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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
197
1
Departamento de Tecnología de Alimentos
Universidad Politécnica de Valencia
Camino de Vera s/n
46022 Valencia
Telf: 34 963879694
pugarse@tal.upv.es
2
Food Design S.L. Spin-off UPV.
C/ González Martí, 7, 46008 Valencia
info@food-design.es
Textural and sensory characteristics of muffins
designed for sensitive populations
5
Casas-Moreno
1
, M., Barreto-Palacios
1,2
, V., García-Segovia
1,2
, P. Martínez-
Monzó
1,2
, J.
Key words:
fruit sweetener, gluten-free flours, texture, sensory analysis.
The aim of the current work was to study the textural, physicochemical and
sensorial properties of muffins suitable for diabetic and celiac people. On
the produc-tion of the muffins, wheat was replaced by toasted corn, quinoa,
sorghum and teff flours. Individuals with celiac disease consume several types
of gluten-free products. These products fall into the categories of naturally
occurring gluten-free foods (fruits, vegetables, and unprocessed meat, fish and
poultry) and gluten-free substitute foods (pasta, bread, cereals, crackers and
snack foods) in which wheat flour is replaced by gluten-free flours (toasted
corn, quinoa, sorghum, teff, etc.). Sugar was replaced for a natural fruit
sweetener extracted entirely from fruits (Fruit Up®). Fruit Up is a new food
ingredient exclusively compounded by soluble carbohydrates from fruits and
has a low glycemic index and low insulinemic index as well. It is applied in
many food matrices, either liquids or solids, wherein it produces a significant
reduction of their glycemic load; thus, it contributes to the relative improvement
in their nutrition pro-files. In order to study the features of those new muffins,
a Texture Profile Analysis TPA and a sensorial analysis were carried out, while
water activity and proteins con-tent were measured. Muffins produced with Fruit
up® had a higher aw compared to those produced with sugar. Any significant
difference was observed between the dif-ferent free-gluten flour used. These
5. Research project: Creative industries (PAID2012-487-UPV).