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

Year 2024, , 26 - 34, 30.06.2024

Gözde Kutlu , Safa Yılmaz , Ahmet Eray Karabulut

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

Cited By: 1

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

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.

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