Partial Substitution of Quinoa Flour for Rice Flour in Gluten-Free Apple-Blueberry Muffins

Abstract

ABSTRACT The purpose of this study was to determine the optimal level of quinoa flour (QF) substituted for rice flour (RF), along with apple-blueberry flavoring, to yield an acceptable gluten-free muffin. Analyses included measurements of muffin area, tenderness, color, and sensory evaluations from 51 untrained panelists. Textural and color changes were found with increasing amounts of QF substituted for RF. On average, samples with 0% QF, 25% QF, and 50% QF were rated with favorable sensory attributes. Results of this study show it may be feasible to substitute up to 50% QF for RF in gluten-free muffins.