Abstract
This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.
Highlights
Surging incidences of celiac diseases lead to increase in demand of gluten-free products
The results for springiness of muffins found to be in accordance with the results reported by Jauharah et al (2014) [25]
The preparation of baby corn flour may be an alternative to the use of this food crop for production of gluten free products
Summary
Surging incidences of celiac diseases lead to increase in demand of gluten-free products. People with wheat allergies and wheat intolerances use gluten-free foods to maintain their quality of life. It is characterize as a strong immune response to certain amino acid sequences present in the gliadin fractions of oats, wheat, barley and rye. The devotion to a gluten-free diet is still an effective treatment against celiac disease during the entire life of patients. Greater awareness of celiac disease throughout the world has leads to growing demand for gluten-free products such as cookies, bread, pasta and cakes [1,2,3,4]
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