Prfrnc of Variant Typs of Flax in Cinnamon Muffins Abstract: Cardiovascular disas (CVD) is th numbr on caus of dath in th Unitd Stats affcts ovr 80 million popl. On way to rduc CVD risk is to incras fibr and alpha-linolnic acid (ALA) intak. Flaxsd and flax mal both provid ths nutrints. Incorporating additivs such as ths into common foods can hlp individuals rduc thir risk of CVD. This xprimnt addd flax sd or flax mal to low fat cinnamon muffins in ordr to incras th halth bnfits. Thr wr thr trials conductd. Each variation and ach trial had wight, braking strngth, color, and volum masurd objctivly and color valuation, color prfrnc, txtur, and tast prfrnc wr masurd by panlists in Ston Hall. Non of th masurmnts wr found to hav any significant diffrncs. This lads to th conclusion that at this concntration, flax sd and mal do not affct flavor, txtur, or th ovrall muffin xprinc and ithr of ths can b marktd dpnding on th halth bnfits dsird. Introduction: As on of th lading causs of dath in th Unitd Stats and worldwid, Cardiovascular disass (CVD) ar focus of much halth concrn. Many popl hav takn stps to rduc th risk of cardiovascular disas by making changs in thir dit. Som hav lookd to limit saturatd and trans fats to thir dits in ordr to rduc thir own risk of CVD, whil othrs hav lookd to food products which contain ingrdints to rduc th risks. Flaxsd has bn introducd to dits as a functional food bcaus of its good fatty-acid componnts as wll as its us as a solubl fibr. Flax sd coms from a blu flowring plant which producs small sds that can com in diffrnt varitis including yllow, brown, or goldn but all hav similar nutritional valu. Flaxsd can com in many diffrnt forms including, whol, ground or as a powdr-lik mal and vn as an oil (Blodn, 2004). Cardiovascular disas occurs whn plaqu dposits dvlop on th innr artry walls from th accumulation of cholstrol and othr substancs, also known as athrosclrosis. CVD can thrfor b rducd by various mchanisms through th us of flaxsd bcaus of th ffcts of fibr, lignans, and alpha-linolnic acid (ALA). Ths mchanisms for rducing CVD includ rducing srum cholstrol, platlt aggrgation, and inflammatory markrs; improving glucos tolranc; and acting as an antioxidant. Flaxsd is also a sourc of solubl fibr. Rsarch studis hav shown solubl fibr to rduc total cholstrol and low-dnsity lipoprotin cholstrol (LDL). Rducing ths blood lipid lvls is an important aspct to rduc th risk of th dvlopmnt athrognsis. Flaxsd, as a sourc of solubl fibr, incrass gastric mptying, inducs intrfrnc with bulk phas diffusion of fat, and incrass xcrtion of bil acids. Flax products can also dcras glucos absorption, and thrfor improv tolranc to glucos (Blodn, 2004). Lignans ar anothr nutritional bnfit found in flaxsd, which can hlp in th prvntion of CVD. Scoisolaricirsinol Diglucosid (SDG), th ligand found in plant flax, as bn shown to lowr srum cholstrol by modification of nzyms usd in cholstrol mtabolism. It has bn shown to act as an antioxidatnt, rducing
proxidation of Polyunstaturatd Fatty acids (PUFA), which can dcras LDL oxidation. (Blodn, 2004). Alpha-linolnic acid (ALA) is an omga-3 fatty acid prsnt in flaxsd. It is an ssntial fatty acid, and thrfor rquird by our bodis in our dit. Many aspcts of ALA hav bn rlatd to rducd risk of CVD including dcrasd inflammatory rspons, inhibition of platlt aggrgation and thrombosis, dcrasd blood prssur, improvd srum lipids, and prvntion of cardiac arrhythmias. ALA can also b convrtd to othr fatty acids in our bodis onc consumd. Ths fatty acids includ arachidonic acid (AA), icosapanoic acid (EPA), and docosahxanoic acid (DHA). Howvr, diffrnt forms of flax sd can rsult in vry diffrnt halth bnfits. As shown by a rsarch study don at th Cll Biology Laboratory Winnipg, Canada, ovr a thr month tst priod of halthy subjcts who ingstd milld flaxsd and flax oil, obtaind significant lvls of ALA to th plasma, whil thos ingsting th whol flax sd did not s significant incrass in ALA lvls (Austria, 2008). Bcaus whol flax sds contain an outr layr, thy ar not always fully digstd. Th whol flax sd has th capability of moving through th digstiv systm without bn radily absorbd by th body unlss it is adquatly, chwd in th mouth. Th procss of milling th flaxsd allows th body to absorb all th availabl nutrints (Karst, 2003). Cardiovascular disas, howvr, is not th only bnfit flaxsd has bn shown to possss. Lignans as wll as bing bnficial for CVD, hav bn shown to b anticarcinognic (Aldrcrutz, 2007). Cancr is anothr lif-taking chronic disas that shows high mortality in th Unitd Stats. In anothr study, it has bn dmonstratd that th whol flax sd can b convrtd by human bactrial flora in th colon, an additional halth bnfit of whol flax sd (Coulman, 2005). Although it sms that mor studis hav bn focusd on th halth bnfits of milld flax sd on CVD, thr ar still bnfits from th whol flax sd. Through th objctivs of th study, th flax prfrnc typ was b dtrmind in ordr to dtrmin which product will mor likly b consumd in ordr to significantly play a rol in dit chang and ovrall human halth. Mthods: Th purpos of th study was to dtrmin which flax product, flax sd or milld flax, would b mor accptd by a cinnamon muffin in product txtur, color and tast prfrnc. It appars that som rsarch indicats that that flax sd whol dos not produc th halth bnfits to th xtnt that mal dos, but still dos produc som bnfits. Bcaus thr ar bnfits in ithr cas th diffrncs in txtur, color, and tast prfrnc btwn cinnamon muffins with ths ingrdints addd will dictat which product will b bttr accptd as a snack with improvd hath bnfits. Th control was th rgular cinnamon muffins. Thus, thr wr 3 batchs prpard and 1 indpndnt variabl. Th indpndnt variabl will b th typ of flax (sd or milld flax) addd to th rcip.
In ordr to study th prfrnc of flaxsd to milld flax, th two typs wr addd in a cinnamon muffin, in ordr to dtrmin ovrall prfrnc to th product. Th rcip usd is found from rcipzaar.com #25969. Th original muffin rcip mad only 8 muffins, as said by rviw. In ordr to compnsat for this, th original rcip is multiplid by 1.5 in ordr to mak 12 muffins. Th battr will b dividd into thr portions, for ach of th thr muffins: flax sd muffin, milld flax muffin, and th control. Original Rcip 12 muffins 270 g flour 150 g sugar 9 g salt 5 g cinnamon 180 ml milk 83 g brown sugar 8 g baking powdr 2 ggs, batn 81.3 g applsauc Dirctions: Sift togthr flour, sugar, brown sugar, sugar, baking powdr, salt, and cinnamon. Combin gg, applsauc, and milk, add to dry ingrdints. Stir just nough to moistn. Fill lightly, grasd muffin tins 2/3 full. Bak at 204 o C for 15 minuts. Th makr of th original muffin rcip substitutd th unswtnd applsauc for oil. This is continud in our rcip, in ordr to rduc th fat in th muffin product. Th altrd rcip is th original rcip multiplid by 1.5 so thr ar four muffins of ach typ. To th first third of th battr 15 g flaxsd is addd. (#607) To th scond third of th battr 10 g milld flax is addd. (#712) Th last third of th battr is th control with no addd flax. (#231) It was intndd that ach typ of flax volum b qual rathr than wight. For this rason, th wights of dlax ar diffrnt. In ordr to kp th muffin volum rlativly consistnt, ach portion of th battr will b qually dividd into four muffin tins. Sinc ach portion will b takn from an original battr, th consistncy was constant throughout. In ordr to rpat th consistncy throughout th trials, th minuts stirrd wr rcordd from th first trial, and rpatd in th various othr trials. Th only diffrncs in consistncy could occur from th addition of flax ingrdints. Th following objctiv mthods of food analysis wr usd to tst th muffin product. Th Txtur Analyzr was usd in ordr to masur th forc usd to cut th muffin.
Th Huntr Colorimtr was usd to tst th color of th muffin sampls, in ordr to dtrmin if th diffrnt typs of flax vary th ovrall apparanc of th muffin compard to th control. Th Sd Volum Apparatus was usd to masur th volum of th muffins, in ordr to dtrmin whthr or not diffrnt typs of flax will affct th ovrall fluff of th muffin. In addition to ths objctiv mthods of food analysis, th following snsory mthods was b compltd by panlists. Color Lightst to Darkst, in ordr to dtrmin any diffrncs th flax may gav Prfrnc Color Lik xtrmly to dislik xtrmly, to dtrmin if this is a basis for product likability Tast Lik xtrmly to dislik xtrmly Txtur Hardst to Softst, to dtrmin whthr th flax additions may rsult in diffring txturs Rank th sampls in ordr of prfrnc Th scal containd tick marks from 1 to 12. Whn a tick mark was btwn digits it was roundd up to th nxt mark. Employs and studnts of Ston Hall prformd subjctiv analysis of txtur, color, color prfrnc, and tast. All tsts wr prformd within on hour of th muffins bing bakd. Th rcip and tsts wr rpatd a total of thr tims total. Rsults: Th muffins containing flax mal will b rfrrd to as M-712, th control muffins with no flax will b calld C-231, and th flax sd muffins will b S-607. Muffin Wights Th avrag mass of M-712 was 66.03g with a standard dviation of 3.56. C-231 was 61.57 g with a standard dviation of 5.08 and S-607 wighd58.63 g with a standard dviation of 4.19. Thr was no significant diffrnc in wight (p.1883).
