Control Muffins Research Articles

Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein.

Whey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric-reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83-87.27 mg TE/100 g and 211.8-5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products.

Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics.

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G' > G″, indicative of their viscoelastic nature. The storage modulus (G') and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness.

Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients

Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin with flaxseeds) and F3 (muffin with mashed banana). The samples were analysed for batter density, muffin height, texture profile analysis, muffin crumb colour, nutritional composition and sensory preference using a nine-point hedonic scale. Generally, muffins prepared with plant-based ingredients showed a decrease in height (3.97–3.83 cm) and water activity (0.88–0.89) compared to the control muffins (4.37 cm and 0.90, respectively). On the contrary, the batter density of wet batter eggless pumpkin muffins increased compared to those prepared with egg. The replacement of egg with plant-based ingredients resulted in muffins with a harder texture, as indicated by the increased hardness values compared to the control muffin. The use of plant-based ingredients in pumpkin muffin formulations produced muffins with a lighter colour due to the absence of colour pigments in chia seeds, flaxseeds and mashed banana. The inclusion of plant-based ingredients in eggless pumpkin muffin formulations increased the ash, fibre and carbohydrate content while decreasing the fat content. Overall, the preference test revealed that eggless pumpkin muffins prepared using chia seeds (6.93) and mashed banana (7.58) rated higher for overall acceptance attribute as compared to the control pumpkin muffin.

Development a new vegan muffin formulation and evaluation their some quality and sensory characteristics

This study aimed to develop a healthy, vegan muffin that is gluten-free and lactose-free, while maintaining sensory appeal. Black chickpea flour, aquafaba, and almond milk were incorporated into the recipe to achieve this. Various substitutions were tested, including 11.1% (M-1), 16.7% (M-2), and 22.2% (w:w) (M-3) chickpea flour replacements, along with 19.4% almond milk and 11.1% aquafaba, compared to control muffins (M-0) containing wheat flour, cow milk, and chicken egg. Results showed pH values ranging from 6.45 to 6.95 for batter and 6.76 to 7.10 for baked muffins, with dry matter content between 63.71% and 65.54%, and baking loss between 9.76% and 11.81%. Calorie values were highest in M-0 (330.69 kcal/100 g), reduced to 272.83-269.72 kcal/100 g with chickpea flour, aquafaba, and almond milk. Muffin height and volume decreased insignificantly in M-1, M-2, and M-3 compared to reference muffins (p&gt;0.05). The uniformity index, volume, symmetry index, and volume index significantly decreased with chickpea flour addition (p0.05). Overall, this demonstrates the potential to create sensorially pleasing vegan muffins by incorporating ingredients like black chickpea flour, aquafaba, and almond milk.

Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins.

This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.

Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation.

This study aimed to investigate the effects of adding cold-pressed okra seed oil byproduct (OSB) to the muffin formulation, as a partial substitute for wheat flour, on the nutritional, physicochemical, rheological, textural, and sensory properties of muffins. The carbohydrate, protein, oil, moisture, and ash contents of OSB were 44.96, 32.34, 10.21, 7.51, and, 4.98%, respectively, indicating that OSB was rich in protein and carbohydrate. All muffin samples showed a shear thinning behavior, indicating that the viscosity of all samples decreased with increasing shear rate. The frequency sweep test showed that all samples showed viscoelastic solid-like structure [G' (storage modulus)> G″ (loss modulus)]. The K' values (between 66.45 and 139.14) were higher than the K″ values (between 36.62 and 80.42) for all samples. The result was another indication of the viscoelastic solid characteristic of the samples. In our study, it was found that the fluorescence of advanced Maillard products and soluble tryptophan index decreased with increasing amount of OSB, indicating that OSB addition led to a decrease in the amount of fluorescent Maillard reaction (MR) products. The fortified muffins with more than 10% OSB had a reduced estimated glycemic index (GI) significantly in comparison with control muffin samples (p < 0.05). The induction period (IP) values of the muffin samples containing OSB (between 11:57 and 15:15 h/min) were higher than the IP value of the control sample (10:50 h/min), indicating that OSB improved the oxidative stability of the muffin samples. The addition of OSB has shown no negative effect on sensory attributes considering texture, mouth fell, odor, and taste. This study suggested that the addition of OSB in muffins could improve rheological properties and oxidative stability and decrease GI and the amount of MR products without negative impact on sensory properties.

Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation

This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.

Pea hull fiber supplementation does not modulate uremic metabolites in adults receiving hemodialysis: a randomized, double-blind, controlled trial.

Fiber is a potential therapeutic to suppress microbiota-generated uremic molecules. This study aimed to determine if fiber supplementation decreased serum levels of uremic molecules through the modulation of gut microbiota in adults undergoing hemodialysis. A randomized, double-blinded, controlled crossover study was conducted. Following a 1-week baseline, participants consumed muffins with added pea hull fiber (PHF) (15 g/d) and control muffins daily, each for 4 weeks, separated by a 4-week washout. Blood and stool samples were collected per period. Serum p-cresyl sulfate (PCS), indoxyl sulfate (IS), phenylacetylglutamine (PAG), and trimethylamine N-oxide (TMAO) were quantified by LC-MS/MS, and fecal microbiota profiled by 16S rRNA gene amplicon sequencing and specific taxa of interest by qPCR. QIIME 2 sample-classifier was used to discover unique microbiota profiles due to the consumption of PHF. Intake of PHF contributed an additional 9 g/d of dietary fiber to the subjects' diet due to compliance. No significant changes from baseline were observed in serum PCS, IS, PAG, or TMAO, or for the relative quantification of Akkermansia muciniphila, Faecalibacterium prausnitzii, Bifidobacterium, or Roseburia, taxa considered health-enhancing. Dietary protein intake and IS (r = -0.5, p = 0.05) and slow transit stool form and PCS (r = 0.7, p < 0.01) were significantly correlated at baseline. PHF and control periods were not differentiated; however, using machine learning, taxa most distinguishing the microbiota composition during the PHF periods compared to usual diet alone were enriched Gemmiger, Collinsella, and depleted Lactobacillus, Ruminococcus, Coprococcus, and Mogibacteriaceae. PHF supplementation did not mitigate serum levels of targeted microbial-generated uremic molecules. Given the high cellulose content, which may be resistant to fermentation, PHF may not exert sufficient effects on microbiota composition to modulate its activity at the dose consumed.

Potential of Pleurotus ostreatus as a novel protein source in rice-millet-based gluten-free muffins

The study used oyster mushroom powder (OMP) as a nutrient source to improve the nutritional value of gluten-free (GF) muffins. OMP was added at 5, 10, 15, and 20% in rice-pearl millet-based gluten-free formulation for preparing muffins. The addition of OMP significantly (p < 0.05) improved the nutritional value of muffins. The protein content of the control muffin was 7.12% which increased to 9.41% and 10.19%, with 10% and 15% addition of OMP, respectively. Further, adding mushroom powder at a 10% level or more almost doubled the amount of fibre content in the muffins. The addition of 10% and 15% OMP also increased the magnesium and potassium contents to 19.20% and 27.20%, which were 42.91% and 57.48% higher compared to the control muffin, respectively. Replacement of rice flour with OMP increased the hardness and chewiness of gluten-free muffins. At higher levels (15% and 20%), OMP had also significant changes in the colour attributes. Interestingly, these changes in textural and colour parameters as a result of OMP addition had no adverse effect on the sensory attributes of muffins. OMP-enriched muffins were in the highly acceptable range (>7.0), with the 15% OMP-enriched gluten-free muffins having the highest overall acceptability scores among the evaluated samples. Furthermore, the technology was demonstrated among gluten-intolerant persons and small-scale gluten-free product entrepreneurs. More than 90% of the respondents liked the OMP-enriched muffins compared to the control sample. Moreover, gluten-free processors also appreciated this simple food technology to enhance the nutritional value of existing gluten-free diets.

