“Splend-id” Banana MuffinsFSHN 301-L01

Sonja SilvaNovember 11, 2015

Table of Contents

Justification………………………………………………………………………………………………3

Recipes……………………………………………………………………………………………………..4

Control…………………………………………………………………………………………….5

Modification I (Stevia)……………………………………………………………………..6

Modification II (Splenda)………………………………………………………………….7

Cost Analysis……………………………………………………………………………………………..8

Nutrient Analysis………………………………………………………………………………………11

Control nutrients…………………………………………………………………………….12

Mod I nutrients……………………………………………………………………………….14

Mod II nutrients………………………………………………………………………………16

Nutrient Comparison chart……………………………………………………………..18

Menu Development and Analysis..…………………………………………………………….19

Menu ingredients…………………………………………………………………………….21

Nutrient Recommendations and Spreadsheet………………………………….22

Spreadsheet cont’d………………………………………………………………………….23

Bar Graph………………………………………………………………………………………..24

Pie Chart………………………………………………………………………………………….26

My Plate………………………………………………………………………………………….27

Functional Properties of Food Components………………………………………………28

Sensory and Instrumental Evaluation………………………………………………31

Standing height……………………………………………………………………..32

Ink print…………………………………………………………………………………33

Conclusions……………………………………………………………………………………………….34

Marketing………………………………………………………………………………………..35

References………………………………………………………………………………………………..36

Justification

Justification:

The health problem I chose for this project is diabetes, and I created a low-sugar banana muffin.

I chose this problem and recipe because of the growing evidence that added sugars are a contributor to

some of the major chronic diseases in our society (1). Diabetes incidence in the U.S. was at 9.3% of the

population in 2012 and 25.9% of seniors and is continuing to increase from previous years (2). My

patient, Louise Lane, is a 30 year old woman who is overweight and has Type 2 Diabetes. She is 5’3” and

170 lbs, and weight loss is needed. Weight loss is often recommended for management of diabetes (3).

I chose this recipe to modify because it could be a healthy snack option in appropriate portion

sizes, it is portable, and can be made ahead and stored easily. The original whole grain banana muffins

are a good source of fiber, B Vitamins, and carbohydrates. They are made with half whole- wheat flour.

One negative aspect is that the original recipe is very high in sugar. It is also made with half all-purpose

flour which has a higher glycemic index compared to whole wheat flour (4). For people with diabetes,

glycemic index is something that should be taken into account when choosing food options, but when

eaten in small portions, these banana muffins are a good source of fiber and nutrients.

My goal for the project is to focus on one negative aspect of the recipe, the added sugar, and

modify it to where it has no added sugar. I chose two alternative sweeteners, Stevia and Splenda. My

goal was to choose the one that yielded the most desirable volume, tenderness, and texture and also

the best taste.

When creating my product, I made the original recipe with the required amount of sugar. I

found the conversion factors to substitute the alternative sweeteners for sugar online for the two

modifications (5,6). There is concern when using alternative sugars about the structure of the baked

good. Sugar contributes to the “oven rise, structure fixation, and collapse” of the product (7). Because

sugar has a role in the overall structure, it may affect volume, tenderness, and texture. Hence, the

reason I chose those specific goals to focus on when judging my modifications. Another major

consideration when using alternative sweeteners is the effect on flavor. Many people do not like the

flavor of alternative sweeteners. My goal is to find the sweetener that the public likes the best. Stevia is

an alternative sweetener made from a plant, while Splenda (sucralose) is artificially modified from table

sugar to have zero calories (8). They both have zero calories, but there is debate on which is the better

option nutritionally and for flavor.

When making my product, it was determined that the original recipe called for too much sugar.

The muffins rose too much and collapsed during baking. They were also a bit darker on the crust. My

modifications, on the other hand, rose very well and held their structure and had a desirable crust color.

The collapse in my original batch of muffins was due to the ratio of sugar to flour. According to

“Understanding Food Principles and Preparation,” too much sugar can cause the product to fall, have

lower volume, and excessive browning of the crust as we see in my original recipe (9). I did not need to

make any changes to my modified recipes because they turned out much better than the original. Based

on the instrumental and sensory evaluations of the products discussed in the following sections, the

Splenda- sweetened muffins had the most favorable outcome in creating a low sugar product.

Recipes

Control (Sample # 729)

Banana Muffins

3/8 c whole wheat flour

3/8 c all-purpose flour

½ cup sugar

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 c canola oil

1/8 c nonfat milk

1 1/2 medium mashed bananas

1/2 t vanilla extract

Combine the dry ingredients in a large bowl. Using a stand mixer or electric hand mixer, blend the bananas until smooth. Add oil, milk, and vanilla, mixing until combined. Slowing add in the dry ingredients, while mixing the batter. Spoon batter evenly into 6 greased muffin tins. Bake at 375o for 15-20 minutes. Cool in muffin tins. Makes 6 muffins

Modification I- Stevia Substitute (Sample #216)

Banana Muffins

3/8 c whole wheat flour

3/8 c all-purpose flour

1 1/4 tsp clear liquid stevia

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 c canola oil

1/8 c nonfat milk

1 1/2 medium mashed bananas

1/2 t vanilla extract

Combine the dry ingredients in a large bowl. Using a stand mixer or electric hand mixer, blend the bananas until smooth. Add oil, milk, vanilla, and stevia, mixing until combined. Slowing add in the dry ingredients, while mixing the batter. Spoon batter evenly into 6 greased muffin tins. Bake at 375o for 15-20 minutes. Cool in muffin tins. Makes 6 muffins

Modification II- Splenda Substitute (Sample #534)

Banana Muffins

3/8 c whole wheat flour

3/8 c all-purpose flour

1/4 cup Splenda Sugar Baking Blend

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 c canola oil

1/8 c nonfat milk

1 1/2 medium mashed bananas

1/2 t vanilla extract

Combine the dry ingredients in a large bowl. Using a stand mixer or electric hand mixer, blend the bananas until smooth. Add oil, milk, and vanilla, mixing until combined. Slowing add in the dry ingredients, while mixing the batter. Spoon batter evenly into 6 greased muffin tins. Bake at 375o for 15-20 minutes. Cool in muffin tins. Makes 6 muffins.

Cost Analysis

Cost Analysis

Control- Banana Muffins

Ingredient Amount used in recipe

Market price Conversion factor

Cost of amount used($)

whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03Sugar ½ cup $2.29/4 lb 1 lb= 2.37 c 0.12Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014Bananas (medium)

1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37

Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29Total recipe cost$1.90

Cost per Serving$0.32

# of servings: 6

Modification I- Stevia Substitute

Ingredient Amount used in recipe

Market price Conversion factor

Cost of amount used($)

whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03Stevia (liquid) 1 ¼ tsp $6.87/2 fl oz 0.17 fl oz=1tsp 0.73Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014Bananas (medium)

1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37

Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29Total recipe cost$2.51

Cost per Serving$0.42

# of servings: 6

Modification II- Splenda Baking Blend

Ingredient Amount used in recipe

Market price Conversion factor

Cost of amount used($)

whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03Splenda ¼ cup $0.69/ 1 oz 1 cup=8 oz 1.38Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014Bananas (medium)

1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37

Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29Total recipe cost$3.16

Cost per Serving$0.53

# of servings: 6

Discussion:

According to the cost analysis, the Splenda-sweetened muffins are not the most cost effective recipe out of the three options, but they are still economically feasible to make. They only cost $3.16 to make a whole recipe yielding 6 servings, and they cost $0.53 per muffin. This is reasonable considering your average hostess cupcake costs around $0.86 per serving and has little to no nutritional quality.

The nutritional benefits of this recipe compared to the sugar sweetened muffins outweigh the cost. They are a better option for people with diabetes. Although the nutritional benefit of having lower sugar is the same in the Stevia sweetened muffins and the Splenda muffins, the taste is better in the Splenda muffins, so it is worth paying a little bit extra.

Conclusions

Nutrient Comparison Chart (per serving):

Recipe Calories Fat(g) % Protein(g) % Carbohydrates % SugarsControl 163.85 43.94 2.32 30.33 15.88Stevia 133.85 43.94 2.32 20.83 3.88Splenda 131.79 43.94 2.32 20.49 5.78

*print pie chart, revise amount in Splenda recipe

Discussion:

The only difference in nutrient content of my modifications was the sugar. Stevia and Splenda do not contribute any vitamins and minerals or macronutrients, nor does the removal of sugar take away any nutrients.

