Gluten-free Muffins Research Articles

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.

Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.54 ± 2.22 mg cyanidin-3-glucoside (C3G)/100 g dry weight (DW), whereas the gluten free muffins had 46.11 ± 3.91 mg C3G/100 g DW, with significant antioxidant values. Retention of 60% and 64% for anthocyanins and 72% and 80% for antioxidant activity after baking was found. The fracturability and hardness scores increased with the addition of black rice flour, whereas firmness and chewiness increased for gluten free muffins. The confocal analysis revealed a tendency of glucidic components to aggregate, with gathers of small bunches of black rice starch granules comprising anthocyanin. The results allowed designing two new value added bakery products, low and free gluten muffins, with significant high amounts of bioactive compounds, suggesting the functional potential of black rice flour.

Gluten-free baked muffins developed with Prosopis alba flour

Baked flour products are basic in people's diet; the problem arises when celiac people tend to follow this kind of diet. In this work we exploit the benefit of American carob, Prosopis alba flour (PAF) in developing gluten-free muffins jointly with corn flour (CF) and rice flour (RF). All muffins obtained presented very good physical and sensory characteristics. The muffin with the highest amount of PAF presented low chewiness and was the most adhesive. Crumb structure of muffins with PAF presented alveoli of more irregular form although they occupied a greater proportion of area, leading to softer crumbs. Sample with high content of PAF presented the greatest score for sensory overall acceptability and the lowest for chewiness; also the intensive brown color was also well accepted by consumers. Nutritional analysis of the muffins indicate that those products with the highest content of PAF (66.6%) presented higher amount of proteins, ash and dietary fiber and lower of lipids. Also, these muffins presented a high amount of polyphenols and the highest antioxidant activity. Sensory and nutritional analysis showed that PAF contributed in a positive form to muffin's quality, suggesting that this flour would be a suitable ingredient as mimetic of chocolate-based breads.

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.

Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated. Amylose content and pasting viscosity of legume-waxy rice flour blend (1:1) were lower than that of wheat flour. The number and area of gas cells of muffin containing legume flour was lower than that of control muffin with wheat flour. Legume-based muffins had low lightness value due to the presence of color components. Weight of the muffins containing legume was higher than that of control muffin, but their height and volume were lower than control. Legume-based muffins had greater crude ash and protein contents than control. Compared with control, muffin containing legume flour had significantly higher hardness and gumminess. In sensory evaluation, overall acceptance of muffin containing Okdang cultivar of cowpea was the highest among legume-based muffins, which was comparable to control muffin.

Development of gluten-free muffins utilizing squash seed dietary fiber.

Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.

Sensory evaluation and nutritional composition of oat based value added gluten free muffins

Oats provide a useful substitute for wheat products in patients suffering from celiac disease. The incorporation of oats into a gluten free diet diversifies the celiac diet and also provides many health and nutritional benefits. Keeping these facts in view, the present study was undertaken to develop gluten free muffins by utilizing processed (malted, flaked, roasted and popped) and unprocessed oat flour in combinations with rice flour, mung bean flour and linseed powder. It was found that overall organoleptic acceptability of Type-I (unprocessed oat flour based blend), Type-II (malted oat flour based blend) and Type-III (flaked oat flour based blend) muffins were ‘liked moderately’ by the judges whereas Type-IV and Type-V muffins ( i.e. roasted and popped oat flour based blend) were ‘liked slightly’ by the panelists. Hence, most acceptable (Type-I, Type-II and Type-III) muffins were selected for their physico-chemical and nutritional composition. Water and oil absorption capacity was significantly higher (2.25 and 1.94 g/g) in Type-II muffins as compared to Type-III and Type-I muffins. Whereas, Type-I muffins exhibited higher (0.65 g/ml) bulk density. Muffins prepared from Type-II and Type-III blend contained higher albumin (4.48 and 4.32%), globulin (6.98 and 6.64%) and glutelin (3.92 and 3.76%) fractions. Nutritional composition revealed that muffins prepared from malted oat flour based blend had significantly higher amount of protein (16.82%), available Ca (57.78%), Fe (46.30%) and Zn (40.43%). Total minerals i.e calcium, phosphorus, magnesium, iron and zinc was found to be maximum in Type-I and Type-III muffins. Total and insoluble dietary fibre was higher in Type-I (11.40 and 3.21%) and Type-III (10.26 and 2.26%) muffins as compared to Type-II muffins. However, soluble dietary fibre was found to be maximum in muffins prepared Type-II (4.70%) and Type-III (4.61%) muffins. It may be concluded that oat based gluten free muffins could be suitable for patients suffering from celiac disease.

