Effects of Whole and Malted Quinoa Flour Addition on Gluten-free Muffins Quality

PATRICIA P. MIRANDA-VILLA; JESICA R. MUFARI ; ANTONELLA E. BERGESSE; EDGARDO L. CALANDRI

Journal of food science

Wiley-Blackwell

Año: 2019 vol. 84 p. 147 - 153

1750-3841

Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due to the use of starches and refined flours, which provide high energy density and low nutritional value. The aim of this research was to assess the effects of addition both whole and malted quinoa flours on the technological, nutritional and sensory characteristics of gluten-free muffins. Different formulations were assessed: with 100% rice flour and with a 30% replacement for whole or malted quinoa flour. Proximate composition analysis, baking associated weight loss, size, specific volume, crumb structure, texture profile and consumer test sensory analysis were tested on the samples. Quinoa flours produced an increase of between 12 to 18% on protein, 8-18% on minerals and 22-25% on amino acids, in comparison to samples that contained only rice flour (used as reference). Technological and sensory improvements on the quality of assessed muffins were also associated to quinoa flours addition. 24 hours-malted quinoa flour added muffins had moisture, height, volume and firmness that were close to the reference ones. On all samples, small cells (0.002-0.005cm2) were predominant on crumb structure and sensory evaluation resulted on similar outcomes for color and texture. However, the formula with 24 hours-malted quinoa flour had the best scored on taste and smell.