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

Year 2024, , 26 - 34, 30.06.2024
https://doi.org/10.55147/efse.1481485

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.

Ethical Statement

Not available.

Supporting Institution

Not available.

Project Number

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.

References

  • AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists (15th Edition), Washington.
  • Ahmad, N., Mohammad Zaki, N. A., & Nor Sham, N. N. I. (2021). Effects of flaxseed (Linum Usitatissimum) as fat mimetics on physicochemical and sensory properties of muffin. Journal of Academia, 9, 183-191.
  • Ali, T. M., Shaikh, M., Mehfooz, T., & Hasnain, A. (2023). Cakes and Muffins. In Cereal-Based Food Products (pp. 93-125). Cham: Springer International Publishing.
  • Alvarez, M. D., Herranz, B., Fuentes, R., Cuesta, F. J., & Canet, W. (2017). Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties. Journal of Food Process Engineering, 40(2), e12372. doi:10.1111/jfpe.12372
  • American Association of Cereal Chemists (AACC). 2000. Approvedmethods of analysis. method 10–05.01, method 10–91.01. St.Paul, Minnesota, USA: The Association.
  • Aslan, M., & Ertaş, N. (2020). Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1), 1-8. doi:10.29050/harranziraat.569397
  • Bekiroglu, H., Karimidastjerd, A., Ozmen, D., Toker, O. S., Inan, M., Sagdic, O., & Dertli, E. (2023). Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2. Food Bioscience, 54, 102807. doi:10.1016/j.fbio.2023.102807
  • Boukid, F., & Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient?. Foods, 11(2), 161. doi:10.3390/foods11020161
  • Buhl, T. F., Christensen, C. H., & Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354-364. doi:10.1016/j.foodhyd.2019.05.041
  • Demirkan, E.N., Akyurek, S.N, Bayraktar, D., Kutlu, G. & Tornuk, F. (2024). Potential use of hazelnut (Corylus avellana L.) shell in muffin production by substitution of wheat flour: Color, bioactive, textural, and sensory properties. European Food Science and Engineering, 5(1), 1-7. doi:10.55147/efse.1443464
  • Dever, Z. (2016). Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. Andrews McMeel Publishing.
  • Dizlek, H., Özer, M. S., & Gül, H. (2008). Keklerin yapısal özelliklerinin belirlenmesinde kullanılan ölçütler. Türkiye 10. Gıda Kongresi, 371-374.
  • Dizlek, H. (2015). Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering, 11(5), 629-640. doi:10.1515/ijfe-2015-0066
  • Echeverria-Jaramillo, E., & Shin, W. S. (2023). Current processing methods of aquafaba. Trends in Food Science & Technology, 138, 441-452. doi:10.1016/j.tifs.2023.06.022
  • Edleman, D., & Hall, C. (2023). Impact of processing method on AQF functionality in bakery items. Foods, 12(11), 2210. doi:10.3390/foods12112210
  • Erem, E., Icyer, N. C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G. H., & Toker, Ö. S. (2023). A new trend among plant-based food ingredients in food processing technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 63(20), 4467-4484. doi:10.1080/10408398.2021.2002259
  • Erem, E., Akdeniz, E., Cayır, M., Icyer, N. C., & Toker, O. S. (2024). Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters. Journal of Food Science and Technology, 61(5), 907-917. doi:10.1007/s13197-023-05885-y
  • Fuentes Choya, P., Combarros-Fuertes, P., Abarquero Camino, D., Renes Bañuelos, E., Prieto Gutiérrez, B., Tornadijo Rodríguez, M. E., & Fresno Baro, J. M. (2023). Study of the technological properties of Pedrosillano chickpea aquafaba and its application in the production of egg-free baked meringues. Foods, 12(4), 902. doi:10.3390/foods12040902
  • Gómez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology, 41(9), 1701-1709. doi:10.1016/j.lwt.2007.11.024
  • Grossi Bovi Karatay, G., Rebellato, A. P., Joy Steel, C., & Dupas Hubinger, M. (2022). Chickpea aquafaba-based emulsions as a fat replacer in pound cake: Impact on cake properties and sensory analysis. Foods, 11(16), 2484. doi:10.3390/foods11162484
  • Grasso, S., Liu, S., & Methven, L. (2020). Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT-Food Science and Technology, 119, 108893. doi:10.1016/j.lwt.2019.108893
  • He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27-42. doi:10.1016/j.tifs.2021.02.035
  • He, Y., Purdy, S. K., Tse, T. J., Tar’an, B., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Standardization of aquafaba production and application in vegan mayonnaise analogs. Foods, 10(9), 1978. doi:10.3390/foods10091978
