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Development of high-fruit-dietary-fibre muffins

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Abstract

 Following medical recommendations, consumers now demand fibre-fortified food products. The aim of this study was to develop muffins in which peach dietary fibre (DF) was added at 2, 3, 4, 5 or 10% levels, substituting up to 32% flour. The products were compared to a control muffin (100% flour). It was observed that the moisture of the muffins increased with the DF content because of the high water-holding capacity of peach DF. Weight (30±2 g), height (4.5±0.4 cm), springiness (0.88±0.07 cm) and cohesiveness (0.46±0.04) were not affected by DF content, but the rest of the textural parameters (hardness, chewiness and gumminess) increased with DF content. The incorporation of this ingredient produced slightly darker products. Muffins with 2, 3, 4 and 5% peach DF levels were considered to be as acceptable as the control, based on hedonic-scale ratings given by consumer panellists.

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Received: 10 February 1999 / Revised version: 6 April 1999

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Grigelmo-Miguel, N., Carreras-Boladeras, E. & Martín-Belloso, O. Development of high-fruit-dietary-fibre muffins. Eur Food Res Technol 210, 123–128 (1999). https://doi.org/10.1007/s002170050547

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  • DOI: https://doi.org/10.1007/s002170050547

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