The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour

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KOUSARI FATEMEH; DEMAM JOMEH ZAHRA; YARMAND MOHAMMAD SAEID

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Journal: Iranian Journal of Biosystems Engineering Year:2019 | Volume:50 | Issue:3 Page(s): 657-670

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Title

The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour

Author(s)

KOUSARI FATEMEH | DEMAM JOMEH ZAHRA | YARMAND MOHAMMAD SAEID | Issue Writer Certificate

Keywords

CoeliacQ1

gluten-free muffinQ1

rice flourQ1

SteviaQ1

CSFQ1

Abstract

Celiac Disease (CD) is a type of autoimmune gastrointestinal disorder that develops as a patient's inability to digest gluten in food. The only treatment of this disease is a gluten-free diet throughout one's life. Therefore, considering the production of high quality gluten-free food production for these patients is important. The aim of this study was to investigate the effect of sugar replacement with Stevia at (0, 0. 5 and 1 levels) and Chia Seed Flour (CSF) (0 and 8 % levels) and Chickpea Protein Isolated (CPI) (0 and 3 % levels) on specific gravity, batter flow properties, moisture content, specific volume, porosity, hardness, browning index, water activity and sensory properties of gluten-free muffin prepared from rice flour. The results indicated Stevia, sugar and CSF especially combination of them are able to increase moisture content, water activity, specific volume, porosity and browning index (BI) and decrease specific gravity. Also sugar-CSF sample had lower hardness, higher sensory properties and got highest acceptance rate (score5) in sensory assessment comparison with other samples.

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APA: Copy

KOUSARI, FATEMEH, DEMAM JOMEH, ZAHRA, & YARMAND, MOHAMMAD SAEID. (2019). The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 50(3 ), 657-670. SID. https://sid.ir/paper/144254/en

Vancouver: Copy

KOUSARI FATEMEH, DEMAM JOMEH ZAHRA, YARMAND MOHAMMAD SAEID. The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2019;50(3 ):657-670. Available from: https://sid.ir/paper/144254/en

IEEE: Copy

FATEMEH KOUSARI, ZAHRA DEMAM JOMEH, and MOHAMMAD SAEID YARMAND, “The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 50, no. 3 , pp. 657–670, 2019, [Online]. Available: https://sid.ir/paper/144254/en

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