U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

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

Author:
Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, Narpinder Singh
Source:
International journal of food science & technology 2015 v.50 no.5 pp. 1190-1197
ISSN:
0950-5423
Subject:
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
Abstract:
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.
Agid:
1332144