The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour

Currently, the only effective treatment for celiac disease is the complete avoidance of gluten. The quality and texture represents a major technological challenge in gluten-free products, due to the absence of the visco-elastic gluten compound. The present study determines the effect of chickpea protein isolate (CPI) (0-7%), transglutaminase (MTG) (0-1.5%) and xanthan gum (0-0.6%) on the rheological characteristics and quality attributes of gluten free millet muffins using the response surface methodology (RSM). The results showed that xanthan increased the specific volume and porosity and decreased the hardness by increasing its concentration, while the addition of CPI and MTG in lower levels had a different effect than that in higher levels. MTG and CPI at first decreased specific gravity and then increased it. Xanthan increased this property at all concentrations studied. Browning index of crust decreased with the addition of xanthan and CPI and increased with the addition of MTG. Finally, it can be concluded that it was possible to form a protein network in the gluten-free muffins with the addition of MTG and CPI. However, the efficiency of the enzyme was dependent on both the protein content and the level of enzyme concentration.