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H. Anna-Sophie, W. Anika, C. Mariko, B. Jurgen, Z. Emanuele, A. K. Elke and C. Michael, “Investigation of Product Quality, Sensory Profile and Ultrastructure of Breads Made from a Range of Commercial Gluten-Free Flours Compared to Their Wheat Counterparts,” European Food Research Technology, Vol. 235, No. 2, 2012, pp. 333-344. doi:10.1007/e00217-012-1763-2

has been cited by the following article:

• TITLE: Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

  AUTHORS: Deeptanshu Srivastava, Jyotsna Rajiv, Mahadevamma  , Madeneni Madhava Naidu, Jarpala Puranaik, Pullabhatla Srinivas

  KEYWORDS: Fenugreek Seed Husk; Dietary Fiber; Batter Viscosity; Muffins Quality; Sensory Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.11, November 19, 2012

  ABSTRACT: The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin vol-umes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.