Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties
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....
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1883 |
| _version_ | 1797523850508894208 |
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| author | Rania Harastani Lewis J. James Sourav Ghosh Andrew J. Rosenthal Elliot Woolley |
| author_facet | Rania Harastani Lewis J. James Sourav Ghosh Andrew J. Rosenthal Elliot Woolley |
| author_sort | Rania Harastani |
| collection | DOAJ |
| description | 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% (<i>p</i> < 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 iAUC<sub>120min</sub> of blood glucose in healthy adults (<i>n</i> = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (<i>p</i> < 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. |
| first_indexed | 2024-03-10T08:48:56Z |
| format | Article |
| id | doaj.art-9eddf24c63b249b09227903566b43f84 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:48:56Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9eddf24c63b249b09227903566b43f842023-11-22T07:40:12ZengMDPI AGFoods2304-81582021-08-01108188310.3390/foods10081883Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life PropertiesRania Harastani0Lewis J. James1Sourav Ghosh2Andrew J. Rosenthal3Elliot Woolley4Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UKSchool of Sport and Exercise Science, Loughborough University, Loughborough LE11 3TU, UKWolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UKSchool of Biosciences, University of Nottingham, Nottingham LE12 5RD, UKWolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UKThis 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% (<i>p</i> < 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 iAUC<sub>120min</sub> of blood glucose in healthy adults (<i>n</i> = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (<i>p</i> < 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.https://www.mdpi.com/2304-8158/10/8/1883reformulationclean labelobesityglycaemic responsefood industryhealthy |
| spellingShingle | Rania Harastani Lewis J. James Sourav Ghosh Andrew J. Rosenthal Elliot Woolley Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties Foods reformulation clean label obesity glycaemic response food industry healthy |
| title | Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties |
| title_full | Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties |
| title_fullStr | Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties |
| title_full_unstemmed | Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties |
| title_short | Reformulation of Muffins Using Inulin and Green Banana Flour: Physical, Sensory, Nutritional and Shelf-Life Properties |
| title_sort | reformulation of muffins using inulin and green banana flour physical sensory nutritional and shelf life properties |
| topic | reformulation clean label obesity glycaemic response food industry healthy |
| url | https://www.mdpi.com/2304-8158/10/8/1883 |
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