Menu Development and

Analysis

Menu Development and Analysis:

I developed a menu where my patient could incorporate the banana muffins into her diet as a

light afternoon snack. The menu I developed was slightly lower in calories for my patient, but not

significantly. Any calorie reduction would be beneficial, anyway, since she is overweight. My patient

needs to be consuming carbohydrates from whole sources to control blood sugar. The strengths of my

menu are that it includes more than the recommended amount of raw and cooked fruits and

vegetables. It contains plant sources of protein in the form of chickpeas, and is low in saturated fats. It

also includes one serving of fish, which is a good source of essential fatty acids. One weakness is that I

did not meet the total recommended servings for dairy and grains, but since I reduced my patient’s

calorie intake, I met 87% of the grain recommendation and 77% of the dairy recommendation, which is

sufficient for her intake. My menu is also high in sodium, which can be reduced, if needed by not adding

salt to the chickpea salad. Other sources that are high in sodium are feta and cottage cheese. Cottage

cheese can be replaced with non-fat yogurt for a low sodium option. The nutrient analysis of my menu

indicated that it was low in biotin and iodine. I added ¾ cup of almonds, which provides 198 kcal and

73% DV of biotin and seaweed, which provides almost 1 kcal and 120% DV of iodine. The menu is still

under the calorie limit for my patient, although slightly higher in unsaturated fats. Overall, the menu I

developed has a variety of colors, textures and temperatures and is high in essential nutrients.

Functional Properties of Food

Components

Functional Properties of Food Components:

Flour contributes structure, texture and flavor to baked goods (9). My recipe contains both

whole wheat and all- purpose flour. The starch in the flour gelatinizes and forms the “crumb.”

Higher protein flours such as whole wheat will have a courser crumb while white flour has a finer

crumb. The protein content of the flour also contributes to the volume and density of the baked

good. Whole wheat flour has more gluten, which is important in holding the structure of the

product, but more gluten yields a denser product as well. Whole wheat products often come out

with a lower volume and heavier weight because the fiber draws in more water (10). By combining

half of each type of flour, it was expected that my product would hold good structure and texture.

Fat in baked products is important for tenderness, volume, flavor, color, and shelf life (9). It

interacts with gluten strands, preventing them from elongating and creating a tougher texture and

denser product. Oil is used in this recipe and contributes to the tenderness of my product.

Baking powder and baking soda are both leavening agents. Baking soda is often used in

products that have an acid present because it needs an acid to be activated (9). Baking powder

already has an acid in it. They react in the presence of water to form carbon dioxide, which

incorporates air into the product.

Bananas add fiber and sugar to the product. Fiber draws water into the baked good (11), but

since bananas are already high in water content, it is not necessary to add more water. The fiber

contributes to the structure of the product. Bananas contribute to the nutritional quality and

tenderness of the product as well. They contain sugar, so they have an effect on the volume, color

and structure of the baked good.

Sugar is the nutrient of focus for this project. As mentioned in the “Justification” section, it

contributes to the “oven rise, structure fixation, and collapse” of the product (7). According to

“Understanding Food Principles and Preparation,” it influences the volume, moistness, tenderness,

color, and caloric content (9). In this product, sugar contributes to the browning of the crust due to

the Maillard reaction. When sugar interacts with protein in the presence of heat, it causes browning.

In my modified products, there will be no sugar or caloric contribution from the alternative

sweeteners, but the carbohydrates in the flour and bananas will still cause some browning. Sugar

draws moisture away from starches and proteins inhibiting their structure-building capacities (12),

so it contributes to a more tender product along with a higher volume. Too much sugar, however

will cause the structure to collapse (9).

The Stevia and Splenda did not contribute any caloric value or sugar, but their lack of sugar

content had beneficial results in the making of my product. My original recipe had too much sugar,

and the structure did not hold. The original muffins were also very soft and too moist. The absence

of sugar in my product contributed more than the presence of the new ingredients.

Sensory and Instrumental Evaluation:

Sensory evaluation was conducted through taste testing and recorded on a score card (as seen below)

for Flavor, Tenderness, Aftertaste and Color.

Judge Name Flavor (Bland=1Too Sweet=5)

Tenderness (Tough=1 Soft=5)

After Taste1=none,5=distinct

Color (Light=1, Dark=5)

1.2.3.4.5.6.7.8.9.10.11.12.13.14.15.16.17.18.19.20.