  • Herranz, B., Canet, W., Jiménez, M. J., Fuentes, R., & Alvarez, M. D. (2016). Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties. International Journal of Food Science & Technology, 51(5), 1087-1098. doi:10.1111/ijfs.13092
  • Hirdyani, H. (2014). Nutritional composition of Chickpea (Cicerarietinum-L) and value added products-a review. Indian Journal of Community Health, 26(Supp 2), 102-106.
  • Kim, Y. H., & Shin, W. S. (2022). Evaluation of the physicochemical and functional properties of aquasoya (Glycine max Merr.) powder for vegan muffin preparation. Foods, 11(4), 591. doi:10.3390/foods11040591
  • Elgün, A., Ertugay, Z., Certel, M., & Kotancılar, H. G. (2012). Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama kılavuzu,” Atatürk Üniversitesi, Ziraat Fakültesi Ofset Tesisi, Erzurum.
  • Kumar, Y., Sharanagat, V. S., Singh, L., & Mani, S. (2020). Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum). Legume Science, 2(1), e20. doi:10.1002/leg3.20
  • Lin, M., Tay, S. H., Yang, H., Yang, B., & Li, H. (2017). Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229, 663-673. doi:10.1016/j.foodchem.2017.02.132
  • Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2012). Effect of using erythritol as a sucrose replacer in making Spanish muffins incorporating xanthan gum. Food and Bioprocess Technology, 5, 3203-3216. doi:10.1007/s11947-011-0734-0
  • Mehren, L., Elliger, L., Maheshwari, G., Schieber, A., & Schulze-Kaysers, N. 2023. Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World (PSSS 2023):U04, Available at SSRN 4550116.
  • Moreira, M. R., Sanches, V. L., Strieder, M. M., Rostagno, M. A., & Capitani, C. D. (2023). Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance. International Journal of Gastronomy and Food Science, 34, 100835. doi:10.1016/j.ijgfs.2023.100835
  • Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science & Technology, 53(10), 2247-2255. doi:10.1111/ijfs.13813
  • Mustafa, R., & Reaney, M. J. (2020). Aquafaba, from food waste to a value‐added product. Food Wastes and By‐products: Nutraceutical and Health Potential, 93-126. doi:10.1002/9781119534167.ch4
  • Ozcan, I., Ozyigit, E., Erkoc, S., Tavman, S., & Kumcuoglu, S. (2023). Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute. Journal of Food Engineering, 344, 111388. doi:10.1016/j.jfoodeng.2022.111388
  • Rachwa-Rosiak, D., Nebesny, E., & Budryn, G. (2015). Chickpeas-composition, nutritional value, health benefits, application to bread and snacks: A review. Critical Reviews in Food Science and Nutrition, 55(8), 1137-1145. doi:10.1080/10408398.2012.687418
  • Raikos, V., Hayes, H., & Ni, H. (2020). Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5), 1935-1942. doi:10.1111/ijfs.14427
  • Rodríguez‐García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of food science, 77(2), 189-197. doi:10.1111/j.1750-3841.2011.02546.x
  • Sengar, A. (2021). Development of aquafaba based muffins with improved sensory and functional attributes. Doctoral dissertation, Dairy Science and Food Technology, Institute of Agricultural Sciences’ Banaras Hindu University, Varanasi.
  • Shukla, D., Tewari, B. N., Trivedi, S. P., Dwivedi, S., Kumar, V., & Tiwari, V. (2024). Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review. Journal of Applied and Natural Science, 16(1), 344-355. doi:10.31018/jans.v16i1.5330
  • Singh, M., Byars, J. A., & Liu, S. X. (2015). Navy bean flour particle size and protein content affect cake baking and batter quality. Journal of Food Science, 80(6), 1229-1234. doi:10.1111/1750-3841.12869
  • Sunwar, R. (2022). Effect of flaxseed on the physiochemical and sensory quality of muffin as egg replacer. Doctoral dissertation, Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal.
  • Tufaro, D., & Cappa, C. (2023). Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product. Food Hydrocolloids, 136, 108231. doi:10.1016/j.foodhyd.2022.108231
  • Viana, A., Ethur, E. M., de Freitas, E. M., & Hoehne, L. (2023). Chicken eggs substitute using vegetable origin- A review. Food and Bioprocess Technology, 16(8), 1652-1667. doi:10.1007/s11947-023-02999-1
  • Yalcin, E., Ozdal, T., & Gok, I. (2022). Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. Journal of Food Processing and Preservation, 46(5), e15316. doi:10.1111/jfpp.15316
  • Yaver, E. (2022). Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours. Journal of the Science of Food and Agriculture, 102(15), 7164-7171. doi:10.1002/jsfa.12082
  • Yavuz, Z., Kutlu, G., & Tornuk, F. (2022). Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers. Journal of Food Processing and Preservation, 46(11), e17050. doi:10.1111/jfpp.17050
Year 2024, , 26 - 34, 30.06.2024
https://doi.org/10.55147/efse.1481485

