Influence of jambolan (<i><scp>S</scp>yzygium cumini</i>) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins
Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani, Narpinder Singh
International Journal of Food Science & Technology
Abstract
Summary This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp ( JFP ) and xanthan gum ( XG ). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation of JFP and XG increased batter viscoelasticity (increased G′ and G″ while decreased tan δ). JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a w ), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins. Further, XG improved muffin quality characteristics (appearance, specific volume and resilience) . Sensory analyses revealed that JFP incorporation improved the consumer acceptability of the muffins.
Extracted Claims
11 claims extracted from this paper into the knowledge graph
jambolan fruit pulp (JFP) increased ABTS inhibition
“JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a w ), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins.”
xanthan gum (XG) improved muffin quality characteristics
“Further, XG improved muffin quality characteristics (appearance, specific volume and resilience).”
jambolan fruit pulp (JFP) increased total flavonoid content
“JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a w ), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins.”