Evaluation of the Impact of Fig (Ficus carica L.) Seed Flour on the Physicochemical, Textural and Sensory Attributes of Gluten-free Muffins

This study examined the impact of substituting fig (Ficus carica L.) seed flour (FSF) with a gluten-free flour mixture (GFFM; 7% corn starch, 40% rice flour, 8% corn flour, and 45% potato starch) at various ratios (0-10-20-30%) on the some physicochemical, textural, and sensory characteristics of gluten-free muffins (GFM). Total dietary fiber, lipid, and ash content were determined as 75.6%, 13.47%, and 3.1%, respectively. As the proportion of FSF replacement increased, the GFM volume, specific volume, moisture, ash, dietary fiber, and a* significantly (p < 0.05) increased, while its top and bottom shrinkage values, hardness, L*, and b* declined. In terms of adhesiveness, cohesiveness, and resilience, there was no significant difference (p > 0.05) between the GFM with 10% FSF replaced and the control GFM (without FSF). Moreover, the results also showed that the substitution of FSF caused an improvement in both gumminess and chewiness of GFM relative to the control (p < 0.05). The sensory qualities of GFM were enhanced when GFFM were substituted with varying amounts of FSF compared to the control. Consequently, it is possible to obtain high-quality GFM when replacing up to 20% of FSF with GFFM for individuals with gluten-related disorders or those who prefer a gluten-free diet.