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Experimental Food Project : Final Presentation Gluten free pumpkin muffins

Experimental Food Project : Final Presentation Gluten free pumpkin muffins. HLSC 410: Experimental Foods Fall 2008 Jen Manosh Katie Cole. Literature Review. Population: Gluten sensitivity, health conscious persons Celiac disease patients - Autoimmune disorder, small intestine inflamed

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Experimental Food Project : Final Presentation Gluten free pumpkin muffins

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  1. Experimental Food Project:Final PresentationGluten free pumpkin muffins HLSC 410: Experimental Foods Fall 2008 Jen Manosh Katie Cole

  2. Literature Review Population: • Gluten sensitivity, health conscious persons • Celiac disease patients - Autoimmune disorder, small intestine inflamed • Nutrient malabsorption • Eliminate gluten • Abundance of gluten limits access to safe products

  3. Literature Review (contd) • Market: -Celiac disease- • 3 million affected in U.S. • (1 % of population) • Caucasian, middle & upper class • More commonly associated with other diseases

  4. Literature Review (contd) • Muffin sales • 4.5% bakery sales • 1991: 531 million, • in 1995: 680 million • Current market- $700 million market, expected to increase to $1.7 billion in 2010 • Established market- Old Windmill, Pamela’s Products, Arrowhead Mill’s, ‘Cause You’re Special, Mr. Ritt’s Bakery, Glutino

  5. Nutrition Goals • Gluten-free • 100% • Increase fiber content • Up to 3 grams • Decrease fat content • 10%

  6. Project Design • Control Recipe • Variation 1 • Variation 2 • Ingredients • Cost Analysis • Nutrition Facts

  7. Product Evolution Variation 1: Brown rice flour, Decreased ½ oil, replaced with applesauce, 2 egg yolks removed, added ground flax seed & coconut. • Flat appearance, gritty texture • Moist, crumbly

  8. Product Evolution (contd) Variation 2: Combination of sorghum, soy, & amaranth flours. Ground flaxseed added, oil replaced with applesauce, 1 egg yolk, raisins, & walnuts removed • Rubbery texture • Spicy flavor • Slightly moist • Aftertaste noted

  9. Product Evolution (contd) • Variarion 1a: Brown rice, amaranth flour (1:2 ratio) • Vegetable oil reduced, applesauce added, 2 egg yolks removed, ground flaxseed & xanthan gum added • Variation 1b: Brown rice, amaranth flour (2:1 ratio) • All other ingredients same as Variation 1a

  10. Product Evolution (contd) • Variation 2a: Soy, sorghum flour, (2:1 ratio) • Ground flaxseed added, oil removed, applesauce added, 1 egg yolk removed, coconut added, xanthan gum reduced • Variation 2b: Soy, sorghum flour (1:2 ratio), • Oil, xanthan gum reduced, applesauce, coconut added, all egg yolks removed

  11. Food science challenges Xanthan gum -overly thick consistency Amaranth flour -after taste Brown rice flour -gritty texture Fat content -Decreased mouth feel

  12. Data Assessment: Taste Testing Day • Scoring Differences Table -Characteristics • Hedonic Scale Test -Both variations • Sensory Tool discussion- Results: Muffin #673 positive feedback Muffin #241 negative feedback

  13. Scoring Difference Table

  14. Data Results: Aroma

  15. Color

  16. Texture

  17. Flavor

  18. Shape

  19. Hedonic Test Data

  20. Statistics • Color: • Golden Brown • Light Brown • Orangey • Brown • Dark Brown • Statistical analysis was identified by the type of sensory analysis used to acquire results for variations: • Mean, median, and Mode Mode was used for all characteristic data: aroma, color, texture, flavor, and shape

  21. Meeting nutritional goals:Final Variation 1 • 100% Gluten Free • Soy and brown rice flours • Reduction of fat content by 10% • Fiber increased up to 3 grams • Flaxseed, coconut, raisins

  22. Meeting Nutritional Goals:Final Variation 2 • 100% Gluten Free • Sorghum and soy flours used • Reduction of fat content by 10% • Fiber increased up to 3 grams • Flaxseed, coconut, raisins

  23. Nutrition Goal Data

  24. Conclusions from results • Difficult to maintain desirable texture • Overall nutritional goals met • According to data more people prefer a Gluten free muffin containing: • Sorghum and Soy flours • Other preferred characteristics include texture (moistness) and flavor (nutty and spicy)

  25. Recommendations for further product development Different flour combinations Reduce spice content (nutmeg & cloves) Improve mouth feel: Remove coconut and/or walnuts to decrease fat & replace with oil or egg yolk content

  26. Product barriers Greatest challenges: Improving taste & texture Cost Locating products in supermarkets & convenient stores

  27. Thankyou! QUESTIONS OR COMMENTS?

  28. References Brown, A. (2008). Understanding Food: Principles & Preparation (3rd ed.). Belmont,   CA: Thomson Wadsworth. Falini, N. P. (1996, November 9). How to manage the special nutritional concerns of the  celiac once you have diagnosed your patient. Retrieved September 5, 2008, from http://www.enabling.org/ia/celiac/conf9609.html Green, P., & Cellier, C. (2007). Celiac Disease. The New England Journal of Medicine, 357(17), 1731-1743. Heller, L. (2006, July). Gluten-free market set to boom, says report. Retrieved September 8, 2008, from News headlines;financial & industry Web site: http://www.foodnavigator-usa.com/layout/set/print/Financial-Industry/Gluten-free-market-set-to-boom-says-report-32k

  29. References Lapid, N. (2008, June 16). High Fiber Gluten-Free Foods. Retrieved September 5, 2008, From http://celiacdisease.about.com/od/theglutenfreediet/ss/HighFiber.htm?p=1 McClain, F. (2007, September). New Product Trends: Free Time. Prepared Foods, Retrieved September 8, 2008, from Ebscohost. McGee, H. (2004). On Food And Cooking (2nd ed.). New York: Simon & Schuster. Presutti, J., Cangemi, J. R., Cassidy, H. D., & Hill, D. A. (2007). Celiac Disease. American Family Physician, 76(12), 1795-1801.  Raymond, N. (2006, September). The Gluten-Free Diet. Practical Gastroenterology, 84- 92. Retrieved September 5, 2008, from http://www.healthsystem.virginia.edu/internet/digestivehealth/nutritionarticles/sept0601.pdf

  30. References Zarkadas, M., & Case, S. (2005). Celiac Disease and the Gluten-free Diet. Topics in Clinical Nutrition, 20(2), 127-138. (2005, August). Celiac Disease Facts and Figures. Retrieved September 4, 2008, from The University of Chicago Celiac Disease Center Web site: http://www.celiacdisease.net/assets/pdf/CDCFactSheets%20FactsFigures%20v3.pdf (2007, August). Ingredient Challenges. Prepared Foods, 58-61. Retrieved September 4, 2008, from Ebscohost. (2008, March 21). Muffin and Scone Statistics. Retrieved September 8, 2008, from AIB International Web site: https://www.aibonline.org/resources/statistics/muffins.html

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