Effect of liquid type on the quality of gluten-free muffins
AbstractCeliac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten-free diet for life. Gluten-free bakery products are often considered of low eating quality because of their unappealing texture due to the lack of gluten network. Nowadays, the amount of people intolerable for grain albumen increase in Latvia, but Latvian producers do not offer gluten-free products almost. Therefore, the main task of the food producers is to make new tasty gluten-free products with elevated nutritive value to enrich the menu of celiac patients. One of such products could be sweets, such as muffins. The aim of research was to study the influence of various liquids used in recipe on the quality of gluten-free muffins. In this research, three types of muffins made using milk, milk and water mix and water were studied. The main quality parameters of gluten-free muffins were determined using the following methods: hardness with a Texture analyser TA.XT. plus, moisture content with Precisa XM 120 at temperature 110 °C, colour was measured in CIE L*a*b* colour system using a ColorTec-PCM/PSM. Type of added liquid (milk, milk and water mix or water) influenced volume and crust colour of gluten-free muffins, it did not affect moisture content, hardness and crumb colour of gluten-free muffins.
FOOD CHEMISTRY AND TECHNOLOGY