Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon ‘Rojo Brillante’ Flour

Abstract

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins’ insolubilization.

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

“…These authors explained that this fact was due to partial sugar caramelization. Along the same lines, after adding persimmon powder to gluten-free muffins, Hosseininejad et al [10] reported an increase in sweetness, a fruity and caramel taste, and a dark color as the main sensory changes compared to the control sample with no added powder.…”

“…In a recent review about the influences of dried fruit and vegetable powder on cake quality, Perfilova et al [24] reported that the powder of fruits and vegetables exhibited benefits in attracting consumers by improving the appearance, texture, nutritional values, sensorial properties and shelf life of cakes. Specifically for persimmon powder, Hosseininejad et al [10] reported that its addition acted as a functional ingredient to glutenfree muffins. These authors used persimmon powder to partially replace corn flour and described an increase in carotenoids and antioxidant capacity.…”

“…The authors found that consumers liked the slices obtained from fruits discarded due to skin damages, malformations or chilling injuries as much as those obtained from the sound fruits that acted as the control. Previous studies have investigated how to obtain dehydrated persimmon products, such as dried persimmon slices [5][6][7][8], chips [6], powder [9,10] and leathers [11,12]. Some of these studies have addressed the optimization of product-obtaining conditions, but none has used discards as the raw material.…”

Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder

“…The STC was determined in the ethanolic extract according to the methodology described by Hosseininejad et al . (2022b). The results were expressed in dry basis as g of gallic acid equivalent (GAE)/100 g db.…”

Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance

“…However, due to their ingredients (wheat flour, sugar, fat, eggs), muffins are considered high-calorie sweet products. Currently, people are becoming more conscious of health and nutrition, so it is important to enhance these types of products with valuable ingredients to make them healthier [ 15 ]. In recent years, several studies have proven that blackberries can be an excellent functional food ingredient due to their bioactive compounds.…”