Work

Enhancing Gluten-Free Muffins with Cornelian Cherry (Cornus mas L.) and Carob–Taro–Rice Flour Blend: A Functional and Bioactive Approach

Year: 2025

Type: article

Abstract: This study introduces a complementary ingredient strategy to improve gluten-free muffins by combining the bioactive properties of Cornelian cherry (Cornus mas L.) with the techno-functional advantages of a carob-taro-rice flour blend. A rice-only formulation served as the control, while other formulations included partial substitution with carob and/or taro flours, enriched with 0%, 4%, or 8% Cornelian cherry pulp, and were evaluated using a comprehensive set of physicochemical, textural, microstructural, and sensory analysis. The incorporation of pulp and flour substitution markedly increased total phenolic content, antioxidant capacity, and dietary fiber, reaching up to 7.9 times the levels observed in the rice-only control. Carob flour substitution reduced muffin hardness by 51–64%, indicating substantial textural improvement. Quantitative Descriptive Analysis (QDA), Principal Component Analysis (PCA), and heatmap clustering confirmed that carob and taro enhanced the sensory profile by increasing crumb porosity and reducing firmness. Image analysis supported these findings, showing that carob-containing blends exhibited a more desirable microstructure with larger air cell area (>48%) and greater circularity (>0.86), thus linking internal structure to improved texture. These results provide a practical approach for bakeries and food manufacturers to enhance the nutritional and sensory quality of gluten-free muffins.

Source: Applied Sciences

DOI: 10.3390/app152312362

Authors: Dilek Demirbuker Kavak, Bilge Akdeniz, Betül Aslan Yılmaz

Institution: Afyon Kocatepe University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,896