The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins

Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as a form of food diversification. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30%). This research was carried out in two duplicates. The result of this research are the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue ( o h) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increased density of dough, density of muffin, and a* chromaticity of the crumb. Based on the results of sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula because it was close to the control muffin.

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.

Because of the nutritional need of patients with celiac disease, producing quality gluten-free diet food is important. This study evaluated the use of persimmon flour on the properties of muffins. Persimmon flour obtained from the astringent variety 'Rojo Brillante', which is often discarded due to its characteristic astringency, was added to muffins replacing corn flour (10%, 20%, and 30%). Despite the height differences between the control muffin and the muffins with persimmon flour, similar mechanical parameters were obtained. As the percentage of persimmon flour increased, the muffin color was darker, turning toward a more reddish hue, mainly because of the intensification of nonenzymatic browning reactions. The sensory results showed high scores for taste attributes, the texture attributes were similar to the control, and astringency was hardly detected when persimmon flour was used. The content of tannins and carotenoids and their antioxidant activity increased significantly with an increasing amount of persimmon flour. After in vitro digestion, high recovery index values of soluble tannins and carotenoids were obtained in muffins with added persimmon flour. This study shows that the use of persimmon flour as a functional ingredient offers an opportunity to develop quality gluten-free muffins that reduce agricultural losses. Astringent varieties can be used, without applying a de-astringency treatment, as the astringency is removed during muffin baking due to tannins' insolubilization.

Untraditional Sources for Producing High Nutritional Value Bakery Products

The Aim / Objective: Using eggplant puree to reduce fats and egg in bakery products to reduce calorie and increase nutritional value of cake (muffins) also, technological and sensory evaluation of muffin produced. Maximizing the use of eggplant from an economic point of view, as it is a cheap and available product in the Egyptian market, maximizing the health benefits of eggplant by producing a product with high nutritional value and low in fat, take advantage of dietary fiber in vegetables, producing a new product with high nutritional and biological value, take advantage of various antioxidants from their natural sources, improving the quality characteristics of products (sensory qualities), especially color and using natural vegetables as fat substitutes in bakery products.&#x0D; Study Design: Analytical study.&#x0D; Place and Duration of Study: Department of Bread &amp; Pastries, Food Technology Research Institute, between June 2020 and August 2022. Methodology: We prepared the muffins blend and formulas and did all analysis (chemical – physical – sensory evaluation – texture… for muffins resulted.&#x0D; Results: Eggplant puree (EP) (25, 50, 75 and 100%) was used to replace fat and egg in the muffins production. Muffins prepared with 25% (EP) had a higher volume than control Muffins. Muffins volume was alikeness between control muffins and the sample used 50% (EP). At 100% replacement level, the muffins volume is minimal. Low-fat and egg muffins with (EP) had higher moisture and minerals also less calories than control. Replacing baking butter by (EP) gave a significant rising in springiness hardness, and chewiness, and a limited result of cohesiveness. But, there were no inequality between control muffins and the acceptance of low (fat and egg) muffins up to 75%. Adding (EP) did not result in undesirable variations in color. Likewise high moisture content in (EP) muffins was acceptable by the panelists. Results clarified that (EP) is an acceptable fat alternative in muffins and efficient in reducing the amount of fat and calories, likewise (EP) could be used as egg replacer in muffins and cakes. Furthermore, during storage moisture loss and increase of muffins hardness was observed in produced muffins. Result showed great acceptance for produced muffins.&#x0D; Conclusion: This work is an attempt to raise the economic value of eggplant by using it in some bakery products that may not affect its technological properties while reducing the energy percentage and the price of the product. By studying all the technological, sensory and chemical properties, it was found that fat can be replaced by 100% with eggplant puree, and the ability to replace eggs by 25%, as these samples gave a result similar to the control in all the properties of the tests, while the increase in the percentage of replacing eggs with eggplant puree to 50 and 75% led to a decrease In the technological properties, however, it was accepted by a large percentage up to 75 and 85% of the various laboratory tests, and therefore it is acceptable according to the taste of the consumer and from the view point of the producer.

