okra mucilage), OMV2 (77g of okra mucilage) and OMV3 (114g of okra mucilage). Sensory evaluation was conducted to select the level of addition of okra mucilage in muffin and selected sample along with standard carried for further study. The study reveals that OMV1 has the highest overall acceptability. Proximate analysis of the sample and OMV1 suggest that there is a sharp decrease in the fat content in OMV1.
(The variations are coded as follows, SM = Standard muffin, OMV1 = okra muffin variation 1, OMV2 = okra muffin variation 2, OMV3 = okra muffin variation 3).
