This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than...
Reformulation of muffins using inulin and green banana flour: physical, sensory, nutritional and shelf-life properties.
Wolfson School of Mechanical, Electrical and Manufacturing Engineering, Loughborough University, Loughborough LE11 3TU, UK. E-mail email@example.com
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Rania Harastani, James, L. J., Sourav Ghosh, Rosenthal, A. J., Woolley, E.; Reformulation of muffins using inulin and green banana flour: physical, sensory, nutritional and shelf-life properties.. IFIS Food and Health Sciences Database 2022; doi:
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