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Effect of Mulberry Fortification on Functional, Physical and Sensory Properties of Gluten-free Muffin

Year 2022, , 557 - 569, 25.12.2022
https://doi.org/10.53433/yyufbed.1090898

Abstract

The present study investigated the effects of mulberry on some quality parameters of gluten-free muffins. The muffins were produced containing mulberry 0 (MB0), 5 (MB5), 10, (MB10), and 15% (MB15), respectively. The average specific volume of the MB0 muffin was 2.22 mL g-1, but the muffin volumes decreased to 2.18, 2.06, and 1.99 mL g-1 for other samples. The firmness increased with increased mulberry levels. While the firmness of MB0 was 0.61 kg, it increased to 0.64, 0.65, and 0.71 kg in the MB5, M10, and MB15. The addition of mulberry increased the total phenolic content (TPC) from 8.10 to 31.95 mg GAE g-1. ABTS and DPPH values for MB0 were 32.26 µmol TEAC g-1 and 138.8 µmol TEAC g-1, respectively. They increased to 80.79 and 225.61 µmol TEAC g-1 at MB15 samples. The rutin content of the muffin prepared with 15% mulberry (5.62 mg 100 g1) had five times higher than those of the MB0 muffin (0.94 mg 100 g1). The catechin and quercetin content of gluten-free muffins was very high compared to MB0 samples. Sensory analysis results revealed that mulberry can be successfully incorporated into gluten-free muffin formulations up to 15% ratio without any negative effects on all tested sensory properties.

