Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile

The search for high-quality gluten-free products remains challenging, as they often exhibit poor texture and nutritional deficiencies. The potential of taro (<i>Colocasia esculenta</i> L. Schott) flour combined with fruit by-products such as pear pomace (DP) to improve these characteristics remains largely unexplored. It was hypothesized that substituting taro flour with DP would enhance the nutritional profile and sensory quality of gluten-free muffins. Muffins were formulated with taro flour and DP at 0-20% substitution levels. Analyses included flour physicochemical characterization, image-based evaluation of crumb structure, multivariate sensory profiling, and assessment of antioxidant and nutritional properties. Taro flour showed high water-binding capacity, supporting product moisture. At 5% DP, total phenolics and dietary fiber increased by 55% and 32%, respectively, while maintaining control-like texture and porosity. A 10% DP substitution enhanced aroma attributes. Although 20% DP yielded the highest fiber (68%) and phenolics (155%) contents compared to the control, it increased hardness and reduced porosity. Substitution with up to 10% DP effectively balanced nutritional improvement and desirable sensory attributes, demonstrating the valorization potential of pear pomace in taro-based gluten-free muffins.