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DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE
Abstract
The valorization of unconventional raw materials as functional ingredients in food fortification is a sustainable solution for the development of innovative products. The primary objective of this study was to explore the active biological potential of quinoa flour (QF) and select vegetable purees (sweet potato, spinach, and red beet) and their valorization in the development of muffin formulations with improved sensory, nutritional, physical and phytochemical properties. Rice flour (RF) was substituted with QF at percentages of 0% (control sample), 20%, 40%, and 60% (w/w), with purees added at 10% each. Standard methods were used to analyze the proximate composition, physical and sensory characteristics and total phenolic content (TPC) of the obtained muffin samples. The sensory analysis of the muffins containing 60% QF and 40% RF was the most highly regarded by the evaluators, achieving overall score acceptability. The results obtained in terms of proximate composition analysis of the obtained gluten-free muffin formulas reveal their superior nutritional profile compared to the control sample, reflected by higher protein, lipid, and ash contents. Furthermore, it was observed that the incorporation of up to 60% QF and 10% of each vegetable puree (sweet potato, spinach, and red beet) into the muffin recipe led to a substantial enhancement in functional attributes such as TPC, as compared to the control. The obtained results provide conclusive evidence for the use of sweet potato, spinach, and beetroot purees and QF as a partial replacement of RF for the development of new gluten-free muffin formulations with improved functionality.
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