Optimization of gluten-free muffin formulation with agavin-type fructans as fat and sucrose replacer using response surface methodology
Elizabeth Nieto-Mazzocco | Adriana Saldaña-Robles | Elena Franco-Robles | Ana Isabel Mireles-Arriaga | Everardo Mares-Mares | César Ozuna
Reducing the content of sucrose and fat in gluten-free products by means of replacers, such as agavin-type fructans (ATF), represents a challenge for the bakery industry, which is still developing products to satisfy the needs of celiac consumers. The aim of this work was to optimize the use of ATF from Agave tequilana Weber var. azul as fat and sucrose replacer in a gluten-free muffin formulation. Using response surface methodology, we obtained two optimal values, one for sucrose replacement (SR) and another one for fat replacement (FR) by ATF. These yielded 28% SR and 22% FR, respectively. SR and FR muffins showed significantly lower height, darker crumb color, slightly yellow crust and crumb, and larger cell area than control. Additionally, FR muffins showed darker crust color while SR muffins showed brighter crust as well as less hardness and springiness. However, this difference was not noticed by the sensory panel. On the other hand, the chemical composition revealed a carbohydrate and fat reduction by 11.5% and 2% in SR and FR product, respectively, in comparison to the control. Therefore, ATF have proven to be a potential functional ingredient to be employed in the development of low-fat and low-sucrose gluten-free bakery products.
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