Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Abstract

The most common form of incorporating by-products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten-free (GF) muffin formulations, containing pineapple peel flour (PPF), banana peel flour (BPF), and pumpkin seed flour (PSF) using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability. The addition of PSF led to an increase in the L* value, hue angle and chroma of muffin's crust and crumb, whereas BPF decreased these parameters.The PPF determined higher total and insoluble fiber contents. The muffins with PPF and BPF had higher moisture content, whereas PSF increased the lipid content, thus reducing the firmness. The addition of BPF and PSF increased the springiness. The formulations with PPF (F1) and PPF + PSF (F5) were the most consumers' acceptance, with interesting nutritional characteristics, allowing diversification of GF products. Practical applicationsThe pineapple peel flour, banana peel flour, and pumpkin seed flour can be used in the production of muffins, as a way of using by-products, leading to the diversification of products for the celiac individuals and meeting the demand of consumers for gluten-free products, with an improvement in the nutritional value. The muffin formulations made with PPF had higher insoluble fiber and total fiber contents, and was well accepted, showing the consumers' acceptance for fiber-enriched products.

Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten‐free muffins

“…The moisture loss during the 3 days of storage was faster than the rest of the time but followed a similar trend for each formulation. The effect of fruit and vegetable fibers on improving moisture retention of rice cakes has been attributed to higher water absorption of plant fibers 20 . However, by increasing the fiber incorporation, the moisture loss may increase as a result of lower water‐holding capacity and porous structure of fiber compared with other ingredients, especially rice flour 5 …”

“…The effect of fruit and vegetable fibers on improving moisture retention of rice cakes has been attributed to higher water absorption of plant fibers. 20 However, by increasing the fiber incorporation, the moisture loss may increase as a result of lower water-holding capacity and porous structure of fiber compared with other ingredients, especially rice flour. 5 Muffins formulated with guar gum and control samples showed the highest and the lowest density respectively.…”

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

“…[195] Gluten-free muffins: peels were sanitized with 100 ppm chlorinated solution for 15 min, dried for 8 h at 60 • C, and milled to obtain flour. [196] Plum peel Marmalade: peels were mixed with water and filtered to make a puree, and then sugar syrup, pectin, and citric acid were added to obtain marmalade. [197] Jam: washed and crushed peels were mixed with water to form a puree, and then sugar, pectin, and citric acid were added to obtain a jam-like texture.…”

Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

“…Furthermore, after the spread of COVID-19, consumers were forced to change their attitude toward food; by staying at home, a lot of people enhanced awareness about food waste and a healthy lifestyle, adopting a positive adaptive behavior related to healthy diets and food systems [ 1 ]. According to Brigagão et al [ 2 ], modern consumers have changed their food preferences regarding bioactive nutrient compounds of fruits and vegetables and their inedible parts.…”