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EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

Daniela Stoin

Abstract

Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which can determine a disease called celiac disease. In this study it has been proposed to obtain a gluten-free product, destined people who suffer from celiac disease but also for children and others. In this study were obtained gluten-free muffins using almond flour (AF), rice flour (RF) and chia seeds as raw material and also fruits (apple and banana) and vegetables (carrots). As a sweetener was used maple syrup and stevia extract. RF was supplemented with three different concentrations of AF (20%, 40% and 60%). The purpose of this study was to determine the sensorial (appearance, flavor, texture, taste, overall acceptability) and physico-chemical (elasticity, porosity, length, width, thickness, moisture content, alkalinity, mineral substances, protein, fat) properties of the gluten free muffins. The results obtained in this study indicate that the sample with addition of 40% AF + 60% RF is the best in terms of overall acceptance (9.76) and nutritional value (mineral substances ? 2.83%, protein ? 17.32%, fat ? 26.53%) for studied gluten free muffins and can be recommended to pastry products manufacturers.

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DOI resolver: doi.org/10.5593/sgem2018v/6.4/s08.017

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