1995
DOI: 10.1080/03670244.1995.9991427
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A comparative evaluation on high fiber muffins

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Cited by 3 publications
(3 citation statements)
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“…There is a wide acceptance of baked cookies and muffins containing wheat bran for health appeal. Muffins containing up to 30 wt % wheat bran was rated as acceptable by a trained sensory panel (Golden et al. 1995).…”
Section: Discussionmentioning
confidence: 99%
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“…There is a wide acceptance of baked cookies and muffins containing wheat bran for health appeal. Muffins containing up to 30 wt % wheat bran was rated as acceptable by a trained sensory panel (Golden et al. 1995).…”
Section: Discussionmentioning
confidence: 99%
“…There is a wide acceptance of baked cookies and muffins containing wheat bran for health appeal. Muffins containing up to 30 wt % wheat bran was rated as acceptable by a trained sensory panel (Golden et al 1995). Cookies containing 20 wt % wheat bran were acceptable to a consumer panel (Vratanina and Zabik 1978).…”
Section: Modified Dietary Fiber Propertiesmentioning
confidence: 99%
“…Therefore, the development of high fiber foods such as the functionalized muffins we have developed are preferable. Moreover, another objective of addition of dietary fiber in muffins is to reduce the content of fat (Golden et al, 1995) and total calorie intake as previously done using apple pomace (Morris, 1981), yellow pea hulls (Satin et al, 1978), peach fiber, and oat meal (Perry et al, 2003). Increasing the percent of PPP into the muffin formulation resulted in a correspondingly significant ( p ≤ 0.01) increase in the dietary fiber content of the muffin.…”
Section: Resultsmentioning
confidence: 99%