Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.

Content Provider	Europe PMC
Author	Hosseininejad, Sepideh Larrea, Virginia Moraga, Gemma Hernando, Isabel
Editor	Giuffrè, Angelo Maria
Copyright Year	2022
Abstract	Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety ‘Rojo Brillante’, which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins’ insolubilization.
Journal	Foods (Basel, Switzerland)
Volume Number	11
PubMed Central reference number	PMC9655860
Issue Number	21
PubMed reference number	36359969
e-ISSN	23048158
DOI	10.3390/foods11213357
Language	English
Publisher	MDPI
Publisher Date	2022-10-25
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2022 by the authors.
Subject Keyword	bakery products celiac disease Diospyros kaki tannins carotenoids antioxidant activity recovery index
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science