Individual Project The Effect of Flour on Apple Muffins Caroline Sturm F&N 453 November, 6
Abstract: The problem with many muffins and baked products is that they lack nutritional value. Most Americans do not consume the recommended amount of whole grains in their diet. wheat flour is an excellent source of whole grains. The purpose of this experiment is to assess the performance of wheat flour in apple muffins compared to regular all-purpose flour. An apple muffin containing regular all-purpose flour was used as the control. The first variable used half the amount of regular flour and half whole wheat flour. The second variable used whole wheat flour only. Using the cone attachment of the texture analyzer, the seed volume apparatus, and a sensory panel, the different muffins were evaluated through a series of three trials. From the results, it was found that whole wheat flour did not have a significant difference in the quality and desirability of apple muffins. Introduction: Eating grains, especially whole grains, provides many health benefits. Consuming them in a healthy diet reduces the risk for various chronic diseases (United States Department of Agriculture, 6). Consuming grains helps reduce the risk of bowl disorders, cancer, heart disease and high cholesterol, stroke, high blood pressure, obesity, and type diabetes (Health Grain, 6). Fiber can also help with weight loss because it causes a feeling of fullness. (Stadler, Kathleen M. and Thye, ). The American Heart Association Eating Plan suggests that Americans eat a variety of food with fiber sources (American Heart Association, 6). grains are low in fat, they have no cholesterol, and they provide many nutrients that are low in America s diet. (Health Grain, 6) Grains are good sources for several nutrients, including dietary fiber, many B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium). (United States Department of Agriculture, 6) It has been estimated that the average whole grain intake in the United States is less than one serving per day. The American Dietetic Association has estimated that the typical American eats only about grams of fiber a day. (Papazian, Ruth, 7) However, it is recommended that Americans consume 5 to 3 grams of fiber every day. (Health Grain, 6) In the edition of the Dietary Guidelines for Americans, it is recommended that people choose a variety of grains, especially whole grains. However, most of the grains that Americans consume in their diets are made with fortified refined grain rather than with whole grain. (Health Grain, 6) To help with this problem of not consuming enough healthy whole grains, whole wheat flour was replaced with regular flour in apple muffins. The independent variable was flour: regular flour (for the control), whole wheat flour, and half and half portions of whole wheat and regular flour. The dependent variables were the overall appearance, texture, and taste of the muffins. The seed volume apparatus is a good instrument to use for baked goods, and this helps analyze the volume of the product. The texture analyzer is helpful because it helps to analyze the texture of the product. It does this my measuring the grams of force needed to penetrate the product. The goals of this experiment were to make apple muffins with whole wheat flour instead of regular flour in order to improve its nutritional value without altering the overall quality.
Methods: The original recipe for apple muffins was taken from www.cooksrecipes.com. : In a mixing bowl large egg, 5 grams of vegetable shortening, and grams of granulated sugar were combined and mixed well. 35 grams of chopped apples were then added and mixed well. Then the oven was preheated to 9 degrees C. In another smaller bowl, 3 grams of all-purpose flour, 6 grams of baking powder, grams of salt, and grams of cinnamon were combined. This mixture was then alternately added with 5 grams of milk, beginning and ending with the flour mixture. This was then stirred until moistened. Muffin tins were filled about /3 of the way full. In another small bowl, grams of sugar and grams of cinnamon were combined and then sprinkled over the unbaked muffins. The muffin pan was then put in the oven at 9 degrees C for minutes. The above procedure was followed for the control. This exact same procedure was followed, except that 5 grams of whole wheat flour and 5 grams of regular flour were added instead of the 3 grams of all-purpose flour. The control procedure was followed again, except that 3 grams of whole wheat flour were added instead of the 3 grams of all-purpose flour. The muffins were measured with the cone attachment of the texture analyzer; it was set to the muffin setting. The volume was also measured using and the seed volume apparatus. A taste panel of about eight or nine panelists was conducted. They consisted of Purdue students mainly those who were working in the lab. This is a sample of the scorecard given to the sensory panel Random sampling was used for each of the different products using 3-digit numbers. How would you rate the texture of these products? # 863 extremely soft moderately soft neither hard nor soft slightly hard moderately hard very hard extremely hard # 35 extremely soft moderately soft neither hard nor soft slightly hard moderately hard very hard extremely hard
# 49 extremely soft moderately soft neither hard nor soft slightly hard moderately hard very hard extremely hard How would you rate the moistness if these products? # 863 extremely moist moderately moist neither dry nor moist slightly dry moderately dry very dry extremely dry # 35 extremely moist moderately moist neither dry nor moist slightly dry moderately dry very dry extremely dry # 49 extremely moist moderately moist neither dry nor moist slightly dry moderately dry very dry extremely dry Rank the samples in order of preference being the one you liked the most, and 3 being the one you liked the least. 863 35 49 The procedure described above was conducted 3 times.
