A comparative evaluation on high fiber muffins

Autor:	Richard V. Tuveson, Jill S. Golden, Carol E. Kellett, R. B. Toma
Rok vydání:	1995
Předmět:	food.ingredient Ecology Moisture Bran Chemistry digestive oral and skin physiology Organoleptic Wheat flour food and beverages Medicine (miscellaneous) General Medicine Sensory analysis Avena food Food science Fiber Water content Food Science
Zdroj:	Ecology of Food and Nutrition. 33:195-202
ISSN:	1543-5237 0367-0244
Popis:	Research on fiber is extensive, yet no study has been done to determine consumer acceptability of physical and sensory characteristics in high fiber muffins. Insoluble fiber improves bowel function and soluble fiber slows carbohydrate digestion and reduces blood cholesterol. Six muffin variations were studied, three with 30% and three with 15% bran fiber. Wheat, combined wheat and oat bran, and oat bran were studied. Moisture content, water holding capacity, fat absorption, density, and hydrated density were studied in the brans. Density, moisture, water holding capacity, and sensory tests were done on the muffins. Wheat bran had a higher moisture content, fat absorption, and lower density than oat bran. Muffins containing 15% wheat flour, 7.5% wheat bran and 7.5% oat bran, and 15% wheat bran and 15% oat bran were acceptable by consumers.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7953dd7f5d5808b91a276ec520760a7e https://doi.org/10.1080/03670244.1995.9991427 Zobrazit plný text záznamu