Abstract
Background: Muffin a Cereal based snacks, has been considered as the most popular breakfast cereals by average Americans now-a-days, because of their unique pleasant taste and easily consumable characteristics. Flour is the main ingredient to prepare muffins and Gluten is the major protein constituent of Wheat flour, which is considered to be responsible for Celiac disease. Life-long Gluten-free diet has been considered as the only effective treatment for Celiac disease. Aim: The project was aimed to produce gluten free healthy cereal based snacks muffins prepared from two gluten free flours, Rice and Quinoa flour and to conduct a comprehensive study on their physical properties. 100% Wheat flour was used as control. 100% Rice flour was replaced by 25%, 50%, 75% and 100% Quinoa flour to prepare muffin. Physical property measurements including percentage increase/decrease of crest height, moisture and specific gravity, color by Hunter colorimeter and Texture Profile Analysis (TPA) by TAXT. Plus Texture analyzer was done for the final product. The Sensory attributes, appearance, flavor, sweetness, texture and general acceptability, were evaluated by a group of un-trained panelists, using a 9-point Hedonic scale. Sensory and instrumental data were analyzed statistically. Results: 100% Rice flour and a replacement of Quinoa flour up to 75% to Rice flour was considered as overall consumer acceptable range for gluten free muffins.
Highlights
Celiac disease (CD) which is a gluten sensitive inflammatory disorder of the small intestine, known as gluten intolerance, affects genetically predisposed individuals when they ingest gluten proteins from wheat, barley and rye
This study examined the effects of substitution of Rice flour with Quinoa flour at 25%, 50%, 75% and 100% on the physical, textural, and sensory characteristics of gluten free muffins. 100% Whole wheat flour was used as control flour composition to prepare muffin
Whole wheat flour was used as control flour and was replaced with White Rice flour and Quinoa flour as gluten free flour replacement
Summary
Celiac disease (CD) which is a gluten sensitive inflammatory disorder of the small intestine, known as gluten intolerance, affects genetically predisposed individuals when they ingest gluten proteins from wheat, barley and rye. The only effective treatment [1] for celiac disease is a life-long gluten-free diet. Gluten-free breads and cookies are principally based on flour from rice or maize with low content and poor-quality proteins. The use of two pseudo cereals (non-grass family) in particular amaranth and quinoa have been considered for the preparation of gluten-free snack foods. Amongst those Quinoa was our main consideration. Flour is the main ingredient to prepare muffins and Gluten is the major protein constituent of Wheat flour, which is considered to be responsible for Celiac disease. Life-long Gluten-free diet has been considered as the only effective treatment for Celiac disease
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