Quality Evaluation and Optimization of Muffins Enriched with Flaxseed and Oat Flour

The main purpose of this research was to define the efficiency, and optimal formulation of value-added muffins prepared through flaxseed and oat flour to use the response surface methodology (RSM). Response surface methodology that is an efficient statistical tool to the model that shows prominent effect of flaxseed and oat flour on the quality, visual presentation, and sensory attributes of baked muffins by optimizing the basic formulation of muffins. The effect of different proportions of independent variables such as flaxseed (5-15%) and oat (5-20%) on dependent variables include texture hardness, sensory parameters (color, firmness, flavor, and overall acceptability) and Physico-chemical analysis of muffins were studied by using Analysis of variance (ANOVA). It was observed that, flaxseed and oat had significant influence on moisture, ash, fiber, protein, and carbohydrates. However, by increasing the proportion of flaxseed the significance (P