Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics

OpenAlex İngilizce

This study aimed to develop a healthy and lactose-free muffin containing different levels of black chickpea flour (0%, 50%, 75%, and 100%, w/w) in the formulation while maintaining sensory appeal. Four different formulations were developed: while the control muffins contain cow milk, chicken egg, and wheat flour, the other three formulations include almond milk, aquafaba, and black chickpea flour at replacement ratios of 50% (M-1), 75% (M-2), and 100% (M-3), respectively. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 8.89% and 12.22%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with the addition of chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (P>0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (P<0.05). Sensory evaluation showed no statistically significant differences in overall acceptance among muffin samples (P>0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by replacing traditional ingredients with alternatives like black chickpea flour, aquafaba, and almond milk.