Different flour makes a healthier muffin

 

 

 

 

 

From  http://www.canadianmanufacturing.com

 

Research out of Australia has found a way to boost the nutritional value of muffins.

FoodProductDesign.com reports that the researchers replaced wheat flour with lupin flour up to a level of 30 per cent without affecting the physical measurements, textural quality and sensory values.

The researchers, from the Curtin University of Technology, published their findings in the journal Quality Assurance and Safety of Crops & Foods.

The researchers, reports FoodProductDesign.com, investigated methods to improve the nutritional value of muffins by incorporating protein and dietary fibre-rich lupin flour.

 

How they did it

Muffins were prepared by replacing wheat flour with lupin flour at 10 per cent to 50 per cent levels.

With a sensory evaluation, it was revealed that with up to 30 per cent lupin flour there was an improvement in colour and no significant change in taste, flavour, texture and overall acceptability.

The researchers did find that the storage period caused substantial changes in the texture of muffins. With moisture content remaining unchanged, there was an increase in hardness and a decrease in springiness of all samples including the control.

FoodProductDesign.com adds that a previous study on lupin-enriched foods found that individuals who consumed them could reduce their risk of heart disease and type 2 diabetes.

 

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