Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Development of rice-based gluten-free muffins enriched with tigernut dietary fiber

  • Yoo-Jin Na (School of Food Science and Technology, Kyungpook National University) ;
  • Ibukunoluwa Fola Olawuyi (School of Food Science and Technology, Kyungpook National University) ;
  • Ha-Seong Cho (School of Food Science and Technology, Kyungpook National University) ;
  • Nurul Saadah Binti Said (School of Food Science and Technology, Kyungpook National University) ;
  • Wonyoung Lee (School of Food Science and Technology, Kyungpook National University)
  • Received : 2023.08.30
  • Accepted : 2023.10.25
  • Published : 2023.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of tigernut dietary fiber (TDF: 5, 10, and 20% w/w) inclusion in rice muffin formulations on the functional and pasting properties of composite powders, as well as the nutritional and sensory properties of muffins were investigated. The results showed a significant (p<0.05) proportional increase in the water and oil holding capacity as TDF increased in the powder blends. Moreover, pasting viscosity was found to decrease with the inclusion of TDF. TDF muffins showed improved nutritional quality, with increased protein (~14%), insoluble fiber (~128%) and total fiber (~34%) contents compared to 100% rice muffins. Also, TDF-muffins had lower baking losses (~22%) and better texture, including firmness and chewiness. Sensory scores of TDF-muffins (up to 10% w/w) showed similar consumer acceptability for all parameters considered. Overall, this study suggests tigernut fiber as a functional additive that balances the growing consumers' demands for healthy and quality gluten-free rice muffins.

