End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white

The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investiga...

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Autores: Álvarez, M. Dolores, Herranz, Beatriz, Jiménez, M. José, Canet, Wenceslao
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/171284
Acceso en línea:http://hdl.handle.net/10261/171284
Access Level:acceso abierto
Palabra clave:Chickpea flour
Texture
Gluten-free muffin
Flash profile
Egg white
Corn starchs
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spelling End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg whiteÁlvarez, M. DoloresHerranz, BeatrizJiménez, M. JoséCanet, WenceslaoChickpea flourTextureGluten-free muffinFlash profileEgg whiteCorn starchsThe objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones. However, reducing protein content by CS addition significantly increased texture profile analysis parameters of muffin crumb. Muffins prepared with 25:75 ratio had a structure with springiness similar to muffins made with WF but were too hard. Reducing whole egg content by partial replacement with EW also significantly increased muffin hardness. Flash profile performed by consumers showed a clear discrimination of muffins according to CF:CS ratio. Muffins containing both CF and CS at 50:50 ratio had the same high overall acceptability and purchase intention as gluten ones. Gluten-free CF-based muffins of satisfactory quality can be manufactured by CS incorporation, either with or without EW.The authors wish to thank the Spanish Ministry of Economy, Industry and Competitiveness for financial support (AGL2011‐28569).Peer ReviewedJohn Wiley & SonsMinisterio de Economía, Industria y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2018201820172018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/171284reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1111/jtxs.12263Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1712842026-05-22T06:33:51Z
dc.title.none.fl_str_mv End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
title End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
spellingShingle End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
Álvarez, M. Dolores
Chickpea flour
Texture
Gluten-free muffin
Flash profile
Egg white
Corn starchs
title_short End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
title_full End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
title_fullStr End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
title_full_unstemmed End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
title_sort End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Herranz, Beatriz
Jiménez, M. José
Canet, Wenceslao
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Herranz, Beatriz
Jiménez, M. José
Canet, Wenceslao
author_role author
author2 Herranz, Beatriz
Jiménez, M. José
Canet, Wenceslao
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía, Industria y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Chickpea flour
Texture
Gluten-free muffin
Flash profile
Egg white
Corn starchs
topic Chickpea flour
Texture
Gluten-free muffin
Flash profile
Egg white
Corn starchs
description The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones. However, reducing protein content by CS addition significantly increased texture profile analysis parameters of muffin crumb. Muffins prepared with 25:75 ratio had a structure with springiness similar to muffins made with WF but were too hard. Reducing whole egg content by partial replacement with EW also significantly increased muffin hardness. Flash profile performed by consumers showed a clear discrimination of muffins according to CF:CS ratio. Muffins containing both CF and CS at 50:50 ratio had the same high overall acceptability and purchase intention as gluten ones. Gluten-free CF-based muffins of satisfactory quality can be manufactured by CS incorporation, either with or without EW.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/171284
url http://hdl.handle.net/10261/171284
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1111/jtxs.12263
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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