End‐product quality characteristics and consumer response of chickpea flour‐based gluten‐free muffins containing corn starch and egg white

Álvarez, Marı́a Dolores; Herranz, Beatriz; Jiménez, M.J.; Canet, Wenceslao

doi:10.1111/jtxs.12263

Cited by 12 publications

(7 citation statements)

References 26 publications

(67 reference statements)

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“…Results are in the range of other muffins made from other flours and different additives (Alvarez et al, 2017;Chung et al, 2010). Commercial and 100S muffins showed similar hardness and springiness.…”

Section: S 75gos Commercialsupporting

confidence: 50%

Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

et al. 2021

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Innovation of pastry products towards higher nutritional and commercial value remains a challenge to the growing field of healthy food. In this study, the prebiotic supplementation and sugar reduction were explored in a widely consumed pastry product with a low level of innovation. The prebiotic potential of commercial agave inulin and galacto-oligosaccharides (GOS) was evaluated and compared by an in vitro model using human fecal inocula. Rice muffins containing 100% of sugar or 75% of sugar supplemented with 0.8% GOS were produced and compared with commercial rice muffins regarding their physical and textural properties. GOS fermentation led to the highest production of lactate and short-chain fatty acids, besides the most significant reduction of the final pH value and of the ammonia and methane production. Inulin presented a higher selectivity towards Lactobacillaceae (51 ± 1% of all), while GOS are more efficient to stimulate Bifidobacteriaceae growth (65 ± 7% of all).Both prebiotics were effective in reducing Methanobacteria. The reduction of sugar content modified the air bubbles characteristics (size and population with a greater number of tunnels) present in the muffin crumb, without relevant differences in apparent porosity. Textural results indicated that springiness and resilience of the muffin with low sugar content are acceptable, but hardness and chewiness were increased. The new-formula muffins presented very relevant textural parameters with comparable values to those reported in the literature for the commercial ones, thus anticipating a good consumer acceptance. This study is an important contribution towards more innovative and diversified healthy pastry products.

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Section: S 75gos Commercialsupporting

confidence: 50%

Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

et al. 2021

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“…They observed that a pulse-based bread presented overall acceptability comparable to a wheat-based bread. Similarly, Alvarez et al (2017) developed a muffin where 50% of wheat flour was replaced with chickpea flour, and there was no difference in overall acceptability between both muffins. Therefore, the inclusion of pulses does not imply a reduction in consumer acceptance.…”

Section: Methods For Pulse-based Snack Productionmentioning

confidence: 99%

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Escobedo

Mojica

2021

Comp Rev Food Sci Food Safe

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Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks.More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

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“…The texture of the muffins was analyzed using a texture analyzer (TA.HDi/500, Stable Micro Systems, UK) equipped with an SMS p/36R probe (Stable Micro Systems) following the method of Alvarez Herranz Jiménez and Canet (). To measure the texture of complete crumb lower half, samples were cut horizontally at the height of the mold; the upper half was discarded, and the 2.5‐cm‐high lower half was removed from the mold.…”

Section: Methodsmentioning

confidence: 99%

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Heo

Kim

Lee

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

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End‐product quality characteristics and consumer response of chickpea flour‐based gluten‐free muffins containing corn starch and egg white

Cited by 12 publications

References 26 publications

Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

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