Rheology, texture, quality characteristics and immunochemical validation of millet based gluten free muffins.

The aim of the study was to develop Gluten free
(GF) muffins at par with wheat flour muffins in terms of
quality. Finger millet flour (FM) and whey protein concentrate
(WP) blends were made in the ratio of 100:0, 95:5,
90:10 and 85:15. As the level of WP increased in the
blends from 0 to 15 %, there was a decrease in peak, hot
and cold paste viscosities. Muffins made with the blend
90:10 had a highest volume and overall quality scores
among the blends. Hence the blend 90:10 was optimized.
The improving effects of additives were evident in the
texture profile analysis of muffins as additives decreased
hardness and increased springiness values. The combination
of FM:WP 90:10 ? Distilled glycerol monostearate
? Hydoxypropylmethylcellulose brought about
significant improvement in the quality of the muffins. The
GF muffins were immunochemically validated and was
found safe for inclusion in the diet of celiac disease
patients.