Blueberry muffin

Blueberry muffin Colleen Poling, Kelli Santiago, Angela Schalk, Abdulrahman Alnafea, Megan Duff, Danielle Haidet, Eunice Mah POWER

Stage 0 Ideas/Planning and situation Analysis -This stage is where we sat down and prepared our action plan. -We would first do a customer survey, then meet fat, fiber and protein specifications. -We planned to meet all assignment parameters.

Assignment parameters • Flavor: Blueberry • Meets the following nutritional requirements: • Zero trans fat • > 10 g protein • > 25% less fat than control • > 5 g fiber • < 300 calories • Stable for > 1 week at ambient temperature • Closely duplicates control

Gate 1 This was our decision to do a preliminary investigation, which was the customer survey.

Stage 1 Preliminary investigation • Consumer survey (n = 30) • Do you prefer lots of blueberries or few blueberries? • Do you prefer a sweet topping or no sweet topping? • Do you prefer blueberries or other fruits? • Do you eat blueberry muffins more than 4 times a week? • Do you like canned blueberries better than fresh blueberries? • Do you like artificial sweeteners better than real sugar? • Do you prefer your muffin moist or crumbly? • Do you prefer nuts or no nuts?

Gate 2 Results of the survey (T-test): • All results were significantly different (p <0.05)

Gate 2 Summary of result of survey • Blueberry muffin • Lots of fresh blueberries • Sweet topping • Real sugar • Moist • No nuts

Stage 2 Identifying the Control • Ranking test on flavor (n = 12), ANOVA *This stage was designed to be a detailed investigation. Choosing a control and closely comparing our muffin to it would meet one assignment parameter.

Gate 3 • Decision on control muffin was made: • Duncan Hines was decided to be the best • Validated by Lori Pisching • Next plan: Go into development, and first meet fat requirements.

Fat Development of Fat in muffin, Stage 3 Types of fat used in homemade recipe: • Benecol • Smart Balance • Sour Cream • Light Butter • Z-trim+Benecol Decision to go into testing and validation of Fat in muffin, Gate 4.

Fat Meeting the fat requirement, Stage 4 (Round 1) • Ranking test (n = 12), ANOVA • Benecol still contributed too much fat and was too expensive

Fat Meeting the fat requirement, Stage 4 (Round 2) • Ranking test (n = 12), ANOVA • Light butter was chosen based on cost and effectiveness

Fat • Light butter was the fat of choice • Effective in reducing fat (~25% reduction) • Low cost • Next plan: Meeting fiber requirement

Fiber Development of Fiber in muffin, Stage 3 Types of fiber used: -Fiber Therapy -Whole Wheat+ Fiber Therapy -Flax seed oil -Whole Wheat+ Benefiber Decision to go into testing and validation of fiber in muffin, Gate 4

Fiber Meeting the fiber requirement, Stage 4 (Round 1) • Ranking test (n = 12), ANOVA • Whole wheat + fiber therapy was chosen based on cost

Fiber Meeting the fiber requirement, Stage 4 (Round 2) • Ranking test (n = 13), T-test • P-value < 0.05, significant difference • Whole wheat + benefiber is preferred

Fiber • Fiber of choice: Whole wheat + benefiber • 5.2g fiber • Next plan: Meeting protein requirements

Protein Development and Meeting the Protein requirement, Stage 3 • Whey protein isolate (WPI) formulation *SPC = soy protein concentrate

Protein • Soy protein concentrate formulation: *WPI = whey protein isolate • Egg white powder formulation:

Protein -Decision to go into testing and validation of different protein sources in muffin, Gate 4 -Meeting the protein requirement, Stage 4 • Ranking test among group members for all formulations • Protein formulation that is preferred: • WPI + egg whites + nonfat yogurt + skim milk

Protein • Stage 4, Protein formulation of choice: • WPI + egg whites + nonfat yogurt + skim milk • 10g protein • Next plan: Type of blueberries

Blueberry Types Development of types of blueberries in muffin, Stage 3 Types of Blueberries used: -Canned -Fresh -Dried Decision to go into testing and validation of the type of blueberry to be used, Gate 4

Blueberries Stage 4, Testing and validation of types of blueberries • Ranking test (n = 13), ANOVA • Canned blueberries were preferred

Blueberries • Stage 4 • Blueberries of choice: Canned blueberries in light syrup • Next plan: Topping formulation

Topping • Development of types of toppings used Stage 3 Formulation 2 Splenda All-purpose flour Benecol z-trim Cinnamon Sugar Formulation 3 Splenda WPI Benecol z-trim Cinnamon Sugar Formulation 1 Splenda Whole wheat flour Benecol z-trim Cinnamon Formulation 4 Textured soy concentrate White sugar Light butter • Group decision to test (Gate 4) and validated with Formulation 4 (Stage 4)

Topping • Topping formulation of choice: • Textured soy protein concentrate and • White sugar and • Light butter • Next plan: Study storage and stability

Mold Inhibitor, Tests, Cost • Stage 3: Next plan: Add Potassium Sorbate as a mold inhibitor, do a Objective and Sensory analysis on control and final muffin, and do costing summary for the muffins • Gate 4: Decision to do add Mold Inhibitor, do a Objective and Sensory analysis on control and final muffin and do costing of each muffin.

Storage and Stability • Stage 4 • Potassium sorbate was added to the muffin • No mold growth observed at day 7 at ambient temperature • No mold growth in samples with and without potassium sorbate in frozen storage • Water activity: 0.90 • Bacterial growth is possible • No analysis was performed on stored muffins

Objective analysis • Results were analyzed using SPSS (Ver. 14) • T-test • Stage 4

Sensory analysis • Consumer test was not conducted on final muffin due to limited time • Group observations: • Final muffin was most similar in appearance, flavor, and texture • Validated by Lori Pisching Control Final muffin Stage 4

Results of objective analysis Stage 4

Summary of objective analysis: • Objective test showed significant differences between control and final muffin • Subjective test indicate that the final muffin best duplicates the control muffin • Next plan: Costing of ingredients for muffin

Costing Total material cost per muffin: $0.678 Stage 4

Summary Summary of all Stage 4 -Final fat choice: z-trim + light butter -Final fiber choice: whole wheat + benefiber -Final protein choice: WPI + egg whites + nonfat yogurt + skim milk -Final choice of topping: Textured soy protein concentrate + white sugar + light butter -Add Mold Inhibitor -Sensory Analysis -Final Cost: .678 cents *Never went past stage four, did not decide to go into full production which is gate 5*

Nutritional Analysis Final muffin Control

Alternative Size & Fat Comparison • Comparing the weight (grams) of muffins: • Control: 47 g • Our muffin: 122 g • If the muffins were compared by weight, final muffin would be considered reduced fat: • Final muffin is 2.6 X larger than the control • If control was 122 grams, it would have 13 grams of fat • This makes final muffin 30% less fat than the control

Final list of ingredients for muffin

Final list of ingredients for the topping • For 12 muffins • 3.6 g of topping per muffin

Summary of production • All nutritional requirements were met except for fat • Muffins did not show pathological damage at day 7 in ambient temperature • Objective analysis showed many significant differences between control and final muffin • Material cost per muffin = $0.678 • Was not able to perform consumer test on final muffins due to time constraints

Blueberry muffin