Formulation and preservation innovations in gluten-free muffins: A comprehensive review

Abstract:

The need for gluten-free baked goods has grown fast due to rising problems of Celiac Disease, non-celiac gluten sensitivity, and increasing demand for healthy alternatives. Muffins are popular due to their convenience, taste, variety of flavours and ability to be boosted with extra nutrients. But skipping gluten causes issues like poor shape, texture, and moisture retention, as well as going stale faster. Because gluten helps to form a continuous, viscoelastic protein network in dough, which provides better structure and texture and helps to extend shelf life. New studies look at using wholesome grain substitutes like millets, rice, oats, quinoa and pseudocereals. The researchers also focus on using fruit-based flours, like unripe banana flour, pumpkin seed flour, black carrot flour, and beetroot, which enhance nutritional value while maintaining acceptable sensory characteristics. At the same time, growing awareness regarding clean-label products has driven the demand for natural preservatives like plant extracts, herbal blends, and natural active ingredients in place of synthetic additives. This review takes a close look at the formulation challenges, physiochemical and sensory properties of gluten-free muffins, and the potential of natural preservatives in extending shelf life and maintaining product quality. Focus shifts on millet-based formulations and the role of natural extracts as antioxidants and antimicrobials. This paper concludes by highlighting future research gaps in optimising natural preservative dosages and developing sustainable gluten-free formulations.