Gliadin Proteins in Muffins with Quinoa Flour
Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to thei...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2024-03-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | https://fptt.ru/en/issues/22328/22358/ |
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| author | Vesna S. Gojković Cvjetković Dragana M. Škuletić Željka R. Marjanović-Balaban Dragan P. Vujadinović Danijela Z. Rajić Vladimir M. Tomović |
| author_facet | Vesna S. Gojković Cvjetković Dragana M. Škuletić Željka R. Marjanović-Balaban Dragan P. Vujadinović Danijela Z. Rajić Vladimir M. Tomović |
| author_sort | Vesna S. Gojković Cvjetković |
| collection | DOAJ |
| description | Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins.
In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm.
The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content.
The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins. |
| format | Article |
| id | doaj-art-6015350f6d724befafd5f24b56d4da9a |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-6015350f6d724befafd5f24b56d4da9a2025-01-02T23:55:35ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482024-03-01541829210.21603/2074-9414-2024-1-2490Gliadin Proteins in Muffins with Quinoa FlourVesna S. Gojković Cvjetković0https://orcid.org/0000-0003-1118-4565Dragana M. Škuletić1Željka R. Marjanović-Balaban2Dragan P. Vujadinović3https://orcid.org/0000-0002-3809-4415Danijela Z. Rajić4https://orcid.org/0000-0002-1169-5755Vladimir M. Tomović5https://orcid.org/0000-0001-5055-1781University of East Sarajevo, Lukavica, Bosnia and HerzegovinaUniversity of East Sarajevo, Lukavica, Bosnia and HerzegovinaUniversity of Banja Luka, Banja Luka, Bosnia and HerzegovinaUniversity of East Sarajevo, Lukavica, Bosnia and HerzegovinaUniversity of East Sarajevo, Lukavica, Bosnia and HerzegovinaUniversity of Novi Sad, Novi Sad, SerbiaPartial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.https://fptt.ru/en/issues/22328/22358/muffinswheat flourquinoa flourglutengliadinshplc |
| spellingShingle | Vesna S. Gojković Cvjetković Dragana M. Škuletić Željka R. Marjanović-Balaban Dragan P. Vujadinović Danijela Z. Rajić Vladimir M. Tomović Gliadin Proteins in Muffins with Quinoa Flour Техника и технология пищевых производств muffins wheat flour quinoa flour gluten gliadins hplc |
| title | Gliadin Proteins in Muffins with Quinoa Flour |
| title_full | Gliadin Proteins in Muffins with Quinoa Flour |
| title_fullStr | Gliadin Proteins in Muffins with Quinoa Flour |
| title_full_unstemmed | Gliadin Proteins in Muffins with Quinoa Flour |
| title_short | Gliadin Proteins in Muffins with Quinoa Flour |
| title_sort | gliadin proteins in muffins with quinoa flour |
| topic | muffins wheat flour quinoa flour gluten gliadins hplc |
| url | https://fptt.ru/en/issues/22328/22358/ |
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