References

  • Alifakı, Y. Ö., Şakıyan, Ö., & İşci, A. (2019). Journal of Food Science and Technology, 56(3), 1530-1540. doi: 10.1007/s13197-019-03647-3
  • AACC. (2000). Approved Methods of the AACC (10th Ed). St. Paul, MN, USA: American Association of Cereal Chemists.
  • Aydogdu, A., Sumnu, G., & Sahin, S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal of Food Science and Technology, 55(2), 667-677. doi: 10.1007/s13197-017-2976-y
  • Bakkalbasi, E., Meral, R., & Dogan, I. S. (2015). Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake. Journal of Food Quality, 38(6), 422-430. doi: 10.1111/jfq.12169
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi: 10.1016/S0023-6438(95)80008-5
  • Dhen, N., Román, L., Ben Rejeb, I., Martínez, M. M., Garogouri, M., & Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT-Food Science and Technology, 66, 179-185. doi: 10.1016/j.lwt.2015.10.032
  • Dogan, I. S., Yildiz, O., & Meral, R. (2016). Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. Food Science and Technology International, 22(5), 410-419. doi: 10.1177/1082013215610981
  • Doğan, H., & Meral, R. (2019). The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits. Italian Journal of Food Science, 31(3), 542-555. doi: 10.14674/IJFS-1293
  • Drabińska, N., Ciska, E., Szmatowicz, B., & Krupa-Kozak, U. (2018). Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes. Food Chemistry, 267, 170-177. doi: 10.1016/j.foodchem.2017.08.119
  • Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173. doi: 10.1016/j.foodhyd.2006.03.012
  • Gularte, M. A., de la Hera, E., Gómez, M., & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48(2), 209-214. doi: 10.1016/j.lwt.2012.03.015
  • Hedayati, S., & Mazaheri Tehrani, M. (2018). Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Science and Nutrition, 6(4), 1154-1161. doi: 10.1002/fsn3.656
  • 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
  • Kadam, R. A., Dhumal, N. D., & Khyade, V. B. (2019). The Mulberry, Morus alba (L.): The Medicinal Herbal Source for Human Health. International Journal of Current Microbiology and Applied Sciences, 8(4), 2941-2964. doi: 10.20546/ijcmas.2019.804.341
  • Kırbaş, Z., Kumcuoglu, S., & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56(2), 914-926. doi: 10.1007/s13197-018-03554-z
  • Köten, M. (2021). Development of tef [Eragrostis tef (Zucc.) Trotter] based gluten-free tarhana. Journal of Food Processing and Preservation, 45(1), e15133. doi: 10.1111/jfpp.15133
  • Kutlu, N., & Meral, R. (2022). Investigation of the use possibilities of various grain flours ın the production of gluten-free cookies. Paper presented at Agro-International Conference on Agriculture, Azerbajian.
  • Levent, H., Sayaslan, A., & Yeşil, S. (2021). Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric. Journal of Food Processing and Preservation, 45(2), e15148. doi: 10.1111/jfpp.15148
  • Lu, T. M., Lee, C. C., Mau, J. L., & Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3), 1090-1095. doi: 10.1016/j.foodchem.2009.08.015
  • Majzoobi, M., Poor, Z. V., Jamalian, J., & Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. doi: 10.1111/ijfs.13104
  • Majzoobi, M., Vosooghi Poor, Z., Mesbahi, G., Jamalian, J., & Farahnaky, A. (2017). Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes. Journal of Texture Studies, 48(6), 616-623. doi: 10.1111/jtxs.12276
  • Makovicky, P., Makovicky, P., Caja, F., Rimarova, K., Samasca, G., & Vannucci, L. (2020). Celiac disease and gluten-free diet: past, present, and future. Gastroenterology and Hepatology from Bed to Bench, 13(1), 1-7. doi: 10.22037/ghfbb.v13i1.1728
  • Marchetti, L., Califano, A. N., & Andrés, S. C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT-Food Science and Technology, 95, 85-91. doi: 10.1016/j.lwt.2018.04.050
  • Marketsandmarkets (2022). Gluten-free Products Market by Type (Bakery products, Snacks & RTE products, Condiments & dressings, Pizzas & pastas), Distribution channel (Conventional stores, Specialty stores and Drugstores & Pharmacies), Form & Region - Global Forecast to 2025. https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=738 Erişim tarihi: 16.03.2022.
  • Meral, R., & Doğan, İ. S, (2012). Karadut (Morus nigra) katkılı ekmeğin antioksidan aktivitesi ve fenolik kompozisyonu. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(4), 43-48.
  • Meral, R., & Doǧan, I. S. (2013a). Grape seed as a functional food ingredient in bread-making. International Journal of Food Sciences and Nutrition, 64(3), 372-379. doi: 10.3109/09637486.2012.738650
  • Meral, R., & Dogan, I. S. (2013b). Quality and antioxidant activity of bread fortified with flaxseed. Italian Journal of Food Science, 25(1), 51-56.
  • Meral, R. (2016). Farklı ısıl işlem uygulamalarının fenolik bileşenler üzerine etkisi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 21(1), 55-67.
  • Meral, R., & Erim Köse, Y. (2019). The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. Quality Assurance and Safety of Crops & Foods, 11(2), 171-181. doi: 10.3920/QAS2018.1350
  • Park, G. Y., Liu, Q., Hong, J. S., & Chung, H. J. (2021). Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification. Journal of Cereal Science, 97, 103133. doi: 10.1016/j.jcs.2020.103133
  • Pineli, L. de L. de O., de Aguiar, L. A., de Oliveira, G. T., Botelho, R. B. A., Ibiapina, M. do D. F. P., de Lima, H. C., & Costa, A. M. (2015). Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 70(1), 50-55. doi: 10.1007/s11130-014-0460-7
  • Román, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi: 10.1007/s13197-015-1909-x
  • Sahagún, M., Bravo-Núñez, Á., Báscones, G., & Gómez, M. (2018). Influence of protein source on the characteristics of gluten-free layer cakes. LWT-Food Science and Technology, 94, 50-56. doi: 10.1016/j.lwt.2018.04.014
  • Singh, J. P., Kaur, A., & Singh, N. (2016). Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology, 53(2), 1269-1278. doi: 10.1007/s13197-015-2103-x
  • Singh, P., Arora, A., Strand, T. A., Leffler, D. A., Catassi, C., Green, P. H., Kelly, C. P., Ahuja, V., & Makharia, G. K. (2018). Global prevalence of celiac disease: systematic review and meta-analysis. Clinical Gastroenterology and Hepatology, 16(6), 823-836. doi: 10.1016/j.cgh.2017.06.037
  • Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi: 10.1016/j.foodchem.2006.12.016
  • Sung, W. C., Chiu, E. T., Sun, A., & Hsiao, H. I. (2020). Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3), 545-555. doi: 10.1111/1750-3841.14841
  • Türker, B., Savlak, N., & Kaşıkcı, M. B. (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes.Current Research in Nutrition and Food Science Journal, 4 (Special Issue Nutrition in Conference October 2016), 197-204. doi: 10.12944/CRNFSJ.4.Special-Issue-October.25
  • Wang, Y., Zhang, M., & Mujumdar, A. S. (2012). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT - Food Science and Technology, 47(1), 175-182. doi: 10.1016/j.lwt.2011.12.011
  • Wen, P., Hu, T. G., Linhardt, R. J., Liao, S. T., Wu, H., & Zou, Y. X. (2019). Mulberry: A review of bioactive compounds and advanced processing technology. Trends in Food Science and Technology, 83, 138-158. doi: 10.1016/j.tifs.2018.11.017
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology, 103, 200-213. doi: 10.1016/j.tifs.2020.07.017
  • Yang, X., Yang, L., & Zheng, H. (2010). Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats. Food and Chemical Toxicology, 48(8-9), 2374-2379. doi: 10.1016/j.fct.2010.05.074
  • Zhang, H., Ma, Z. F., Luo, X., & Li, X. (2018). Effects of mulberry fruit (Morus alba L.) consumption on health outcomes: A mini-review. Antioxidants, 7(5), 69. doi: 10.3390/antiox7050069

