Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" () Flour in Sensory, Textural, and Nutritional Aspects.

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. "Purple yam" ( is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using "Purple yam" ( flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins.