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Food Science and Nutrition Alumni

Increasing Fiber Content of Banana Nut Muffins by Adding Psyllium Husk

by John Halvorson, Shelby Teachout and Ryan Walker

John Halvorson, Shelby Teachout and Ryan Walker

This study determined the overall acceptability, sensory characteristics, and physical properties of banana nut muffins made with varying amounts of psyllium husk to increase fiber content. The addition of psyllium husk to a control box mix created three variations of muffin being; a good source of fiber (2.5g per serving), an excellent source of fiber (5.0g per serving), and an excellent source of fiber enhanced with Vital Gluten.

Thirty-two untrained panelists participated in the sensory evaluation of muffins on a non-structured hedonic scale. Analysis of variance conducted on sensory characteristics and objective measurements indicated a statistically significant effect when adding psyllium fiber to banana nut muffins for moisture, tenderness, grittiness, batter elasticity, muffin height, and overall preference (p 0.05). Tukey’s LSD (using least significant difference method) indicated that the addition of psyllium to a control box mix of banana nut muffins significantly decreased muffin height, and increased moisture percentage, grittiness, and batter elasticity. 

Sensory evaluations revealed the muffin containing a good source of fiber was not significantly different in tenderness, moistness, muffin compression force, and preference from the control muffin. The excellent source and excellent source with Vital Gluten were significantly different than the control, less tender, more moist, and the least preferred by panelists. This study shows the addition of psyllium fiber to banana nut muffins produces a more nutritious product, but affects textural characteristics and acceptability of the product.

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