Modeling and Optimization of Functional Muffin Composition Using Multi-Criteria Analysis and Fuzzy Decision Logic

In order to develop a functional product with antioxidant properties and also to use waste to produce value-added products, in the present study, Citron fruit peel powder was used in the present study as a rich source of bioactive compounds for the production of healthy muffins. In this study, flour in muffin formulations was replaced with different percentages of Citron fruit peel powder (0, 5, 10, 15 and 20 percent), and then the chemical, textural, antioxidant and organoleptic properties of the final products were investigated and analyzed. The results of the studies showed that enriching muffins with Citron fruit peel powder increased the amount of fiber and ash and reduced the amount of protein in the formulation, while adding Citron fruit peel powder had no significant effect on the fat content of the muffins. Examination of the product texture with a texture measuring device also showed that adding Citron fruit peel powder to the muffins made the texture of the samples firmer. Measurement of the antioxidant properties of muffins using the reducing power method and the free radical scavenging method (DPPH) showed that the addition of Citron peel powder significantly improved the antioxidant properties of the samples. The sensory characteristics also showed that at a lower level of Citron peel powder, the muffin samples were desirable for consumers, but at high percentages, especially 20 percent, a slightly bitter taste was observed in the samples. Overall, the results of this study suggest that by using a suitable 1 percent Citron peel powder in terms of its properties, muffins can be produced that are not only functional but also sensory acceptable to consumers.