45I-4 |
Characterization of muffins elaborated with corn and rice flours as an alternative food for patients with celiac disease |
M. E. SOSA-MORALES1, P. Wesche-Ebeling2, and A. Sosa-Gomar1. (1) Food Engineering Department, Universidad de las Américas, Puebla, Ex-Hda. Sta. Catarina Mártir, Cholula, Pue., 72820, Mexico, (2) Lab. Investigación de Alimentos, Universidad de las Américas, Puebla, A.P. 391, Ex Hda. Sta. Catarina Mártir, 72820, Mexico Celiac disease involves defects in absorption and utilization of nutrients when gliadine and glutenine is consumed. This damage forces to people affected follow a diet free of wheat, oat, rye or barley flours; thus, the objectives of this study were to elaborate muffins with corn and rice flours and banana puree, to characterize the heat transfer and the kinetics of change color in the crust during baking process and to know the acceptance of the product by sensory analysis. Four formulations of muffins were elaborated: 100% wheat flour as control (W), 100% rice flour (R), 100% corn flour (C), a mixture of rice-corn flours (RC), and a mixture of rice flour and banana puree (RB). Dough muffin was baked by 25 min in oven at 180oC. M had the highest moisture content; the mayor protein content was in W (6.84%, wet basis), followed by R (5.18%), RC (4.88%) and C (4.71%); these results showed than alternative formulations were a good source of protein. Heat transfer was modeled as non-steady state, finite surface and internal resistance, for a finite cylinder geometry. Thermal diffusivity of the formulations had values between 2.08 and 7.64x10-7 m2/s, which are agree with those reported for another baked products. Prediction of internal temperature during baking showed errors lower than 12%. Change color in the crust was adjusted to a kinetics or first order where the velocity of change in luminosity (L Hunter parameter) did not have significant statistically difference (a=0.05) for all formulations. Elaborated muffins were accepted by a sensory panel with non-trained judges (20 kids and 20 adults), who gave qualifications higher than 7 (except for RB) when an affective test with nine-points hedonic scale was conducted. The results suggested than is possible to develop baked products for celiac patients with similar characteristics to wheat products.
Session 45I, Nutrition: General
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