Tags

Type your tag names separated by a space and hit enter

End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
J Texture Stud. 2017 12; 48(6):550-561.JT

Abstract

The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones. However, reducing protein content by CS addition significantly increased texture profile analysis parameters of muffin crumb. Muffins prepared with 25:75 ratio had a structure with springiness similar to muffins made with WF but were too hard. Reducing whole egg content by partial replacement with EW also significantly increased muffin hardness. Flash profile performed by consumers showed a clear discrimination of muffins according to CF:CS ratio. Muffins containing both CF and CS at 50:50 ratio had the same high overall acceptability and purchase intention as gluten ones. Gluten-free CF-based muffins of satisfactory quality can be manufactured by CS incorporation, either with or without EW.

PRACTICAL APPLICATIONS

By decreasing and increasing protein and starch contents of chickpea flour (CF) by incorporation of corn starch (CS), muffins formulated from a combination of CF and CS at different CF:CS ratios, either with or without partial replacement of whole egg with egg white, result in high-quality muffins with similar technological and sensory characteristics to those of their gluten counterparts. Sensory overall acceptability and purchase intention of muffins made with a 50:50 ratio did not differ significantly from those of the controls. These findings will benefit celiac population, while promoting the value and utilization of pulses through muffins.

Authors+Show Affiliations

Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.Sensory Analysis Service Unit, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

28397246

Citation

Alvarez, María Dolores, et al. "End-product Quality Characteristics and Consumer Response of Chickpea Flour-based Gluten-free Muffins Containing Corn Starch and Egg White." Journal of Texture Studies, vol. 48, no. 6, 2017, pp. 550-561.
Alvarez MD, Herranz B, Jiménez MJ, et al. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white. J Texture Stud. 2017;48(6):550-561.
Alvarez, M. D., Herranz, B., Jiménez, M. J., & Canet, W. (2017). End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white. Journal of Texture Studies, 48(6), 550-561. https://doi.org/10.1111/jtxs.12263
Alvarez MD, et al. End-product Quality Characteristics and Consumer Response of Chickpea Flour-based Gluten-free Muffins Containing Corn Starch and Egg White. J Texture Stud. 2017;48(6):550-561. PubMed PMID: 28397246.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white. AU - Alvarez,María Dolores, AU - Herranz,Beatriz, AU - Jiménez,María José, AU - Canet,Wenceslao, Y1 - 2017/04/10/ PY - 2016/12/16/received PY - 2017/02/28/accepted PY - 2017/4/12/pubmed PY - 2019/7/16/medline PY - 2017/4/12/entrez KW - chickpea flour KW - corn starch KW - egg white KW - flash profile KW - gluten-free muffin KW - texture SP - 550 EP - 561 JF - Journal of texture studies JO - J Texture Stud VL - 48 IS - 6 N2 - : The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones. However, reducing protein content by CS addition significantly increased texture profile analysis parameters of muffin crumb. Muffins prepared with 25:75 ratio had a structure with springiness similar to muffins made with WF but were too hard. Reducing whole egg content by partial replacement with EW also significantly increased muffin hardness. Flash profile performed by consumers showed a clear discrimination of muffins according to CF:CS ratio. Muffins containing both CF and CS at 50:50 ratio had the same high overall acceptability and purchase intention as gluten ones. Gluten-free CF-based muffins of satisfactory quality can be manufactured by CS incorporation, either with or without EW. PRACTICAL APPLICATIONS: By decreasing and increasing protein and starch contents of chickpea flour (CF) by incorporation of corn starch (CS), muffins formulated from a combination of CF and CS at different CF:CS ratios, either with or without partial replacement of whole egg with egg white, result in high-quality muffins with similar technological and sensory characteristics to those of their gluten counterparts. Sensory overall acceptability and purchase intention of muffins made with a 50:50 ratio did not differ significantly from those of the controls. These findings will benefit celiac population, while promoting the value and utilization of pulses through muffins. SN - 1745-4603 UR - https://www.unboundmedicine.com/medline/citation/28397246/End_product_quality_characteristics_and_consumer_response_of_chickpea_flour_based_gluten_free_muffins_containing_corn_starch_and_egg_white_ L2 - https://scite.ai/reports/28397246 DB - PRIME DP - Unbound Medicine ER -