A comparative evaluation on high fiber muffins

Golden, Jill S.; Toma, R. B.; Tuveson, Richard V.; Kellett, Carol E.

doi:10.1080/03670244.1995.9991427

Cited by 3 publications

(3 citation statements)

References 12 publications

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Section: Discussionmentioning

confidence: 99%

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Baking Properties of Milk Protein-Coated Wheat Bran

Onwulata¹

2008

J Food Processing Preservation

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Increasing the dietary fiber content of formulated foods will benefit the health and nutrition of consumers. The problem is that it is difficult to add substantial amounts of dietary fiber to formulated foods. Fiber absorbs significant amounts of water from surrounding ingredients creating texture problems such as soggy and dry patches in the foods. In this study, red wheat bran milled and sieved smaller than 140 microns was coated by spraying with a 50/50 emulsion of whey protein isolates (WPIs) and casein. WPI and casein emulsion was produced first by blending and shearing the milk proteins in ice and water and then evaporating under partial vacuum for 75 min at 45C. Cookies and muffins made with the milk protein‐coated red wheat (MPCF) bran and the noncoated wheat bran (NCF), replacing 5, 10 and 15 wt % of the flour, were compared to control cookies and muffins made without added fiber. The water‐holding capacity (WHC) of the MPCF and NCF was determined along with their moisture, color, hardness, and volume in the baked cookies and muffins. There was a significant (P < 0.01) improvement (250%) in loss of WHC of MPCF over NCF. In cookies, MPCF absorbed significantly less water and was slightly darker at 5 wt % substitution than NCF, but was between 12 to 60% higher in baked volume than the control. MPCF muffins were lighter in color and harder except for the 5 wt % muffins that were softer and higher in percent baked volume. Adding up to 15‐g MPCF per 100 g batter can be added to baked cookies and muffins to increase fiber content and improve WHC and volume. PRACTICAL APPLICATIONS This study determined that coating wheat bran with specially treated dairy proteins reduced the amount of water the bran can absorb when added up to 15 wt% to formulations, or in the finished products, helping to maintain textural integrity of products. The intact wheat bran remains available for its functional health enhancing roles when consumed and digested. This knowledge allows the creation of nutritious high‐fiber products with desirable texture.

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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%

Baking Properties of Milk Protein-Coated Wheat Bran

Onwulata¹

2008

J Food Processing Preservation

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“…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%

Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein

Pooja

Sethi

Bhardwaj

et al. 2022

Food Processing Preservation

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Vegetable processing industries generate huge quantity of waste entailing economic and environmental problems (Esparza et al., 2020). These industrial wastes are well-established sources of bioactive compounds such as protein, dietary fiber, minerals, and pigments (Hussain et al., 2020); thus, their valorization for high value compounds is of great significance. Garden pea (Pisum sativum L.) is an important winter vegetable majorly subjected to processing owing to its seasonality. In India, garden pea processing generates around 1 million tons of waste (Sharma et al., 2015). Garden pea waste is rich in protein, fiber, minerals, and pigments (Upasana &

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Low energy chocolate cake with potato pulp and yellow pea hulls

Kaack¹,

Pedersen²

2005

Eur Food Res Technol

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A comparative evaluation on high fiber muffins

Cited by 3 publications

References 12 publications

Baking Properties of Milk Protein-Coated Wheat Bran

Baking Properties of Milk Protein-Coated Wheat Bran

Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein

Low energy chocolate cake with potato pulp and yellow pea hulls

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