Prediction of the quality characteristics of gluten-free corn muffins as affected by the addition of soybean flour and xanthan gum. [electronic resource]

Includes bibliographic refrence

The present study aimed to investigate the effect of using soybean flour to replace up to 40% of
com flour along with different concentrations of xanthan gum for the production of gluten-free corn
muffins. The results showed that the produced muffins had higher contents of protein, dietary fiber and
ash, with less carbohydrate the content. Physical properties of muffins containing soybean flour and
xanthan gum were comparable to control muffins. With regard to overall sensory acceptability,
replacement of corn flour up to 20% with the same amount of soybean flour in the presence of 1 g xanthan
gum resulted in muffms that were not significantly different than control ones. When prediction equations
for the effects of using soybean flour and xanthan gum were derived, it was found that all chemical
constituents were changed with equations of first (linear) order of process. Moreover, the prediction
equations of the physical properties varied from linear to cubic order. The prediction equations of the
sensory characteristics varied from linear to quadratic with reasonable to high values for R2 and adequate
precision. The optimized muffin formula for the achievement of very much like target was found to
contain 11.05% and 0.99 g of soybean flour and xanthan gum, respectively.

Summary in Arabic