Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours

Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten-free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten-free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3-10 times) than UP, BF and BF/ UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten-free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.