Gluten-free rice muffins enriched with teff flour

Authors

  • Lucia Minarovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Michela Lauková Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Jolana Karovičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Zlatica Kohajdová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia
  • Veronika Kepičová Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia

DOI:

https://doi.org/10.5219/1045

Keywords:

muffin, gluten-free, teff flour, rice flour, sensory

Abstract

In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.

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Published

2019-03-25

How to Cite

Minarovičová, L. ., Lauková, M. ., Karovičová, J. ., Kohajdová, Z. ., & Kepičová, V. . (2019). Gluten-free rice muffins enriched with teff flour. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 187–193. https://doi.org/10.5219/1045

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