The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report
Abstrct: Reserch hd shown n lrmingly low fiber intke of United Sttes citizens. Only bout 10% of the people in Americ consume the recommended mount of fiber dily. By incorporting more fiber into their diets, Americns cn improve their overll helth. In this experiment ot brn fiber ws dded to pumpkin muffins. There were three vritions: Control (0% dditionl fiber), Vrible 1 (3g dditionl fiber per muffin), nd Vrition 3 (6g extr dditionl fiber/muffin). The effect on the dded ot brn fiber ws evluted for its effect on muffin color, texture, wter ctivity, nd overll consumer cceptnce. Bsed on objective testing, there ws no significnt chnge in color, texture or wter ctivity. Hedonic subjective scores were low for ll vribles including the control. For this specific recipe, dded ot brn fiber does not chnge overll ppel. Introduction: This experiment ws inspired by the lrmingly low fiber consumption in the United Sttes nd its potentil effect on public helth. The gp between recommended intke nd ctul intke increses the risk of hert disese, stroke, hypertension, some gstrointestinl disorders, obesity nd dibetes (Clemens 2012.) 90% of the popultion is not meeting the ntionl recommendtions. With obesity, dibetes, nd hert disese s mjor helth concerns in this country, it is importnt we strt working to incorporte more fiber into our diets. In order to help increse fiber intke, ot brn will enhnce the nutritionl content of pumpkin muffins. To ccomplish this, three vritions of the pumpkin muffin recipe will be prepred. One will be the control, one will include three dditionl grms of ot brn fiber incorported into ech muffin by dding the ot brn to the originl recipe, nd third vrition will incorporte ot brn fiber to produce muffin tht includes six dditionl grms of fiber per muffin. This will help contribute to the consumption of the 14g/1000 clorie consumed guideline (Boyers 2010). Ot brn cn improve glycemic nd insulin responses nd beneficilly influence plsm lipid levels in dibetic ptients. (He 2010) This helps stbilize blood sugr levels nd prevent the development of type two dibetes. Brn hs been shown to hve n effect on postprndil glucose levels, serum cholesterol, colon cncer, nd body mss. (Lttimer 2010)This muffin is designed to utilize these beneficil effects of ot brn to help reduce helth risk in the United Sttes popultion. The objective of this experiment is to crete muffin low in ft nd high in fiber. It is lso designed to determine how much extr fiber cn be dded into bked good (such s muffin) without decresing the overll ppel. The dependent vribles of this experiment re texture, wter ctivity, nd color. The texture ws mesured using the texture nlyzer in lb with cone probe setting on the top nd interior of the muffin. Color ws nlyzed using the Hunter colorimeter determined by the vribles L,, nd b. Wter ctivity ws nlyzed using the Wter Activity System meter provided in lb. Ech vrible ws tested three times per tril. The smples were rted by 12 people using 5-point hedonic scle rting color, texture, ppernce, moisture, odor, tste, nd overll ppel.
The independent vrible is the mount of ot brn dded to ech btch of muffin mixture. The incresed dryness of the muffins due to the ddition of the ot brn will likely inhibit Millrd browning, creting drker muffin which my be unppeling. It is lso likely the incresed dryness will promote crumbling. Finlly, the product will be tested on Purdue students to gther informtion for hedonic rting for subjective pltbility rtings. In order for the product to help contribute to incresed fiber intke, it is importnt it is well ccepted nd likely to be eten for the effort to be effective. The gol of this project is to crete well-ccepted, helthier product with dded nutritionl benefits. Methods: This recipe ws found on livestrong.com. It will be used s the stndrd recipe for the experiment. 236.6 g whole whet flour 236.6 g ot brn 59.1 g brown sugr, pcked 20 g bking powder 5 g cinnmon 118.3 g cnned pumpkin 59.1 g unsweetened pplesuce 118.3 g wter 2 egg whites Procedure: Control: Smple (812) Prehet the oven to 204 C. Mix together flour, 236.6g ot brn, brown sugr, bking powder nd cinnmon in bowl with electric mixer. In nother bowl, blend pumpkin, pplesuce, wter nd egg whites with fork. Add to dry ingredients to pumpkin mixture nd stir until ll ingredients re moistened. Plce pper muffin liners in the muffin tin. Fill muffin tins hlf full nd bke t 400 F (204 C) for 20 minutes. Remove the muffins from the oven, plce them on cooling rck, nd llow cooling for 10 minutes. Vrible 1 (extr3g fiber/muffin): Smple (482) Prehet the oven to 204 C. Mix together flour, 272.6 g ot brn, brown sugr, bking powder nd cinnmon in bowl with electric mixer. In nother bowl, blend pumpkin, pplesuce, wter nd egg whites with fork. Add to dry ingredients to pumpkin mixture nd stir until ll ingredients re moistened. Fill muffin tins hlf full nd bke t 400 F (204 C) for 20 minutes. Remove the muffins from the oven, plce them on cooling rck, nd llow cooling for 10 minutes.
