End‐product quality characteristics and consumer response of chickpea flour‐based gluten‐free muffins containing corn starch and egg white

• Published in: Journal of texture studies 2017-12, Vol.48 (6), p.550-561
• Main Authors: Alvarez, María Dolores, Herranz, Beatriz, Jiménez, María José, Canet, Wenceslao
• Format: Article
• Language: English
• Subjects: chickpea flour; corn starch; egg white; flash profile; gluten‐free muffin; texture
• ISSN: 0022-4901; 1745-4603
• DOI: 10.1111/jtxs.12263

The objective of this work was to study changes in technological characteristics and sensory properties of gluten‐free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole egg replacement by egg white (EW) was also investigated. Four different CF:CS ratios (100:0, 75:25, 50:50, and 25:75) were used in formulations with and without incorporated EW, and compared with wheat flour (WF) muffins (0:0). Muffins prepared from CF alone had lower hardness, springiness, cohesiveness, chewiness, and resilience than control ones. However, reducing protein content by CS addition significantly increased texture profile analysis parameters of muffin crumb. Muffins prepared with 25:75 ratio had a structure with springiness similar to muffins made with WF but were too hard. Reducing whole egg content by partial replacement with EW also significantly increased muffin hardness. Flash profile performed by consumers showed a clear discrimination of muffins according to CF:CS ratio. Muffins containing both CF and CS at 50:50 ratio had the same high overall acceptability and purchase intention as gluten ones. Gluten‐free CF‐based muffins of satisfactory quality can be manufactured by CS incorporation, either with or without EW. Practical applications By decreasing and increasing protein and starch contents of chickpea flour (CF) by incorporation of corn starch (CS), muffins formulated from a combination of CF and CS at different CF:CS ratios, either with or without partial replacement of whole egg with egg white, result in high‐quality muffins with similar technological and sensory characteristics to those of their gluten counterparts. Sensory overall acceptability and purchase intention of muffins made with a 50:50 ratio did not differ significantly from those of the controls. These findings will benefit celiac population, while promoting the value and utilization of pulses through muffins.