Blueberry muffin

Blueberry muffinColleen Poling, Kelli Santiago, Angela Schalk,

Abdulrahman Alnafea, Megan Duff, Danielle Haidet, Eunice Mah

Stage 0

Ideas/Planning and situation Analysis

-This stage is where we sat down and prepared our action plan.

-We would first do a customer survey, then meet fat, fiber and protein specifications.

-We planned to meet all assignment parameters.

Assignment parameters

• Flavor: Blueberry • Meets the following nutritional requirements:

– Zero trans fat– > 10 g protein– > 25% less fat than control– > 5 g fiber– < 300 calories

• Stable for > 1 week at ambient temperature• Closely duplicates control

Gate 1

This was our decision to do a preliminary investigation, which was the customer survey.

Stage 1

Preliminary investigation

• Consumer survey (n = 30)– Do you prefer lots of blueberries or few blueberries?– Do you prefer a sweet topping or no sweet topping?– Do you prefer blueberries or other fruits?– Do you eat blueberry muffins more than 4 times a

week?– Do you like canned blueberries better than fresh

blueberries?– Do you like artificial sweeteners better than real

sugar?– Do you prefer your muffin moist or crumbly?– Do you prefer nuts or no nuts?

Gate 2

Results of the survey (T-test):Response Response

Prefer lots of blueberries 21 Prefer few blueberries 9

Prefer sweet topping 24 Prefer no sweet topping 6

Prefer blueberries 21 Prefer other fruits 9

Eat > 4 times a week 4 Eat < 4 times a week 26

Prefer canned blueberries 0 Prefer fresh blueberries 30

Prefer artificial sweetener 7 Prefer real sugar 23

Prefer moist muffin 28 Prefer crumbly muffin 2

Prefer nuts 5 Prefer no nuts 25

• All results were significantly different (p <0.05)

Gate 2

Summary of result of survey

• Blueberry muffin

• Lots of fresh blueberries

• Sweet topping

• Real sugar

• Moist

• No nuts

Duncana

12 1.25

12 2.08

12 2.83

12 4.67

12 5.08

12 5.08

1.000 1.000 1.000 .240

Control_choiceDuncan Hines

Betty Crocker

Homemade

Martha White

Krusteaz

Jiff

Sig.

N 1 2 3 4

Subset for alpha = .05

Uses Harmonic Mean Sample Size = 12.000.a.

Stage 2

Identifying the Control

• Ranking test on flavor (n = 12), ANOVA

*This stage was designed to be a detailed investigation. Choosing a control and closely comparing our muffin to it would meet one assignment parameter.

Gate 3

• Decision on control muffin was made:– Duncan Hines was decided to be the

best

– Validated by Lori Pisching

• Next plan: Go into development, and first meet fat requirements.

Fat

Development of Fat in muffin, Stage 3Types of fat used in homemade recipe:• Benecol• Smart Balance• Sour Cream• Light Butter• Z-trim+BenecolDecision to go into testing and validation of Fat

in muffin, Gate 4.

Fat

Duncana

12 1.0833

12 2.4167

12 3.1667

12 3.3333

1.000 1.000 .568

Type_of_fatcontrol

benecol

sour cream

smart balance

Sig.

N 1 2 3



Meeting the fat requirement, Stage 4

(Round 1)

• Ranking test (n = 12), ANOVA

• Benecol still contributed too much fat and was too expensive

Duncana

12 1.83

12 2.00

12 2.17

.368

Fat_choiceLight butter

z-trim + benecol

Benecol

Sig.

N 1

Subsetfor alpha

= .05


Fat

Meeting the fat requirement, Stage 4

(Round 2)


• Light butter was chosen based on cost and effectiveness

Fat

• Light butter was the fat of choice– Effective in reducing fat (~25% reduction)

– Low cost

• Next plan: Meeting fiber requirement

Fiber

Development of Fiber in muffin, Stage 3Types of fiber used:-Fiber Therapy-Whole Wheat+ Fiber Therapy-Flax seed oil-Whole Wheat+ Benefiber

Decision to go into testing and validation of fiber in muffin, Gate 4

Duncana

12 1.50

12 1.67

12 3.00

.403 1.000

Fiber_choiceFiber therapy

Whole wheat +fiber therapy

Flax

Sig.

