Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties
| Autor: | María José Vela Jiménez, Wenceslao Canet, Beatriz Herranz, María Dolores Alvarez, Raúl Fuentes |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2016 |
| Předmět: |
Whey protein
Descriptive sensory analysis Inulin Wheat flour Chickpea flour Sensory analysis Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology medicine Texture Food science Gluten-free Rheometry Viscoelasticity 04 agricultural and veterinary sciences Muffin 040401 food science Formulation chemistry Chewiness Gluten free Xanthan gum Food Science medicine.drug |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.13092 |
| Popis: | Chickpea flour (CF)-based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)] to evaluate their suitability to be a wheat flour (WF) substitute in muffins. Structural characteristics of the batters and muffins were studied by means of rheometry, microscopy, physicochemical properties, and texture and sensory analysis. Partial replacement of CF with XG, alone (at 0.5 and 1%) or blended with either WP or INL, significantly increased the batter viscoelasticity as denser matrices developed; moreover, the muffins with XG added at 1% had similar hardness to wheat gluten muffins. The replacement of WF decreased the springiness, cohesiveness, chewiness, resilience and specific volume of the muffin. However, baked muffins with added XG also showed higher sensory sponginess and moisture associated with numerous air bubbles in the batter and were perceived to be easier to swallow and to have better general appearance. The authors wish to than the Spanish Ministry of Economy and Competitiveness for financial support (AGL2011-28569). |
| Databáze: | OpenAIRE |
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