Gluten-free (GF) products are on the rise due to their perceived healthiness. Hypoallergenic rice flour is typically used in GF products. New rice varieties with greater protein were recently developed. Physicochemical and sensory properties of white and brown high-protein rice flours (HPRFs) and muffins were compared to commercial rice flours. Sensory color of white high-protein rice muffin was favored. Other attributes were not statistically different between samples. HPRF muffins had greater frequencies of "just about right" levels for muffin crumbliness, moistness, and softness than the commercial control. Purchase intent was greater for both HPRF muffins than commercial brown rice muffins. Purchase intent increased further by 9% to 12%, after information that the products were gluten free and made with naturally higher protein rice flour was displayed. This information could be used to market GF food products if increased protein ingredient claims are included. PRACTICAL APPLICATION: This study shows that greater protein content rice flour can be used to make gluten-free (GF) muffins that are acceptable to consumers. Analysis and application of higher protein rice flours could contribute to a large-scale use in GF baked goods that may aim to naturally increase nutritional value. This research also shows that purchase intent increases when the greater protein content and gluten free is stated. This information can be used for GF product development and marketing of these products.
Keywords: gluten-free; muffins; product development; protein; rice flour.
© 2020 Institute of Food Technologists®.