Comparison of quality characteristics of muffins produced with einkorn, whole grain and white wheat flours

Abstract

In this study, the chemical, physical and Şensory properties of muffin cakes produced with 100% white wheat flour (WWF), 100% whole grain einkorn flour (EF), a 50/50 blend of whole grain einkorn flour/whole grain wheat flour (E-WGWF), and 100% whole grain wheat flour (WGWF) were determined. The total and insoluble dietary fiber content, Ca, K, P, Mg and Mn content, total antioxidant activity values and total phenolic content of the muffins were increased by using EF and WGWF instead of white wheat flour. The muffins produced with EF had the highest protein content; the crumb color of the control muffin (C) was the lightest and yellowest, while the crumb color of the muffin produced with 100% WGWF (WGM) was the darkest and reddest. Volume index values, specific volumes, symmetry indexes and uniformity indexes of all muffins were similar. Muffins having 100% einkorn flour (EM) had the highest chewiness, gumminess, and hardness values. According to SEM micrographs, the WGM, EM and muffins produced with E-WGWF (E-WGM) had larger sized pores due to the higher amount of dietary fiber. While the C formulation received the highest scores for all Şensory characteristics, the odor, flavor, and overall acceptability scores of all muffins were statistically (p>0.05) similar.