Abstract

Project Number

Not available.

References

  • AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists (15th Edition), Washington.
  • Ahmad, N., Mohammad Zaki, N. A., & Nor Sham, N. N. I. (2021). Effects of flaxseed (Linum Usitatissimum) as fat mimetics on physicochemical and sensory properties of muffin. Journal of Academia, 9, 183-191.
  • Ali, T. M., Shaikh, M., Mehfooz, T., & Hasnain, A. (2023). Cakes and Muffins. In Cereal-Based Food Products (pp. 93-125). Cham: Springer International Publishing.
  • Alvarez, M. D., Herranz, B., Fuentes, R., Cuesta, F. J., & Canet, W. (2017). Replacement of wheat flour by chickpea flour in muffin batter: Effect on rheological properties. Journal of Food Process Engineering, 40(2), e12372. doi:10.1111/jfpe.12372
  • American Association of Cereal Chemists (AACC). 2000. Approvedmethods of analysis. method 10–05.01, method 10–91.01. St.Paul, Minnesota, USA: The Association.
  • Aslan, M., & Ertaş, N. (2020). Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Dergisi, 24(1), 1-8. doi:10.29050/harranziraat.569397
  • Bekiroglu, H., Karimidastjerd, A., Ozmen, D., Toker, O. S., Inan, M., Sagdic, O., & Dertli, E. (2023). Improvement of some techno-functional properties of aquafaba by pre-fermentation with Lactobacillus plantarum MA2. Food Bioscience, 54, 102807. doi:10.1016/j.fbio.2023.102807
  • Boukid, F., & Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient?. Foods, 11(2), 161. doi:10.3390/foods11020161
  • Buhl, T. F., Christensen, C. H., & Hammershøj, M. (2019). Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocolloids, 96, 354-364. doi:10.1016/j.foodhyd.2019.05.041
  • Demirkan, E.N., Akyurek, S.N, Bayraktar, D., Kutlu, G. & Tornuk, F. (2024). Potential use of hazelnut (Corylus avellana L.) shell in muffin production by substitution of wheat flour: Color, bioactive, textural, and sensory properties. European Food Science and Engineering, 5(1), 1-7. doi:10.55147/efse.1443464
  • Dever, Z. (2016). Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water. Andrews McMeel Publishing.
  • Dizlek, H., Özer, M. S., & Gül, H. (2008). Keklerin yapısal özelliklerinin belirlenmesinde kullanılan ölçütler. Türkiye 10. Gıda Kongresi, 371-374.
  • Dizlek, H. (2015). Effects of amount of batter in baking cup on muffin quality. International Journal of Food Engineering, 11(5), 629-640. doi:10.1515/ijfe-2015-0066
  • Echeverria-Jaramillo, E., & Shin, W. S. (2023). Current processing methods of aquafaba. Trends in Food Science & Technology, 138, 441-452. doi:10.1016/j.tifs.2023.06.022
  • Edleman, D., & Hall, C. (2023). Impact of processing method on AQF functionality in bakery items. Foods, 12(11), 2210. doi:10.3390/foods12112210
  • Erem, E., Icyer, N. C., Tatlisu, N. B., Kilicli, M., Kaderoglu, G. H., & Toker, Ö. S. (2023). A new trend among plant-based food ingredients in food processing technology: Aquafaba. Critical Reviews in Food Science and Nutrition, 63(20), 4467-4484. doi:10.1080/10408398.2021.2002259
  • Erem, E., Akdeniz, E., Cayır, M., Icyer, N. C., & Toker, O. S. (2024). Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters. Journal of Food Science and Technology, 61(5), 907-917. doi:10.1007/s13197-023-05885-y
