Optimization of Muffins Nutrient Profile Using Wheat, Beans and Quinoa Flours: A Preliminary Strategy for Enhancing Protein Quality, Dietary Fibre and Anti-Oxidative Potentials
Year: 2025
Type: article
Abstract: The objective of the present study was to elaborate muffins optimizing nutritional quality using protein complementation, with regionally produced underutilized ingredients. The theoretical protein quality of various mixtures was assessed using the "digestible essential amino acid score" (DIAAS) method, using the FAO standard requirements as a reference protein. A muffin was subsequently designed, formulated, and produced using the optimal ratio of wheat, bean, and quinoa flour mixture, and compared to a control made with 100% wheat flour. The proteins, fats, dietary fibre, ashes, and moisture were determined using AOAC methods. Height, texture, and colour were evaluated using a Vernier calliper, a TA-XT 2 plus Texturometer, and a Colour Quest XE spectrophotometer. Antioxidant activity was determined using the DPPH radical decolouration method, and total phenolic compounds were quantified using the Folin-Ciocalteu method. The sensory characteristics and global acceptability were also performed. Results showed that the moisture, protein, fat, fibre content, hardness, colour and the total phenol content (p < 0,05) of muffins are significantly different from each other. The partial replacement of wheat flour with quinoa and bean flours caused a decrease in muffin height while increasing hardness, total phenol content, protein and dietary fibre content. The elaborated muffin showed good sensory acceptance, scoring 6.4 on a 9-point hedonic scale, and achieved an acceptability index of 71%. Formulating this muffin with a good nutritional balance offers an effective way to incorporate beans and quinoa into regular diets, helping to prevent chronic non-communicable and deficiency diseases in vulnerable populations.
Source: Plant Foods for Human Nutrition
Authors: María Natalia Bassett, María Elina Acuña, Lucrecia Corral, Elvecia del Carmen Moreno, Noelia Natalia Fernández, Analia Mabel Rossi, Ana Clelia Gómez Marigliano, María Laura Tereschuk
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W4410503862