Effect of flax addition on the flavor profile of muffins and snack bars

Development of bakery products containing milled flaxseed, could have potential health benefits due to its high antioxidant, lignan and omega-3 fatty acid alpha linolenic acid content. However the effect of adding flaxseed, especially in the high amounts required for use as the food supplement in clinical trials, may affect the flavor characteristics. The objective of this study was to evaluate the flavor profile of different muffin and snack bar formulations with and without milled flaxseed. Three snack bar formulations and two muffin formulations with and without flaxseed were evaluated by ten and eleven trained assessors respectively. The intensity of seven aroma and eight flavor attributes for snack bars, and nine aroma and ten flavor attributes for muffins were measured on 15-cm line scales. Both the orange cranberry and apple spice muffin formulations with flaxseed had significantly lower sweetness and vanilla aroma and flavor intensities, and significantly higher grain/flax aroma and flavor, and bitter taste compared to the non-flax muffin. Of the two flavorings apple spice appeared to have the best potential, since the apple aroma and flavor were significantly higher for the flax muffin compared to the non-flax muffin. The orange cranberry, gingerbread raisin and cappuccino chocolate chip snack bar formulations with and without flaxseed showed no significant differences in intensities for the grain/flax aroma and flavor. The gingerbread raisin snack bar formulations showed no significant differences for any other attributes except for higher spice aroma in the flax sample, which makes it a promising flavoring option.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace

This study developed functional muffin by incorporating bioactive-rich food materials into rice muffin formulation. Rice flour was progressively replaced with shiitake mushroom powder (MP) and carrot pomace powder (CP) and effects on pasting, physical and textural properties, as well as the antioxidant activity and consumer acceptability, were evaluated. The pasting properties of rice flour were significantly influenced (P < 0.05) by MP and CP incorporation. The additional increase in the levels of MP and CP decreased the volume of enriched muffins with a subsequent increase in weight and hardness. Higher polyphenol and carotenoid contents were observed in enriched muffins, exhibiting higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity compared to rice muffins. Sensory result revealed enriched muffins to have comparable and better consumer acceptability than rice muffin. Improvement in antioxidant properties of the developed functional rice muffins by MP and CP incorporation makes it a potential snack, suitable for consumption for its health benefits.     

PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL

Whole‐wheat muffins and batter were prepared with 0–5% flaxseed meal or by direct substitution of vegetable oil with flaxseed oil, and were evaluated for physicochemical properties. The storage properties of muffins were evaluated over 5 days at 0.44 relative vapor pressure (RVP) and ambient temperature. Batter viscosity increased from 2730 ± 530 to 12,775 ± 4425 cps with increasing flaxseed meal content while other properties were unaffected. When flaxseed meal was added at 5%, the maximum force for compression of freshly baked muffins increased from 369.6 ± 3.0 to 594.6 ± 10.2 g while the internal elasticity decreased from 60.2 ± 0.5 to 55.4 ± 1.6. Freshly baked muffins with flaxseed meal had lower color scores, L, and a values than control muffins. The storage stability of muffins was unaffected by the addition of flaxseed meal. Flaxseed meal or oil can be used in muffins to enhance the nutritional value without detrimentally changing the freshness or storage properties.     

BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER

ABSTRACT

Apple fruit skin, a rich source of dietary fiber and phenolics, is a by‐product of apple processing. The feasibility of incorporating dried apple skin powder (ASP) as a value‐added food ingredient in bakery food products using a model system of muffins was investigated. The blanched, dehydrated and ground ASP was incorporated into muffins at 0, 4, 8, 16, 24 or 32% (w/w) levels with replacement of equivalent amount of wheat flour of a standard muffin mixture. The highest level of replacement (32% w/w) had a significant adverse effect on the baking characteristics. A taste panel of 66 panelists showed that the replacement of wheat flour with 8, 16 or 24% ASP in the muffin mixture did not affect the overall acceptability.

PRACTICAL APPLICATIONS

Identification of ways to incorporate apple skins, one of the by‐products of apple pie and sauce manufacturing, as a health food ingredient in human diet could provide many health benefits. Furthermore, better use of the by‐product will also provide benefits to the apple industry as well as solutions for environment concerns associated with disposal. The results of the present study indicate that blanched and dehydrated apple skin powder (ASP) could be considered as an alternative dietary fiber source or specialty food ingredient for muffins. Therefore, the potential for the industrial exploitation of ASP as a health food ingredient for the bakery industry and selected functional foods is promising.     

Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking,emotion, and purchase intent

Availability of reduced sugar gluten‐free (GF) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects of health benefit information (HBI) were investigated for three GF muffins made with different amounts of sucrose (0%, 50%, 100%), with stevia used as a sucrose replacement. Sucrose reduction by 50%, unlike 100% with stevia, did not significantly decrease consumer acceptability (colour, odour, taste, sweetness, moistness, softness, stickiness, overall liking), positive emotions (calm, good, happy, healthy, pleasant, pleased, satisfied) and purchase intent (PI) before HBI was displayed. HBI had a positive effect on overall liking, PI and intensities of calm, good, happy, healthy and pleased emotions for both 50% and/or 100% sucrose reduction. The emotions happy and wellness became significant predictors of PI after HBI was provided. Overall, consumer acceptability and emotional responses of the GF muffin with 50% sucrose reduction were comparable to those with 100% sucrose.     

