Influence of wheatgrass and mung bean microgreens incorporation on physicochemical, textural, sensory, antioxidant properties and phenolic profile of gluten-free eggless rice muffins

In this study, gluten-free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while height and specific volume (SV) of muffins declined by increasing the level of WP and MP incorporation. WP and MP incorporated muffins exhibited higher protein content, dietary fibre, phenolics, flavonoids and antioxidant properties. WP incorporated muffins were rich in total free and bound phenolic acids, while MP incorporated muffins had more total free and bound flavonoids. The 6%MP incorporated muffins were rated lower by sensory panellists, while 2%WP incorporated muffins were acceptable with better nutritional profile, similar cohesiveness, springiness and SV to that of rice alone muffins.

Automated summary

Gluten-free eggless muffins were prepared with wheatgrass and mung bean microgreens powder, which improved the protein content, dietary fiber, phenolics, and antioxidant properties of the muffins. However, excessive incorporation of these powders affected the texture and sensory evaluation of the muffins.