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Reformulation of muffins using inulin and green banana flour: Physical, sensory, nutritional and shelf-life properties

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journal contribution
posted on 24.08.2021, 10:23 by Rania HarastaniRania Harastani, Lewis JamesLewis James, Sourav GhoshSourav Ghosh, Andrew J Rosenthal, Elliot WoolleyElliot Woolley
This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.

Funding

EPSRC Centre for Innovative Manufacturing in Food

Engineering and Physical Sciences Research Council

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History

School

  • Mechanical, Electrical and Manufacturing Engineering
  • Sport, Exercise and Health Sciences

Published in

Foods

Volume

10

Issue

8

Publisher

MDPI AG

Version

VoR (Version of Record)

Rights holder

© The authors

Publisher statement

This is an Open Access Article. It is published by MDPI under the Creative Commons Attribution 4.0 Unported Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/4.0/

Acceptance date

13/08/2021

Publication date

2021-08-15

Copyright date

2021

eISSN

2304-8158

Language

en

Depositor

Dr Elliot Woolley. Deposit date: 24 August 2021

Article number

1883