44F-36 |
Physical quality of muffins as affected by quinoa flour and unrefined cocoa powder |
P. N. PEREZ, Nutritional Sciences Department, Oklahoma State University, 425 HES, Stillwater, OK 74078 and M. J. Hinds. Quinoa (Chenopodium quinoa) is a potential fortifier for baked products because of its amino acid and mineral content. Preliminary trials indicated that the bitter flavor of quinoa flour can be masked by chocolate. The objective of this study was to investigate effects of quinoa flour (QF, 40, 60, 80% wheat flour replacement), commercially produced unrefined defatted (2% fat) cocoa powder (CP, 0, 50, 100% replacement for standard cocoa powder) and chocolate syrup (CS, 0, 5, 10 total weight%) on physical quality of muffins. A central composite design was used to investigate 13 combinations of a fractional factorial arrangement of QF, CP and CS. Muffin batters were prepared and baked in 63mm liners according to a standard procedure. Response surface methodology was used to determine the effects of QF, CP and CS on color, height, moisture, and texture profile for 1-day old muffins. Levels of QF, CP and CS did not significantly affect firmness and chewiness of muffins. For a given QF and CP combination, as CS increased muffin height decreased, e.g., as CS was increased from 0–10%, muffins containing 60% QF and 100% CP decreased in height from 38.5±0.33mm to 35.7±0.43mm. For QF ³60%, as CS increased, springiness of muffins decreased. Muffins containing 80% QF, 50% CP and 10% CS were significantly less springy (0.435) than all other treatments (0.453–0.487). Muffins containing 80% QF, 50% CP and 5% CS had a significantly yellower hue (46.6±2.52) than all other treatments (34.3±0.40 to 41.3±0.36). Results indicate that £5%CS would enable optimum textural quality of muffins for QF and CP ³60%. Quinoa flour (£70% wheat flour replacement) and unrefined cocoa powder show potential for muffin production with good physical quality.
Session 44F, Product Development
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