Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours
Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher t...
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| Veröffentlicht in: | International journal of food science & technology 2022-05, Vol.57 (5), p.2980-2991 |
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| creator | Kemski, Megan M. Cottonaro, Aurora Vittadini, Elena Vodovotz, Yael |
| description | Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten‐free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten‐free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.
Blend of BF and UP was most acceptable GF muffin tested |
| doi_str_mv | 10.1111/ijfs.15619 |
| format | Article |
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Blend of BF and UP was most acceptable GF muffin tested</description><subject>breadfruit flour</subject><subject>Flour</subject><subject>Gluten</subject><subject>gluten‐free</subject><subject>muffins</subject><subject>Plantains</subject><subject>resistant</subject><subject>starch</subject><subject>unripe plantain flour</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kL1OwzAUhS0EEqWw8ASW2JBS_BPH9giFFFARSLSz5Ti2lCpxgp2AuvEIPCNPQkqZOctZvnuP9AFwjtEMj7mqNi7OMMuwPAATTDOWkIzgQzBBkqGEpYQeg5MYNwghQnk6Aatb-27rtmus72Hr4KIeeuu_P7_yYC18GpyrfISNLi10oW3gTbC6dGGoeqh9Cdc-VJ2FL7X2va48zOt2CPEUHDldR3v211Owzu9W8_tk-bx4mF8vE0MRlkkpjHAYEUFElhprCsZF4QiXWNOipFQwKbhMKUG84FYYYoSWacozW6bGZIJOwcX-bxfat8HGXm3GeT9OKpIxLCkhjI_U5Z4yoY0xWKe6UDU6bBVGamdN7aypX2sjjPfwR1Xb7T-kenjMX_c3P5jCb4I</recordid><startdate>202205</startdate><enddate>202205</enddate><creator>Kemski, Megan M.</creator><creator>Cottonaro, Aurora</creator><creator>Vittadini, Elena</creator><creator>Vodovotz, Yael</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-9181-0815</orcidid><orcidid>https://orcid.org/0000-0002-9141-3016</orcidid></search><sort><creationdate>202205</creationdate><title>Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours</title><author>Kemski, Megan M. ; 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The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3‐10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten‐free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | breadfruit flour Flour Gluten gluten‐free muffins Plantains resistant starch unripe plantain flour |
| title | Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours |
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