Quality characteristics of gluten-free muffins fortified with watermelon rind powder

ÇELİK, Cansu; ISIK, Fatma

doi:10.1590/fst.113822

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.113822 copy

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of the study was to obtain gluten-free muffin cakes for celiac patients with improved functional properties with the addition of watermelon rind. Muffins were produced by substituting the watermelon rind powder (7%, 14%, 21% and 28%) into rice flour, and some physicochemical and sensory properties of the samples were determined. With the substitution of watermelon rind powder, the protein, fat, ash, dietary fiber, Na, K, P, Mg and Ca contents of the muffins increased significantly. It was observed a decrease in the volume, volume index and spesific volume by the addition of watermelon rind powder. The L*, a* (crust and crumb) and b* values (crust) of the muffins were decreased and also b* value of the crumb of them was increased. Smaller pores and rough structure formation were detected with increasing watermelon rind powder ratio in SEM images. Moreover, it was determined that the addition of watermelon rind powder to muffins has increased the hardness, gumminess and chewiness, while the springiness was decreased. In sensory analysis, it was stated that 7% and 14% watermelon rind powder substituted muffins were liked similarly with control sample in terms of overall acceptance and other parameters.

Keywords:
gluten-free muffin; watermelon rind; dietary fiber; SEM; sensory evaluation

Ingredients (g)	C	WRP7	WRP14	WRP21	WRP28
Rice flour	31.50	29.30	27.09	24.89	22.68
WRP	0.00	2.20	4.41	6.61	8.82
Egg	24.60	24.60	24.60	24.60	24.60
Sugar	21.00	21.00	21.00	21.00	21.00
Milk	14.80	14.80	14.80	14.80	14.80
Corn oil	6.30	6.30	6.30	6.30	6.30
Baking powder	1.80	1.80	1.80	1.80	1.80
Ksanthan gum	0.09	0.09	0.09	0.09	0.09

	Rice flour	WRP
Crude protein (%)1	7.82 ± 0.25	11.17 ± 0.58
Crude fat (%)¹	0.75 ± 0.11	11.42 ± 0.12
Insoluble dietary fiber (%)¹	2.46 ± 0.53	48.15 ± 1.46
Soluble dietary fiber (%)¹	0.23 ± 0.05	3.95 ± 0.69
Total dietary fiber (%)¹	2.69 ± 0.58	52.10 ± 1.68
Crude ash (%)¹	0.65 ± 0.03	8.98 ± 0.42
Minerals (mg/kg) ¹
K	1750.62 ± 98.12	39615.68 ± 700.13
P	2648.90 ± 102.54	4799.70 ± 167.92
Mg	769.63 ± 45.09	3681.47 ± 105.10
Ca	946.41 ± 43.87	7371.62 ± 201.30
Fe	38.03 ± 4.02	39.26 ± 2.86
Hunter color values
L*	90.04 ± 1.30	64.81 ± 1.13
a*	-1.13 ± 0.18	-2.81 ± 0.17
b*	7.75 ± 0.19	24.02 ± 1.61

Parameter	C	WRP7	WRP14	WRP21	WRP28
Crude protein (Nx6.25) (%)1	9.17 ± 0.06^b	9.47 ± 0.09 ^ab	9.35 ± 0.07 ^ab	9.50 ± 0.04^ab	9.52 ± 0.08 ^a
Crude fat (%)¹	29.81 ± 0.37^d	29.86 ± 0.59 ^d	32.85 ± 0.27 ^c	34.10 ± 0.15 ^b	35.92 ± 0.63^a
Insoluble dietary fiber (%)¹	1.55 ± 0.12^e	2.96 ± 0.26^d	8.69 ± 0.02^c	11.05 ± 0.32^b	14.20 ± 1.19^a
Soluble dietary fiber (%)¹	0.91 ± 0.11^d	1.14 ± 0.09^d	1.38 ± 0.08^c	2.88 ± 0.15^b	3.33 ± 0.25^a
Total dietary fiber (%)¹	2.45 ± 0.22^d	4.10 ± 0.35^d	10.07 ± 0.09^c	13.93 ± 0.47^b	17.53 ± 1.43^a
Crude ash (%)¹	2.17 ± 0.06^c	2.41 ± 0.08 ^b	2.57 ± 0.01 ^a	2.65 ± 0.04^a	2.67 ± 0.02^a
Minerals(mg/100g) ¹
K	1444.39 ± 92.92^e	2806.97 ± 71.43^d	3828.12 ± 74.37^c	4364.70 ± 62.83^b	5441.48 ± 94.30^a
P	6032.05 ± 82.86^e	6529.40 ± 10.57^d	6658.13 ± 31.48^c	6868.69 ± 21.45^b	7179.34 ± 99.87^a
Mg	290.41 ± 13.86^e	392.54 ± 16.43^d	468.60 ± 11.50^c	523.01 ± 20.01^b	601.88 ± 29.08^a
Ca	397.50 ± 90.70^e	727.96 ± 52.85^d	1097.28 ± 72.89^c	1210.20 ± 33.11^b	1589.43 ± 67.01^a
Fe	19.06 ± 13.56	16.17 ± 12.86	16.75 ± 10.02	17.96 ± 13.01	19.42 ± 9.03

