Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Abstract

This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36.2% dietary fiber) was added at 1%–4% dietary fiber content, by replacing wheat flour (w/w basis). The physico‐chemical and sensory properties of the baked muffins were measured. The height and volume of the muffins decreased with the addition of KBP. Increasing the KBP content resulted in increased hardness and reduced chewiness. No significant difference was observed in the overall acceptance among the muffins, up to the 2% added dietary fiber group, and the positive effect of the incorporated KBP was also confirmed in the sensory evaluation. These results indicate that it is possible to produce functional muffins with increased dietary fiber content by adding KBP in place of flour.

Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

“…The acceptability of crust colour, crust appearance, aroma and taste was also not affected by the addition of the different dietary fibres in another study (Almeida et al 2013). These results contrast with the results of other studies that evaluated other grain products, in which fibre addition generated lower acceptability scores (Baixauli et al 2008; Feili et al 2013; Heo et al 2019).…”

“…Many consumers are uncertain of wholegrain products and believe that high‐fibre foods are unpalatable and flavour continues to be their priority (Martínez‐Monzó et al 2013). Other studies have assessed fibre addition and its impact on the sensory qualities of cereal products, such as cakes (Ben Jeddou et al 2017), muffins (Baixauli et al 2008; Heo et al 2019) or wheat chips (Alava et al 2019). From the consumer’s perspective, the short shelf‐life of bread, due to the rapid onset of signs of staling, is an important issue (López & Goldner 2015).…”

Sensorial and Functional Properties of Nutri-Cereal Bran Enriched Muffins and Buns

“…Muffins were formulated using the procedure described by Heo et al [6] with slight variation. Baking powder and salt were added to flour, sifted thrice and kept aside.…”

“…These bakery products are mainly combination of refined flours, sugars and fats thus are only calorie dense and lack fiber. The liking of bakery products by all age groups and its increased consumption [6] along with other empty calorie fast foods have attracted many noncommunicable diseases like obesity, diabetes, hypercholesterolemia and also cancers [7,8]. Increase in incidences of these lifestyle disorders consumers are becoming concerned and turning towards healthy life style and opting nutrient rich foods substitutes [6,9].…”

“…The liking of bakery products by all age groups and its increased consumption [6] along with other empty calorie fast foods have attracted many noncommunicable diseases like obesity, diabetes, hypercholesterolemia and also cancers [7,8]. Increase in incidences of these lifestyle disorders consumers are becoming concerned and turning towards healthy life style and opting nutrient rich foods substitutes [6,9]. A study also remarked that consumers are becoming aware about the benefits of fiber and thus seeking fiber rich products as healthy substitutes [10].…”