Dut Takviyesinin Glutensiz Muffinin Fonksiyonel, Fiziksel ve Duyusal Özelliklerine Etkisi

Year 2022, , 557 - 569, 25.12.2022
https://doi.org/10.53433/yyufbed.1090898

Abstract

Bu çalışma, dutun glutensiz muffinlerin bazı kalite parametreleri üzerindeki etkilerini araştırmayı amaçlamıştır. Dutu 0 (MB0), 5 (MB5), 10, (MB10) ve %15 (MB15) içeren muffinler üretilmiştir. Kontrol örneğinin ortalama özgül hacminin 2.22 mL g-1 olduğu, glutensiz örnekler için hacmin 2.18, 2.06, 1.99 mL g-1’e düştüğü belirlenmiştir. Artan dut seviyeleri ile sertlik artmıştır. Dut içermeyen örneğin (MB0) sertliği 0.61 kg iken, bu değer MB5, M10 ve MB15'te 0.64, 0.65 ve 0.71 kg'a yükselmiştir. Dut ilavesi toplam fenolik madde konsantrasyonunu (TFM) 8.10'dan 31. mg GAE g-1’ e yükseltmiştir. MB0 örneği için ABTS ve DPPH değerleri sırasıyla 32.26 µmol TEAC g-1 ve 138.8 µmol TEAC g-1 olarak belirlenmiştir. Bu değerler, MB15 örneklerinde 80.79 ve 225.61 µmol TEAC g-1’ e yükselmiştir. %15 dut ile hazırlanan muffinin rutin içeriği (5.62 mg 100 g1) MB0 örneğine göre (0.94 mg 100 g1) beş kat daha yüksek bulunmuştur. Glutensiz örneklerin kateşin ve kuersetin içeriği, kontrol örneklerine kıyasla yüksek çıkmıştır. Duyusal analiz sonuçları dutun, duyusal özellikler üzerinde herhangi bir olumsuz etki yapmadan %15 oranına kadar glutensiz muffin formülasyonuna başarıyla dahil edilebileceğini ortaya koymuştur.

