ArticleFoods (Basel, Switzerland)2023
Muffin-Type Bakery Product Based on Mexican Mesquite (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Physicochemical, Textural, and Sensory Properties of Cookies Formulated with Canola Oil-Based Oleogels and Mesquite Flour.Foods (Basel, Switzerland) · 2026Article
- Aquafaba Hydrolysates as Functional Ingredients in Muffin Cakes: Effects on Physicochemical Properties, Quality Attributes, and Antioxidant Activity.Foods (Basel, Switzerland) · 2025Article
- Formulation and Characterization of Muffins Enriched With Green Pea Powder: A Physical Study Using Response Surface Methodology.Food science & nutrition · 2025Article
- Mesquite Tree (Prosopis spp.): A Native Resource for the Potential for Human Consumption and Healthcare.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country.
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Registered trials
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