N 1 2



Fiber

• Whole wheat + fiber therapy was chosen based on cost

Meeting the fiber requirement, Stage 4

(Round 1)


Fiber

13 1.85 .376 .104

13 1.15 .376 .104

Fiber_choiceWhole wheat + fibertherapy

Whole wheat + benefiber

RankN Mean Std. Deviation

Std. ErrorMean

• P-value < 0.05, significant difference

• Whole wheat + benefiber is preferred

Meeting the fiber requirement, Stage 4

(Round 2)

• Ranking test (n = 13), T-test

Fiber

• Fiber of choice:

Whole wheat + benefiber– 5.2g fiber

• Next plan:

Meeting protein requirements

Protein

Development and Meeting the Protein requirement, Stage 3

– Whey protein isolate (WPI) formulation

Formulation SPC* Egg whites Skim milknonfat yogurt

1 √ √ √

2 √ √

3 √ √

4 √ √*SPC = soy protein concentrate

Protein

• Soy protein concentrate formulation:

Formulation WPI* Egg whites Skim milknonfat yogurt

1 √ √

2 √ √

3 √ √

• Egg white powder formulation:

Formulation Egg whites Skim milknonfat yogurt

1 √ √

2 √ √

3 √ √ √

*WPI = whey protein isolate

Protein

-Decision to go into testing and validation of different protein sources in muffin, Gate 4

-Meeting the protein requirement, Stage 4– Ranking test among group members for all

formulations – Protein formulation that is preferred:

• WPI + egg whites + nonfat yogurt + skim milk

Protein

• Stage 4, Protein formulation of choice:– WPI + egg whites + nonfat yogurt + skim

milk

– 10g protein

• Next plan: Type of blueberries

Blueberry Types

Development of types of blueberries in muffin, Stage 3

Types of Blueberries used:

-Canned

-Fresh

-Dried

Decision to go into testing and validation of the type of blueberry to be used, Gate 4

Blueberries

Stage 4, Testing and validation of types of blueberries


• Canned blueberries were preferred

Duncana

13 1.54

13 2.15

13 2.23

1.000 .800

Type_of_blueberryCanned

Fresh

Dried

Sig.

N 1 2



Blueberries

• Stage 4

• Blueberries of choice: Canned blueberries in light syrup

• Next plan: Topping formulation

Topping

Formulation 1

Splenda

Whole wheat flour

Benecol

z-trim

Cinnamon

Formulation 2

Splenda

All-purpose flour

Benecol

z-trim

Cinnamon

Sugar

Formulation 3

Splenda

WPI

Benecol

z-trim

Cinnamon

Sugar

Formulation 4

Textured soy concentrate

White sugar

Light butter

• Development of types of toppings used Stage 3

• Group decision to test (Gate 4) and validated with Formulation 4 (Stage 4)

Topping

• Topping formulation of choice:– Textured soy protein concentrate and

– White sugar and

– Light butter

• Next plan: Study storage and stability

Mold Inhibitor, Tests, Cost

• Stage 3: Next plan: Add Potassium Sorbate as a mold inhibitor, do a Objective and Sensory analysis on control and final muffin, and do costing summary for the muffins

• Gate 4: Decision to do add Mold Inhibitor, do a Objective and Sensory analysis on control and final muffin and do costing of each muffin.

Storage and Stability• Stage 4

• Potassium sorbate was added to the muffin– No mold growth observed at day 7 at ambient

temperature– No mold growth in samples with and without

potassium sorbate in frozen storage

• Water activity: 0.90– Bacterial growth is possible

• No analysis was performed on stored muffins

Objective analysis

Analysis Instrument/method Comments

Volume Seed displacement Medium: Cornmeal

Color Baking meter Outer color

Water activity Water activity meter Not homogeneous sample – blueberries excluded