References

  • Alifakı, Y. Ö., Şakıyan, Ö., & İşci, A. (2019). Journal of Food Science and Technology, 56(3), 1530-1540. doi: 10.1007/s13197-019-03647-3
  • AACC. (2000). Approved Methods of the AACC (10th Ed). St. Paul, MN, USA: American Association of Cereal Chemists.
  • Aydogdu, A., Sumnu, G., & Sahin, S. (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal of Food Science and Technology, 55(2), 667-677. doi: 10.1007/s13197-017-2976-y
  • Bakkalbasi, E., Meral, R., & Dogan, I. S. (2015). Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake. Journal of Food Quality, 38(6), 422-430. doi: 10.1111/jfq.12169
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi: 10.1016/S0023-6438(95)80008-5
  • Dhen, N., Román, L., Ben Rejeb, I., Martínez, M. M., Garogouri, M., & Gómez, M. (2016). Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT-Food Science and Technology, 66, 179-185. doi: 10.1016/j.lwt.2015.10.032
  • Dogan, I. S., Yildiz, O., & Meral, R. (2016). Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. Food Science and Technology International, 22(5), 410-419. doi: 10.1177/1082013215610981
  • Doğan, H., & Meral, R. (2019). The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits. Italian Journal of Food Science, 31(3), 542-555. doi: 10.14674/IJFS-1293
  • Drabińska, N., Ciska, E., Szmatowicz, B., & Krupa-Kozak, U. (2018). Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes. Food Chemistry, 267, 170-177. doi: 10.1016/j.foodchem.2017.08.119
  • Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173. doi: 10.1016/j.foodhyd.2006.03.012
  • Gularte, M. A., de la Hera, E., Gómez, M., & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48(2), 209-214. doi: 10.1016/j.lwt.2012.03.015
  • Hedayati, S., & Mazaheri Tehrani, M. (2018). Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake. Food Science and Nutrition, 6(4), 1154-1161. doi: 10.1002/fsn3.656
  • 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
  • Kadam, R. A., Dhumal, N. D., & Khyade, V. B. (2019). The Mulberry, Morus alba (L.): The Medicinal Herbal Source for Human Health. International Journal of Current Microbiology and Applied Sciences, 8(4), 2941-2964. doi: 10.20546/ijcmas.2019.804.341
  • Kırbaş, Z., Kumcuoglu, S., & Tavman, S. (2019). Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. Journal of Food Science and Technology, 56(2), 914-926. doi: 10.1007/s13197-018-03554-z
  • Köten, M. (2021). Development of tef [Eragrostis tef (Zucc.) Trotter] based gluten-free tarhana. Journal of Food Processing and Preservation, 45(1), e15133. doi: 10.1111/jfpp.15133
  • Kutlu, N., & Meral, R. (2022). Investigation of the use possibilities of various grain flours ın the production of gluten-free cookies. Paper presented at Agro-International Conference on Agriculture, Azerbajian.
  • Levent, H., Sayaslan, A., & Yeşil, S. (2021). Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric. Journal of Food Processing and Preservation, 45(2), e15148. doi: 10.1111/jfpp.15148
  • Lu, T. M., Lee, C. C., Mau, J. L., & Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119(3), 1090-1095. doi: 10.1016/j.foodchem.2009.08.015
  • Majzoobi, M., Poor, Z. V., Jamalian, J., & Farahnaky, A. (2016). Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51(6), 1369-1377. doi: 10.1111/ijfs.13104
  • Majzoobi, M., Vosooghi Poor, Z., Mesbahi, G., Jamalian, J., & Farahnaky, A. (2017). Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes. Journal of Texture Studies, 48(6), 616-623. doi: 10.1111/jtxs.12276
  • Makovicky, P., Makovicky, P., Caja, F., Rimarova, K., Samasca, G., & Vannucci, L. (2020). Celiac disease and gluten-free diet: past, present, and future. Gastroenterology and Hepatology from Bed to Bench, 13(1), 1-7. doi: 10.22037/ghfbb.v13i1.1728
  • Marchetti, L., Califano, A. N., & Andrés, S. C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality. LWT-Food Science and Technology, 95, 85-91. doi: 10.1016/j.lwt.2018.04.050
  • Marketsandmarkets (2022). Gluten-free Products Market by Type (Bakery products, Snacks & RTE products, Condiments & dressings, Pizzas & pastas), Distribution channel (Conventional stores, Specialty stores and Drugstores & Pharmacies), Form & Region - Global Forecast to 2025. https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=738 Erişim tarihi: 16.03.2022.
