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SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.

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Title: SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.
Authors: MOLDOVAN, Camelia1,2 deliadumbrava@usab-tm.ro, POPA, Viorica-Mirela1,2, RABA, Diana-Nicoleta2, BOROZAN, Aurica-Breica3, MIȘCĂ, Corina-Dana1, POIANĂ, Mariana Atena1, DRUGĂ, Mărioara1, PETCU, Carmen Daniela4, DUMBRAVĂ, Delia-Gabriela1
Source: Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 1, p441-447. 7p.
Subject Terms: *MUFFINS, *FLOUR, *GALLIC acid, *ALMOND, *FOOD texture, *COCONUT
Abstract: In this work we obtained and characterized gluten-free muffins from almond and coconut flour. Three distinct muffin recipes were designed with the two types of flour in different proportions: Var. 1 (100% almond flour), Var. 2 (50:50) almond flour: coconut flour and Var. 3 (80:20) almond flour: coconut flour. The muffins were analyzed from a sensory point of view (using the hedonic method) by a group of 25 consumers, evaluating: external appearance, appearance on the section, taste, smell, aroma, texture, color and consistency. Overall, the highest score was recorded in Var. 3, followed by Var. 1. The taste, color and aroma of the three variants were appreciated very well, but differences could be observed in the appearance on the section and texture. The level of acceptability by consumers was high for all muffin variants obtained. Moisture (34.8 ± 0.7 - 37.5 ± 0.51%), height/diameter ratio (0.4 ± 0.03 - 0.6 ± 0.026), porosity (68.2 ± 2.3 - 72.7 ± 1.8%) and elasticity (48.58 ± 1.4 - 54.9 ± 1.63%), polyphenol content (47.15 ± 2.21-128.4 ± 3.47 mg gallic acid/g) and the antiradical activity were evaluated (RSA: 68.2 ± 3.41 - 63.7 ± 2.6%). [ABSTRACT FROM AUTHOR]
Copyright of Scientific Papers. Series D. Animal Science is the property of University of Agronomical Medical Sciences & Veterinary Medicine Bucharest and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.
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  Data: <searchLink fieldCode="JN" term="%22Scientific+Papers%2E+Series+D%2E+Animal+Science%22">Scientific Papers. Series D. Animal Science</searchLink>. 2023, Vol. 66 Issue 1, p441-447. 7p.
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  Data: *<searchLink fieldCode="DE" term="%22MUFFINS%22">MUFFINS</searchLink><br />*<searchLink fieldCode="DE" term="%22FLOUR%22">FLOUR</searchLink><br />*<searchLink fieldCode="DE" term="%22GALLIC+acid%22">GALLIC acid</searchLink><br />*<searchLink fieldCode="DE" term="%22ALMOND%22">ALMOND</searchLink><br />*<searchLink fieldCode="DE" term="%22FOOD+texture%22">FOOD texture</searchLink><br />*<searchLink fieldCode="DE" term="%22COCONUT%22">COCONUT</searchLink>
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  Data: In this work we obtained and characterized gluten-free muffins from almond and coconut flour. Three distinct muffin recipes were designed with the two types of flour in different proportions: Var. 1 (100% almond flour), Var. 2 (50:50) almond flour: coconut flour and Var. 3 (80:20) almond flour: coconut flour. The muffins were analyzed from a sensory point of view (using the hedonic method) by a group of 25 consumers, evaluating: external appearance, appearance on the section, taste, smell, aroma, texture, color and consistency. Overall, the highest score was recorded in Var. 3, followed by Var. 1. The taste, color and aroma of the three variants were appreciated very well, but differences could be observed in the appearance on the section and texture. The level of acceptability by consumers was high for all muffin variants obtained. Moisture (34.8 ± 0.7 - 37.5 ± 0.51%), height/diameter ratio (0.4 ± 0.03 - 0.6 ± 0.026), porosity (68.2 ± 2.3 - 72.7 ± 1.8%) and elasticity (48.58 ± 1.4 - 54.9 ± 1.63%), polyphenol content (47.15 ± 2.21-128.4 ± 3.47 mg gallic acid/g) and the antiradical activity were evaluated (RSA: 68.2 ± 3.41 - 63.7 ± 2.6%). [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Scientific Papers. Series D. Animal Science is the property of University of Agronomical Medical Sciences & Veterinary Medicine Bucharest and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Text: English
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        PageCount: 7
        StartPage: 441
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      – SubjectFull: MUFFINS
        Type: general
      – SubjectFull: FLOUR
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      – SubjectFull: GALLIC acid
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      – SubjectFull: ALMOND
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      – TitleFull: SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.
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              Text: 2023
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