The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Abstract

Background and objectives There is an increasing interest in the development of gluten‐free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten‐free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated. Findings Legume‐based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten‐free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume‐waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin. Conclusions These results indicate that the 1:1 legume‐waxy rice flour mixture might be suitable as an ingredient for gluten‐free bakery products with considerable potential. Significance and novelty This study suggests that the legume‐based muffins could be a promising alternative to wheat flour for making gluten‐free bakery products.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

“…In some studies, the overall flavor acceptability scores of products decreased with increase in the level of supplementation of pulse‐ingredients as demonstrated for bread supplemented with coarse navy bean flour (Borsuk, 2011), muffins containing cowpea flour (Jeong et al., 2021), noodles formulated with pea, lentil, or faba bean hull powder (Kaya et al., 2018), crackers containing germinated lentil extract (Polat et al., 2020), and yogurt supplemented with pea or lentil flour (Zare, 2011), without the flavor notes being specified. Although the flavor notes were not specified in these studies, it is highly likely that the flavor was characteristic of pulses, for example, beany flavor.…”

Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten‐free eggless rice muffins

“…They are traditionally formulated using wheat flour, fat, sugar, egg, milk and baking powder, which generate the typical spongy texture, porous structure and high volume (Singh et al ., 2015; Jeong & Chung, 2019). There have been increasing interests in the development of muffins free of gluten for celiac patients and consumers interested in wheat‐free foods (Singh et al ., 2015; Jeong et al ., 2021). Gluten is essential for special baking quality as it provides unique elasticity and extensibility to dough (Jeong et al ., 2021).…”

“…There have been increasing interests in the development of muffins free of gluten for celiac patients and consumers interested in wheat‐free foods (Singh et al ., 2015; Jeong et al ., 2021). Gluten is essential for special baking quality as it provides unique elasticity and extensibility to dough (Jeong et al ., 2021). Thus, it is difficult and challenging to replace wheat flour and produce high‐quality gluten‐free muffins.…”

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…The protein content (4.4 g/100 g) of rice-based pizza also increased (7.3-7.4 g/100 g), when supplemented with lentils (10/100 g) (Pasqualone et al, 2022). In the same vein, the protein content of muffins prepared with 80:20, 65:35, and 50:50 legume-waxy rice combinations increased (6.4-9.0%) as the proportion of legume flour (50, 65, and 80%, respectively) increased (Jeong et al, 2020). Most studies showed that adding legumes to the GFFs increased their protein content more than other nutrients, such as carbohydrates, minerals, and lipids.…”