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

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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