  • Fuentes Choya, P., Combarros-Fuertes, P., Abarquero Camino, D., Renes Bañuelos, E., Prieto Gutiérrez, B., Tornadijo Rodríguez, M. E., & Fresno Baro, J. M. (2023). Study of the technological properties of Pedrosillano chickpea aquafaba and its application in the production of egg-free baked meringues. Foods, 12(4), 902. doi:10.3390/foods12040902
  • Gómez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernández, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology, 41(9), 1701-1709. doi:10.1016/j.lwt.2007.11.024
  • Grossi Bovi Karatay, G., Rebellato, A. P., Joy Steel, C., & Dupas Hubinger, M. (2022). Chickpea aquafaba-based emulsions as a fat replacer in pound cake: Impact on cake properties and sensory analysis. Foods, 11(16), 2484. doi:10.3390/foods11162484
  • Grasso, S., Liu, S., & Methven, L. (2020). Quality of muffins enriched with upcycled defatted sunflower seed flour. LWT-Food Science and Technology, 119, 108893. doi:10.1016/j.lwt.2019.108893
  • He, Y., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Aquafaba, a new plant-based rheological additive for food applications. Trends in Food Science & Technology, 111, 27-42. doi:10.1016/j.tifs.2021.02.035
  • He, Y., Purdy, S. K., Tse, T. J., Tar’an, B., Meda, V., Reaney, M. J., & Mustafa, R. (2021). Standardization of aquafaba production and application in vegan mayonnaise analogs. Foods, 10(9), 1978. doi:10.3390/foods10091978
  • Herranz, B., Canet, W., Jiménez, M. J., Fuentes, R., & Alvarez, M. D. (2016). Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties. International Journal of Food Science & Technology, 51(5), 1087-1098. doi:10.1111/ijfs.13092
  • Hirdyani, H. (2014). Nutritional composition of Chickpea (Cicerarietinum-L) and value added products-a review. Indian Journal of Community Health, 26(Supp 2), 102-106.
  • Kim, Y. H., & Shin, W. S. (2022). Evaluation of the physicochemical and functional properties of aquasoya (Glycine max Merr.) powder for vegan muffin preparation. Foods, 11(4), 591. doi:10.3390/foods11040591
  • Elgün, A., Ertugay, Z., Certel, M., & Kotancılar, H. G. (2012). Tahıl ve ürünlerinde analitik kalite kontrolü ve laboratuvar uygulama kılavuzu,” Atatürk Üniversitesi, Ziraat Fakültesi Ofset Tesisi, Erzurum.
  • Kumar, Y., Sharanagat, V. S., Singh, L., & Mani, S. (2020). Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum). Legume Science, 2(1), e20. doi:10.1002/leg3.20
  • Lin, M., Tay, S. H., Yang, H., Yang, B., & Li, H. (2017). Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry, 229, 663-673. doi:10.1016/j.foodchem.2017.02.132
  • Martínez-Cervera, S., de la Hera, E., Sanz, T., Gómez, M., & Salvador, A. (2012). Effect of using erythritol as a sucrose replacer in making Spanish muffins incorporating xanthan gum. Food and Bioprocess Technology, 5, 3203-3216. doi:10.1007/s11947-011-0734-0
  • Mehren, L., Elliger, L., Maheshwari, G., Schieber, A., & Schulze-Kaysers, N. 2023. Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse. 15th Pangborn Sensory Science Symposium - Meeting New Challenges in a Changing World (PSSS 2023):U04, Available at SSRN 4550116.
  • Moreira, M. R., Sanches, V. L., Strieder, M. M., Rostagno, M. A., & Capitani, C. D. (2023). Vegan brownie enriched with phenolic compounds obtained from a chia (Salvia hipanica L.) coproduct: Nutritional, technological, and functional characteristics and sensory acceptance. International Journal of Gastronomy and Food Science, 34, 100835. doi:10.1016/j.ijgfs.2023.100835
