Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

Abstract

Purpose Gluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them. Design/methodology/approach A combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins. Findings The optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor. Originality/value Nonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review

“…The protein content of the muffins varies in different formulations in such a way that the protein content of dry fruits and some millet, cereal, and pulse-based formulations of muffins contained ingredients rich in protein components that increased the protein content in the final product (Rustagi et al, 2024)In contrast, fruits and vegetable-based ingredients, rich in sugar and fiber but lacking protein did not increase the protein con- tents. Therefore, there was no significant change in the protein values of the products, and generally, a decrease in the total fat content in a smaller share was observed in such formulations.…”