Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.

@article{Singh2016DevelopmentOE,
  title={Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum.},
  author={Jatinder P. Singh and Amritpal Kaur and Narpinder Singh},
  journal={Journal of food science and technology},
  year={2016},
  volume={53 2},
  pages={1269-78}
}
Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0… CONTINUE READING
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