Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Marcin Andrzej Kurek, Małgorzata Moczkowska-Wyrwisz, Jarosław Wyrwisz, Sabina Karp
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	response surface methodology pomegranate β-glucan gluten-free Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/0fd838cac17e4729ad80878344c5efe0
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0fd838cac17e4729ad80878344c5efe0
record_format	dspace
spelling	oai:doaj.org-article:0fd838cac17e4729ad80878344c5efe02021-11-25T17:32:31ZDevelopment of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology10.3390/foods101125512304-8158https://doaj.org/article/0fd838cac17e4729ad80878344c5efe02021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2551https://doaj.org/toc/2304-8158More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (<i>p</i> ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (<i>p</i> ≤ 0.01 for harness and color and <i>p</i> ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.Marcin Andrzej KurekMałgorzata Moczkowska-WyrwiszJarosław WyrwiszSabina KarpMDPI AGarticleresponse surface methodologypomegranateβ-glucangluten-freeChemical technologyTP1-1185ENFoods, Vol 10, Iss 2551, p 2551 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	response surface methodology pomegranate β-glucan gluten-free Chemical technology TP1-1185
spellingShingle	response surface methodology pomegranate β-glucan gluten-free Chemical technology TP1-1185 Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz Jarosław Wyrwisz Sabina Karp Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
description	More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (<i>p</i> ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (<i>p</i> ≤ 0.01 for harness and color and <i>p</i> ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.
format	article
author	Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz Jarosław Wyrwisz Sabina Karp
author_facet	Marcin Andrzej Kurek Małgorzata Moczkowska-Wyrwisz Jarosław Wyrwisz Sabina Karp
author_sort	Marcin Andrzej Kurek
title	Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
title_short	Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
title_full	Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
title_fullStr	Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
title_full_unstemmed	Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
title_sort	development of gluten-free muffins with β-glucan and pomegranate powder using response surface methodology
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/0fd838cac17e4729ad80878344c5efe0
work_keys_str_mv	AT marcinandrzejkurek developmentofglutenfreemuffinswithbglucanandpomegranatepowderusingresponsesurfacemethodology AT małgorzatamoczkowskawyrwisz developmentofglutenfreemuffinswithbglucanandpomegranatepowderusingresponsesurfacemethodology AT jarosławwyrwisz developmentofglutenfreemuffinswithbglucanandpomegranatepowderusingresponsesurfacemethodology AT sabinakarp developmentofglutenfreemuffinswithbglucanandpomegranatepowderusingresponsesurfacemethodology
_version_	1718412207887220736

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

Ejemplares similares