Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than GF-control. Process yield, aw, texture, color, crumb structure, moisture were analyzed. PNE inclusion improved water-binding properties let softer crumbs with more pores. Texture, moisture, thermic transitions, fatty acid profile, antioxidant capacity studied during their storage. Product hardness increased over storage time but in lower proportion PNE-muffins, chewiness control remained stable them (2.43 N). Besides, starch retrogradation enthalpy diminished through when included. Higher capacities obtained which slightly by time. Muffin's profiles almost agreement TBARS value that showed slight differences Also, PNE-muffins presented higher PUFA contents (18.13 20.9 g respect control. These results reflected could be successfully into GF- improvements physicochemical characteristics, content, activity, stability.