The following results were observed for the sensory evaluation:

Product Flavor (Bland=1Too Sweet=5)

Tenderness (Tough=1 Soft=5)

After Taste1=none,5=distinct

Color (Light=1, Dark=5)

Control 3.5 4.9 4.1 3.81Stevia 3.06 3.81 3.93 2.62Splenda 3.13 4.13 3.4 3.2

Instrumental Evaluation:

An ink print test was done to determine the texture and density of the product. After observing that the

standing height was the most noticeable difference in the products, I decided to do a standing height

test as well. The results of the ink print can be seen below. There is no notable difference between

products because sugar does not affect leavening. The results show that the chemical differences

between sugar and the alternative sweeteners have no effect on the coarseness of the product or

leavening. The standing height tests show that there is a considerable difference in volume due to the

way the products rose during baking. The standing height showed that the control muffins were too

even and flat across the top, the Stevia- sweetened muffins were very tall at the center, and the Splenda

muffins had the most evenly distributed height.

Standing height results:

Product Standing height (cm)Control 3.84Stevia 4.18Splenda 4.22

Based on these results and comments made during sensory evaluation, it was determined that the

Splenda muffins had the best overall flavor and the least aftertaste. It had a desirable color and

tenderness, as well. The standing height of the Splenda- sweetened muffins was the highest and the

most even throughout.

Conclusions:

The results of my project showed that there was enough carbohydrate coming from the flour

and the banana to hold the structure of the product without the added sugar. If I were to make a third

modification, I would use half the sugar in the original recipe to create a lower sugar muffin. It would still

have some sugar, but just enough to contribute a little bit of sweetness without causing the muffin’s

structure to collapse. Using half the sugar, the muffins would only have about 8 grams of sugar, which is

a reasonable amount to include in a diet without any other added sugars.

Marketing:

The target audience for my best modification is people with diabetes. This product would be

beneficial to them because it is low in sugar. I would market the product as a healthy alternative to the

standard muffin. For some people with diabetes, making changes in their diet is difficult, and they tend

to gravitate toward familiar foods. This muffin is similar to any other muffin they might consume, with

the added benefits of whole grains and low sugar. I would market the product in the grocery store as a

healthy snack, highlighting its nutritional and “heart healthy” benefits. I could set up stands and hand

out samples. I would use coupons to promote the product to encourage all people to buy it, not just

diabetics.

References:

1. Dhurandhar, NV, Thomas, D. The link between added sugar intake and cardiovascular disease mortality. JAMA Intern Med. 2014;174(4):516-524. doi:10.1001/jamainternmed.2013.13563.

2. Statistics about diabetes: Overall numbers, diabetes and prediabetes. American Diabetes Association. Website. http://www.diabetes.org/diabetes-basics/statistics/?referrer=https://www.google.com/. Updated May 18, 2015. Accessed November 2, 2015.

3. Tayek, John A. Is weight loss a cure for diabetes? Diabetes Care. 2002; 25(2):397-398. doi: 10.2337/diacare.25.2.397

4. Tremblay, S. Healthy facts about whole-wheat flour versus white. Healthy Eating. SF Gate. Website. http://healthyeating.sfgate.com/healthy-wholewheat-flour-vs-white-3305.html. Accessed November 2, 2015.

5. Packet to Packet Conversions. Cooking With Stevia. Website. http://www.cookingwithstevia.com/stevia_conversion_chart.html. Accessed September 20, 2015.

6. Splenda Brand Measurement Conversion Chart. Splenda. Website. https://www.splenda.com/cooking-baking/conversion-charts. Accessed September 20, 2015.

7. Wilderjans, E, Luyts, A, Brijs, K, Delcour, J. Ingredient functionality in batter type cake making. Trends in Food Science and Technology. 2013; 30(1): 6-15. Doi: 10.1016/j.tifs.2013.01.00.

8. McNight, Clay. Stevia vs. Sucralose. Healthy Eating. SF Gate. Website. http://healthyeating.sfgate.com/stevia-vs-sucralose-10342.html. Accessed November 2, 2015.

9. Brown, Amy. Understanding Food Principles and Preparation. 5th Ed. Connecticut. Cengage Learning. 2015.

10. Ngozi, A. Effect of whole wheat flour on the quality of wheat-baked bread. Global Journal of Food Science and Technology.2014; 2(3): 127-133. http://globalscienceresearchjournals.org/full-articles/effect-of-whole-wheat-flour-on-the-quality-of-wheat-baked-bread.pdf?view=inline

11. Rydings, Mari. Fiber for the Future. Baking Business. Website. http://www.bakingbusiness.com/Features/Formulations/2014/6/Fiber%20for%20the%20future.aspx?cck=1. Published June 1, 2014. Accessed November 3, 2015.

12. Masibay, K. What every baker needs to know about sugar. Fine Cooking. Website. http://www.finecooking.com/articles/how-sugar-affects-baking.aspx. Accessed November 3, 2015.