SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS

In this work we obtained and characterized gluten-free muffins from almond and coconut flour. Three distinct muffin recipes were designed with the two types of flour in different proportions: Var. 1 (100% almond flour), Var. 2 (50:50) almond flour: coconut flour and Var. 3 (80:20) almond flour: coconut flour. The muffins were analyzed from a sensory point of view (using the hedonic method) by a group of 25 consumers, evaluating: external appearance, appearance on the section, taste, smell, aroma, texture, color and consistency. Overall, the highest score was recorded in Var. 3, followed by Var. 1. The taste, color and aroma of the three variants were appreciated very well, but differences could be observed in the appearance on the section and texture. The level of acceptability by consumers was high for all muffin variants obtained. Moisture (34.8 I-0.7 -37.5 I-0.51%), height/diameter ratio (0.4 I-0.03 -0.6 I-0.026), porosity (68.2 I-2.3 -72.7 I-1.8%) and elasticity (48.58 I-1.4 -54.9 I-1.63%), polyphenol content (47.15 I- 2.21128.4 I-3.47 mg gallic acid/g) and the antiradical activity were evaluated (RSA: 68.2 I-3.41 -63.7 I-2.6%).