Cold Plasma-Treated Chickpea Protein Isolate: Effects on Rheological Behavior and Quality Characteristics of Allergen-Free Rice Muffins

Allergen-free (AF) baked goods usually show inferior texture and mouth-feel due to lack of functional proteins. This study evaluated the quality characteristics of AF muffins incorpo- rated with three different sources of chickpea protein isolate (CPI), including commercial CPI, laboratory CPI, and cold plasma-modified laboratory CPI at varying addition lev- els (5%, 10%, and 15%). Results indicate that commercially available CPI exhibits high viscoelasticity in whole wheat muffin batter due...