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Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins

Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, Narpinder Singh
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
Syzygium cumini, antioxidants, batters, cohesion, color, consumer acceptance, flavonoids, fruit pulp, gluten-free foods, muffins, rheology, rice, rice flour, sensory properties, texture, viscoelasticity, water activity, xanthan gum
This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation of JFP and XG increased batter viscoelasticity (increased G′ and G″ while decreased tan δ). JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (aw), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins. Further, XG improved muffin quality characteristics (appearance, specific volume and resilience).Sensory analyses revealed that JFP incorporation improved the consumer acceptability of the muffins.