NFS 337 Research Project Spring 2010 Brooke Rebocho Nicole Barragan Carolyn DiMicco

BLOOD CHOLESTEROL LEVELS AND CORONARY HEART DISEASE Recommended Levels HDL: >60 mg/dL LDL: <100 mg/dL Triglycerides:<150 mg/dL National Heart, Lung, and Blood Institute “Approximately 1 in 3 people in the US have levels over 200 mg/dL (borderline high).” -National Heart, Lung and Blood Institute

MANAGING CHOLESTEROL LEVELS + = By incorporating fiber into the diet, LDL cholesterol levels can be decreased. LDL

Dietary Fiber Soluble Fiber -absorbs water -forms a gel-like, viscous substance -lowers LDL cholesterol levels Insoluble Fiber -increases stool bulk

-Forms a gummy substance -Traps dietary cholesterol and bile -Bulks and exits through defecation Soluble Fiber -Health Implications of Dietary Fiber: Journal of American Dietetic Association

Experiment Effects of sources of soluble fiber in muffins Lab Experiment -Oat Bran -Psyllium Beta Glucans and fiber from psyllium particularly more effective in decreasing plasma cholesterol Dietary Fiber in the Prevention and Treatment of Metabolic Syndrome, Critical Reviews in Food Science and Nutrition

Purpose Statement -The purpose of this experiment was to determine the effect on flavor, appearance, tenderness, viscosity of the batter, and hygroscopicity of muffins, when oat bran and psyllium-containing cereals replaced half of the original amount of all-purpose flour in separate muffin formulas.

Materials and Methods Control Formula: King Arthur Flour’s Basic Berry Muffins Yield: 12 muffins 2 c.AP flour ½ c. Granulated Sugar ½ tsp.Salt 1 Tbsp.Baking Powder 1 c. Milk (2%) ¼ c. Softened Butter 2Large Eggs 1 ½ c. Raspberries

Muffin Variations Variation A: (Control) -Make King Arthur Flour’s Basic Berry Muffins as stated in the original recipe. Variation B: (Oat Bran) -Substitute 126 grams of ground Oat Bran cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency. Variation C: (Psyllium) -Substitute 126 grams of ground Psyllium-containing cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency.

SUBJECTIVE EVALUATION Scorecard For Muffins 12 Participants from Grad NFS class Were given complete directions on how to sample Oat Bran = 914 Psyllium = 263 Control = 739 Characteristic Sample Contour of Muffin 1 = Flat; 3 = Rounded; 5 = Peaked Crust Color 1 = Pale; 3 = Golden Brown 5 = Burned Moistness 1 = Dry; 3 = Pleasingly Moist; 5 = Too moist Tenderness 1 = Too Tender; 3 = Tender; 5 = Tough Flavor 1 = Bland; 3 = Pleasant; 5 = Sweet Aftertaste 1= None; 3 = Slight; 5 = Strong

Objective Evaluation Weight of muffin batter Weight of baked muffins Viscosity of muffin batter Tenderness of muffins

HYGROSCOPICITY Determined by the average muffin batter weight compared to the average muffin weight after being baked Water loss Oat Variation - most hygroscopic Control- least hygroscopic

VISCOSITY OF MUFFIN BATTER 80 mL of each muffin batter variation was used to test viscosity Least viscous – oat bran Most viscous -Psyllium The most water bound to the psyllium fiber to hydrate the starch cell

MUFFIN TENDERNESS Penetrometer: Most tender – Oat Bran Why? -Due to water retention More liquid = ↑ Leavening ↑ Leavening = ↑ Tenderness Least tender – Psyllium Why? -Due to water loss -Less liquid = ↓ Leavening - ↓ Leavening = ↓ Tenderness

Shortening Power Less surface area of starch granule covered ↓ Tenderness ↑ Shortening power = ↓ Starch hydration ↓ Starch Hydration: o ↓ Gelatinization o ↓ Gluten Formation

Oat Bran Batter- Expected: lumpy -muffin mixing method Results: after 15 mins., room temp=over development Control-sticky, slimy made first Oat Bran-soft semi-sticky thick made second Psyllium-lumpy, thicker made third Conclusion: Time and temp were factors that effected the gluten development. Control Psyllium Gluten Development

Muffins: Expected: surface bumpy, moist crumb, irregularly size and spaced air holes Results: “Peaks and Tunnels” Good gluten development Vs. Poor gluten development

Fiber Content Control 1.3 g Oat bran 2.0 g Psyllium 5.5 g Recommended daily fiber intake ( yrs): Men 38 g Women 25 g Dietary Reference Intakes, Institute of Medicine of the National Academies

Reasons for Errors - Over-greasing muffin pan -Health concern - Raspberries -Insufficient amount -Frozen  excess liquid, off color, quality issue - Butter not soft enough - ↓ Shortening power

For More Information… Visit: