NFS 337 NFS 337 Research ProjectResearch ProjectSpring 2010Spring 2010

Brooke RebochoBrooke RebochoNicole BarraganNicole BarraganCarolyn DiMiccoCarolyn DiMicco

BLOOD CHOLESTEROL LEVELS BLOOD CHOLESTEROL LEVELS AND CORONARY HEART DISEASEAND CORONARY HEART DISEASE

Recommended Levels

HDL: >60 mg/dLLDL: <100 mg/dLTriglycerides:<150

mg/dLNational Heart, Lung, and Blood Institute

“Approximately 1 in 3 people in the US have levels over 200 mg/dL (borderline high).”-National Heart, Lung and Blood Institute

MANAGING CHOLESTEROL MANAGING CHOLESTEROL LEVELSLEVELS

+ =

By incorporating fiber into the diet, LDL cholesterol levels can be decreased.

LDL

Dietary Fiber

Soluble Fiber-absorbs water-forms a gel-like,

viscous substance

-lowers LDL cholesterol levels

Insoluble Fiber-increases stool

bulk

-Forms a gummy substance

-Traps dietary cholesterol and bile

-Bulks and exits through defecation

Soluble Fiber

-Health Implications of Dietary Fiber: Journal of American Dietetic Association

ExperimentExperimentEffects of sources of soluble fiber in muffins

Lab Experiment-Oat Bran -Psyllium

Beta Glucans and fiber from psyllium particularly more effective in decreasing plasma cholesterol

Dietary Fiber in the Prevention and Treatment of Metabolic Syndrome,

Critical Reviews in Food Science and Nutrition

Purpose StatementPurpose Statement

-The purpose of this experiment was to determine the effect on flavor, appearance, tenderness, viscosity of the batter, and hygroscopicity of muffins, when oat bran and psyllium-containing cereals replaced half of the original amount of all-purpose flour in separate muffin formulas.

Materials and MethodsMaterials and MethodsControl Formula:King Arthur Flour’s Basic Berry Muffins

Yield: 12 muffins

2 c. AP flour½ c. Granulated Sugar½ tsp. Salt1 Tbsp. Baking Powder1 c. Milk (2%)¼ c. Softened Butter2 Large Eggs1 ½ c. Raspberries

Muffin VariationsMuffin VariationsVariation A: (Control) -Make King Arthur Flour’s Basic Berry Muffins as stated in the original recipe.

Variation B: (Oat Bran)-Substitute 126 grams of ground Oat Bran cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency.

Variation C: (Psyllium)-Substitute 126 grams of ground Psyllium-containing cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency.

SUBJECTIVE SUBJECTIVE EVALUATIONEVALUATION

Scorecard For Muffins

•12 Participants from Grad NFS class

•Were given complete directions on how to sample

•Oat Bran = 914

•Psyllium = 263

•Control = 739

CharacteristicSample

914 263 739

Contour of Muffin1 = Flat; 3 = Rounded; 5 = Peaked

1.3 3.3 4.4Crust Color1 = Pale; 3 = Golden Brown 5 = Burned

2.8 3.8 2.7Moistness1 = Dry; 3 = Pleasingly Moist; 5 = Too moist

3.2 2.8 2.3Tenderness1 = Too Tender; 3 = Tender; 5 = Tough

3.3 3.1 3.5Flavor1 = Bland; 3 = Pleasant; 5 = Sweet

2.3 2.8 2.4Aftertaste1= None; 3 = Slight; 5 = Strong

3.0 3.2 2.7

Objective EvaluationObjective Evaluation

Weight of muffin batter

Weight of baked muffins

Viscosity of muffin batter

Tenderness of muffins

HYGROSCOPICITHYGROSCOPICITYY•Determined by the average muffin batter weight compared to the average muffin weight after being baked•Water loss•Oat Variation - most hygroscopic•Control- least hygroscopic

VISCOSITY OF MUFFIN VISCOSITY OF MUFFIN BATTERBATTER•80 mL of each muffin

batter variation was

used to test viscosity

•Least viscous – oat bran

•Most viscous -Psyllium

•The most water bound

to the psyllium fiber to

hydrate the starch cell

MUFFIN MUFFIN TENDERNESSTENDERNESSPenetrometer:

•Most tender – Oat BranWhy?-Due to water retention

•More liquid = ↑ Leavening•↑ Leavening = ↑ Tenderness

•Least tender – PsylliumWhy?-Due to water loss-Less liquid = ↓ Leavening-↓ Leavening = ↓ Tenderness

Shortening PowerShortening Power

Less surface area of starch granule

covered

↓ Tenderness

↑ Shortening power = ↓ Starch

hydration

↓Starch Hydration:o↓Gelatinization

o↓ Gluten Formation

Oat Bran

Batter-Expected: lumpy

-muffin mixing method

Results: after 15 mins., room temp=over development

Control-sticky, slimy made first

Oat Bran-soft semi-sticky thick

made second Psyllium-lumpy, thicker

made third

Conclusion: Time and temp were factors that effected the gluten development.

Control

Psyllium

Gluten Development

Gluten DevelopmentMuffins:

Expected: surface bumpy, moist crumb,

irregularly size and spaced air holesResults: “Peaks and Tunnels”

Good gluten development

Vs.

Poor gluten development

Fiber ContentFiber Content

Control 1.3 gOat bran 2.0 gPsyllium 5.5 g

Recommended daily fiber intake (19 - 50 yrs):

Men 38 g

Women 25 g

Dietary Reference Intakes, Institute of Medicine of the National Academies

Reasons for ErrorsReasons for Errors- Over-greasing muffin pan

-Health concern

- Raspberries-Insufficient amount

-Frozen excess liquid, off color, quality issue

- Butter not soft enough -↓ Shortening power

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