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Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour

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Abstract

Physical, textural, and sensory characteristics of the gluten-free muffins made of mungbean and cowpea flours enriched with waxy rice flour were investigated. Amylose content and pasting viscosity of legume-waxy rice flour blend (1:1) were lower than that of wheat flour. The number and area of gas cells of muffin containing legume flour was lower than that of control muffin with wheat flour. Legume-based muffins had low lightness value due to the presence of color components. Weight of the muffins containing legume was higher than that of control muffin, but their height and volume were lower than control. Legume-based muffins had greater crude ash and protein contents than control. Compared with control, muffin containing legume flour had significantly higher hardness and gumminess. In sensory evaluation, overall acceptance of muffin containing Okdang cultivar of cowpea was the highest among legume-based muffins, which was comparable to control muffin.

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Acknowledgements

The Rural Development Administration (Republic of Korea) through “Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ01183303)” supported this research.

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  1. Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju, 61186, South Korea

    Duyun Jeong & Hyun-Jung Chung

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  1. Duyun Jeong
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Correspondence to Hyun-Jung Chung.

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Jeong, D., Chung, HJ. Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour. Food Sci Biotechnol 28, 87–97 (2019). https://doi.org/10.1007/s10068-018-0444-8

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