Dut Takviyesinin Glutensiz Muffinin Fonksiyonel, Fiziksel ve Duyusal Özelliklerine Etkisi

Abstract

The present study investigated the effects of mulberry on some quality parameters of gluten-free muffins. The muffins were produced containing mulberry 0 (MB0), 5 (MB5), 10, (MB10), and 15% (MB15), respectively. The average specific volume of the MB0 muffin was 2.22 mL g-1, but the muffin volumes decreased to 2.18, 2.06, and 1.99 mL g-1 for other samples. The firmness increased with increased mulberry levels. While the firmness of MB0 was 0.61 kg, it increased to 0.64, 0.65, and 0.71 kg in the MB5, M10, and MB15. The addition of mulberry increased the total phenolic content (TPC) from 8.10 to 31.95 mg GAE g-1. ABTS and DPPH values for MB0 were 32.26 µmol TEAC g-1 and 138.8 µmol TEAC g-1, respectively. They increased to 80.79 and 225.61 µmol TEAC g-1 at MB15 samples. The rutin content of the muffin prepared with 15% mulberry (5.62 mg 100 g1) had five times higher than those of the MB0 muffin (0.94 mg 100 g1). The catechin and quercetin content of gluten-free muffins was very high compared to MB0 samples. Sensory analysis results revealed that mulberry can be successfully incorporated into gluten-free muffin formulations up to 15% ratio without any negative effects on all tested sensory properties.