以莲花干粉作为膳食纤维来源的松饼的开发:质量、营养价值和消费者接受度分析

Ashoka S, Revanna M L, Shamshad Begum S, Raju C A, Mounika Patiballa, Babu Rajaram Mohan Ray, Vasantha Kumari R, Vijayalaxmi K G, R. S. Upendra and R. Karthik
{"title":"以莲花干粉作为膳食纤维来源的松饼的开发:质量、营养价值和消费者接受度分析","authors":"Ashoka S, Revanna M L, Shamshad Begum S, Raju C A, Mounika Patiballa, Babu Rajaram Mohan Ray, Vasantha Kumari R, Vijayalaxmi K G, R. S. Upendra and R. Karthik","doi":"10.1039/D5FB00166H","DOIUrl":null,"url":null,"abstract":"<p >Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) <em>i.e.</em>, (T1), 90% RWF to 10% LFF <em>i.e.</em>, (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (<em>p</em> &lt; 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g <em>vs.</em> 0.83 g) and crude fibre (2.33 g <em>vs.</em> 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal <em>vs.</em> 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1505-1516"},"PeriodicalIF":0.0000,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00166h?page=search","citationCount":"0","resultStr":"{\"title\":\"Development of muffins fortified with Nelumbo nucifera dried flower flour as a source of dietary fibre: analysis of quality, nutritional value, and consumer acceptability\",\"authors\":\"Ashoka S, Revanna M L, Shamshad Begum S, Raju C A, Mounika Patiballa, Babu Rajaram Mohan Ray, Vasantha Kumari R, Vijayalaxmi K G, R. S. Upendra and R. Karthik\",\"doi\":\"10.1039/D5FB00166H\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) <em>i.e.</em>, (T1), 90% RWF to 10% LFF <em>i.e.</em>, (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (<em>p</em> &lt; 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g <em>vs.</em> 0.83 g) and crude fibre (2.33 g <em>vs.</em> 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal <em>vs.</em> 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.</p>\",\"PeriodicalId\":101198,\"journal\":{\"name\":\"Sustainable Food Technology\",\"volume\":\" 5\",\"pages\":\" 1505-1516\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2025-08-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00166h?page=search\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sustainable Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00166h\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sustainable Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.rsc.org/en/content/articlelanding/2025/fb/d5fb00166h","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

松饼是一种很受欢迎的烘焙产品,可以加入高纤维的天然面粉,如小米、莲花干粉和从水果和蔬菜的副产品中获得的面粉,从而增强营养。此外,对健康食品选择的需求不断增长,促使人们探索能够改善烘焙食品营养状况的功能性成分。对相关文献的深入研究强调了各种替代面粉在烘焙产品中作为营养强化剂的应用,但记录的研究非常有限,特别是在松饼配方中使用莲花干花面粉。因此,本研究旨在研究莲花干面粉作为松饼制剂中膳食纤维来源的潜力,重点关注已开发松饼的营养质量(物理和感官属性)和消费者可接受性。将精制小麦粉和莲花干粉混合制成松饼,并与100%精制小麦粉松饼(对照)进行比较。使用的面粉比例为95%精制小麦粉(RWF)与5%莲花粉(LFF),即(T1), 90%精制小麦粉与10%莲花粉(T2), 80%精制小麦粉与20%莲花粉(T3)。研究了开发的松饼的物理、质地、营养和感官特性、保质期和消费者接受度。感觉评分差异有统计学意义(p < 0.05),总体可接受性(OAA)评分由对照组的8.73±0.49分下降至T3组的7.21±0.60分。T2制剂(10% LFF)保持较高的可接受性,OAA评分为8.26±0.60。相比之下,色彩分析显示出一种变暗的效果,并向红色和蓝色色调转移。物理特性表明,随着荷花粉含量的增加,烘焙损失增加,质地改变。营养分析表明,与对照组相比,LFF松饼的灰分含量(0.91 g vs. 0.83 g)和粗纤维含量(2.33 g vs. 1.97 g)更高,能量含量变化最小(366.96 kcal vs. 370.69 kcal)。因此,该研究得出结论,莲花粉可以有效地取代10%的小麦粉,而不会影响感官和营养质量,使其成为营养丰富产品开发的可行选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Development of muffins fortified with Nelumbo nucifera dried flower flour as a source of dietary fibre: analysis of quality, nutritional value, and consumer acceptability

Development of muffins fortified with Nelumbo nucifera dried flower flour as a source of dietary fibre: analysis of quality, nutritional value, and consumer acceptability

Muffins are popular baked products that can be fortified nutritionally incorporating high-fibre natural flours such as millet, lotus dried flower flour, and flours obtained from by-products of fruits and vegetables. Also, the increasing demand for healthier food choices prompted the exploration of functional ingredients that can improve the nutritional profile of baked goods. A deep insight into the connected literature has highlighted the applications of various alternative flours in baked products as nutritional fortifying agents, but very limited research was documented, specifically on the use of lotus dried flower flour in muffin formulations. Consequently, the present research aimed to examine the potential of lotus dried flower flour as a source of dietary fibre in muffin preparations, focusing on the nutritional quality (physical and sensory attributes) and consumer acceptability of the developed muffins. Muffins were made using a combination of refined wheat flour and lotus-dried flower flour in comparison with 100% refined wheat flour muffins (control). The flour ratios used were 95% Refined Wheat Flour (RWF) to 5% Lotus Flower Flour (LFF) i.e., (T1), 90% RWF to 10% LFF i.e., (T2), and 80% RWF to 20% LFF (T3). The physical, textural, nutritional, and sensory properties, shelf life, and consumer acceptability of the developed muffins were investigated. The sensory evaluation revealed statistically significant differences (p < 0.05) among treatments, with overall acceptability (OAA) scores decreasing from 8.73 ± 0.49 in the control to 7.21 ± 0.60 in T3. The T2 formulation (10% LFF) maintained high acceptability with an OAA score of 8.26 ± 0.60. In contrast, colour analysis showed a darkening effect and shifts towards reddish and bluish hues. Physical characteristics revealed increased baking loss and altered texture as the level of lotus flour increased. Nutritional analysis indicated higher ash content (0.91 g vs. 0.83 g) and crude fibre (2.33 g vs. 1.97 g) in LFF muffins compared to the control, with minimal changes in energy content (366.96 kcal vs. 370.69 kcal). With this, the study concludes that lotus flower flour can effectively replace up to 10% of wheat flour in muffin preparation without compromising sensory and nutritional quality, making it a viable option for nutritionally enriched product development.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
1.00
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信