Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax

Abstract

Celiac disease is characterized by an allergic reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition.Gluten-free products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of gluten-free products with flax can increase nutritional value and alleviate inflammation. Sensory analysis (N=152) was conducted to evaluate the acceptability of gluten-free muffins with moderate (3.8%) and high (7.4%) amounts of added flax.Results indicated that consumers preferred (p<0.05) the muffin without flax or the highflax muffin more than the muffin with the moderate-flax treatment. The high-flax and control treatments were rated 6.7, between like slightly and moderately like; the muffins from the moderate-flax treatment were rated 6.4 on a nine-point hedonic scale. Producers of gluten-free products could potentially formulate muffins that include flax and are acceptable to consumers.ii ACKNOWLEDGEMENTS