Parameter	C	WRP7	WRP14	WRP21	WRP28
Crumb color
L*	72.82 ± 0.80^a	64.73 ± 1.13^b	61.15 ± 0.60^c	59.31 ± 0.78^d	57.30 ± 1.39^e
a*	3.41 ± 0.31^a	1.08 ± 0.26^b	-0.56 ± 0.18^c	-1.04 ± 0.35^c	-1.81 ± 0.53^d
b*	34.87 ± 0.53^c	36.80 ± 0.59^ab	37.32 ± 1.05^b	37.24 ± 0.63^b	38.60 ± 0.95^a
Crust color
L*	56.09 ± 5.01^a	43.09 ± 1.62^b	40.99 ± 1.40^b	41.09 ± 3.53^b	39.68 ± 3.05^b
a*	14.33 ± 3.18 ^a	14.86 ± 1.01 ^a	12.90 ± 1.35 ^ab	11.47 ± 1.61 ^ab	9.91 ± 3.76 ^b
b*	45.89 ± 3.96^a	37.06 ± 2.94^b	33.88 ± 1.56^bc	32.78 ± 2.24^bc	32.48 ± 1.04^c
Some physical properties
Volume (mL)	74.67 ± 5.03^a	72.00 ± 2.00^a	69.00 ± 4.58^ab	62.68 ± 0.58^bc	58.67 ± 1.15^c
Specific volume (mL/g)	2.33 ± 0.14^a	2.28 ± 0.05^a	2.17 ± 0.14^ab	1.96 ± 0.03^bc	1.80 ± 0.03^c
Volume index (mm)	95.00 ± 1.41^a	95.50 ± 2.38^a	92.75 ± 3.77^ab	87.00 ± 3.83^bc	84.00 ± 4.83^c
Symmetry index (mm)	10.75 ± 3.77^ab	13.50 ± 3.00^a	11.50 ± 1.91^ab	8.00 ± 0.82^b	5.75 ± 1.71^c
Uniformity index (mm)	0.25 ± 0.50^a	0.50 ± 0.50^a	0.75 ± 0.40^a	0.25 ± 0.36^a	0.50 ± 0.28^a
Textural properties
Hardness (g)	1801.31 ± 180.20^c	2012.02 ± 392.51^c	3193.30 ± 209.21^b	3975.43 ± 327.52^a	4358.81 ± 231.12^a
Springiness (mm)	6.74 ± 0.07^a	6.60 ± 0.15^a	6.42 ± 0.06^ab	5.91 ± 0.47^bc	5.53 ± 0.42^c
Cohesiveness	0.65 ± 0.03	0.60 ± 0.03	0.59 ± 0.03	0.69 ± 0.10	0.67 ± 0.13
Gumminess (g)	1160.41± 254.40^c	1209.91± 263.32^c	1887.83 ± 220.91^b	2755.42 ± 355.21^a	2934.83 ± 319.71^a
Chewiness (mJ)	76.74 ± 17.31^c	78.27 ± 10.30^c	118.85 ± 13.84^b	157.38 ± 14.20^a	155.03 ± 13.50^a

Parameter	C	WRP7	WRP14	WRP21	WRP28
Crust color	5.25 ± 1.08^ab	5.48 ± 1.01^a	5.56 ± 1.13^a	4.67 ± 1.26^b	5.00 ± 1.32^ab
Crumb color	5.19 ± 1.08^ab	5.27 ± 1.02^ab	5.60 ± 1.12^a	4.67 ± 1.23^b	4.90 ± 1.19^b
Odor	5.14 ± 1.01^ab	5.40 ± 0.96^a	5.33 ± 1.21^a	4.69 ± 0.95^b	4.69 ± 1.01^b
Taste	5.10 ± 1.26^ab	5.27 ± 1.11^a	5.41 ± 1.11^a	4.31 ± 1.43^c	4.44 ± 1.38^bc
Crumb texture	5.31 ± 0.97^a	5.31 ± 0.99^a	5.58 ± 1.05^a	4.27 ± 1.20^b	4.46 ± 1.17^b
Chewiness	5.33 ± 1.02^ab	5.34 ± 1.02^a	5.48 ± 1.03^a	4.60 ± 1.21^c	4.73 ± 1.09^bc
After taste	5.12 ± 1.20^ab	5.31 ± .1.01^a	5.42 ± 1.03^a	4.31 ± 1.17 ^c	4.58 ± 1.14^bc
Overall acceptability	5.17 ± 1.10^a	5.31 ± 1.10^a	5.54 ± 1.07^a	4.50 ± 1.17^b	4.54 ± 1.11^b

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[1] *Corresponding author: fisik@pau.edu.tr