Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins

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• 作者：Rajiv Jyotsna ; C. Soumya ; Sarabhai Swati…
• 关键词：Finger millet flour ; Gluten free muffins ; Texture profile analysis ; Immunochemical validation
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：10
• 期：4
• 页码：762-772
• 全文大小：1,205 KB
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：10

文摘

The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level of WP increased in the blends from 0 to 15 %, there was a decrease in peak, hot and cold paste viscosities. Muffins made with the blend 90:10 had a highest volume and overall quality scores among the blends. Hence the blend 90:10 was optimized. The improving effects of additives were evident in the texture profile analysis of muffins as additives decreased hardness and increased springiness values. The combination of FM:WP 90:10 + Distilled glycerol monostearate + Hydoxypropylmethylcellulose brought about significant improvement in the quality of the muffins. The GF muffins were immunochemically validated and was found safe for inclusion in the diet of celiac disease patients.