Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins
Main Article Content
Keywords
germinated, gluten-free, muffin, legume, rice flour
Abstract
Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins. It was found that adding germinated bean flours did not change the water retention capacity of rice flours but increased their oil retention capacity. Moisture content differed with germinated bean flours, and the lowest moisture content was determined in muffins containing kidney beans. The ash and protein ratio was found to be higher in muffins containing germinated legume flour. Protein content ranged between 8.82% and 13.56%, with the highest protein content determined in MMB muffins. The highest total phenolic content (TPC) values were determined in the muffin samples containing germınated mung bean flour, with the lowest observed in the control rıce muffın samples. The germınated harıcot bean and black bean flour-containing samples had similar phenolic content, with the highest determined in the germinated mung bean flour muffin samples. The antioxidant activities of the muffins were found to be statistically significant, with DPPH results in the 8.67 to 50.25 range. All n values of the batters were found below 1, also indicating non-Newtonian shear-thinning behavior. Germinated bean flours increased the consistency and viscoelastic structure of the batters. The batters of MRB muffins showed the highest regeneration and stiffness properties. Although germinated legume flours increased the hardness of the muffins during storage, it was determined that it was lower than the control wheat muffins and contributed positively to chewiness. MHB, MWC, and MBB were liked the most and were checked against MRC muffins, receiving higher scores. Germinated flour addition had a slowing effect on yeast and mold proliferation in muffins.
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Cornejo, F., Caceres, P. J., Martínez-Villaluenga, C., Rosell, C. M., & Frias, J. (2015). Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chemistry, 173, 298–304. 10.1016/j.foodchem.2014.10.037
Dhillon, G. K., Kour, A., & Salazar, B. M. (2023). Potential of Pleurotus ostreatus as a novel protein source in rice-millet-based gluten-free muffins. Cogent Food & Agriculture, 9(1), 2191888. 10.1080/23311932.2023.2191888
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Giraje, N., & Hedaoo, R. (2019). Serving Vegan Palates Nutritiously: Fortification of Vegan Cake with Garden Cress Seeds and Rose Petal Preserve as Functional Ingredients. Indian Journal of Public Health Research & Development, 10(7). 10.5958/0976-5506.2019.01822.9
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Jeong, D., & Chung, H.-J. (2019). Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour. Food Science and Biotechnology, 28(1), 87–97. 10.1007/s10068-018-0444-8
Jood, S., Chauhan, B., & Kapoor, A. (1988). Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking. Food Chemistry, 30(2), 113–127. 10.1016/0308-8146(88)90149-5
Kaur, M., Singh, B., & Kaur, A. (2022). Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins. International Journal of Food Science & Technology, 57(11), 7107–7115. 10.1111/ijfs.16050
Kaur, M., & Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry, 91(3), 403–411. 10.1016/j.foodchem.2004.06.015
Kaur, R., & Kaur, M. (2018). Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. Lwt, 91, 278–285. 10.1016/j.lwt.2018.01.059
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Jan 4, 2025
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Cakir, E., Kahraman, S., Ozgolet, M., & Karasu, S. (2025). Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins. Italian Journal of Food Science, 37(2), 65-81. https://doi.org/10.15586/ijfs.v37i2.2880
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How to Cite
Cakir, E., Kahraman, S., Ozgolet, M., & Karasu, S. (2025). Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins. Italian Journal of Food Science, 37(2), 65-81. https://doi.org/10.15586/ijfs.v37i2.2880