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Food Science and Nutrition Alumni

The Supplementation of Ground Flaxseed Produces an Acceptable Quality in Banana Muffins

by Eva Melik, Jessica Oberholser, and Kristy Walker

Eva Melik, Jessica Oberholser, and Kristy Walker

A diet high in a-linolenic acid is beneficial in reducing the risk of cardiovascular disease. This study examined how quality of a low fat, low cholesterol banana muffin recipe was affected by supplementation of ground flaxseed, which is rich in a-linolenic acid.  Flaxseed was added at 0%, 10%, and 20% of the Daily Recommended Value of a-linolenic acid for males. Compared to the control, the 10% and 20% represent good and excellent sources per muffin, respectively. Judges from Central Washington University (n=17 - 28) evaluated samples on a nine-point hedonic scale for moistness intensity, sweetness intensity, and tenderness. Additional tests included two triangle tests and a preference test using a nine-point Smiley scale.

Objective tests included muffin height, compression, and penetration. Data was assessed with the Analysis of Variance procedure in Microsoft Excel Data Analysis and Tukey's LSD (a=0.05). Judges rated the good source as a significantly more tender product than the excellent source. Puncture force showed the only statistical significance of the three objective tests. The 10% variation was significantly more tender than the 20% and control variations. Overall, this research found that supplementation of flaxseed produced acceptable banana muffins.

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