Gluten-free rice muffins enriched with teff flour

Authors

  • Lucia Minarovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Michela Lauková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Zlatica Kohajdová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Veronika Kepičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia

DOI:

https://doi.org/10.5219/1045

Keywords:

muffin, gluten-free, teff flour, rice flour, sensory

Abstract

In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

AACC. 2000. Approved methods of american association of cereal chemists, 10th ed. The Association St. Paul, MN. moisture (method 44-19.01).

Acosta, K., Cavender, G., Kerr, W. L. 2011. Sensory and physical properties of muffins made with waxy whole wheat flour. Journal of Food Quality, vol. 34, no. 5, p. 343-351. https://doi.org/10.1111/j.1745-4557.2011.00401.x DOI: https://doi.org/10.1111/j.1745-4557.2011.00401.x

Bhaduri, S. 2013. A comprehensive study on physical properties of two gluten-free flour fortified muffins. Journal of Food Processing and Technology, vol. 4, no. 8, p. 1-4. https://doi.org/10.4172/2157-7110.1000251 DOI: https://doi.org/10.4172/2157-7110.1000251

Bourne, M. C. 2002. Food Texture and Viscosity: Concept and Measurement. 2rd ed. CAMBRIDGE, USA : Academic Press, 423 p. ISBN: 0121190625.

Boz, H., Karaoğlu, M. M. 2013. Improving the Quality of Whole Wheat Bread by Using Various Plant Origin Materials. Czech Journal of Food Science, vol. 31, no. 5, p. 457-466. https://doi.org/10.17221/410/2012-CJFS DOI: https://doi.org/10.17221/410/2012-CJFS

Cai, L., Choi, I., Lee, C. K., Park, K. K., Baik, B. K. 2014. Bran characteristics and bread‐baking quality of whole grain wheat flour. Cereal Chemistry, vol. 91, no. 4, p. 398-405. https://doi.org/10.1094/CCHEM-09-13-0198-R DOI: https://doi.org/10.1094/CCHEM-09-13-0198-R

Cornejo, F., Rosell, C. M. 2015. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT-Food Science and Technology, vol. 62, no. 2, p. 1203-1210. https://doi.org/10.1016/j.lwt.2015.01.050 DOI: https://doi.org/10.1016/j.lwt.2015.01.050

Gebremariam, M. M., Zarnkow, M., Becker, T. 2014. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology, vol. 51, no. 11, p. 2881-2895. https://doi.org/10.1007/s13197-012-0745-5 DOI: https://doi.org/10.1007/s13197-012-0745-5

Ghanem, N., Mihoubi, D., Kechaou, N., Mihoubi, N. B. 2012. Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, vol. 40, p. 167-177. https://doi.org/10.1016/j.indcrop.2012.03.009 DOI: https://doi.org/10.1016/j.indcrop.2012.03.009

Granato, D., Masson, M. L. 2010. Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach. Food Science and Technology (Campinas), vol. 30, no. 4, p. 1090-1096. https://doi.org/10.1590/S0101-20612010000400039 DOI: https://doi.org/10.1590/S0101-20612010000400039

Gupta, R. K., Sharma, A., Sharma, R. 2007. Instrumental texture profile analysis (TPA) of shelled sunflower seed caramel snack using response surface methodology. Food Science and Technology International, vol. 13, no. 6, p. 455-460. https://doi.org/10.1177/1082013207088369 DOI: https://doi.org/10.1177/1082013207088369

Hager, A. S., Arendt, E. A. 2013. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids, vol. 32, no. 1, p. 195-203. https://doi.org/10.1016/j.foodhyd.2012.12.021 DOI: https://doi.org/10.1016/j.foodhyd.2012.12.021

Kırbaş, Z., Kumcuoglu, S., Tavman, S. 2019. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, vol. 56, no. 2, p. 914-926. https://doi.org/10.1007/s13197-018-03554-z DOI: https://doi.org/10.1007/s13197-018-03554-z

Kraithong, S., Lee, S., Rawdkuen, S. 2018. Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, vol. 79, p. 259-266. https://doi.org/10.1016/j.jcs.2017.10.015 DOI: https://doi.org/10.1016/j.jcs.2017.10.015

