Effects of Lentil Flour on the Quality of Gluten-free Muffins

Abstract

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein content of muffins increased by 1.6 times compared to gluten-free control samples. While pH and specific volume were decreased, density increased which led to decrease in air incorporation into batter and reduced final cake volume. Addition of lentil flour led to increase in yellowish color in crumb of muffins. Besides, values of browning index increased in both crumb and crust of muffins. Lentil flour addition modified textural properties of muffins in such a way that adhesiveness, cohesiveness and springiness decreased. Hardness decreased with lentil flour while increased by addition of rice flour and corn starch. Overall, all muffin samples were scored at acceptable level, and all samples had similar scores. In conclusion, results of physical, chemical and sensorial analyses indicated that formulating gluten-free muffins containing 30% lentil flour could be a valuable alternative for consumers who cannot tolerate gluten.

Keywords

• bakery product
• food quality
• gluten-free
• lentil
• muffin

Mercimek Unu Kullanımının Glutensiz Kek Kalitesi Üzerine Etkileri

Abstract

Bu çalışmanın amacı, mercimek unu kullanılarak glutensiz kek reçetesi geliştirmektir. Mercimek unu kek formulasyonuna %10, 20 ve 30 oranlarında eklenmiş ve ürünlerin çeşitli özellikleri hem birbirleri arasında hem glutenli ve glutensiz iki farklı kontrol numunesi ile karşılaştırılmıştır. Bu keklerin kalite özellikleri besin öğeleri kompozisyonlarının, hamur özelliklerinin (pH, yoğunluk ve özgül), fiziksel özelliklerinin (pişirme kaybı, kek verimi, renk, doku, hacim, simetri ve homojenlik indeksleri) ve duyusal özelliklerinin analizleri yapılarak belirlenmiştir. Analizler sonucunda keklerin protein miktarı glutensiz kontrole göre 1.6 kat kadar artmıştır. Kek hamurunda pH ve özgül hacim azalırken, yoğunluğun arttığı, bunun da hamurun içine daha az hava girmesine ve son üründeki kek hacminin azalmasına neden olduğu görülmüştür. Mercimek unu ilavesi kekin içinde daha sarımsı bir renge sahip olmasına neden olmuştur. Ayrıca esmerleşme indeksi hem kekin kabuğunda hem de içinde artmıştır. Yapısal olarak, keklerin yapışkanlık, iç yapışkanlık ve elastikiyet değerleri azalmış, çiğnenebilirlik ve sertlik değerleri de mercimek unuyla azalırken, pirinç unu ve mısır nişastası ilavesiyle artmıştır. Genel olarak, kek numunelerinin tümü duyusal özellikleri açısından kabul edilebilir bir puan almış ve bütün çalışmalar yakın sonuçlar almıştır. Sonuç olarak, fiziksel, kimyasal ve duyusal analizlerin sonuçları %30 mercimek unu içeren keklerin gluten hassasiyeti bulunan tüketiciler için alternatif bir ürün olabileceğini göstermektedir.

Keywords

• fırıncılık ürünü
• ürün kalitesi
• glutensiz
• kek
• mercimek

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