Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects
Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten...
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/9970291 |
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| author | Dewni Gunasekara Ashani Bulathgama Indira Wickramasinghe |
| author_facet | Dewni Gunasekara Ashani Bulathgama Indira Wickramasinghe |
| author_sort | Dewni Gunasekara |
| collection | DOAJ |
| description | Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins (17.70±0.50%). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins (19.26±0.51%). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin (6379.3±135.9 g) was greater than that of the pectin-incorporated one (6082.3±23.4 g). Xanthan gum-incorporated muffins had significantly decreased cohesiveness (0.19±0.04). The highest springiness was obtained in pectin-incorporated muffin (37.13±1.61 mm). The descending order of the chewiness of muffin is pectin−added>xanthan gum−added>guar gum−added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability. |
| format | Article |
| id | doaj-art-5772c415aa88457cb9bab91afa255af7 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-5772c415aa88457cb9bab91afa255af72025-02-03T01:05:11ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/99702919970291Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional AspectsDewni Gunasekara0Ashani Bulathgama1Indira Wickramasinghe2Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri LankaDepartment of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri LankaHydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins (17.70±0.50%). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins (19.26±0.51%). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin (6379.3±135.9 g) was greater than that of the pectin-incorporated one (6082.3±23.4 g). Xanthan gum-incorporated muffins had significantly decreased cohesiveness (0.19±0.04). The highest springiness was obtained in pectin-incorporated muffin (37.13±1.61 mm). The descending order of the chewiness of muffin is pectin−added>xanthan gum−added>guar gum−added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.http://dx.doi.org/10.1155/2021/9970291 |
| spellingShingle | Dewni Gunasekara Ashani Bulathgama Indira Wickramasinghe Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects International Journal of Food Science |
| title | Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects |
| title_full | Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects |
| title_fullStr | Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects |
| title_full_unstemmed | Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects |
| title_short | Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects |
| title_sort | comparison of different hydrocolloids on the novel development of muffins from purple yam dioscorea alata flour in sensory textural and nutritional aspects |
| url | http://dx.doi.org/10.1155/2021/9970291 |
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