Physicochemical, nutritional, and sensory characteristics of gluten‐free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour

The study aims to develop gluten free muffins using finger millet flour (FMF), germinated black soybean flour (GBSF) and kenaf leaf powder (KLP) at varying concentrations (100:0:0, 70:26:4, 50:46:4, 30:66:4, 0:96:4). Significant (p≤0.05) improvement in functional properties of composite flour was observed with the increased incorporation levels of GBSF and KLP while a reverse trend was found for pasting properties. The physical parameters namely height, diameter and specific volume of composite flour muffins were significantly (p≤0.05) lower than the control muffin (100% refined wheat flour). Further, FMF based muffins were dark in color and showed harder and gummier texture. The sensory appraisal revealed that the variant (70:26:4) of FMF based muffins received sensory scores comparable to control muffin. The protein, fat, crude fiber, ash, mineral content, total phenolic content, total flavonoid content, and antioxidant activity of composite flour muffin was significantly (p≤0.05) higher as compared to control muffin. The Scanning electron microscopy (SEM) analysis revealed that microstructure of composite flour muffin was denser with reduced number of air cells as compared to well-developed structure of control muffin.

Effect of Amalgamation of Quinoa on Contents of Essential Amino Acids, Proximates, Dialyzable Minerals and Storage Stability of Gluten and Egg Free Maize Muffins

Background: Recently there has been increasing interest in the production of gluten-free (GF) foods from pseudo-cereals, without celiac activity, in order to fulfil the specific needs of people affected by celiac disease. Bakery products, particularly gluten-free muffins, represent one of the most consumed foods around the world and may be an interesting objective. Methods: The present study assessed the nutritional composition, dialyzable mineral contents, lysine, methionine and storage stability of maize and quinoa muffins. Result: The substitution of maize flour with quinoa flour augmented the crude protein (8.96 to 11.14%), fat (24.70 to 27.77%), fibre (1.54 to 6.28%), ash (1.86 to 2.62%) and carbohydrate (42.76 to 29.07%) in muffins. The lysine and methionine contents of quinoa muffins were 122.4 and 85.4 per cent higher than control muffins. The muffins could be stored at room temperature up to 3 days without any food additive. The distinctive protein, essential amino acid and mineral characteristics of quinoa muffins open a new promising prospect for utilization of quinoa flour not only on industrial scale but also at household scale, for prevention of hidden hunger and malnutrition. Quinoa muffins can also cater to the needs of wellness market segment with taste.

Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose

Consumer acceptance testing found wheat flour alternatives can be combined with rare sugars to create acceptable lower sugar, gluten-free muffins. Muffins were developed and optimized using an initial screening procedure. A simplex centroid mixture design defined combinations of wheat-flour alternates. Ninety-one randomized baked blends were analyzed and compared for physical and basic sensory attributes using numerical optimization techniques. Blends of almond flour, whey protein concentrate, and a 50/50 blend of oat fibre and resistant maltodextrin achieved desired structures for high-protein and high-fibre muffins. Combinations of non-dairy coconut creamer, whey protein concentrate, and the same blend of oat fibre and maltodextrin composed the high-fat variant. Optimized flour replacement blends enabled a sugar replacement comparison in a separate categorical design. Vanilla-flavored muffins formulated with monosaccharides (allulose or tagatose) or sucrose (as a control), had sweetness levels augmented with stevia to theoretically equivalent levels. Muffins with allulose or tagatose differed from those containing sucrose in water activity and crust colour (lightness, L*). Overall liking for sucrose substituted formulations compared favorably in a consumer acceptance panel (n = 58). After providing the nutritional composition for sampled products at the conclusion of the sensory analysis, purchase intent of sugar substituted products was comparable to the control muffins.

