MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202611116784 A) filed by Uttaranchal University on September 30, 2026, for A Calcium-Enriched Functional Muffin Intended For Future Space Nutrition Applications Comprising Finger Millet (eleusine Coracana L.) Flour And Non-Centrifugal Cane Sugar.
Inventors include Akanksha Singh; Dr. Rattan Singh; and Jyoti Singh.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: A calcium-enriched functional muffin composition and process for its preparation are disclosed, providing a nutrient-dense bakery product featuring finger millet (Eleusine coracana L.) flour and non-centrifugal cane sugar (NCS). The optimized formulation comprises 75 parts by weight refined wheat flour, 25 parts by weight finger millet flour, 60 parts by weight NCS, 50 parts by weight fat, 100 mL milk, 3 g baking powder, and 1 mL vanilla essence. Complete replacement of refined sugar with NCS, combined with finger millet flour, produces a synergistic technical effect yielding a calcium content of 300 mg/100 g (a 50% increase over conventional muffins), alongside 7.80 g protein and 2.80 g dietary fiber per 100 g. The composition preserves micro-aeration and gas retention, achieving high sensory acceptability (8.7/9.0) and maintaining microbiological stability for 14–21 days under refrigerated conditions. The product is suitable for bone health maintenance and specialized ready-to-eat nutritional applications.
Disclaimer: Curated by HT Syndication.
