Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour
- 60 Downloads
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.
KeywordsGluten-free muffin Legume flour Waxy rice flour Quality characteristics
The Rural Development Administration (Republic of Korea) through “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01183303)” supported this research.
Compliance with ethical standards
Conflict of interest
The authors have declared no conflict of interest.
- AOAC. Official Methods of Analysis of AOAC Intl. 17th ed. Association of Official Analytical Chemists, Gaithersbrug, MD, USA (2000)Google Scholar
- Chiu CW, Schiermeyer E, Thomas DJ, Shah MB, Hanchett DJ, Jeffcoat R. Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation. U.S. Patent 5,932,017 (1999)Google Scholar
- Eliasson AC, Gudmunsson M. Starch: physicochemical and functional aspects. pp. 431–503. In: Carbohydrate in Foods. Eliasson AC (ed). Marcel Dekker Inc., NY, USA. (1996)Google Scholar
- Jood S, Chauhan BM, Kapoor AC. (1988). Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking. Food Chem. 30: 113–127 (1988)Google Scholar
- Kennedy NP, Feighery C. (2000). Clinical features of coeliac disease today. Biomed. Pharmacother. 54: 373–380 (2000)Google Scholar
- Nachay K. Gluten-free offering increase. Food Technol. 64: 13–14 (2010)Google Scholar
- Shelke K, Faubion JA, Hoseney RC. The dynamics of cake baking as studied by a combination of viscometry and electrical resistance oven heating. Cereal Chem. 67: 575–580 (1990)Google Scholar
- Singh N, Shevkani K, Kaur A, Thakur S, Parmar N, Virdi AS. (2014). Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. Starch/Starke, 66: 668–677 (2014)Google Scholar
- Tester R, Morrison W. Swelling and gelatinization of cereal starches. Ι. Effects of amylopectin, amylose, and lipids. Cereal Chem. 67: 551–557 (1990)Google Scholar
- Thomas DJ, Atwell WA. Eagan press handbook series: Starches. Eagan Press, St. Paul, MN, USA (1999)Google Scholar
- Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411–420 (1970)Google Scholar