Almonds and Their Impact on Gastrointestinal Physiology, Luminal Microbiology and Gastrointestinal Function: A Randomized Controlled Trial

ObjectivesThe objective of this study was to investigate the impact of almonds, and almond form (whole, ground) on fecal Bifidobacteria (primary outcome) and gut microbiology, physiology, and symptoms in healthy adults.MethodsEighty-seven healthy adults with moderate fiber intake (<22g/d) were randomized to receive whole almonds (56 g/d), ground almonds (56 g/d) or a control muffin (2/d) in place of their habitual snacks for 4 weeks. Fecal Bifidobacteria, gut microbiota composition and diversity (16S rRNA sequencing), short-chain fatty acids (SCFA; gas-chromatography), volatile organic compounds (gas-chromatography mass-spectrometry), gut transit time (wireless motility capsule), and stool output and symptoms (7-day diary) were measured at baseline and at end of intervention. Differences between groups were assessed by analysis of covariance (ANCOVA) or a non-parametric equivalent and corrected for multiple testing (Bonferroni (p) or Benjamini-Hochberg FDR (q)) where appropriate.ResultsThere were no differences in relative abundance of fecal bifidobacteria following 4-weeks consumption of whole almonds (8.7%, SD 7.7), ground almonds (7.8%, SD 6.9) or control (13.0%, SD 10.2; q = 0.613). There was no effect of almonds on gut microbiota at the phylum level or on diversity. At the genus level, almonds (whole and ground pooled) increased relative abundance of Lachnospiraceae_NK4A136_group, Phascolarctobacterium and decreased Tyzerella (all p < 0.05), however these were no longer significant following FDR adjustment. Pre-specified analysis comparing almonds (whole and ground pooled) demonstrated higher concentrations of butyrate (24.1 μmol/g, SD 15.0) versus control (18.2, SD 9.1; p = 0.046). There was no effect of almonds on gut transit time, stool consistency or gut symptoms. Almond form as either whole (low nutrient bioaccessibility) or ground (higher nutrient bioaccessibility) did not affect any outcome.ConclusionsAlmonds are a high fibre snack that can be incorporated into the diet of moderate fibre consumers with no adverse gastrointestinal symptoms. Almonds do not have major impact on global microbiota composition but may exert a prebiotic effect on microbial metabolism in healthy adults.Funding SourcesThe Almond Board of California.

Effects of Partial Butter Replacement With Avocado Puree in Chocolate Muffins

ObjectivesBaked goods contain high amounts of saturated fat from butter. High saturated fat intake has been shown to lead to negative health outcomes. Decreasing the saturated fat content of baked goods may be nutritionally beneficial. However, it may also lead to adverse outcomes since it retains moisture, tenderizes, and creates a rich aroma and taste. The purpose of this research is to evaluate the effect of replacing 50% of the butter with avocado puree in chocolate muffins to improve the fat profile.MethodsThe control recipe contained 100% butter (65 g) and the variation contained 50% avocado puree (32.5 g) and 50% butter (32.5 g). Un-trained panelists (n = 4) rated the external and internal appearance, aroma, flavor, and texture for both the control and variation. An overall product score was calculated based on the average of the five different characteristics rated. The key characteristics to be compared were external appearance, flavor, and texture. A t-test was performed to assess the differences between the control and variation. Personal preference questions were used to determine which muffin the panelist would eat again. Total fat and saturated fat were calculated using Cronometer.ResultsThere were no statistically significant differences between the control muffin and the variation in any of the key characteristics. The mean scores for flavor were 4.0 ± 0.0 (control) and 4.5 ± 0.6 (variation), P = 0.13. The mean scores for texture were 4.0 ± 0.8 (control) and 4.3 ± 0.5 (variation), P = 0.62. There were also no significant differences in overall product score: 4.4 ± 0.3 (control) and 4.4 ± 0.5 (variation), P = 0.89. The mean ratings for the external appearance were 4.8 ± 0.5 (control) and 4.3 ± 0.5 (variation), P = 0.270. All four of the panelists indicated that they would eat the avocado puree variation again and preferred it over the control. Total fat decreased from 9.7g in the control to 7.9 g in the variation and saturated fat decreased from 5.5 g in the control to 4.2 g in the variation.ConclusionsThe results from this experiment demonstrated that a 50% partial substitution of avocado puree was acceptable in chocolate muffins, which may be due to the chocolate masking the flavor, color, appearance, and aroma of the avocado puree. Other baked goods with a robust flavor would be candidates for partial substitutions with avocado puree.Funding SourcesFramingham State University.

