Document Type

Oral Presentation

Location

SURC Ballroom B/C/D

Start Date

21-5-2015

End Date

21-5-2015

Keywords

Pea Powder Protein, Pumpkin Spice Muffins, Acceptability

Abstract

Consuming recommended amounts of protein is vital to ensure adequate health and proper function of the body. Specific populations, such as vegans and vegetarians, may find consuming recommended amounts of protein from the diet challenging. Therefore, the addition of alternative sources of protein in baked goods was the primary focus in this study. Pea powder protein isolate, from the dry yellow pea, was utilized. Pumpkin spice muffins were manipulated to contain various amounts of pea powder protein to create a good source of protein and an excellent source of protein compared to a control containing no added protein. Data were collected to determine if an identifiable change in physical properties existed as a result of the added protein. Data for the sensory and objective tests were evaluated using ANOVA, Tukey’s LSD and Chi-Squared Analysis. Fifty-nine judges provided sensory data. Results of the sensory tests for pumpkin flavor intensity, tenderness, moistness, and preference indicated the pumpkin spice muffin prepared as a good source of protein was an acceptable product compared to the control. Objective data for cone penetration force, moisture content, muffin height, and density index indicated that, although the moisture content was greater in the muffins prepared as a good source and excellent source of protein, the control was the most tender. It can be concluded a pumpkin spice muffin prepared as a good source of protein using the pea powder protein is an acceptable product, while the pumpkin spice muffin prepared as an excellent source of protein is not.

Poster Number

26

Faculty Mentor(s)

David Gee

Department/Program

Nutrition, Exercise & Health Science

Additional Mentoring Department

Nutrition, Exercise & Health Science

Included in

Nutrition Commons

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May 21st, 11:30 AM May 21st, 2:00 PM

Acceptability of Adding Pea Powder Protein to Pumpkin Spice Muffins to Make a Good Source and Excellent Source of Protein

SURC Ballroom B/C/D

Consuming recommended amounts of protein is vital to ensure adequate health and proper function of the body. Specific populations, such as vegans and vegetarians, may find consuming recommended amounts of protein from the diet challenging. Therefore, the addition of alternative sources of protein in baked goods was the primary focus in this study. Pea powder protein isolate, from the dry yellow pea, was utilized. Pumpkin spice muffins were manipulated to contain various amounts of pea powder protein to create a good source of protein and an excellent source of protein compared to a control containing no added protein. Data were collected to determine if an identifiable change in physical properties existed as a result of the added protein. Data for the sensory and objective tests were evaluated using ANOVA, Tukey’s LSD and Chi-Squared Analysis. Fifty-nine judges provided sensory data. Results of the sensory tests for pumpkin flavor intensity, tenderness, moistness, and preference indicated the pumpkin spice muffin prepared as a good source of protein was an acceptable product compared to the control. Objective data for cone penetration force, moisture content, muffin height, and density index indicated that, although the moisture content was greater in the muffins prepared as a good source and excellent source of protein, the control was the most tender. It can be concluded a pumpkin spice muffin prepared as a good source of protein using the pea powder protein is an acceptable product, while the pumpkin spice muffin prepared as an excellent source of protein is not.