Utilization of American‐Produced Rice in Muffins for Gluten‐Sensitive Individuals

Abstract

The purpose of this project was to develop a muffin with desirable quality char acteristics for the gluten‐sensitive population using 100 percent medium‐grain milled rice flour as the cereal source. An additional purpose was to determine whether gluten‐tolerant and intolerant persons perceive differently the quality characteristics of the bread. Product treatments (variations) included the addi tions of xanthan or sodium alginate gums or waxy rice flour to the formulation. A muffin with no additive was prepared as well. Two panels, one composed of gluten‐tolerant individuals, the other of intolerant individuals, served as sensory analysts. Several physical qualities were measured by objective means. Analysis of variance (p < .05) and Student‐Newman‐Keul's test were performed to analyze the data. Findings indicated that the products containing waxy rice flour and xanthan gum possessed the most desirable qualities. The two panels judged quality characteristics similarly in most respects. When differences occurred, the gluten‐tolerant group was more critical. These findings suggest the acceptability of rice flour in this baked product. Also implied are the unique advantages af forded to the muffins by the addition of waxy rice flour. Information obtained from these sensory panels supports the practice of using gluten‐tolerant persons to evaluate products developed for the intolerant population.