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.
Vegan-muffin aquafaba black chickpea flour lactose-free sensory attributes
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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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Birincil Dil | İngilizce |
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Konular | Gıda Sürdürülebilirliği |
Bölüm | Research Articles |
Yazarlar | |
Proje Numarası | Not available. |
Erken Görünüm Tarihi | 26 Haziran 2024 |
Yayımlanma Tarihi | 30 Haziran 2024 |
Gönderilme Tarihi | 9 Mayıs 2024 |
Kabul Tarihi | 22 Haziran 2024 |
Yayımlandığı Sayı | Yıl 2024 |