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Tom Mellette Leo Nigro Liz Moreau Jungkeon Lee 05/09/12 Professor Tripp

The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly prepared with all-purpose flour. Tom Mellette Leo Nigro Liz Moreau Jungkeon Lee 05/09/12 Professor Tripp . Wheat flour in baked goods What is gluten? Role of gluten?

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Tom Mellette Leo Nigro Liz Moreau Jungkeon Lee 05/09/12 Professor Tripp

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  1. The effects of defatted soy flour on the appearance, texture, flavor, and nutrient content of blueberry muffins commonly prepared with all-purpose flour Tom MelletteLeo NigroLiz MoreauJungkeon Lee05/09/12Professor Tripp

  2. Wheat flour in baked goods What is gluten? Role of gluten? Refined flours Background (Gluten and Wheat)

  3. Uses Benefits Nutrient Content Structure of Baked Goods Background (Soy Flour)

  4. 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 Objectives

  5. The amount of soy flour that will be used in the muffins prepared Variable

  6. 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 Products Prepared

  7. 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 hypothesis

  8. Formula for control

  9. Changes in formula for test products

  10. 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. Instrument Test

  11. 9 Point Hedonic Scale Purpose To measure how well they liked muffins with increasing soy flour Creating the Customer Survey

  12. Results Table

  13. Consumer survey Results

  14. Mineral content of muffins

  15. 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 Conclusions

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