14F-20

H. A. M. KHOURYIEH¹, F. M. Aramouni², and T. J. Herald². (1) Food Science Institute, Kansas State University, 216 Call Hall, KSU, Manhattan, KS 66506, (2) Food Science Institute, Kansas State Univ., 216-D Call Hall, Manhattan, KS 66506-1600

Obesity and diabetes continue to increase in the United-States. Hence the continuing market for sugar free and low fat / low calorie foods. The objective of this study was to formulate a sugar free muffin and a low fat/sugar free muffin and to evaluate their physical, microbiological and sensory properties. Sucralose(0.024%), maltodextrin(16-19%), xanthan gum(0.024%), water(11-14%), whole milk(24%) and vegetable shortening(7%) were added to cake flour in a sugar free muffin (SFM). To produce a sugar free/low fat muffin (SFLFM), skim milk was used and vegetable shortening was reduced (2%). Levels of liquid egg, baking powder, and salt were constant. Test and control muffins were baked at 400°F for 25 min, cooled to room temperature and stored in moisture-proof packaging at 23 C. Muffin volume was determined using a rapeseed displacement volumeter on day 1. Samples were tested for moisture, water activity, pH, and molds at day 1 and day 4. Texture Profile Analysis (TPA) was performed using a TA-XT2 texture analyzer. A six member trained panel evaluated sweetness of the muffins against a set of sucralose solutions. Muffin volume was 7and 8 % lower for SFM and SFLFM than that of control, respectively. Hardness increased with storage for all samples, with values for SFM and SFLFM 18 and 45 % higher than those of control at day 4, respectively. Moisture levels were different between control (28 %) and treatments (35-39%). Water activity varied from 0.86 for control to 0.91 for test samples. Panelists reported that sucralose left a little aftertaste in the muffins. Molds were visible by day 3 on test samples and day 4 on control.

Session 14F, Product Development: General
8:30 AM - 12:00 PM, Sunday AM

2003 IFT Annual Meeting - Chicago,