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100 % fat replacement with Nutriose increased T _o values by 6 °C in comparison to the control) (p?≤?0.05). The presence of Nutriose decreased the height and volume of the muffins and significantly reduced their hardness and springiness (p?≤?0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p?>?0.05), indicating that Nutriose can be a suitable fat replacer up to the 50 % level.     

Labeling of Vanilla Type Affects Consumer Perception of Vanilla Ice Cream

The effects of labeling vanilla type on consumer liking of vanilla ice cream were evaluated. Three experiments with 144 to 150 panelists using 4 commercial ice creams were done where the samples were initially not labeled with the type of vanilla flavoring, then labeled, and finally labeled either correctly or incorrectly. Three experiments (116 to 150 panelists) then were conducted similarly for 3 laboratory‐made ice creams. When the 4 commercial samples were not labeled, a natural vanilla‐flavored sample was liked less (P < 0.05) than mixed‐flavored samples overall; when labeled, the naturally flavored and 1 of the mixed‐flavor ice creams were liked equally overall (P > 0.05). Products labeled “natural” (correctly or incorrectly) were liked more (P < 0.05) overall than products with other labels. When laboratory‐made ice creams (natural, artificial, mixed flavored) were evaluated, the labeled, naturally flavored sample was liked more than the unlabeled sample overall; when labeled, the artificially flavored ice cream was liked less than the unlabeled sample. Labeling was shown to affect consumer liking.     

Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce Cultivars

ABSTRACT: Butterhead, crisphead, green leaf, red leaf, and romaine types of lettuce (Lactuca sativa L.) are all commonly available in U.S. markets. Sensory properties of lettuce may vary in response to environmental factors that often fluctuate widely throughout the growing season. Bitterness is generally thought to increase in lettuce grown at higher temperatures and may be related to phenolic content. This study evaluated sensory properties and total phenolic content of 5 lettuce cultivars harvested early, midway, and late in the growing season and investigated possible correlations with environmental temperature and light intensity indexes. Thirty panelists rated bitterness, appearance, flavor, texture, and overall acceptability of “Crisp and Green” (green leaf), “Crispino” (crisphead), “Green Forest” (romaine), “Lochness” (butterhead), and “Vulcan” (red leaf) lettuce. There was considerable variation in sensory ratings among the 5 cultivars (P < 0.005) but few differences within cultivars across the growing season. The crisphead cultivar, Crispino, received higher scores (P < 0.01) for flavor, texture, and overall acceptability and was rated less bitter (P < 0.05) than other cultivars. Total phenolic content varied significantly (P < 0.001) among cultivars with the red leaf cultivar, Vulcan, exhibiting the highest levels. There was no correlation between bitterness and total phenolic content or environmental factors. Differences among lettuce cultivars appear to have a larger impact on sensory and phenolic profiles than environmental variation during the growing season.     

Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical,antioxidant and sensory properties of gluten‐free eggless rice muffins

This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation of JFP and XG increased batter viscoelasticity (increased G′ and G″ while decreased tan δ). JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a_w), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins. Further, XG improved muffin quality characteristics (appearance, specific volume and resilience)_. Sensory analyses revealed that JFP incorporation improved the consumer acceptability of the muffins.     

EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

Quick breads were formulated to contain 0%, 40%, 50% or 60% Soy Protein Isolate and Fiber (SPI/Fiber), and yeast breads were formulated to contain 0%, 14%, 21% or 28% SPI/Fiber replacement for wheat flour. Physical and sensory data were collected. As SPI/fiber level increased, muffin batter specific gravity, baked product air cell number, Instron peak force to compress by 75%, a value, beany flavor, grain-like flavor, aftertaste, moistness and denseness increased while muffin peak height at the crown, baked volume, L and b values, hue angle, sweetness and crumbliness decreased. There were significant negative correlations between increased level of SPI/fiber in muffins and acceptability of flavor and texture, as well as willingness to purchase or purchase the product at a higher price. As SPI/fiber level increased, bread dough pH after fermentation, air cell number, Instron peak force to compress by 75%, a and b values, beany flavor, grain-like flavor, and aftertaste increased while loaf volume, peak height at the crown, L value, hue angle, cohesiveness and crumbliness decreased. There were significant negative correlation coefficients between level of SPI/fiber and acceptability of flavor and texture, as well as willingness to purchase the product or to purchase it at a higher price.     

