ARTICLES

Sensory and Nutritional Quality of Fortified Corn Muffins¹

Authors: E. M. Ahmed , P. E. Araujo

  • Sensory and Nutritional Quality of Fortified Corn Muffins¹

    ARTICLES

    Sensory and Nutritional Quality of Fortified Corn Muffins¹

    Authors: ,

Abstract

Corn muffins were fortified with peanut, soybean and Liquid Cyclone Processed (LCP) cottonseed flours to achieve average protein concentrations of 5.55, 7.12 and 8.44 g/muffin and dietary fiber at concentrations of 1.20, 2.40 and 3.60 g/muffin. Average muffin weights ranged from 36.1 to 43.1 g. Quality of the control and fortified muffins was determined by sensory methods and animal feeding tests.

Sensory acceptability ratings for the peanut and soybean flour fortified muffins were higher than the rating of the LCP cottonseed flour. No difference was found between the sensory acceptability ratings of the muffins supplemented with peanut and soybean flours. Similar acceptability ratings were obtained for muffins fortified with the different levels of protein concentrations. Muffins supplemented with peanut flour at the level of 8.22 g protein/muffin and 1.20 or 2.40 g fiber/muffin were as acceptable to the sensory panel as the nonfortified corn muffins. Protein supplementation of corn muffins allowed weanling mice to sustain a maximal growth rate on a smaller dietary intake when compared to the nonfortified muffins.

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Keywords: peanut, flour, oilseed flour, protein supplementation, dietary fiber forpngication, nutritional quality, sensory quality, forpngied corn muffins

How to Cite:

Ahmed, E. & Araujo, P., (1978) “Sensory and Nutritional Quality of Fortified Corn Muffins¹”, Peanut Science 5(1), p.44-48. doi: https://doi.org/10.3146/i0095-3679-5-1-11

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Published on
01 Jan 1978
Peer Reviewed

Author Notes

1Florida Agricultural Experiment Stations Journal Series No. 692.