Abstract: This research investigates the effectiveness of mung bean paste as an egg replacer in muffin formulation. The core objective is to study the rheological behavior of mung bean in the ratio of 1:1 and 1:1.5 which would also contribute to increase the protein content of the muffin. The results showed that the proportion of mung bean paste as an egg replacer gave significant effect on moisture content, protein, fat and texture of the muffin.

Keywords: Muffins, Mung Bean Paste, Egg Replacement.

Cite:
Bavana Soundariya.S, Sruthy.S, Dr. Simmi Jain, "A STUDY OF EFFICACY OF MUNGBEAN AS AN EGG REPLACER IN FORMULATION OF MUFFINS", IARJSET International Advanced Research Journal in Science, Engineering and Technology, vol. 10, no. 12, pp. 155-161, 2023, Crossref https://doi.org/10.17148/IARJSET.2023.101220.

| DOI: 10.17148/IARJSET.2023.101220