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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2026 / Cilt: 30 Sayı: 3

Quality characteristics and HMF formation in microwave-baked gluten-free chestnut-rice muffins with stevia substitution

Mikrodalgada pişirilen stevia ikameli glutensiz kestane-pirinç unu muffinlerin kalite özellikleri ve güvenlik açısından değerlendirilmesi

Aslı Yıldırım Vardin(AYDIN ADNAN MENDERES UNIVERSITY)0000-0001-5898-1209
Ali Göncü(AYDIN ADNAN MENDERES UNIVERSITY)0000-0002-9676-1503
Pages
1039–1051
Publication Date
2026-09-23
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, when used at appropriate levels, stevia may be regarded as an effective sugar alternative in gluten-free muffin formulations without adversely affecting sensory attributes.

📌 3 Key Takeaways

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Objective & Hypothesis:This research examined how stevia, as a sugar substitute, influences the physicochemical properties, color, sensory properties, and levels of 5-hydroxymethylfurfural (HMF) in gluten-free muffins made with varying proportions of chestnut flour and rice flour.
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Key Findings & Data:Gluten-free muffin batters were prepared using a blend of 25% chestnut flour and 75% rice flour (CR25), a mix of 50% chestnut flour and 50% rice flour (CR50), and solely rice flour (R100), along with stevia (ST), a combination of stevia and sucrose (1:1, ST50), or pure sucrose (SU).
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Conclusion & Impact:In conclusion, when used at appropriate levels, stevia may be regarded as an effective sugar alternative in gluten-free muffin formulations without adversely affecting sensory attributes.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kestane unu · glutensiz muffin · HMF

Abstract

This research examined how stevia, as a sugar substitute, influences the physicochemical properties, color, sensory properties, and levels of 5-hydroxymethylfurfural (HMF) in gluten-free muffins made with varying proportions of chestnut flour and rice flour. Gluten-free muffin batters were prepared using a blend of 25% chestnut flour and 75% rice flour (CR25), a mix of 50% chestnut flour and 50% rice flour (CR50), and solely rice flour (R100), along with stevia (ST), a combination of stevia and sucrose (1:1, ST50), or pure sucrose (SU). Batter pH was not markedly affected by formulation, whereas chestnut flour increased ash content due to its higher mineral composition. Stevia substitution had limited effects on muffin dimensions, while sucrose-containing formulations exhibited significantly higher color values. HMF formation was reduced or remained undetectable in several stevia-containing formulations, whereas the highest HMF level was observed in muffins containing both chestnut flour and sucrose. In conclusion, when used at appropriate levels, stevia may be regarded as an effective sugar alternative in gluten-free muffin formulations without adversely affecting sensory attributes.

Özet

Bu araştırma, şeker ikame maddesi olarak stevia kullanımının, farklı oranlarda kestane unu ve pirinç unu ile üretilen glutensiz muffinlerin fizikokimyasal özellikleri, renk özellikleri, duyusal özellikleri ve 5-hidroksimetilfurfural (HMF) düzeyleri üzerindeki etkilerini incelemiştir. Glutensiz muffin hamurları; %25 kestane unu ve %75 pirinç unu karışımı (CR25), %50 kestane unu ve %50 pirinç unu karışımı (CR50) ve yalnızca pirinç unu (R100) kullanılarak hazırlanmış; ayrıca stevia (ST), stevia ve sakkaroz karışımı (1:1, ST50) veya saf sakkaroz (SU) ile formüle edilmiştir. Hamur pH’ı formülasyondan belirgin şekilde etkilenmezken, kestane unu daha yüksek mineral içeriği nedeniyle kül miktarını artırmıştır. Stevia ikamesinin muffin boyutları üzerinde sınırlı etkisi olurken, sakkaroz içeren formülasyonlar anlamlı derecede daha yüksek renk değerleri göstermiştir. HMF oluşumu, stevia içeren bazı formülasyonlarda azalmış veya tespit edilememiş; buna karşılık en yüksek HMF düzeyi hem kestane unu hem de sakkaroz içeren muffinlerde belirlenmiştir. Sonuç olarak, uygun düzeylerde kullanıldığında stevia, duyusal özellikleri olumsuz etkilemeden glutensiz muffin formülasyonlarında etkili bir şeker alternatifi olarak değerlendirilebilir.

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Cite This Article

Vardin, A. Y., Göncü, A. (2026). Quality characteristics and HMF formation in microwave-baked gluten-free chestnut-rice muffins with stevia substitution. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 30 Sayı: 3, 1039–1051. https://doi.org/10.29050/harranziraat.1861921

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