High-protein rice flour in the development of gluten-free muffins

摘要

Gluten-free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high-protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high-protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included.