IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

• Published in: Foods Vol. 13; no. 9; p. 1312
• Main Authors: Bas-Bellver, Claudia, Barrera, Cristina, Betoret, Noelia, Seguí, Lucía, Harasym, Joanna
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.05.2024
• Subjects: Antioxidants; Baked goods; Bakeries; Bakers and bakeries; Bakery products; Baking; Carotenoids; carrot residues; Carrots; Cold storage; Color; Consumption; Evaluation; Flour; Food; Food waste; food waste valorization; Formulations; Fruits; Functional foods; Functional foods & nutraceuticals; Gluten; gluten-free bakery products; Gluten-free diet; Hardness; Health care; Ingredients; Maillard reaction; Mixtures; nutritional foods; Nutritive value; Rheological properties; Rice; sustainable diets; vegetable flours; Vegetables; Viscoelasticity; Viscosity; Water activity; Water hardness; Wheat; Poland; Spain; United States > US; Madrid Spain; Germany; food waste valorization; gluten-free bakery products; carrot residues; sustainable diets; nutritional foods; functional ingredients; vegetable flours
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13091312

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% / ). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.