Hydrogel-Encapsulated Phenolics Impact on Gluten-Free Muffin Quality and Dicarbonyls

341.5 KB of data from a study investigating flaxseed gum hydrogels encapsulating red vine leaf phenolics (Royal, Black Kismis, Spil Karası) in gluten-free muffins. The dataset, authored by Serap Aldemir and last updated in May 2026, likely contains measurements of batter viscoelasticity, muffin texture, antioxidant capacity, and dicarbonyl compound levels. Results show phenolic-enriched muffins had higher antioxidant capacity and oxidative stability but increased hardness and reduced flavor scores.

Use Cases

• Modeling the relationship between phenolic encapsulation and dicarbonyl compound inhibition based on glyoxal and methylglyoxal levels.
• Analyzing the trade-off between antioxidant capacity and sensory/textural properties in fortified baked goods based on TPC and hardness metrics.
• Comparing the performance of different red vine leaf cultivars (Royal, Black Kismis, Spil Karası) as functional ingredients based on their reported phenolic profiles.

Strengths

• Includes specific quantitative results for key metrics like batter consistency (K: 1107.04–1550.59 Pa·sⁿ) and antioxidant capacity (DPPH: 0.92–1.69 mg TE/g DM).
• Reports clear comparative data between control and phenolic-enriched samples for dicarbonyl levels (GO reduced from 580.19 to 391.85–450.63 μg/100 g).
• Licensed under CC-BY-4.0, allowing for open sharing and reuse.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is small (341.5 KB), indicating limited scope, likely containing summary results rather than raw experimental observations.

Provenance

Source

figshare

Collection Method

Likely contains experimental results from a controlled laboratory study.

Freshness

Last updated 2026-05-16 13:06:26; freshness should be verified.