Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation

Journal of Food Science and Technology
AshwiniP Prabhasankar

Abstract

A high demand exists for gluten free and hypoimmunogenic products from gluten sensitive population. The present study focuses on the development of hypoimmunogenic muffins using a combination of the blend (CB) consisting of modified (protease treated) Whole Wheat Flour (WWF) and Pearl Millet Flour (PMF). The batter density of CB was 0.97, and it varied between 0.91-0.93 and 0.97-0.99 g/cc with the use of emulsifiers and hydrocolloids respectively. The volume of the muffin made using CB was 70 mL, and it increased to 120 mL with the combination of additives (CAD) comprising of Carboxy Methyl Cellulose (CMC) and Polysorbate-60 (PS-60). The muffins made of CB + CAD had the lowest hardness (19.8 N) and gumminess (6.6 N) values and highest springiness value (13.3 mm) indicating that the texture was soft. Sensory characteristics of the muffin made with CB + CAD were good and had an overall quality score of 90.5 out of 100. Rheometer studies showed that the incorporation of additives improved the visco-elastic properties of muffin batters. Microstructure studies showed a change in gluten matrix of muffins followed by treatments. Immunochemical validation of muffins made using CB + CAD showed that the immunogenicity reduced by 70.8 % w...Continue Reading

References

May 1, 1983·Journal of Agricultural and Food Chemistry·N G AspM Siljeström
Mar 14, 2009·Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences·Hetty C van den BroeckIngrid M van der Meer
May 8, 2014·Journal of Food Science and Technology·P Florence Suma, Asna Urooj

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Citations

Jun 1, 2017·Journal of Food Science and Technology·Henryk ZielińskiMałgorzata Wronkowska
Jan 9, 2019·Frontiers in Nutrition·Sweta RaiC S Chopra
Dec 21, 2018·Journal of Food Science·Patricia P Miranda-VillaEdgardo L Calandri

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