Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics

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Özgölet M., Karasu S.

International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 Mayıs - 18 Haziran 2024, ss.134

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.134
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The study investigated the potential utilization of milk thistle seed protein isolates (MTP) in gluten-free muffins to enhance their nutritional and technological attributes. MTP was employed to partially substitute a blend of rice flour and corn starch (RCS) at varying ratios of 3%, 6%, 9%, and 12%. MTP-fortified muffins were compared against muffins produced with wheat flour (C1) and RCS flour (C2). The study encompassed rheological assessment of muffin batters, as well as physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G'>G", indicative of their viscoelastic nature. Storage modulus (G') and loss modulus (G") escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. Muffin containing wheat flour displayed the lowest hardness value followed by MTP-added muffins at the ratios of 12% and 9%, respectively. Additionally, MTP-added muffins exhibited greater springiness values than those with RCS flour (C2). Protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Notably, sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter overall quality, whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP up to 6% yielded protein-enriched muffins with sensory characteristics comparable to wheat flour muffins (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than C2 muffin. The study illustrated that enriching gluten-free muffins with MTP resulted in improvements; nevertheless, distinct strategies are required to attain the quality comparable to muffins made with wheat flour.