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WORKSHOP PROCEEDINGS
Tourism & creative industry . Valencia, July, 11&12th, 2013
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re-formulations that were carried out, non-significant difference concerning to
proteins content were achieved. The used texture parameters show that muffins
produced with sorghum and teff and sugar as sweetener present similar features
to wheat. On the sensorial analysis, a nine-point hedonic scale ranging from
ranging from 1(dislike extremely) to 9 (like extremely) with a neutral point 5
(neither like nor dislike) was performed. 87 consumers with ages from 17 to 25
evaluated the attributes (appearance, color, flavor, sponginess, texture, taste,
after-taste, global acceptance) of each individual muffins formulation prepared
with sugar. Regarding to the global acceptance, wheat muffins achieved higher
scores (7.01±1.44), followed by sorghum (5.85±1.41), quinoa (5.79±1.66)
and toasted corn (4.78±1.71). Those made with sorghum and quinoa where
well evaluated in every attributes apart from after-taste and flavor. The tasters
did notice significant differ-ences between sponginess provided by the different
kind of flours. The consumers also evaluated the moments of consumption, to
be willing to recommend and the purchase intent of the muffins. The highest
percentage of positive responses in gluten-free muffins belongs to sorghum
flour, additionally to the highest overall sensory score by consumers and a
similar texture than the wheat muffins. These results create an oppor-tunity for
bakery industry to the introduction of new innovative health products through
the use of sorghum flour and other gluten-free flours.