The effects of different levels of heat-treated legume flour on nutritional, physical, textural, and sensory properties of gluten-free muffins

Background and objectives: There is an increasing interest in the development of gluten-free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten-free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated. Findings: Legume-based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten-free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume-waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin. Conclusions: These results indicate that the 1:1 legume-waxy rice flour mixture might be suitable as an ingredient for gluten-free bakery products with considerable potential. Significance and novelty: This study suggests that the legume-based muffins could be a promising alternative to wheat flour for making gluten-free bakery products.