Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid
Keywords:
pearl millet flour, gluten-free cupcake, natural hydrocolloids, physicochemical properties, sensory evaluationAbstract
This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF), rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was mixed with pearl millet flour at percentage of 25%, 50%, 75% and 100% (as control). Physicochemical, sensory evaluation and texture profile (TPA) characteristics of gluten-free cupcakes were performed. Results revealed that free-gluten cupcakes produced with pearl millet flour had a higher content of protein, ash, fat, and fiber than control (100% RF). Additionally, the sensory characteristics of cupcakes containing 50 % RF+ 50% PMF + 2% CMP were the most acceptable formulae among the investigated treatments. TPA results showed that the substitution with PMF decreased firmness, cohesiveness, gumminess, chewiness, springiness, and resilience of all resultant cupcake samples than control. Therefore, we recommend using pearl millet flour and cactus mucilage as a functional ingredient in the manufacturing of gluten-free bakery products.
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