Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using Quinoa Flour as a Replacement for Rice Flour

Development of Cookies and Muffins based on Rice, Quinoa and Corn Flours

“…From the techno-functional point of view, Baker et al (2013) have indicated different results from those obtained in this research, indicating that the development of muffins based of quinoa flour as a substitution of part of rice flour in the formulation did not affected the product volume and the percent increase in height when quinoa was incorporated at 30 and 50%, respectively.…”

“…Finally, according to the 9 points hedonic scale both products presented a score of 8, which means "like it very much"; therefore, products had a positive sensorial acceptation. Similarly to the results from this research, muffin prepared with quinoa presented good sensory acceptance by consumers (Baker et al, 2013). Moreover, regarding cookies previous work on their sensory acceptance done by Mancebo et al (2015) have indicated that cookies made with a mixture of rice and corn presented the best sensory scores for the attributes taste, appearance and overall acceptability.…”