80.00 70.00 Cinnamon Muffin Wights by Varianc W i g h t ( g ) 60.00 50.00 40.00 30.00 20.00 Trial 1 Trial 2 Trial 3 Avrag 10.00 0.00 Muffin Varianc Figur 1. Cinnamon Muffin Wights. Th wight in grams dpnding on th typ of muffin and trial. Txtur Th txtur analyzr was also usd in ordr to dtrmin any diffrncs flax may hav contributd to muffin firmnss. Th prob was usd on th stting labld muffin. M- 712 had an avrag forc of 492.63g with a standard dviation of 55.92g. C-231 had a forc of 529.2g and a standard dviation of 109.1g. S-607 had an avrag forc of 461.7 and a standard dviation of 169.11g. This showd no significant diffrnc btwn th groups (p =.7971).
T x t u r A n a l y z r ( g ) 700.00 600.00 500.00 400.00 300.00 200.00 100.00 0.00 Cinnamon Muffin Txtur Analyzr by Varianc Muffin Varianc Trial 1 Trial 2 Trial 3 Avrag Figur 2. Cinnamon Muffin Txtur Analysis. Th firmnss of th muffins compard btwn trials and typ of additiv. Panlists dscribd th txtur of ach typ of muffin on a scal with anchors of soft to hard. Th avrag of M-712 was 5.9 with a standard dviation of 1.7. C-231 had an avrag of 4.95 with a standard dviation of 2.5. S-607 had an avrag of 6.5 with a standard dviation of 1.87. Thr was shown to b no diffrnc in th txtur of th muffins (p=.0533).
12 Subjctiv Txutr Analysis 10 Panl Numbr Slction 8 6 4 2 0 Muffin Varianc Figur 3. Th subjctiv analysis of txtur valuation. Avrags of th 3 trial. Volum Th ffct of flax sd and mal on muffin volum was dtrmind by sd volum analysis. Th avrag of M-712 was 145 cm 3 with a standard dviation of 37.75 cm 3. Th avrag of C-231 was 108.33 cm 3 with a standard dviation of 36.17 cm 3. S-607 avragd 108.33 cm 3 with a standard dviation of 27.54 cm 3. Th additivs had no ffct on th sd volum (p=.3764).
Cinnamon Muffin Sd Volum Masurmnts by Varianc S d V o l u m 700.00 600.00 500.00 400.00 300.00 200.00 100.00 Trial 1 Trial 2 Trial 3 Avrag ( c m 3 ) 0.00 Muffin Varianc Figur 4. Sd Volum masurmnts compard by trial and typ of additiv. Color Color can also b a factor in dtrmining appal of a product to consumrs. In ordr to tst this, th Huntr Colorimtr was usd in ordr to dtrmin an L-valu which showd muffin darknss. Th data suggst that thr is no diffrnc in th L valu of th variant typs of muffins (p=.2174).
58.00 56.00 Huntr Colorimtr L valus (Darknss of Muffin) basd on Varianc 54.00 L 52.00 v a 50.00 l u48.00 46.00 L valu Trial 1 L valu Trial 2 L valu Trial 3 L valu Avrag 44.00 42.00 Muffin Varianc Figur 5. Muffin Darknss as dtrmind by L-Valu on a Huntr Colorimtr. Compard by trials and varianc. Panlists dscribd th color in trms of light or dark on a scal from 1 to 12. Th M- 712 avragd 6.5 with a standard dviation of 2.7. C-231 avragd 4.68 with a standard dviation of 2.2. S-607 avragd 6.2 with a standard dviation of 2.8. Thr was a significant diffrnc (p=.0448). Howvr, whn paird comparisons wr don, non of th diffrncs wr significant.
Color Evaluation 11 Panl numbr slction 9 7 5 3 1 Muffin Variation Figur 6. Panlists gradd th color of ach typ of muffin from light to dark. Avrags of trials of shown. Prfrncs Color and Tast Prfrnc wr rcordd by panlists on a scal of Lik Extrmly to Dislik Extrmly. Th avrags of Color Prfrnc wr 4.8 with a standard dviation of 1.8 for M-712, 4.7 with a standard dviation of 2.9 for C-231, and 4.7 with a standard dviation of 2.4 for S-607. This showd no diffrnc (p=.9819). Tast prfrnc avrags wr 4.9 with a standard dviation of 2.4 for M-712, 6 with a standard dviation of 3.3 for C-231 and 4.5 with a standard dviation of 2.3 for S- 607.Thr wr no diffrncs in tast ratings (p=.1857).