Vrible 2 (extr 6g fiber/muffin): Smple (736) Prehet the oven to 204 C. Mix together flour, 308.6 g ot brn, brown sugr, bking powder nd cinnmon in bowl with electric mixer. In nother bowl, blend pumpkin, pplesuce, wter nd egg whites with fork. Add to dry ingredients to pumpkin mixture nd stir until ll ingredients re moistened. Fill muffin tins hlf full nd bke t 400 F (204 C) for 20 minutes. Remove the muffins from the oven, plce them on cooling rck, nd llow cooling for 10 minutes. The sme muffin tins were used for ll trils. They were plced in the oven on the sme rck in the middle of the oven. The muffin tins were llowed to cool to room temperture between ech tril. Ech btch ws cooked in the sme oven on the sme dy to reduce vribility. Smples were identified with three digit identifiction numbers to void bis. These numbers were used on the hedonic scle rting tbles the smplers received. The muffins were displyed together on trys, seprted by vrible, nd smpled immeditely fter cooling to ensure they were evluted t their most ppeling stte. After smpling ws completed, the two muffins from ech vrible of ech tril were nlyzed in the lb using the texture nlyzer with the cone probe setting. Ech smple ws tested three times for the texture of the muffin top, nd then the top ws removed to evenly revel the interior, which ws lso tested. For ech test, the probe ws inserted into different re of the muffin for more ccurte verge. The wter ctivity of the muffin smples ws lso tested in triplicte using the wter ctivity system meter. Lstly, the color ws tested three times for ech muffin using the Hunter colorimeter. The smple ws rotted between tests to collect n verge color rting. These test results were compred to the hedonic rtings to evlute the overll pltbility nd cceptnce of the muffin vritions. Pumpkin Muffins Color Texture Appernce Moisture Odor Tste Overll Appel 812 736 482 Rte the bove chrcteristics on scle of 1-5. 1= Dislike Very Much 2= Dislike A Little 3= Not Sure 4= Like A Little 5= Like Very Much
Discussion: The nlysis of the collected dt of this experiment ws conducted using the sttisticl progrm, InStt. Sttisticl significnce ws determined by p vlue of p < 0.05. The null hypothesis ws tht the increse of fiber would not ffect the color, texture, moisture or overll ppel of the muffins. There ws no sttisticl significnt difference in texture nlysis or wter ctivity of the muffins. The sttisticl nlysis of the colorimeter dt showed only one significnt difference between the three color vlues. This difference ws the component of the Hunter colorimeter between the regulr muffins nd the muffins with 6g of dditionl fiber. This component refers to the red-green color of the muffin. The more negtive the vlue, the greener the product is. The more positive the vlue is, the redder the product is (HunterLb). The muffin with 6 dditionl grms of fiber hd the lowest vlue. It ws significntly less red thn the control muffin. The miniml number of significnt differences in objective testing of chrcteristics supports the null hypothesis. This is very positive for the results due to the incresed likelihood of customer cceptbility of product contining dded fiber. However, ll of the vribles received very poor scores on the subjective hedonic survey with the texture, tste nd overll ppel receiving the lowest scores. The most likely cuse to such poor subjective scores is the bsence of ft in ll muffin vribles. Ft contributes to the elsticity, tenderness, cuttbility nd flkiness of bked goods (Htchwell 1996). There ws no use of ft in the originl recipe. The recipe tht ws used incorported pplesuce nd pumpkin to provide the sme mouthfeel nd texture s if oil or butter hd been used insted. This ws not so. Even in the control vrible, the muffins were not t optiml tenderness, very springy nd pretty undesirble. Future experiments to ssess the cceptnce of dditionl fiber in pumpkin muffins would most likely be more conclusive if the control recipe included ft component. This experiment supported the null hypothesis tht the overll ppel would not decrese due to the increse of ot brn fiber. Hence, fiber cn be incresed to up to 6g per muffin nd mintin the overll ppel. In further experiments, it would be beneficil to dd more ft into the recipe used. It could lso be very beneficil to use the sme procedure, however on recipe tht lredy hs ft component in the recipe nd is known to be desirble without ny dditionl fiber dded.