The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins

The brewing industry generates large amounts of food waste including brewers’ spent grain (BSG) and leftover malted grains from beer production. BSG compositions can vary but consistently include high levels of protein and fiber. The potential nutritional and health benefits of BSG have sparked recent interest for food fortification. However, the challenges associated with BSG addition can impact food quality due to increases in fiber and protein content and reduction in starch content. Consumer testing was conducted to evaluate muffins containing varying levels of BSG (0, 20, 30% wt:wt flour) to determine the highest acceptable concentration on overall likeability, appearance, texture, moistness, sponginess, and taste attributes. Significant differences were found within appearance (F = 7.728, P = .001) and taste (F = 4.947, P = .008) ratings across all muffins. Control and 20% BSG muffins were rated significantly higher for appearance (6.74 ± 0.18; 6.64 ± 0.18) than 30% BSG muffins (6.11 ± 0.18). Muffins containing 20% BSG (7.15 ± 0.17) received significantly higher taste ratings than 30% BSG muffins (6.56 ± 0.22) and control muffins (6.49 ± 0.19). However, 30% BSG muffins maintained acceptance for all attributes showing higher allowable BSG substitutions than previously reported. Bivariate correlation analyses found that all attributes across each muffin variation were strongly, positively correlated (r &gt; 0.6) with overall likeability excluding appearance (r = 0.359, P &lt; 0.001) and moistness (r = .466, P &lt; 0.001) in control muffins. Significant predictors of overall likeability were appearance (β = 0.088, P = 0.005), texture (β = 0.181, P &lt; 0.001), sponginess (β = 0.226, P &lt; 0.001), and taste (β = 0.494, P &lt; 0.001). Brewers’ spent grain consumer acceptance results will guide the development of test food products for future human diet intervention compliance.

Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins

Cocoa Pod Husks (CPH) and by-product from supercritical CO2 extracted Rosa damascena Mill. (RDCO2) were used as biopreservatives in muffins. Both by-products were rich source of polyphenols: 28.3 ± 0.6 mg/g Dry Weight (DW) and 17.9 ± 0.7 mg/g DW RDCO2 and CPH, respectively, and exhibited potent antioxidant capacity: 449.1 ± 8.5 µmol Trolox Equivalents (TE)/g DW (by ORAC method) and 58.9 ± 2.1 µmol Gallic Acid Equivalents (GAE)/g DW (by HORAC method) for the RDCO2, and 373.8 ± 9.0 µmol TE/g DW (by ORAC) and 36.8 ± 3.8 µmol GAE/g DW (by HORAC) for the CPH. RDCO2 extracts successfully inhibited development of several important pathogenic and saprophytic microorganisms causing microbial spoilage of food systems. The control muffins were good for consumption up to the 17th day, while the products supplemented with RDCO2 and CPH: until 20th day of storage at 22 ± 0.5 °C. The amount of dietary fibers in muffins supplemented with both by-products increased 3 times (8.57 ± 0.12 %) compared to control (2.91 ± 0.12 %) and the polyphenolic compounds increased 2.5 times (from 50.0 ± 0.3 for the control to 185.9 ± 0.6 mg/g DW). For the first time by-product of supercritical CO2 extraction of Rosa damascena Mill. was characterized and used as natural and cheap biopreservative.

L-arabinose and D-xylose: sweet pentoses that may reduce postprandial glucose and insulin responses.

BackgroundDiets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods.ObjectiveWe investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin.DesignFifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption.ResultsGlucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin.ConclusionL-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.