The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins

Abstract Background and objectives There is an increasing interest in the development of gluten‐free products for patients with celiac disease and nonceliac consumers. Three different ratios (80:20, 65:35, and 50:50) of legume flour to waxy rice flour and two legume species (mungbean and cowpea) were used to prepare gluten‐free muffins. Chemical composition, physical properties, texture, and sensory attributes of these muffins were evaluated. …