In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage,oil and thermal processing

Flaxseed (Linum usitatissimum L.) protein is reported to release physiologically important amino acids and bioactive peptides during gastrointestinal (GI) digestion. The effect of seed mucilage and oil and thermal processing on the in vitro protein digestibility (IPD) of flaxseed protein was assessed under simulated GI digestion. Protein in ground whole flaxseed that contained both mucilage and oil had the lowest digestibility (12.61%). Baking and boiling before size reduction significantly (P < 0.05) improved the IPD (31.77% and 28.04%, respectively). Further increase in IPD occurred when mucilage (51.00%) and both mucilage and oil (66.79%) were removed. Isolated flax protein had a similar IPD value (68.00%) as the mucilage and oil–removed flaxseed. The polypeptide of approximately 13 kDa showed resistance to GI digestion compared with other polypeptides of all these treated seeds. Removal of oil and mucilage as well as thermal treatment enhanced protein digestibility of flaxseed.     

Effects of Wheat Grass Powder Incorporation on Physiochemical Properties of Muffins

Wheat grass powder contains various antioxidant compounds and has excellent antioxidant activity. Wheat grass powder was added at 0, 2.5, 5.0, and 7.5% levels by replacing wheat flour to make muffins namely control, WG2.5, WG5.0, and WG7.5. The viscosity in the muffin batter, hardness, chewiness, protein, total dietary fiber, ash, and total phenolic content of baked muffins increased with increasing wheat grass powder levels. The volume, cohesiveness, springiness, and color (L, a, b values) of samples showed a reverse trend. Sensory testing of WG7.5 showed lower acceptability while WG5.0 had the maximum score (8.4) as compared to other levels.     

Sensory Acceptability of Foods with Added Lupin (Lupinus angustifolius) Kernel Fiber Using Pre-set Criteria

ABSTRACT: Fiber-enriched white bread, muffin, pasta, orange juice, and breakfast bar were prepared with lupin ( Lupinus angustifolius ) kernel fiber. Consumer panelists (n = 44) determined that all these fiber-enriched foods, except orange juice, fulfilled pre-set acceptability criteria. Fiber enrichment did not change overall acceptability (p > 0.05) of the bread and pasta, but reduced overall acceptability (p < 0.05) of the muffin, orange juice, and breakfast bar. In all fiber-enriched products, flavor was the attribute most highly correlated with overall acceptability (p < 0.05). The lupin kernel fiber used in this study therefore appears to have potential as a 'nonintrusive' ingredient in some processed cereal-based foods. For other applications, fiber modification appears worthy of investigation to accomplish 'nonintrusive' fiber enrichment.     

Development of Gluten-Free Muffins made from Breadfruit and Unripe Plantain Flours

Inclusion of breadfruit (BF) and unripe plantain (UP) in gluten-free muffins was investigated along with a 1:1 BF/UP blend muffin and compared to controls made with gluten-free rice (RI) or traditional wheat (WH) flour. The alternative flours had a 10% higher fibre content than WH and 2%–4% higher than RI flours. Muffin batter viscosity of RI and WH was initially much lower (3-10 times) than UP, BF and BF/UP blend batter. Additionally, starch gelatinisation temperature was increased by 4%–14% for batter made from BF or UP flours, which can provide structural benefits to baked muffins. Muffins made with BF/UP were the hardest (34.7N), followed by BF (31.7N) and RI muffins (30.7N), with UP (28.4) and WH muffins (26.9N) being the softest. Interestingly, overall acceptability of gluten-free muffins showed that both BF/UP and BF flour muffins scored significantly higher than UP and RI muffins indicating their commercial potential.     

SUPPLEMENTATION OF WHEAT MUFFINS WITH DRIED DISTILLERS GRAIN FLOUR

The use of dried distillers grain (DDG) flour as an ingredient for preparing wheat muffins was investigated. DDG can be incorporated up to 10% in wheat muffins without significant changes in appearance, texture, flavor, and overall acceptability. Addition of either raisins or blueberries to wheat muffins allowed for an increase in the incorporation level of DDG to 15%. Wheat muffins supplemented with DDG had a higher protein, amino acids, and certain minerals content than wheat muffins without DDG.     

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

The importance of polyunsaturated fatty acids (PUFA) in health and nutrition is well recognised. Flaxseed (Linum usitatissimum) has recently gained a lot of attention as functional food because of its unique nutrient profile. In the present work efforts were made to develop omega-3 enriched functional bread using raw and roasted ground flaxseed flour. Initially optimisation of each bread ingredient viz., salt, sugar, and shortening, GMS, yeast and water was carried out on the basis of sensory overall acceptability score. The standardised bread was incorporated with raw and roasted ground flaxseed (5, 10, and 15 g/100 g) flour. The effect of flaxseed incorporation on bread dough rheology parameters viz., dough stickiness and water absorption was studied. Increase in water absorption and dough stickiness was observed with increased flaxseed level. Further breads were evaluated for sensory parameters, colour and texture. The crumb softness increased with increase in flaxseed level. Bread was optimised at 10(g/100 g) flaxseed level based on sensory evaluation.