Keywords

References

  1. Adejuyitan JA, Otunola ET, Akande EA, Bolarinwa IF, Oladokun FM. Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in ogbomoso, nigeria. African J Food Sci, 3, 51-55 (2009)
  2. Adel AAM, Awad AM, Mohamed HH, Iryna S. Chemical composition, physicochemical properties and fatty acid profile of tiger nut (Cyperus esculentus L.) seed oil as affected by different preparation methods. Int Food Res J, 22, 1931-1938 (2015).
  3. Aguado AC. Development of Okara powder as a gluten free alternative to all purpose flour for value added use in baked goods. University of Maryland, College Park (2010)
  4. Aguilar N, Albanell E, Minarro B, Capellas M. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT-Food Sci Technol, 62, 225-232 (2015) https://doi.org/10.1016/j.lwt.2014.12.045
  5. Ahmed ZS, Hussein AM. Exploring the suitability of incorporating tiger nut flour as novel ingredient in gluten-free biscuit. Pol J Food Nutr Sci, 64, 27-33 (2014) https://doi.org/10.2478/v10222-012-0087-z
  6. Albors A, Raigon M, Garcia-Martinez MD, Martin-Esparza M. Assessment of techno-functional and sensory attributes of tiger nut fresh egg tagliatelle. LWT, 74, 183-190 (2016) https://doi.org/10.1016/j.lwt.2016.07.047
  7. Alfredo VO, Gabriel RR, Luis CG, David BA. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT - Food Sci Technol, 42, 168-173 (2009) https://doi.org/10.1016/j.lwt.2008.05.012
  8. Baixauli R, Salvador A, Hough G, Fiszman SM. How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins. Food Qual Prefer, 19, 628-635 (2008) https://doi.org/10.1016/j.foodqual.2008.05.002
  9. Brigagao TCS, Fortes RR, Lourenco CO, Carvalho EEN, Cirillo MA, Nachtigall AM, Vilas Boas BM. Optimization of gluten-free muffins made with pineapple peel, banana peel, and pumpkin seed flours. J Food Process Preserv, 45, e16037 (2021)
  10. Djomdi, Hamadou B, Gibert O, Tran T, Delattre C, Pierre G, Michaud P, Ejoh R, Ndjouenkeu R. Innovation in tigernut (Cyperus esculentus L.) milk production: In situ hydrolysis of starch. Polymers, 12, 1404 (2020)
  11. Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? Food Chem, 172, 245-250 (2015) https://doi.org/10.1016/j.foodchem.2014.09.062
  12. Gelencser T, Gal V, Hodsagi M, Salgo A. Evaluation of quality and digestibility characteristics of resistant starch-enriched pasta. Food Bioproc Technol, 1, 171-179 (2007)
  13. Gularte MA, De La Hera E, Gomez M, Rosell CM. Effect of different fibers on batter and gluten-free layer cake properties. LWT - Food Sci Technol, 48, 209-214 (2012) https://doi.org/10.1016/j.lwt.2012.03.015
  14. Heywood A, Myers D, Bailey T, Johnson L. Functional properties of low-fat soy flour produced by an extrusion-expelling system. J Am Oil Chem Soc, 79, 1249-1253 (2002) https://doi.org/10.1007/s11746-002-0635-y
  15. Kaur B, Panesar PS, Thakur A. Extraction and evaluation of structural and physicochemical properties of dietary fiber concentrate from mango peels by using green approach. Biomass Convers Biorefin, 1-10 (2021)
  16. Kehinde Oke E, Ayodele Idowu M, Omobolaji Okanlawon K, Aderoju Adeola A, Omowumi Olorode O. Proximate composition, cooking and sensory properties of noodles from wheat-tigernut pomace flour blends at optimized condition using response surface methodology. J Cul Sci Technol, 1-27 (2022)
  17. Kirbas Z, Kumcuoglu S, Tavman S. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. J Food Sci Technol, 56, 914-926 (2019)
  18. Ktenioudaki A, Gallagher E. Recent advances in the development of high-fibre baked products. Trends Food Sci Technol, 28, 4-14 (2012) https://doi.org/10.1016/j.tifs.2012.06.004
  19. Lu TM, Lee CC, Mau JL, Lin SD. Quality and antioxidant property of green tea sponge cake. Food Chem, 119, 1090-1095 (2010) https://doi.org/10.1016/j.foodchem.2009.08.015
  20. Mau JL, Lee CC, Chen YP, Lin SD. Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour. Lwt, 75, 434-439 (2017) https://doi.org/10.1016/j.lwt.2016.09.019
  21. Nieto Calvache J, Cueto M, Farroni A, De Escalada Pla M, Gerschenson LN. Antioxidant characterization of new dietary fiber concentrates from papaya pulp and peel (Carica papaya L.). J Funct Foods, 27, 319-328 (2016) https://doi.org/10.1016/j.jff.2016.09.012
  22. Ocana MC, Saez MP, Crespo Sempere A, Gonzalez AC, Marti MA. Obtencion de plantas sanas de chufa mediante cultivo de meristemos y micropropagacion in vitro. In: Phytoma Espana: La Revista Profesional de Sanidad Vegetal, PHYTOMA-Espana, Valencia, 277, p 60-63 (2016)
  23. Olawuyi IF, Lee WY. Quality and antioxidant properties of functional rice muffins enriched with Shiitake mushroom and carrot pomace. Int J Food Sci Technol, 54, 2321-2328 (2019) https://doi.org/10.1111/ijfs.14155
  24. Ostermann-Porcel MV, Rinaldoni AN, Campderros ME, Gomez M. Evaluation of gluten-free layer cake quality made with okara flour. J Food Meas Charact, 14, 1614-1622 (2020) https://doi.org/10.1007/s11694-020-00409-0
  25. Pais A, Pereira J, Redinha JS. Nonlinear regression in parameter estimation from polarographic signals. Comput Chem, 24, 533-539 (2000) https://doi.org/10.1016/S0097-8485(00)00061-9
  26. Palacio MI, Etcheverria AI, Manrique GD. Development of gluten-free muffins utilizing squash seed dietary fiber. J Food Sci Technol, 55, 2955-2962 (2018) https://doi.org/10.1007/s13197-018-3213-z
  27. Pathania S, Kaur N. Utilization of fruits and vegetable by-products for isolation of dietary fibres and its potential application as functional ingredients. Bioact Carbohydr Diet Fibre, 27, 100295 (2022)
  28. Rahmati NF, Mazaheri Tehrani M. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. J Food Sci Technol, 51, 1697-1710 (2014) https://doi.org/10.1007/s13197-013-1253-y
  29. Rouhou MC, Abdelmoumen S, Thomas S, Attia H, Ghorbel D. Use of green chemistry methods in the extraction of dietary fibers from cactus rackets (Opuntia ficus indica): Structural and microstructural studies. Int J Biol Macromol, 116, 901-910 (2018) https://doi.org/10.1016/j.ijbiomac.2018.05.090
  30. Sae-Eaw A, Chompreeda P, Prinyawiwatkul W, Haruthaithanasan V, Suwonsichon T, Saidu JE, Xu Z. Acceptance and purchase intent of us consumers for nonwheat rice butter cakes. J Food Sci, 72, S92-97 (2007) https://doi.org/10.1111/j.1750-3841.2006.00256.x
  31. Sanchez-Zapata E, Fuentes-Zaragoza E, Fernandez-Lopez J, Sendra E, Sayas E, Navarro C, Perez-Alvarez JA. Preparation of dietary fiber powder from tiger nut (Cyperus esculentus) milk ("horchata") byproducts and its physicochemical properties. J Agric Food Chem, 57, 7719-7725 (2009) https://doi.org/10.1021/jf901687r
  32. Segura ME, Rosell CM. Chemical composition and starch digestibility of different gluten-free breads. Plant Foods Hum Nutr, 66, 224-230 (2011) https://doi.org/10.1007/s11130-011-0244-2
  33. Singh JP, Kaur A, Singh N. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol, 53, 1269-1278 (2015)
  34. Walker R, Tseng A, Cavender G, Ross A, Zhao Y. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci, 79, S1811-1822 (2014) https://doi.org/10.1111/1750-3841.12554
  35. Wang L, Ye F, Li S, Wei F, Wang Y, Zhao G. Effects of oat β-glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour. Powder Technol, 315, 430-437 (2017) https://doi.org/10.1016/j.powtec.2017.04.039