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. Findings Legume‐based muffins had lower specific volume but higher firmness than control muffin due to decreased number and area of air cells. Protein content in gluten‐free muffins was increased with increasing levels of legume flour. However, muffins with 80% legume flour had the lowest specific volume with increased gummy layers in crumb structure. Muffins containing 1:1 legume‐waxy rice flour mixtures showed the greatest physical properties, textural behavior, visual appearance, sensory score of texture, and overall acceptability comparable to control muffin. Conclusions These results indicate that the 1:1 legume‐waxy rice flour mixture might be suitable as an ingredient for gluten‐free bakery products with considerable potential. Significance and novelty This study suggests that the legume‐based muffins could be a promising alternative to wheat flour for making gluten‐free bakery products.