Influence of Manure and Nitrogenous Fertilizer Applications on Corn Yield and Quality Characteristics

Two field experiments were conducted at Sids research station, BeniSuef Governorate during 2014 and 2015 seasons, to study the effect of three manure levels (M1= zero, M2= 10 and M3= 20 m3 fed-1) and four nitrogen (N) application times (T1= 1/5 N at planting, 2/5 N at 1st irrigation and 2/5 N at 2nd irrigation, T2= 1/5 N at planting, 2/5 N at 1st irrigation and 2/5 N at 3rd irrigation, T3= 1/3 N at 1st irrigation, 1/3 N at 2nd irrigation and 1/3 N at 3rd irrigation and T4= 1/2 N at 1st irrigation and 1/2 N at 2nd irrigation) on white corn (hybride single cross 130) growth, yield components and grain yield. The resultant corn grains were estimated with respect to some physicochemical and technological properties. Manure levels and N application times significantly affected days to 50% tasseling, plant and ear height, ear length, rows per ear and kernels per row in both seasons. Manure levels significantly affected days to 50% silking in season 2015 while, N application times significantly varied days to 50% silking, grain yield in both seasons and earbdiameter in season 2015. The highest grain yield was obtained with M3 in both seasons while, T2 reached floweringbstage earlier than the other N application times and it had the highest value in plant ear height, yield components and grain yield. Results of interaction indicated that M3 had the highest grain yield when it was used with T2. 1000-grain weight significantly increased with increasing manure levels. M3T2 and M3T3 had the highest values in 1000-grain weight for both seasons. The endosperm and germ percentages were significantly increased in M3T2 and M3T3. Protein, ash, iron and zinc slightly higher in season 2014 at different manure levels. While, fat contents were higher in season 2015. Protein digestibility and availability of iron and zinc increased with increasing manure levels in both seasons. The lightness (L*) values of muffins crumb color insignificantly decreased while, yellowness (b*) values increased with increasing manure levels. In general, it could be concluded that, corn flour could be used to produce good quality gluten-free muffins with acceptable physical and sensory characteristics.

The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour

Currently, the only effective treatment for celiac disease is the complete avoidance of gluten. The quality and texture represents a major technological challenge in gluten-free products, due to the absence of the visco-elastic gluten compound. The present study determines the effect of chickpea protein isolate (CPI) (0–7%), transglutaminase (MTG) (0–1.5%) and xanthan gum (0–0.6%) on the rheological characteristics and quality attributes of gluten free millet muffins using the response surface methodology (RSM). The results showed that xanthan increased the specific volume and porosity and decreased the hardness by increasing its concentration, while the addition of CPI and MTG in lower levels had a different effect than that in higher levels. MTG and CPI at first decreased specific gravity and then increased it. Xanthan increased this property at all concentrations studied. Browning index of crust decreased with the addition of xanthan and CPI and increased with the addition of MTG. Finally, it can be concluded that it was possible to form a protein network in the gluten-free muffins with the addition of MTG and CPI. However, the efficiency of the enzyme was dependent on both the protein content and the level of enzyme concentration.

Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Abstract Orange by-products are an important source of dietary fibre. The objective of this study was to compare two gluten-free muffins formulated with two different orange fibres: one obtained by hot air coupled with microwave drying (HAD + MW) of orange peels and the other commercially available. Physico-chemical and rheological properties of the fibre dispersions were analysed and compared to commercial citrus fibre. Texture profile (TPA) and sensory analysis were carried out on both muffins. Total dietary fibre, water retention capacity, viscosity and viscoelastic properties (G′ and G″) were higher for HAD + MW fibre. The development of stronger gel-like structures during HAD + MW drying could explain higher hardness and chewiness values found during muffins TPA. However, these differences were not negatively perceived by panellists, as they all preferred HAD + MW muffins due to their attractive colour, flavour, texture and chewiness. HAD + MW drying resulted in a potential technology for obtaining improved dietary fibre ingredients for gluten-free bakery. Industrial relevance This work represents an approach to simultaneously solve and improve two current issues with gluten-free muffins: (1) to improve their nutritional and sensory properties and (2) to develop new processes for applying orange by-products as improved functional ingredients in bakery.

Impact of Quince Flour on Gluten-free Muffins Production

This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial properties.

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.

Preparation and Characterization of Gluten-free Muffins Using Fractured Tofu and Normal Corn Starch

Preparation and Characterization of Gluten-free Muffins Using Fractured Tofu and Normal Corn Starch

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers.

An attempt was made to analyze the elastic modulus (G′) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 °C to 90 °C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G′ value. The change of the derivative of G′ with respect to time (dG′/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ·mol−1. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest Ea value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of muffin batters and, therefore, in technological characteristics of baked muffins.

Enrichment of dry mixes for gluten-free muffins

Now we are focusing on the production of food products that meet the modern requirements of quality and safety, the development of domestic production of food ingredients and production technologies, and specialized functional purpose. The interest for the modern confectionery manufacture are ready to dry semi-finished products - multi-component mixture, designed to produce a wide range of confectionery products like functional purpose and specialized. These mixtures are possible for use not only at home but also in production (capacity of small enterprises and public catering). Semi-finished bakery products are food concentrates and dry mixes are pre-preliminarily prepared foods: flour, sugar, milk, egg powder and other components for the preparation of various types of flour confectionery products – cakes, pies, cookies and others. One way to improve the quality and range of bakery is the use in the production of dry mixes that have a number of advantages compared with other types of materials. They contain minimal amounts of moisture, have a small volume and weight, and no active enzyme systems they contribute to a longer storage. This article discusses the development of a vital topic of gluten-free mix and improved assortment of gluten-free flour confectionery products for people with celiac disease and aspiring to a healthy diet. On getting products out experiments: determination of acidity and moisture performance of products, the study of organoleptic indicators of quality of the product. Received innovative gluten-free mixture of nutritional therapy.

Suspected Nonceliac Gluten Sensitivity Confirmed in FewPatients After Gluten Challenge in Double-Blind, Placebo-Controlled Trials.

A double-blind, placebo-controlled, gluten challenge has been proposed to confirm a diagnosis of nonceliac gluten sensitivity (NCGS) in patients without celiac disease who respond to a gluten-free diet. To determine the accuracy of this approach, we analyzed data from 10 double-blind, placebo-controlled, gluten-challenge trials, comprising 1312 adults. The studies varied in the duration of the challenge (range, 1 d to 6 wk), daily doses for the gluten challenge (range, 2-52 g; 3 studies administered <8 g/d), and composition of the placebo (gluten-free products, xylose, whey protein, rice, or corn starch containing fermentable carbohydrates). Most of the studies found gluten challenge to significantly increase symptom scores compared with placebo. However, only 38 of 231 NCGS patients (16%) showed gluten-specific symptoms. Furthermore, 40% of these subjects had a nocebo response (similar or increased symptoms in response to placebo). These findings reveal heterogeneity and potential methodology flaws among studies of gluten challenge, cast doubt on gluten as the culprit food component in most patients with presumptive NCGS, and highlight the importance of the nocebo effect in these types of studies.

Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 + Distilled glycerol monostearate + Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.

Formulation of gluten-free flour culinary products of high nutritional value

The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.

Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9%) in rice flour, while XG was added at 0.5% level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (aw), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF. Muffins prepared with 6% BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

The present work was undertaken to explore application of cowpea protein isolates in gluten-free rice muffins. Protein isolates from large-white and small-red cowpeas were evaluated for physicochemical and functional properties. These were incorporated at three levels (4, 8 and 12 g/100 g) in rice flour to see their effect on muffin-making properties. Chromatographic analysis revealed that proteins of 133–137 kDa (vicilins) contributed to 53–60 g/100 g of the isolates. Protein isolate from white cowpea (WCPI) showed higher solubility, foaming and emulsification but lower water absorption than that from red cowpea (RCPI). Incorporation of protein isolates decreased flour paste viscosities (peak, breakdown and final) and increased batter viscoelasticity (above 8 g/100 g incorporation level), wherein WCPI exerted greater effect than RCPI. WCPI influenced crumb colour parameters (L*, a* and b*) marginally whereas RCPI increased a* while decreased L* and b* significantly. Firmness, springiness, cohesiveness and chewiness of the muffins increased above 8 g/100 g incorporation levels for both the protein isolates. WCPI increased muffin volume whereas RCPI decreased. The results suggested that not only the level of proteins but also their properties influence characteristics of gluten-free muffins.

Physical, Textural and Sensory Characteristics of Gluten Free Muffins Prepared with Teff Flour (Eragrostistef (ZUCC) Trotter)

Since the enrichment of gluten-free cereal products is not mandatory there is a need for improving nutritional content of glutenfree diets by incorporating alternative gluten-free grains that are naturally abundant in nutrients. This study examined the effects of substitution of rice flour (control) with teff flour at 25%, 50%, 75% and 100% on the physical, textural, and sensory characteristics of gluten free muffins. A decrease in height of baked muffins was observed with an increase in the percentage of teff flour. Muffins with 75% and 100% teff flour had very viscous batters with significantly lower line spread tests compared to control rice muffins. Specific gravity was not significantly different between teff muffins, but all teff variations were significantly lower than the control. Textural measurements made using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) showed no significant difference between the control, 25% and 50% teff muffins but the 75% and 100% teff muffins were significantly harder. Springiness was significantly lower when the teff muffins were compared to the control, but no differences were found between teff variations. Substitutions up to 50% with teff flour were acceptable to the panelists. Friedman’s rank test showed no significant difference in the overall liking between control, 25% and 50% teff muffins. This study demonstrates that substituting 50% rice flour with teff not only produces acceptable gluten free muffins, but these are more nutritious because of their higher protein (27%), iron (2095%), calcium (25%) and fiber (221%) contents.

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

In this work, the preparation and evaluation of a low-cholesterol gluten-free bakery product has been investigated. For that purpose, in a muffin recipe, the full egg yolk was replaced by a low-cholesterol granular yolk fraction.In addition to the egg yolk recipe, three other formulations were elaborated: In the first preparation egg yolk was completely substituted by its weight in fresh granules (100% granules recipe). In the second one, the granules were lyophilized (lyophilized recipe) and reconstituted before their use. In another preparation, to further reduce the cholesterol content, all the egg yolk has been substituted by a lower amount of granules (60% granules recipe).Rheological batter characterization at 25 °C has shown that the viscoelastic properties of the recipes elaborated using 100% egg yolk granules and whole egg yolk were similar. Rheological characterization at 100 °C was performed too and differences were observed, with variations in the strength of the interaction in the batter produced by the granular components. Texture profile analysis has shown that all the recipes made using granules were harder than the one made with egg yolk.