12 Tast Prfrnc 10 Panl Numbr Slction 8 6 4 2 0 Muffin Varianc Figur 7. Panlists rankd tast prfrnc. Avrag valus ar shown. 12 Color Prfrnc 10 Panl Numbr Slction 8 6 4 2 0 Muffin Varianc Figur 8. Panlists ratd color prfrnc. Avrag valus ar shown.
Ranking of favorit to last favorit was also attmptd but not all panlists compltd th information. Of th 15 panlists that comptd this sction 9 out of thm slctd th flax sd, 3 slctd flax mal, and 3 slctd th plain cinnamon. Discussion: Upon conclusion to th study th data shows that thr wr no significant diffrnc in objctiv or subjctiv obsrvations with addition of variant typs of flax to cinnamon muffins. Basd upon objctiv and subjctiv txtur analysis it was found that th addition of flax sd or flax mal to cinnamon muffins did not affct th ovrall firmnss of th muffins. Subjctiv color valuation, color prfrnc and colorimtr indicatd no significant diffrnc in btwn th diffrnt additivs with rspct to color. Th only indication of a prfrnc was th slction of sdd muffins from th rankd prfrnc tsting. Although txtur rlatd to firmnss was masurd, othr aspcts of txtur, such as grittinss, wr not masurd. This may b an ara to xplor in furthr xprimntation, and may hav contributd to th favor of th flavor. Whn intrprting th data crtain aspcts to th collction must b considrd. Panlists wr oftn busy whn askd to assss sampls. Not all panlists corrctly rad ach anchor on ach scal. Th tast prfrncs wr compard to th ranking of prfrnc and if thr was a strong discrpancy btwn th two th numbrs wr ditd in a way that was appropriat for th anchors of th scal. Thr was no way to dtrmin if th anchors for Color Evaluation, Color Prfrnc, and Txtur wr usd appropriatly, howvr thr wr no xcptionally strong outlirs to indicat inappropriat us. Finally, whn panl tsting occurrd it was lat in th aftrnoon or arly vning and during this tim many popl ar considring vning mals and forthought of food or tndncy to b hungry may affct thir flavor rating. Th rsults of th study hav shown that th most likd cinnamon muffin had th whol flaxsd. Although 9/15 panlists slctd S-607 as thir prfrrd muffin ths rsults cannot b statistically analyzd. Thrfor, this may not b a finding of significanc. Th rsults of txtur analysis, color prfrnc, and tast prfrncs showd that thr was no significant diffrnc btwn th thr muffin variancs. In conclusion, th findings of th study indicat that flax can b addd for halth bnfits without ngativ muffin charactristics. Ths findings paird with th studis indicating flax mal is mor bioavailabl than flaxsd, may bring about intrst in markting muffins with th addition of flaxmal for halth bnfits. Furthr xprimntation could involv various concntrations of flax sd in th muffin. Th muffin with flax sd was chosn most oftn as favorit, and th sd has shown halth bnfits in past studis, incrasd flax sd lvls in a muffin product could provid incrasd halth bnfit without altring prfrnc. In addition, comparing sd data to mal data at highr concntrations may also b bnficial sinc thr is som indication that mal may hav mor halth bnfits du to bioavailability.
Rfrncs: Aldrcrutz H. 2007. Lignans and Human Halth. Critical Rviws in Clinical Laboratory Scincs. Vol 44(5-6): 483-525. Austria JA, Richard MN, Chahin MN. 2008. Bioavailability of Alpha-Linolnic Acid in Subjcts aftr Ingstion of Thr Diffrnt Forms of Flaxsd. Journal of th Amrican Collg of Nutrition. Vol 27 (2):214-221. Blowdon, M.S., R.D., LAnn T., Sxapary M.D., Philipp. 2004. Flaxsd and Cardiovascular Risk. Nutrition Rviw. Vol 62 (1): 18-27. Coulman KD, Liu Z, Hum WQ, Michalids J, Thompson U. 2005. Whol Ssam Sd Is a Rich a Sourc of Mammalian Lignan Prcursors as Whol Flaxsd. Nutrition and Cancr. Vol 52(2):156-165. Karst K, R.D. 2003. How wll do you know your flax? Total Halth. Vol 25 (1): 48-49. Kim1. 2002. Cinnamon Muffins #25969. Rcipzaar.com