Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum
- 875 Downloads
Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (aw), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF. Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.
KeywordsDietary fibre Gluten-free muffins Pasting Rheology Texture Black carrot Xanthan gum
Authors acknowledge financial support from UGC (UPE), New Delhi and MOFPI (SERB/MOFPI/0043/2013), New Delhi. JPS also wishes to thank Dr. Khetan Shevkani for his useful suggestions.
- AOAC (2000) Official methods of analysis of AOAC international, 17th edn. AOAC International, Gaithersburg, MD, USAGoogle Scholar
- Bourne MC (1978) Texture profile analysis. Food Technol 32:62–66Google Scholar
- Kim CS, Walker CE (1992) Interactions between starches, sugars, and emulsifiers in high-ration cake model systems. Cereal Chem 69:206–212Google Scholar
- Nachay K (2010) Gluten-free offerings increase. Food Technol 64:13–14Google Scholar
- Rupasinghe HPV, Wang L, Huber G, Pitts N (2008) Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem 107:1217–1224Google Scholar