Results: Hedonic Results Tble 1. Totl verges for ech ctegory from the Hedonic subjective test. TOTAL AVERAGES 812 736 482 Color 4 3.58 3.8 Texture 2.16 2.41 2.25 Appernce 3.41 3.16 3.25 Moisture 3 2.66 2.58 Odor 3.33 3.08 3.41 Tste 2.33 2.08 2.25 Overll Appel 2.83 2.75 2.5 Smple 812 ws the regulr muffin. Smple 736 ws the muffin tht hd 6g of dditionl fiber dded. Smple 482 ws the muffin tht hd 3g of dditionl fiber dded. Totl Hedonic Averges 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0 Color Texture Appernce Moisture Odor Tste Overll Appel 812 736 482 Figure 1. Hedonic Rtings of Pumpkin Muffin Smples: The muffins of vrying fiber content were rted by group of 12 Purdue University students. Totl verges of ech smple for ech ctegory from the Hedonic subjective test re shown bove.
Colorimeter Anlysis of Pumpkin Muffin Vritions L b Regulr 34.24444 5.606667 c 10.31333 d SD 1.437677 0.176163 0.710149 +3g Fiber 33.92889 5.464444 b,c 10.25 d SD 0.499303 0.197803 0.345318 +6g fiber 33.01556 5.136667 b 9.732222 d SD 0.318893 0.10116 0.347712 Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Tble 2. Averges long with stndrd devition of ech reding from the colorimeter for ech vrible resulted in significnt difference in the vlue between the control nd the muffin contining 6 dditionl grms of fiber. Colorimeter 40 35 30 25 20 Regulr +3g Fiber +6g fiber 15 10 d d d 5 c b,c b 0 L b Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Figure 2. Colorimeter Vlue Anlysis of Pumpkin Muffin Vritions: Averges with error brs of ech reding from the colorimeter for ech vrible show significnt difference in vlue between the control muffin smple nd the muffin contining 6 dditionl grms of fiber.
Texture Anlyzer Texture Anlysis of Pumpkin Muffin Vritions Regulr +3g fiber +6g fiber Tril 1 260.9667 326.9667 397.7 Tril 2 203.2333 312.9333 442.1 Tril 3 243.4333 372.4667 242.2 Averge 235.8778 337.4556 360.6667 SD 29.59897 31.12181 104.9695 Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Tble 3. Texture nlyzer verged results for ech tril long with totl verge nd stndrd devition exhibit no significnt difference between the control nd the vritions with incresed fiber content. Texture Anlyzer 500 450 400 350 300 Force (g) 250 200 150 100 50 0 Regulr +3g fiber +6g fiber Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Figure 3. Texture Anlyzer Results: The results of the texture nlyzer test on pumpkin muffin smples contining vrying mounts of fiber resulted in no significnt difference in totl verges nd stndrd devitions in force vlues between smples.
Wter Activity Pumpkin Muffin Wter Activity Vrition Fiber +3g Fiber +6g fiber Tril 1 0.906667 0.934 0.927333 Tril 2 0.9 0.944 0.917333 Tril 3 0.931667 0.879 0.917333 Averge 0.912778 0.919 0.920667 SD 0.016694 0.035 0.005774 Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Tble 4. Wter ctivity results recorded fter nlysis using the Wter Activity System meter showed no significnce between smples bsed on verge vlues nd stndrd devitions. Wter Activity 0.96 0.94 0.92 Aw 0.9 0.88 0.86 0.84 Regulr +3g Fiber +6g fiber Averges not bering the sme superscript re sttisticlly significntly different, p < 0.05 Figure 4. Wter Activity of Pumpkin Muffin Smples: Muffin smples of vrying fiber content due to n incresed ot brn fiber ingredient do not exhibit significnt differences in wter ctivity bsed on verges nd stndrd devitions of lb vlues.
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