Texture Ta-XT2i Texture Analyzer

Hardness, elasticity, cohesiveness, chewiness, gumminess

• Results were analyzed using SPSS (Ver. 14)– T-test– Stage 4

Sensory analysis

• Consumer test was not conducted on final muffin due to limited time

• Group observations:– Final muffin was most similar in appearance, flavor,

and texture– Validated by Lori Pisching

Control Final muffin

Stage 4

Results of objective analysis

Parameters Control Final P-value Conclusion

Color

L 62 59 0.43 Not sig. diff

a* 0.4 6.8 0.02 Sig. diff

b* 16 24 0.06 Not sig. diff

Volume (mL) 125 150 0.16 Not sig. diff

aW 0.89 0.90 0.37 Not sig. diff

Hardness 861 1368 0.02 Sig. diff

Elasticity 0.39 0.81 0.03 Sig. diff

Cohesiveness 1.03 1.16 0.15 Not sig. diff

Springiness 0.39 0.81 0.03 Sig. diff

Gumminess 891 1580 0.00 Sig. diff

Chewiness 347 1287 0.01 Sig. diff

Stage 4

• Summary of objective analysis:– Objective test showed significant differences

between control and final muffin– Subjective test indicate that the final muffin

best duplicates the control muffin

• Next plan: Costing of ingredients for muffin

Costing

Ingredients for muffin $ for 12 muffins

All-purpose flour 0.131

Whole wheat flour 0.111

Sugar 0.199

Splenda 0.417

Baking powder 0.010

Salt 0.005

Benefiber 1.733

Whey protein isolate 0.800

Blueberries 2.843

Mold inhibitor 0.012

Non-fat yogurt 0.447

Skim milk 0.155

Egg whites 0.427

Light butter 0.438

Z-trim 0.231

Ingredients for topping $ for 12 muffin

Sugar 0.032

Light butter 0.063

Textured soy concentrate granules

0.084

Total material cost per muffin: $0.678

Stage 4

Summary

Summary of all Stage 4-Final fat choice: z-trim + light butter

-Final fiber choice: whole wheat + benefiber

-Final protein choice: WPI + egg whites + nonfat

yogurt + skim milk

-Final choice of topping: Textured soy protein concentrate + white sugar + light butter

-Add Mold Inhibitor

-Sensory Analysis

-Final Cost: .678 cents

*Never went past stage four, did not decide to go into full production which is gate 5*

Nutritional Analysis

Final muffin Control

Nutrition FactsServing Size 1 muffin 122g (4oz)Servings per container 1

Amount Per Serving

Total Fat 4g 6%

Calories 260 Calories from Fat 35

% Daily Value*

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 9mg 3%

Sodium 415mg 11%

Total Carbohydrate 48g 10%

Dietary Fiber 5.2g 21%

Sugars 22g

Protein 10g

Vitamin A 1% Vitamin C 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories 2,000 2,500Total Fat Less than 65g 80g

Sat Fat Less than 20g 25gCholesterol Less than 300mg 300mgSodium Less than 2,400mg 2,400mgTotal Carbohydrate 300g 375g

Fiber 25g 30g

Calories per gramFat 9 Carbohydrate 4 Protein 4

Calcium 10% Iron 7%

Nutrition FactsServing Size 1 muffin 122g (4oz)Servings per container 1

Amount Per Serving

Total Fat 4g 6%


% Daily Value*

Saturated Fat 2g 10%

Trans Fat 0g

Cholesterol 9mg 3%

Sodium 415mg 11%


Dietary Fiber 5.2g 21%

Sugars 22g

Protein 10g

Vitamin A 1% Vitamin C 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Fiber 25g 30g


Calcium 10% Iron 7%

Nutrition FactsServing Size 1 muffin 47g (1.65 oz)Servings per container 1

Amount Per Serving

Total Fat 5g 8%


% Daily Value*

Saturated Fat 1.5g 8%

Trans Fat 1g

Cholesterol 20mg 7%

Sodium 270mg 11%


Dietary Fiber 1g 4%

Sugars 17g

Protein 3g

Calcium 2% Iron 6%*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Fiber 25g 30g


Nutrition FactsServing Size 1 muffin 47g (1.65 oz)Servings per container 1

Amount Per Serving

Total Fat 5g 8%


% Daily Value*

Saturated Fat 1.5g 8%

Trans Fat 1g

Cholesterol 20mg 7%

Sodium 270mg 11%


Dietary Fiber 1g 4%

Sugars 17g

Protein 3g

Calcium 2% Iron 6%*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Fiber 25g 30g


Alternative Size & Fat Comparison

• Comparing the weight (grams) of muffins:– Control: 47 g– Our muffin: 122 g

• If the muffins were compared by weight, final muffin would be considered reduced fat:– Final muffin is 2.6 X larger than the control– If control was 122 grams, it would have 13

grams of fat– This makes final muffin 30% less fat than the

control

Final list of ingredients for muffin

Ingredients Amount

All purpose flour 150 g 1 C

Whole wheat flour 147 g 1 C

Sugar 167 g 3/4 C

Splenda 14 g 1/2 C

Baking powder 9 g 2 t

Salt 7.5 g 1 t

Benefiber 42 g 10 T

Whey protein isolate 64 g

Skim milk 146 g 1/2 C

Non-fat plain yogurt 146 g 1/2 C

Light butter 91 g 7 T

Z-trim 35 g 2 T

Canned blueberries 195 g 1 (18 oz) can

Mold inhibitor 1 g 1 t

Final list of ingredients for the topping

Ingredients Amounts

Textured soy concentrate 13 g 3/16 C

Sugar 27 g 1/8 C

Light butter 3.25 g 1/4 T

• For 12 muffins

• 3.6 g of topping per muffin

Summary of production

• All nutritional requirements were met except for fat

• Muffins did not show pathological damage at day 7 in ambient temperature

• Objective analysis showed many significant differences between control and final muffin

• Material cost per muffin = $0.678• Was not able to perform consumer test on final

muffins due to time constraints

Blueberry muffin

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