Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.
Keywords: Bake; Dietary fiber; Gluten-free; Muffins; Squash seed flour.