Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins

Abstract

Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins. It was found that adding germinated bean flours did not change the water retention capacity of rice flours but increased their oil retention capacity. Moisture content differed with germinated bean flours, and the lowest moisture content was determined in muffins containing kidney beans. The ash and protein ratio was found to be higher in muffins containing germinated legume flour. Protein content ranged between 8.82% and 13.56%, with the highest protein content determined in MMB muffins. The highest total phenolic content (TPC) values were determined in the muffin samples containing germ & imath;nated mung bean flour, with the lowest observed in the control r & imath;ce muff & imath;n samples. The germ & imath;nated har & imath;cot bean and black bean flour-containing samples had similar phenolic content, with the highest determined in the germinated mung bean flour muffin samples. The antioxidant activities of the muffins were found to be statistically significant, with DPPH results in the 8.67 to 50.25 range. All n values of the batters were found below 1, also indicating non-Newtonian shear-thinning behavior. Germinated bean flours increased the consistency and viscoelastic structure of the batters. The batters of MRB muffins showed the highest regeneration and stiffness properties. Although germinated legume flours increased the hardness of the muffins during storage, it was determined that it was lower than the control wheat muffins and contributed positively to chewiness. MHB, MWC, and MBB were liked the most and were checked against MRC muffins, receiving higher scores. Germinated flour addition had a slowing effect on yeast and mold proliferation in muffins.