Development a new vegan muffin formulation and evaluation their some quality and sensory characteristics

Abstract

This study aimed to develop a healthy, vegan muffin that is gluten-free and lactose-free, while maintaining sensory appeal. Black chickpea flour, aquafaba, and almond milk were incorporated into the recipe to achieve this. Various substitutions were tested, including 11.1% (M-1), 16.7% (M-2), and 22.2% (w:w) (M-3) chickpea flour replacements, along with 19.4% almond milk and 11.1% aquafaba, compared to control muffins (M-0) containing wheat flour, cow milk, and chicken egg. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 9.76% and 11.81%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (p>0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (p0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by incorporating ingredients like black chickpea flour, aquafaba, and almond milk.