Quality Characteristics of Muffins with Cicer arietinum L. Powder

In this study, muffins with 0%, 2%, 4%, 6% and 8% chickpea powder were prepared to characterize the functional, antioxidant, and palatability of muffins with chickpea powder. The general composition of chickpea was 14.23% crude protein, 4.20% crude fat, 2.92% crude ash, 8.73% moisture. The moisture content and pH of chickpea muffins decreased with the amount of powder added, and in colorimetry, L and b values decreased and a value increased with the amount of powder added. The weight, height, and cost of muffins decreased significantly with the addition of chickpea powder, and the baking loss rate increased with the addition of powder. The polyphenols and DPPH radical scavenging capacity of chickpea powder muffins were significantly increased with the addition of the powder, and the mechanical texture measurements of hardness, cohesion, elasticity, firmness, blackness, chewability, and adhesion tended to decrease with the addition of the powder in all samples, As CAP4 showed the highest results in appearance, aroma, taste, texture, and overall palatability, it is thought that muffins with 4% chickpea are suitable for commercialization, and future studies on the long-term preservation and quality maintenance period of chickpea muffins and various food ingredients are needed.