Comparison of Guar and Xanthan Gums Added Gluten-free Muffins from Traditional Yam “Maha Angili Ala” (Dioscorea alata) Flour

Abstract

Gluten-free foods are recommended in the world for Celiac disease. In the present study, gluten-free muffins were developed from "Maha angili ala" flour with either guar gum or xanthan gum as the stabilizer. Moreover, the physico-chemical properties of flour obtained from fully matured traditional yam "Maha angili ala" (Dioscorea alata) were investigated. Proximate analysis according to the standard AOAC procedures revealed that protein, ash, and fat contents of flour (moisture content, 5.25 ± 0.14%, dry basis) obtained from oven-dried and powdered "Maha angili ala" yams were; 6.99 ± 0.62%, 3.54 ± 0.16%, and 0.56 ± 0.08%, respectively. Colour analysis by a digital chromometer resulted L*, a*, b* values of flour were; 70.36 ± 0.80, 5.57 ± 1.64, and 16.63 ± 0.77, respectively. The water holding and oil holding capacities of the flour were; 1.58 ± 0.01 g of water/g of flour and 0.86 ± 0.03 g oil/g of flour, respectively. Three types of muffins such as control (no added gums), guar gum added, and xanthan gum added were developed. For the control analysis, wheat flour was used to develop control muffins. According to the muffin analysis, the guar gum added muffins were the most preferable with respect to sensory evaluation results. Collectively, this study suggested that "Maha angili ala" (D. alata) flour could be a potential source to develop gluten free muffins.