  • Meral, R., & Doğan, İ. S, (2012). Karadut (Morus nigra) katkılı ekmeğin antioksidan aktivitesi ve fenolik kompozisyonu. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2(4), 43-48.
  • Meral, R., & Doǧan, I. S. (2013a). Grape seed as a functional food ingredient in bread-making. International Journal of Food Sciences and Nutrition, 64(3), 372-379. doi: 10.3109/09637486.2012.738650
  • Meral, R., & Dogan, I. S. (2013b). Quality and antioxidant activity of bread fortified with flaxseed. Italian Journal of Food Science, 25(1), 51-56.
  • Meral, R. (2016). Farklı ısıl işlem uygulamalarının fenolik bileşenler üzerine etkisi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 21(1), 55-67.
  • Meral, R., & Erim Köse, Y. (2019). The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. Quality Assurance and Safety of Crops & Foods, 11(2), 171-181. doi: 10.3920/QAS2018.1350
  • Park, G. Y., Liu, Q., Hong, J. S., & Chung, H. J. (2021). Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification. Journal of Cereal Science, 97, 103133. doi: 10.1016/j.jcs.2020.103133
  • Pineli, L. de L. de O., de Aguiar, L. A., de Oliveira, G. T., Botelho, R. B. A., Ibiapina, M. do D. F. P., de Lima, H. C., & Costa, A. M. (2015). Use of baru (Brazilian Almond) waste from physical extraction of oil to produce gluten free cakes. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 70(1), 50-55. doi: 10.1007/s11130-014-0460-7
  • Román, L., Santos, I., Martínez, M. M., & Gómez, M. (2015). Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality. Journal of Food Science and Technology, 52(12), 8188-8195. doi: 10.1007/s13197-015-1909-x
  • Sahagún, M., Bravo-Núñez, Á., Báscones, G., & Gómez, M. (2018). Influence of protein source on the characteristics of gluten-free layer cakes. LWT-Food Science and Technology, 94, 50-56. doi: 10.1016/j.lwt.2018.04.014
  • Singh, J. P., Kaur, A., & Singh, N. (2016). Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of Food Science and Technology, 53(2), 1269-1278. doi: 10.1007/s13197-015-2103-x
  • Singh, P., Arora, A., Strand, T. A., Leffler, D. A., Catassi, C., Green, P. H., Kelly, C. P., Ahuja, V., & Makharia, G. K. (2018). Global prevalence of celiac disease: systematic review and meta-analysis. Clinical Gastroenterology and Hepatology, 16(6), 823-836. doi: 10.1016/j.cgh.2017.06.037
  • Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692. doi: 10.1016/j.foodchem.2006.12.016
  • Sung, W. C., Chiu, E. T., Sun, A., & Hsiao, H. I. (2020). Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties. Journal of Food Science, 85(3), 545-555. doi: 10.1111/1750-3841.14841
  • Türker, B., Savlak, N., & Kaşıkcı, M. B. (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes.Current Research in Nutrition and Food Science Journal, 4 (Special Issue Nutrition in Conference October 2016), 197-204. doi: 10.12944/CRNFSJ.4.Special-Issue-October.25
  • Wang, Y., Zhang, M., & Mujumdar, A. S. (2012). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT - Food Science and Technology, 47(1), 175-182. doi: 10.1016/j.lwt.2011.12.011
  • Wen, P., Hu, T. G., Linhardt, R. J., Liao, S. T., Wu, H., & Zou, Y. X. (2019). Mulberry: A review of bioactive compounds and advanced processing technology. Trends in Food Science and Technology, 83, 138-158. doi: 10.1016/j.tifs.2018.11.017
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science and Technology, 103, 200-213. doi: 10.1016/j.tifs.2020.07.017
  • Yang, X., Yang, L., & Zheng, H. (2010). Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats. Food and Chemical Toxicology, 48(8-9), 2374-2379. doi: 10.1016/j.fct.2010.05.074
  • Zhang, H., Ma, Z. F., Luo, X., & Li, X. (2018). Effects of mulberry fruit (Morus alba L.) consumption on health outcomes: A mini-review. Antioxidants, 7(5), 69. doi: 10.3390/antiox7050069
There are 43 citations in total.

Details

Primary Language English
Subjects Engineering, Agricultural, Veterinary and Food Sciences
Journal Section Articles
Authors

Raciye Meral 0000-0001-9893-7325

Publication Date December 25, 2022
Submission Date March 21, 2022
Published in Issue Year 2022

Cite

APA Meral, R. (2022). Effect of Mulberry Fortification on Functional, Physical and Sensory Properties of Gluten-free Muffin. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 27(3), 557-569. https://doi.org/10.53433/yyufbed.1090898