English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/171284
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

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

AuthorsÁlvarez, M. Dolores ; Herranz, Beatriz ; Jiménez, M. José ; Canet, Wenceslao
KeywordsChickpea flour
Texture
Gluten-free muffin
Flash profile
Egg white
Corn starch
Issue Date2017
PublisherJohn Wiley & Sons
CitationJournal of Texture Studies 48(6): 550-561 (2017)
AbstractThe 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.
Publisher version (URL)https://doi.org/10.1111/jtxs.12263
URIhttp://hdl.handle.net/10261/171284
Identifiersdoi: 10.1111/jtxs.12263
issn: 0022-4901
e-issn: 1745-4603
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
endeggwhite.pdf431,39 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.