Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan...

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Bibliographic Details
Published in:Foods 2021-10, Vol.10 (11), p.2551
Main Authors: Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina
Format: Article
Language:English
Subjects:
Autoimmune diseases
Bakeries
Celiac disease
Color
Consumers
Fatty acids
Flour
Food science
Glucan
Gluten
gluten-free
Ingredients
Optimization
Phenolic compounds
Phenols
pomegranate
Recipes
Response surface methodology
Seeds
Specific volume
Viscosity
β-Glucan
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Summary:More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10112551