| Title |
Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum
|
|---|---|
| Published in |
Journal of Food Science and Technology, November 2015
|
| DOI | 10.1007/s13197-015-2103-x |
| Pubmed ID | |
| Authors |
Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh |
| Abstract |
Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (aw), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF. Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 111 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 111 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 15 | 14% |
| Student > Bachelor | 14 | 13% |
| Student > Master | 12 | 11% |
| Student > Doctoral Student | 10 | 9% |
| Researcher | 6 | 5% |
| Other | 8 | 7% |
| Unknown | 46 | 41% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 23 | 21% |
| Engineering | 7 | 6% |
| Chemistry | 6 | 5% |
| Biochemistry, Genetics and Molecular Biology | 5 | 5% |
| Nursing and Health Professions | 4 | 4% |
| Other | 12 | 11% |
| Unknown | 54 | 49% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 14 November 2015.
All research outputs
#15,349,796
of 22,832,057 outputs
Outputs from Journal of Food Science and Technology
#633
of 1,439 outputs
Outputs of similar age
#165,142
of 282,792 outputs
Outputs of similar age from Journal of Food Science and Technology
#17
of 43 outputs
Altmetric has tracked 22,832,057 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,439 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.3. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 282,792 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 32nd percentile – i.e., 32% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 43 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 58% of its contemporaries.