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Increasing Fiber and Protein Contents of Baked Products Using Local Produce

Banwa Supplements

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Title Increasing Fiber and Protein Contents of Baked Products Using Local Produce
 
Creator Alviola, Juma Novie A.; University of the Philippines Mindanao
Banaybanay, Jessvelle E.; University of the Philippines Mindanao
Mauleon, Czarina Patrice H.; University of the Philippines Mindanao
 
Description Consumers are increasingly opting for healthier food products, and two current trends are high fiber and high protein options. Using locally available produce or their manufacturing by-products may lower ingredient cost when making these products. Durian rind, which is generally thrown away, comprises 60% of a durian fruit and has about 27% crude fiber. Mung bean has about 23% protein and is relatively inexpensive. In this study, durian rind was cleaned, dried, ground, and added to muffins while mung beans were oven-roasted, ground, and added to crackers. Quality and acceptability of the products were evaluated. Among the ratios tested, the most preferred formulation for muffins had 10% durian rind powder, while that of crackers had 50% mung bean flour. Consumer acceptability of the products was tested using a 9-point hedonic scale. The control and fiber-fortified muffins had similar mean consumer acceptability scores of 8 (liked highly) for color, texture, taste, and overall acceptability. Crackers with mung bean flour had significantly higher mean scores than the control (7.5–8.0 vs. 6.8–7.4) for appearance, texture, flavor, and overall acceptability. The fiber-fortified muffin had 6.26% crude fiber while the mung bean crackers had 9.98% crude protein. The addition of durian rind powder and mung bean flour to baked products may adversely affect some quality parameters like texture, but there are ways to lessen these effects. The improvement in nutrition profile of the products shows the market potential of durian rind powder and mung bean flour.
 
Publisher BANWA Supplements
 
Contributor —
 
Date 2016-11-11
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://ojs.upmin.edu.ph/index.php/supplements/article/view/295
 
Source BANWA Supplements; No 1 (2016): ICAEM2016; 9
1656-3719
 
Language eng
 
Relation http://ojs.upmin.edu.ph/index.php/supplements/article/view/295/523
http://ojs.upmin.edu.ph/index.php/supplements/article/view/295/525
 
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