71F-10 |
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S. ZAVALA1, R. S. Chamul1, P. C. Coggins2, and P. Jambazian1. (1) School of Kinesiology and Nutritional Science, California State Univ.-Los Angeles, 5151 State University Dr., 206 Physical Education Bldg., Los Angeles, CA 90032-4226, (2) Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ., 207 Herzer Bldg., Mailstop 9805, Mississippi State, MS 39762-9805 Studies have reported that nutrients can reduce birth defects; for example, garbanzo (chickpea) flour can reduce blood glucose and prevent anemia, very common during pregnancy. Flaxseed intake is beneficial to lower low-density lipoproteins, increase alpha linoleic acid, and provides benefits to the heart. This study's objective was to design a muffin using garbanzo and flaxseed flour aimed toward Hispanic women to meet nutritional needs and cravings during pregnancy. Seven treatments (control, 20%, 40%, and 60% flaxseed and garbanzo) with three replications were considered for this study. Color (L*, a*, b*) was measured, Hue and Saturation Index (SI) were calculated. A double compression test was conducted with a 3.81-cm probe cylinder, at a 40% compression rate. Seven trained panelists conducted a discriminating (scoring) and descriptive test. Food processor version 8 was used to conduct the nutritional analysis for all treatments. Analysis of variance was performed using SAS version 8. Means were separated using Fisher's protected LSD at P=0.05. Discriminating test (scoring) for the masking flavors (vanilla, amaretto, and lemon peel) showed that lemon peel was the preferred choice. Descriptive analysis showed that there were significant differences among the treatments in shape, crumb and crust color, hardness, springiness, chewiness, and moistness. No significant differences were found among treatment in gumminess, oiliness, bitter and fishy aftertaste, freshness, and desirability to buy; although the scores for fishy aftertaste were higher for treatments with flaxseed. Instrumental analyses showed only significant differences among treatments for cohesiveness, chewiness, Hue and SI. Treatments with flaxseed and/or garbanzo were higher in protein and fiber, compared to the control. These results suggest that garbanzo and flaxseed flours can replace all-purpose flour up to 60% to increase protein and fiber in a muffin recipe designed to meet nutritional requirements and cravings during pregnancy of Hispanic women.
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |