Skip to body

Food Science and Nutrition Alumni

Contact Us

Food Science and Nutrition
Department of Nutrition, Excercise, and Health Sciences
(509) 963-2772
geed@cwu.edu

Social Media

CWU Nutrition Science Club Facebook group    CWU Nutrition Alumni Facebook group

Omega-3 Fish Powder is an Acceptable Additive in Bran Muffins

by Tonia Martin, Malinda Balo, and Dana Buck

Tonia Martin, Malinda Balo, and Dana Buck

Research shows that there is an inadequate intake of EPA and DHA fatty acids.  This study aimed to add omega-3 to a standard bran muffin recipe.  Addition of omega-3 fish powder to muffins can provide an EPA and DHA alternative to fish.  This can help increase the consumption of EPA and DHA.  This study involved adding two different amounts of omega-3 to bran muffins.  These muffins were then tested to determine the effects of the omega-3 powder on physical structure and sensory qualities. 

Thirty untrained judges evaluated the muffins. The sensory results showed that the products were mostly comparable to the control with no significant differences in sweetness, preference or tenderness.  Sample A was significantly less moist and less tender than the control, while sample B showed no significant differences. Objective results showed that there was no significant difference between the samples and the control for height, tenderness and moisture.

Take the Next Step to Becoming a Wildcat.

Admissions@cwu.edu