Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch-corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour-potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly ( < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly ( < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601521 | PMC |
| http://dx.doi.org/10.3390/foods11203237 | DOI Listing |
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