Development of a gluten- and lactose-free bakery product with nutritional and functional potential

An increase in world population, malnutrition, overweight, and lack of micronutrients are some of the current challenges of the food industry. The new food products must cover nutritional requirements and help maintain a healthy life. Using functional and super foods as ingredients in a well-accepted product could be a strategy to solve these challenges and cover the market needs. This study evaluated incorporating ingredients recognized as superfoods and unconventional to design a gluten- and lactose-free bakery product. It also included microencapsulated blackberry juice to fortify it with antioxidant properties. A microencapsulation method, proximal chemical, sensory, texture, and microbiological analysis were used to determine the impact of the ingredients on the muffin design. Significant findings regarding nutritional, sensory, and textural quality were found, although crucial components in the muffin preparation, such as milk and wheat flour, were not used. The ingredients and the form of their incorporation significantly affected the textural properties and composition of the muffin. Incorporating elements with a high lipid content (pecan nut and chia) reduced hardness and gumminess. On the contrary, fibrous ingredients with high sugar (apple and chia jelly) promoted low moisture content. Moreover, incorporating encapsulated blackberry juice suggests the contribution of functions related to antioxidant activity since it is an extract rich in polyphenols. Therefore, this research determined that formulations 13 and 14 had the best characteristics as fortified bakery products.

Keywords: Dairy-free, Gluten-free, Muffin, Texture, Superfoods.

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