The Benefits of Adding Additional Fiber from Cellulose, White Wheat Flour Fiber, and Cottonseed to Zucchini Muffins
Document Type
Oral Presentation
Campus where you would like to present
SURC Ballroom B/C/D
Start Date
21-5-2015
End Date
21-5-2015
Keywords
Fiber, Muffin, Cellulose
Abstract
The number one cause of death in America is cardiovascular disease. To combat this, individuals can consume food products to increase their fiber intake to the recommended 25 grams per day. If a product contains at least 2.5 grams of fiber per serving, a company can claim that it is a good source of fiber. This experiment, conducted in February of 2015, aimed to increase fiber consumption by creating a good-source-of-fiber muffin without altering the taste. To do this, part of the whole wheat and all-purpose flour in the recipe were replaced with one of three International Fiber Corporation fiber powders. The powders used were White Wheat Fiber (WWF), Powdered Cellulose (FFC), and Cotton Seed (BVF). No significant differences, p<0.05, were subjectively determined between any of the three fibers compared to the control, BVF: n=32, WWF: n=32, FFC: n=60. Objective testing, p>0.05, n=18 for all tests/muffin types, showed a significant difference in mean penetration force between the control muffins compared to all three variable muffin types. Adding white whole wheat fiber and cotton seed fiber resulted in a softer muffin than the control, while powdered cellulose resulted in a harder muffin. There were no significant differences, p<0.05, n=18 for all tests/muffin types, in percent moisture content and mean withdrawal force between the variable muffins and the control muffins. Therefore, one can conclude that all three fibers create acceptable replacement muffins that are a good source of fiber
Recommended Citation
Bottman, Lindsey; Cannon, Cassy; and Nealy, Megan, "The Benefits of Adding Additional Fiber from Cellulose, White Wheat Flour Fiber, and Cottonseed to Zucchini Muffins" (2015). Symposium Of University Research and Creative Expression (SOURCE). 79.
https://digitalcommons.cwu.edu/source/2015/posters/79
Poster Number
25
Department/Program
Nutrition, Exercise & Health Science
Additional Mentoring Department
Nutrition, Exercise & Health Science
The Benefits of Adding Additional Fiber from Cellulose, White Wheat Flour Fiber, and Cottonseed to Zucchini Muffins
SURC Ballroom B/C/D
The number one cause of death in America is cardiovascular disease. To combat this, individuals can consume food products to increase their fiber intake to the recommended 25 grams per day. If a product contains at least 2.5 grams of fiber per serving, a company can claim that it is a good source of fiber. This experiment, conducted in February of 2015, aimed to increase fiber consumption by creating a good-source-of-fiber muffin without altering the taste. To do this, part of the whole wheat and all-purpose flour in the recipe were replaced with one of three International Fiber Corporation fiber powders. The powders used were White Wheat Fiber (WWF), Powdered Cellulose (FFC), and Cotton Seed (BVF). No significant differences, p<0.05, were subjectively determined between any of the three fibers compared to the control, BVF: n=32, WWF: n=32, FFC: n=60. Objective testing, p>0.05, n=18 for all tests/muffin types, showed a significant difference in mean penetration force between the control muffins compared to all three variable muffin types. Adding white whole wheat fiber and cotton seed fiber resulted in a softer muffin than the control, while powdered cellulose resulted in a harder muffin. There were no significant differences, p<0.05, n=18 for all tests/muffin types, in percent moisture content and mean withdrawal force between the variable muffins and the control muffins. Therefore, one can conclude that all three fibers create acceptable replacement muffins that are a good source of fiber
Faculty Mentor(s)
David Gee