Lauková, M., Kohajdová, Z., Karovičová, J. 2016. Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls. Acta Chimica Slovaca, vol. 9, no. 1, p. 14-18. https://doi.org/10.1515/acs-2016-0003 DOI: https://doi.org/10.1515/acs-2016-0003

Lauková, M., Kohajdová, Z., Karovičová, J., Kuchtová, V., Minarovičová, L., Tomášiková, L. 2017. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls. Food Science and Technology International, vol. 23, no. 6, p. 490-499. https://doi.org/10.1177/1082013217704122 DOI: https://doi.org/10.1177/1082013217704122

Man, S., Păucean, A., Muste, S., Pop, A. 2014. Studies on the formulation and quality characteristics of gluten free muffins. Journal of Agroalimentary Processes and Technologies, vol. 20, no. 2, p. 122-127. Available at: https://www.journal-of-agroalimentary.ro/admin/articole/11995L18_Vol_20(2)_2014_122_127.pdf

Martínez-Cervera, S., Salvador, A., Sanz, T. 2015. Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties. LWT – Food Science and Technology, vol. 63, no. 2, p. 1083-1090. https://doi.org/10.1016/j.lwt.2015.04.067 DOI: https://doi.org/10.1016/j.lwt.2015.04.067

Minarovičová, L., Lauková, M., Karovičová, J., Kohajdová, Z. 2018. Utilization of pumpkin powder in baked rolls. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1, p. 195-201. https://doi.org/10.5219/887 DOI: https://doi.org/10.5219/887

Mohammed, M. I., Mustafa, A. I., Osman, G. A. 2009. Evaluation of Wheat Breads Supplemented with Teff ('Eragrostis tef (ZUCC.) Trotter) Grain Flour. Australian Journal of Crop Science, vol. 3, no. 4, p. 207-212. Available at: https://www.cropj.com/Gamma_3_4_2009_207_212.pdf

Rosell, C. M., Barro, F., Sousa, C., Mena, C. M. 2014. Cereals for developing gluten-free products and analytical tools for gluten detection. Journal of Cereal Science, vol. 59, no. 3, p. 354-364. https://doi.org/10.1016/j.jcs.2013.10.001 DOI: https://doi.org/10.1016/j.jcs.2013.10.001

Sharma, G. M., Pereira, M., Williams, K. M. 2015. Gluten detection in foods available in the United States – A market survey. Food Chemistry, vol. 169, p. 120-126. https://doi.org/10.1016/j.foodchem.2014.07.134 DOI: https://doi.org/10.1016/j.foodchem.2014.07.134

Shumoy, H., Raes, K. 2017. In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera. Food Chemistry, vol. 229, p. 381-387. https://doi.org/10.1016/j.foodchem.2017.02.060 DOI: https://doi.org/10.1016/j.foodchem.2017.02.060

Tess, M., Bhaduri, S., Ghatak, R., Navder, K. P. 2015. Physical, textural and sensory characteristics of gluten free muffins prepared with teff flour (Eragrostistef (ZUCC) trotter). Journal of Food Processing and Technology, vol. 6, no. 9, p. 1-5. https://doi.org/10.4172/2157-7110.1000490 DOI: https://doi.org/10.4172/2157-7110.1000490

Younas, M. B., Rakha, A., Sohail, M., Rashid, S., Ishtiaq, H. 2015. Physicochemical and sensory assessment of apple pomace enriched muffins. Pakistan Journal of Food Sciences, vol. 25, no. 4, p. 224-234.

Zhu, F. 2018. Chemical composition and food uses of teff (Eragrostis tef). Food Chemistry, vol. 239, p. 402-415. https://doi.org/10.1016/j.foodchem.2017.06.101 DOI: https://doi.org/10.1016/j.foodchem.2017.06.101

Published

2019-03-25

How to Cite

Minarovičová, L. ., Lauková, M. ., Karovičová, J. ., Kohajdová, Z. ., & Kepičová, V. . (2019). Gluten-free rice muffins enriched with teff flour. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 187–193. https://doi.org/10.5219/1045

Most read articles by the same author(s)

1 2 > >>