DOAJ Open Access 2025

Analysis of Gluten Protein After Replacing Some of the Wheat Flour with Amaranth Flour in Muffins

Vesna Gojković Cvjetković Dragana Škuletić Željka Marjanović-Balaban Danijela Rajić Milan Vukić +2 lainnya

Abstrak

Amaranth belongs to the pseudocereal group. This pseudocereal does not contain gluten, and is suitable for a gluten-free diet. This paper aimed to examine how the partial replacement of wheat flour with amaranth in muffins at different ratios and with different storage times affects gluten proteins. Gluten protein separation was performed by reverse-phase high-pressure liquid chromatography (RP-HPLC). Based on the obtained results, the greatest total quantity of gliadin protein was obtained from muffin samples made from 100% wheat flour and stored for 4 weeks (Xav = 20.33), and the least from muffins made from 50% wheat flour and 50% amaranth and stored for 0 weeks (Xav = 12.00). The greatest total quantity of glutenin protein was obtained from muffin samples made from 100% wheat flour and stored for 4 weeks (Xav = 26.67), and the least from 25% wheat flour and 75% amaranth and stored for 0 weeks (Xav = 17.33).

Topik & Kata Kunci

Engineering machinery, tools, and implements

Penulis (7)

Vesna Gojković Cvjetković

Dragana Škuletić

Željka Marjanović-Balaban

Danijela Rajić

Milan Vukić

Milenko Smiljanić

Dragan Vujadinović

Format Sitasi

APA MLA BibTeX

Cvjetković, V.G., Škuletić, D., Marjanović-Balaban, Ž., Rajić, D., Vukić, M., Smiljanić, M. et al. (2025). Analysis of Gluten Protein After Replacing Some of the Wheat Flour with Amaranth Flour in Muffins. https://doi.org/10.3390/engproc2025099003

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Informasi Jurnal

Tahun Terbit: 2025
Sumber Database: DOAJ
DOI: 10.3390/engproc2025099003
Akses: Open Access ✓