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The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly prepared with all-purpose flour. Tom Mellette Leo Nigro Liz Moreau Jungkeon Lee 05/09/12 Professor Tripp . Wheat flour in baked goods What is gluten? Role of gluten? - PowerPoint PPT Presentation
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Tom MelletteLeo NigroLiz MoreauJungkeon Lee05/09/12Professor Tripp
The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly
prepared with all-purpose flour
BACKGROUND (GLUTEN AND WHEAT)
Wheat flour in baked goods
What is gluten?
Role of gluten?
Refined flours
BACKGROUND (SOY FLOUR)
Uses
Benefits
Nutrient Content
Structure of Baked Goods
OBJECTIVES To increase the nutrient content of a
popular baked good which is traditionally made with white wheat flour
To determine an acceptable percentage of soy flour to white flour in muffins in order to increase the nutrient content
VARIABLE The amount of soy flour that will be
used in the muffins prepared
PRODUCTS PREPARED Control – Blueberry muffin made with
100% white flour
Test 1 – Blueberry muffin with soy flour substituted 20% by weight for white flour
Test 2 – Blueberry muffin with soy flour substituted 30% by weight for white flour
HYPOTHESIS Based on research, soy flour is acceptable in
baked goods / increases nutrient content
Nutrient content will increase as soy content increases
The higher addition of soy flour with produce product that is moister but crumbly in texture, possibly unpleasant in taste
No outstanding differences in appearance
FORMULA FOR CONTROL Ingredient US Conversion Amount in Grams Percent
Butter, unsalted, softened
½ cup 103 11.3
Sugar, granulated 1 cup 204 22.4 Eggs 2 each 108 11.9
Milk, whole ½ cup 119 13.1 Vanilla extract 1 tsp 4 .4 Flour, pastry 2 cups 232 25.5
Baking powder 2 tsp 6 .7 Salt, kosher ½ tsp 3 .3 Blueberries 1 cup 117 12.9
Flour, all purpose (for blueberries if frozen)
2 T 14 1.5
Total 910 100
CHANGES IN FORMULA FOR TEST PRODUCTS
Product Pastry flour Soy flour Percent
Test 1 185.6 46.4g 20
Test 2 162.4 69.6g 30
INSTRUMENT TEST Instrumental Test- Height
Once muffins have cooled, slice in half lengthwise.
Using a ruler, measure the muffin’s height in centimeters at the point of maximum height.
Complete measurements on three cupcakes per product,
Calculate an average of the three readings and record in Results Table.
CREATING THE CUSTOMER SURVEY9 Point Hedonic Scale
Purpose To measure how well they liked muffins
with increasing soy flour
RESULTS TABLEProduct Height
(cm)Bake Time
Appearance
Texture Flavor Overall liking
Blueberry
muffins made with 100% white flour
3.81
37 min
Light color
Top not very rounded over
Interior is pale
yellow
A bit more condense
dSmooth
Strong
blueberry flavor
Runner Up:Very
smooth and interior
color is light against the blueberries
Blueberry
muffins made with
20% soy flour
4.06
33 min
Top is very rounded over.
Interior is
yellow
Smooth light and
airy
Very slight soy flavor,
didn’t affect palatability
Favorite:Very
comparable to the
control but lacks the
condensed crumb
texture
Blueberry
muffins made with
30% soy flour
4.4 33 min A little dark on the top Interior is darker yellow
Smooth and fluffy
Soy flavor slightly
pronounced, but more testable if you don’t bite into a blueberry
Least favorite:
Tastes very similar to
test 1 because of
the blueberries. Color is not
ideal.
CONSUMER SURVEY RESULTS
1
2
3
4
5
6
7
8
9
Appearance Flavor Texture Overall liking
Aver
age
Ratin
g
Atribute
Graph 1:Blueberry Muffin Consumer survey
How Well Do You Like?
White Flour Muffin
20% Soy Flour Muffin
30% Soy Flour Muffin
Results based on 30 consumerresponses
MINERAL CONTENT OF MUFFINS
0
20
40
60
80
100
120
140
160
180
Calcium Magnesium Phosporus Potassium
Mili
gram
s
Minerals
Graph 2: Mineral Content of Blueberry Muffins
White Flour Muffin
20% Soy Flour Muffin
30% Soy Flour Muffin
Based on a 76 gram serving (1
muffin)
CONCLUSIONS Addition of soy flour increases nutrient content Consumers prefer regular muffins (100% white
flour) Muffin prepared with 20% soy flour scored only
slightly lower than 100% white flour Substitutions of up to 20% soy are feasible We would like to repeat in more controlled
environment due to oven restrictions