International Journal on Science and Technology

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Development of Soy Milk Vegan Choco-Chip Muffins

Author(s) Ms. Charishma Sandrani, Prof. Dr. Sridevi V
Country India
Abstract This study explores the development of soy milk-based chocolate chip muffins, aimed at creating a nutritionally superior, plant-based bakery product for health-conscious consumers. Special grain flour (Fenugreek and oats) was used to enrich dietary fiber, enhance nutritional value, and contribute to a balanced texture. Dairy-free soy milk was utilized to enhance protein content and moisture retention, while date paste served as a natural sweetener, reducing reliance on refined sugars. Vegetable oil (combination of soybean, rice bran, and flaxseed oils) was employed to improve lipid stability and mouthfeel.
Sensory evaluation was conducted using a semi-trained panel to assess attributes such as appearance, texture, flavor, and overall acceptability. Microbial safety was assessed through total plate count, coliform count, yeast and mold enumeration, and detection of Staphylococcus aureus, Salmonella spp., and Escherichia coli. The muffins underwent comprehensive nutritional analysis, including determination of moisture content, pH, protein, fat, ash, dietary fiber, and carbohydrate levels.
A shelf-life study was performed under ambient conditions to monitor changes in microbial load, sensory quality, and physicochemical parameters over period of 7 days. The findings support the feasibility of incorporating functional ingredients into vegan bakery formulations while maintaining safety, palatability, and nutritional integrity.
Keywords vegan muffins, soy milk, fenugreek and oat flour, date paste, vegetable oil, choco-chips, sensory evaluation, microbial safety, nutritional analysis, shelf-life study.
Published In Volume 16, Issue 4, October-December 2025
Published On 2025-11-07
DOI https://doi.org/10.71097/IJSAT.v16.i4.9259
Short DOI https://doi.org/g99qkk
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