  • Mustafa, R., He, Y., Shim, Y. Y., & Reaney, M. J. (2018). Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science & Technology, 53(10), 2247-2255. doi:10.1111/ijfs.13813
  • Mustafa, R., & Reaney, M. J. (2020). Aquafaba, from food waste to a value‐added product. Food Wastes and By‐products: Nutraceutical and Health Potential, 93-126. doi:10.1002/9781119534167.ch4
  • Ozcan, I., Ozyigit, E., Erkoc, S., Tavman, S., & Kumcuoglu, S. (2023). Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute. Journal of Food Engineering, 344, 111388. doi:10.1016/j.jfoodeng.2022.111388
  • Rachwa-Rosiak, D., Nebesny, E., & Budryn, G. (2015). Chickpeas-composition, nutritional value, health benefits, application to bread and snacks: A review. Critical Reviews in Food Science and Nutrition, 55(8), 1137-1145. doi:10.1080/10408398.2012.687418
  • Raikos, V., Hayes, H., & Ni, H. (2020). Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5), 1935-1942. doi:10.1111/ijfs.14427
  • Rodríguez‐García, J., Puig, A., Salvador, A., & Hernando, I. (2012). Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties. Journal of food science, 77(2), 189-197. doi:10.1111/j.1750-3841.2011.02546.x
  • Sengar, A. (2021). Development of aquafaba based muffins with improved sensory and functional attributes. Doctoral dissertation, Dairy Science and Food Technology, Institute of Agricultural Sciences’ Banaras Hindu University, Varanasi.
  • Shukla, D., Tewari, B. N., Trivedi, S. P., Dwivedi, S., Kumar, V., & Tiwari, V. (2024). Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review. Journal of Applied and Natural Science, 16(1), 344-355. doi:10.31018/jans.v16i1.5330
  • Singh, M., Byars, J. A., & Liu, S. X. (2015). Navy bean flour particle size and protein content affect cake baking and batter quality. Journal of Food Science, 80(6), 1229-1234. doi:10.1111/1750-3841.12869
  • Sunwar, R. (2022). Effect of flaxseed on the physiochemical and sensory quality of muffin as egg replacer. Doctoral dissertation, Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal.
  • Tufaro, D., & Cappa, C. (2023). Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product. Food Hydrocolloids, 136, 108231. doi:10.1016/j.foodhyd.2022.108231
  • Viana, A., Ethur, E. M., de Freitas, E. M., & Hoehne, L. (2023). Chicken eggs substitute using vegetable origin- A review. Food and Bioprocess Technology, 16(8), 1652-1667. doi:10.1007/s11947-023-02999-1
  • Yalcin, E., Ozdal, T., & Gok, I. (2022). Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. Journal of Food Processing and Preservation, 46(5), e15316. doi:10.1111/jfpp.15316
  • Yaver, E. (2022). Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours. Journal of the Science of Food and Agriculture, 102(15), 7164-7171. doi:10.1002/jsfa.12082
  • Yavuz, Z., Kutlu, G., & Tornuk, F. (2022). Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers. Journal of Food Processing and Preservation, 46(11), e17050. doi:10.1111/jfpp.17050
There are 47 citations in total.

Details

Primary Language English
Subjects Food Sustainability
Journal Section Research Articles
Authors

Gözde Kutlu 0000-0001-7111-1726

Safa Yılmaz 0009-0000-3776-0554

Ahmet Eray Karabulut 0009-0007-9214-6478

Project Number Not available.
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

Cite

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