FLAXSEED - ARROWROOT GEL AS AN EGG REPLACER IN MUFFINS: NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES

Flaxseeds and arrowroot starch are considered healthy ingredients for the development of functional foods due to their high nutritional and biological value. The egg substitute in the form of flaxseed and arrowroot gel is prepared in a ratio of 1:1:10 (flaxseed:arrowroot:water). This egg substitute was used in muffins at the levels of 0 %, 50 %, and 100 %. All samples were analyzed for physical-chemical, nutritional, and sensory properties. The results showed that flaxseed and arrowroot gel significantly improved the fiber and fat content, but the protein and carbohydrate content was reduced compared to egg muffins. Antioxidant activity increased in eggless muffins than in control. The caloric value was found to be reduced, resulting in a low-calorie product. The results of sensory characteristics show that up to 100 % replacement of eggs with plant-based gel in muffins is satisfactory in the qualitative aspect. Therefore, flaxseed and arrowroot gel can be used as an alternative to eggs and applied as a new functional ingredient in various bakery products.