ArticleFoods (Basel, Switzerland)2024
Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Foods (Basel, Switzerland) · 2026Article
- Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization.Foods (Basel, Switzerland) · 2025Article
- Development of Gluten-Free Cakes Using Protein Concentrate Obtained from Cold-Pressed Terebinth (Foods (Basel, Switzerland) · 2025Article
- Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G' > G″, indicative of their viscoelastic nature. The storage modulus (G') and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (
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