| Abstrakt: |
The porosity of the muffin is an important characteristic of its quality. The number of pores, total area, average size, circularity and solidity of four types of gluten free muffins made of rice, chickpea and chestnut flours was investigated, using the Image Analysis. A significant difference is observed in some of the characteristics analysed such as the total area and the number of pores between the samples, with the rice having the highest total pore area and the chestnut - the lowest. The overall characteristics demonstrate that the chestnut muffin has the best porosity, followed by the wheat muffin, which proves that chestnut flour can be a successful substitute of wheat flour in the production of gluten-free muffins, regarding the porosity. [ABSTRACT FROM AUTHOR] |
