Development of gluten-free muffins utilizing squash seed dietary fiber

Abstract

Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.

Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

“…This can be explained by the significant amount of protein substances and dietary fiber in the flour composition with ECO wheat germ, which has a higher water-clay capacity. In [20], it is also indicated that the mass of muffins and brownies with the addition of pumpkin seed flour changes due to an increase in the water absorption capacity of the flour composition. Pumpkin seed flour was added at a concentration of 10 and 20 % of the total weight of the flour composition.…”

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

“…For the determination, two slices 2 cm high from the middle part of each muffin were obtained. Slices were subjected to a deformation of 20% at a speed of 1 mm/s [13]. The parameters evaluated were Hardness (peak maximum force on the first compression, N), Cohesiveness (the ratio of positive areas in the two compression cycles representing the work required to compress the food for a second time as compared with that which was necessary to compress it for the first time, dimensionless), Springiness (the height that the food recovers after the first compression, mm) and Chewiness (the product of hardness × cohesiveness × springiness, N × mm).…”

“…The ability of proteins and carbohydrates to hold water against gravity is attributed to their hydrophilic parts such as polar or charged side-chains [44]. Similarly, Palacio, et al [13] reported that the incorporation of squash seed flour in gluten-free premix muffins increases moisture, fact attributed to the high fiber content of the flours.…”

“…CAMa muffins were not high but wide, which can also be attractive in a certain way. The reduction in volume could be because ACF does not contain gluten to form the matrix structure in the mixed process, which is responsible for retaining the gas produced during the activation of the baking powder [13]. In addition, fiber (which was in a much greater amount in ACF muffins) could collapse CO2 bubbles during baking, thus reducing the volume [49].…”

“…This is why these nutrient-rich raw materials are often used in combination with gluten-free starches and flours [12]. Several studies have focused on replacing gluten in pastry products as muffins with different ingredients such as squash seed dietary fiber [13], a blend of rice, soy and corn starch flours [14], black carrot pomade eggless in a rice-based product [15], cowpea protein isolates in a rice-based product [16], chickpea flour-based batters and muffins [17] and rice flour, potato starch and amaranth flour in different concentrations to formulate gluten-free bread [12]. The design of gluten-free muffins, which are so widely demanded because they are appealing to everyone, is an opportunity to enrich gluten-free foods that sometimes exhibit a poor nutritional profile [18].…”