Gunasekara Dewni, Bulathgama Ashani, Wickramasinghe Indira
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka.
School of Science, RMIT University, Melbourne, Australia.
Int J Food Sci. 2021 Oct 16;2021:9970291. doi: 10.1155/2021/9970291. eCollection 2021.
Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. "Purple yam" ( is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using "Purple yam" ( flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins (17.70 ± 0.50%). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins (19.26 ± 0.51%). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin (6379.3 ± 135.9 g) was greater than that of the pectin-incorporated one (6082.3 ± 23.4 g). Xanthan gum-incorporated muffins had significantly decreased cohesiveness (0.19 ± 0.04). The highest springiness was obtained in pectin-incorporated muffin (37.13 ± 1.61 mm). The descending order of the chewiness of muffin is pectin - added > xanthan gum - added > guar gum - added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.
水胶体可作为面筋替代品，在无麸质烘焙食品中形成与面筋网络结构相当的结构。“紫山药”是斯里兰卡一种未得到充分利用但具有高营养潜力的山药。本研究的总体目标是使用“紫山药”粉与水胶体（果胶、黄原胶和瓜尔胶）制作无麸质松饼，并研究松饼的营养成分和选定特性。通过以下参数分析无麸质松饼的质地剖面：硬度、粘附性、内聚性等。获取色差仪值并对无麸质松饼进行感官评价。添加果胶的松饼水分含量最高（17.70±0.50%）。所有三种类型松饼的蛋白质含量约为5%。添加果胶的松饼脂肪含量最高（19.26±0.51%）。所有三种类型松饼的灰分含量约为2%。钾是每个松饼中含量最主要的元素。添加瓜尔胶的松饼硬度（6379.3±135.9克）大于添加果胶的松饼（6082.3±23.4克）。添加黄原胶的松饼内聚性显著降低（0.19±0.04）。添加果胶的松饼弹性最高（37.13±1.61毫米）。松饼咀嚼性的降序排列为添加果胶的＞添加黄原胶的＞添加瓜尔胶的样品。根据感官评价，添加果胶的松饼是最好的，因为它在外观、颜色、味道、余味和总体可接受性方面获得的排名总和最高。
