Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Gözde Kutlu; Safa Yılmaz; Ahmet Eray Karabulut

doi:10.55147/efse.1481485

EN

Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

Abstract

This study aimed to develop a healthy and lactose-free muffin containing different levels of black chickpea flour (0%, 50%, 75%, and 100%, w/w) in the formulation while maintaining sensory appeal. Four different formulations were developed: while the control muffins contain cow milk, chicken egg, and wheat flour, the other three formulations include almond milk, aquafaba, and black chickpea flour at replacement ratios of 50% (M-1), 75% (M-2), and 100% (M-3), respectively. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 8.89% and 12.22%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with the addition of chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (P>0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (P<0.05). Sensory evaluation showed no statistically significant differences in overall acceptance among muffin samples (P>0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by replacing traditional ingredients with alternatives like black chickpea flour, aquafaba, and almond milk.

Keywords

Vegan-muffin, aquafaba, black chickpea flour, lactose-free, sensory attributes

Supporting Institution

Not available.

Project Number

Not available.

Ethical Statement

Not available.

Thanks

We would like to thank Mr. Hüseyin Karacan, MSc biologist and laboratory supervisor at Ankara Medipol University, for providing the opportunity for analysis.

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Details

Primary Language

English

Subjects

Food Sustainability

Journal Section

Research Article

Authors

Gözde Kutlu ^*
0000-0001-7111-1726
Türkiye

Safa Yılmaz
0009-0000-3776-0554
Türkiye

Ahmet Eray Karabulut
0009-0007-9214-6478
Türkiye

Early Pub Date

June 26, 2024

Publication Date

June 30, 2024

Submission Date

May 9, 2024

Acceptance Date

June 22, 2024

Published in Issue

Year 2024 Volume: 5 Number: 1

DOI

https://doi.org/10.55147/efse.1481485

IZ

https://izlik.org/JA27UY69MB

APA

Kutlu, G., Yılmaz, S., & Karabulut, A. E. (2024). Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. European Food Science and Engineering, 5(1), 26-34. https://doi.org/10.55147/efse.1481485

AMA

1.Kutlu G, Yılmaz S, Karabulut AE. Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. Eur. Food. Sci. Eng. 2024;5(1):26-34. doi:10.55147/efse.1481485

Chicago

Kutlu, Gözde, Safa Yılmaz, and Ahmet Eray Karabulut. 2024. “Development of a New Vegan Muffin Formulation: Assessing Its Quality and Sensory Characteristics”. European Food Science and Engineering 5 (1): 26-34. https://doi.org/10.55147/efse.1481485.

EndNote

Kutlu G, Yılmaz S, Karabulut AE (June 1, 2024) Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. European Food Science and Engineering 5 1 26–34.

IEEE

[1]G. Kutlu, S. Yılmaz, and A. E. Karabulut, “Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics”, Eur. Food. Sci. Eng., vol. 5, no. 1, pp. 26–34, June 2024, doi: 10.55147/efse.1481485.

ISNAD

Kutlu, Gözde - Yılmaz, Safa - Karabulut, Ahmet Eray. “Development of a New Vegan Muffin Formulation: Assessing Its Quality and Sensory Characteristics”. European Food Science and Engineering 5/1 (June 1, 2024): 26-34. https://doi.org/10.55147/efse.1481485.

JAMA

1.Kutlu G, Yılmaz S, Karabulut AE. Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. Eur. Food. Sci. Eng. 2024;5:26–34.

MLA

Kutlu, Gözde, et al. “Development of a New Vegan Muffin Formulation: Assessing Its Quality and Sensory Characteristics”. European Food Science and Engineering, vol. 5, no. 1, June 2024, pp. 26-34, doi:10.55147/efse.1481485.

Vancouver

1.Gözde Kutlu, Safa Yılmaz, Ahmet Eray Karabulut. Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics. Eur. Food. Sci. Eng. 2024 Jun. 1;5(1):26-34. doi:10.55147/efse.1481485