Use of aniseed cold-pressed by-product as a food ingredient in muffin formulation

Abstract

Incorporation of by-products from the cold pressing industry into food products can solve existing problems related to food sustainability. In this study, cold-pressed aniseed flour (CAF) was extracted, its composition determined and evaluated for inclusion in muffin formulation for partial replacement of flour. The effects of CAF on muffin physicochemical, microstructural and sensory properties were characterized. The moisture, protein and ash content of muffins increased with addition of CAF, but water activity and the carbohydrate content decreased. When wheat flour was partially replaced with CAF, the L* (lightness) and b* (yellowness) values of the crumbs decreased, but the a* (redness) value increased, with increasing amount of CAF. Also, the hardness and chewiness of muffins increased, but the springiness and cohesiveness decreased. The height of muffins diminished, but porosity increased with an increasing level of CAF. Sensory parameters (appearance, texture and mouth feel) of muffins with low levels of CAF (3 and 6%) were similar to those of the control muffins. Aromatic taste and odor intensities were perceived the most in muffins with a 15-% level of CAF. The increment of CAF in muffins provided improved nutritional properties, so we can conclude that CAF could be utilized as sustainable food ingredients.