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Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties
Author(s) -
Herranz Beatriz,
Canet Wenceslao,
Jiménez María José,
Fuentes Raúl,
Alvarez María Dolores
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13092
Subject(s) - chewiness , food science , xanthan gum , rheology , gluten free , rheometry , wheat flour , fat substitute , mouthfeel , sensory analysis , chemistry , gluten , materials science , mathematics , composite material , raw material , organic chemistry
Summary 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.