Tom MelletteLeo NigroLiz MoreauJungkeon Lee05/09/12Professor Tripp

The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly

prepared with all-purpose flour

BACKGROUND (GLUTEN AND WHEAT)

Wheat flour in baked goods

What is gluten?

Role of gluten?

Refined flours

BACKGROUND (SOY FLOUR)

Uses

Benefits

Nutrient Content

Structure of Baked Goods

OBJECTIVES To increase the nutrient content of a

popular baked good which is traditionally made with white wheat flour

To determine an acceptable percentage of soy flour to white flour in muffins in order to increase the nutrient content

VARIABLE The amount of soy flour that will be

used in the muffins prepared

PRODUCTS PREPARED Control – Blueberry muffin made with

100% white flour

Test 1 – Blueberry muffin with soy flour substituted 20% by weight for white flour

Test 2 – Blueberry muffin with soy flour substituted 30% by weight for white flour

HYPOTHESIS Based on research, soy flour is acceptable in

baked goods / increases nutrient content

Nutrient content will increase as soy content increases

The higher addition of soy flour with produce product that is moister but crumbly in texture, possibly unpleasant in taste

No outstanding differences in appearance

FORMULA FOR CONTROL Ingredient US Conversion Amount in Grams Percent

Butter, unsalted, softened

½ cup 103 11.3

Sugar, granulated 1 cup 204 22.4 Eggs 2 each 108 11.9

Milk, whole ½ cup 119 13.1 Vanilla extract 1 tsp 4 .4 Flour, pastry 2 cups 232 25.5

Baking powder 2 tsp 6 .7 Salt, kosher ½ tsp 3 .3 Blueberries 1 cup 117 12.9

Flour, all purpose (for blueberries if frozen)

2 T 14 1.5

Total 910 100

CHANGES IN FORMULA FOR TEST PRODUCTS

Product Pastry flour Soy flour Percent

Test 1 185.6 46.4g 20

Test 2 162.4 69.6g 30

INSTRUMENT TEST Instrumental Test- Height

Once muffins have cooled, slice in half lengthwise.

Using a ruler, measure the muffin’s height in centimeters at the point of maximum height.

Complete measurements on three cupcakes per product,

Calculate an average of the three readings and record in Results Table.

CREATING THE CUSTOMER SURVEY9 Point Hedonic Scale

Purpose To measure how well they liked muffins

with increasing soy flour

RESULTS TABLEProduct Height

(cm)Bake Time

Appearance

Texture Flavor Overall liking

  

Blueberry

muffins made with 100% white flour

  

3.81

  

37 min

Light color 

Top not very rounded over

 Interior is pale

yellow

A bit more condense

dSmooth

 Strong

blueberry flavor

Runner Up:Very

smooth and interior

color is light against the blueberries

  

Blueberry

muffins made with

20% soy flour

  

4.06

  

33 min

Top is very rounded over.

 Interior is

yellow

Smooth light and

airy

Very slight soy flavor,

didn’t affect palatability

Favorite:Very

comparable to the

control but lacks the

condensed crumb

texture  

Blueberry

muffins made with

30% soy flour

4.4 33 min A little dark on the top Interior is darker yellow

Smooth and fluffy

Soy flavor slightly

pronounced, but more testable if you don’t bite into a blueberry

Least favorite:

Tastes very similar to

test 1 because of

the blueberries. Color is not

ideal.

CONSUMER SURVEY RESULTS

1

2

3

4

5

6

7

8

9

Appearance Flavor Texture Overall liking

Aver

age

Ratin

g

Atribute

Graph 1:Blueberry Muffin Consumer survey

How Well Do You Like?

White Flour Muffin

20% Soy Flour Muffin

30% Soy Flour Muffin

Results based on 30 consumerresponses

MINERAL CONTENT OF MUFFINS

0

20

40

60

80

100

120

140

160

180

Calcium Magnesium Phosporus Potassium

Mili

gram

s

Minerals

Graph 2: Mineral Content of Blueberry Muffins

White Flour Muffin

20% Soy Flour Muffin

30% Soy Flour Muffin

Based on a 76 gram serving (1

muffin)

CONCLUSIONS Addition of soy flour increases nutrient content Consumers prefer regular muffins (100% white

flour) Muffin prepared with 20% soy flour scored only

slightly lower than 100% white flour Substitutions of up to 20% soy are feasible We would like to repeat in more controlled

environment due to oven restrictions