Discussion: The data from the texture analyzer in Figures -3 suggests that the muffin with whole wheat flour requires more grams of force in order to penetrate the produce. This makes sense because whole wheat flour has higher protein content, causing the produce to be more stiff and grainy. grain baked goods tend to be denser and nuttier (Atlas, ) Figure seems to suggest the opposite. The source of error could be that there was a higher amount of sugar in the top of the muffins containing all-purpose flour, causing there to be inaccurate results. The data from the seed volume apparatus in Figures 4-6 suggest that the muffins with whole wheat flour had the highest volume. This makes sense because if the gluten content of whole wheat flour. flour is different from the others because of its high gluten content-that which gives it the ability to rise. (Atlas, ) The results from the taste panel on texture seem to vary a lot, and there does not seem to be a significant amount of data that would suggest that there is a significant difference in texture. The results from the taste panel in figures vary a lot from trial to trial, but it appears that many of the panelists seemed to even prefer the muffins with whole wheat flour more that the regular ones. For the most part, this project was successful. The results suggest that whole wheat flour in the place of all-purpose flour is a reasonable alternative for apple muffins. It improves the nutritional value of the product without hampering overall flavor and quality. Suggestions for further work: -Repeat the Procedure several more times -Do several more trials on the texture analyzer and collect more data -Create a more simple and straightforward form for the panelists -Measure the amount of product added each of the muffin cups more accurately
Results: This is the data from the texture analyzer: Figure Trial : Texture Analyzer 5 Force (g) 5 5 / s Figure Trial : Texture Analyzer Force (g) 8 6 4 / Figure 3 Trial 3: Texture Analyzer Force (g) 6 5 4 3 / s These are the results from the seed volume apparatus:
Figure 4 Trial : Seed Volume Apparatus volume 4 8 6 4 / Figure 5 Trial : Seed Volume Apparatus volume 4 8 6 4 / Figure 6 Trial 3: Seed Volume Apparatus volume 5 5 5 /
The following results are from the taste panel: Figure 7 Trial Taste Panel: Texture Scale-7(=extremely soft 7=extremely hard) 7 6 5 4 3 / Figure 8 Trial Taste Panel: Texture Scale-7(=extremely soft 7=extremely hard) 7 6 5 4 3 / Figure 9 Trial 3 Taste Panel: Texture Scale-7(=extremely soft 7=extremely hard) 7 6 5 4 3 / Figure
Trial : Likability =liked most 3=liked least 3.5.5.5 / Figure Trial : Likability =liked most 3=liked least.5.5.5 / Figure Trial 3: Likability =liked most 3=liked least 3.5.5.5 /
References: References: Atlas, Nava.. Grain Baking. Vegtarioan Journal Issue. From http://www.vrg.org/journal/vjissue/issuegrain.htm. Papazian, Ruth. 997. Bulking Up Fiber s Healthful Reputation. From http://www.pueblo.gsa.gov/cic_text/food/bulkfibr/bulkfibr.htm. Health Grain. 6.Healthgrain Information. From http://www.healthgrain.org/pub/background.php?sid=wrnprwqtp7q6dbe8crxlbjsj3p gdanqp United States Department of Agriculture. 6. Inside the Pyramid: Grains. From http://www.mypyramid.gov/pyramid/grains_why.html. Stadler, Kathleen M. and Thye, Forrest W. April,. Heart Healthy Eating: Cholesterol, Fat, Fiber, & Sodium. From http://www.ext.vt.edu/pubs/nutrition/348-898/348-898.html#l. Higgins, Mary M. September,. Healthful Grains! From http://www.oznet.k-state.edu/humannutrition/mf56.pdf. American Heart Association. September, 6. Fiber. From http://www.americanheart.org/presenter.jhtml?identifier=4574.