Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Abstract

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9 g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4 g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61 mm ). The descending order of the chewiness of muffin is pectin − added > xanthan gum − added > guar gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

“…Maximum fat content was examined in T0 composite flour sample that was 1.95% and lowest fat content was examined in T4 composite flour sample that was 1.85%. These values are very similar to Twinomuhwezi et al (2020); Awuchi, (2019), Kulkarni et al (2012) and Gunasekara et al (2021) for pasta, noodles and muffins respectively. Fat content of xanthum gum is very high (1.77%).…”

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

“…Additionally, it is noteworthy to highlight that the moisture levels observed in the gluten-free chiffon rice cake were notably higher compared to those reported in various types of cakes in prior studies. For instance, Gunasekara et al (2021) reported a moisture content of 33% in muffins (sponge cake) crafted from purple yam, whereas another investigation on wheat-African yam bean cake documented a moisture content of 14% (Alozie et al, 2009). Indicating significant difference between different samples (n = 3; P < 0.05).…”

Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

“…[ 43 , 44 ]. By using this side product of the sugar industry as an osmotic medium for the preparation of apple powder, the nutrient properties of muffins can be improved for maintaining health and ensuring optimal body function [ 45 , 46 ].…”