sample ratings by participants results ta1: standard deviation: 0.027, mean: 0.854 controllph top...

Sample Ratings by Participants RESULTS TA1: Standard Deviation: 0.027, Mean: 0.854 Control LPH Top Crust Center Top Crust Center 0.842 0.876 0.847 0.886 Descriptive Ratings Flavor Color Texture Moisture Control Aftertaste Pale Somewhat Crumbly Light LPL Pleasing Golden Brown Slightly Crumbly Slightly Heavy LPH Slight Aftertaste Dark Brown Slightly Crumbly Heavy Overall Favorite Sample Control LPL Flavor Color Texture Moisture 0 2 4 6 8 Control LPL LPH STATEMENT OF PROBLEM Iron deficiency (ID) is one of the most prevalent forms of micronutrient malnutrition, and there is a serious need to develop effective and sustainable interventions. INTERVENTIONS 1. Non-food based approaches: supplementation, pills, IV, IM 2. Bio-fortification 3. Food Fortification HYPOTHESES [1] When comparing textural properties using a texture analyzer, there will be no discernible difference between muffins baked with APWF, and muffins baked with lentil puree substitution. [2] When comparing muffins baked with APWF to muffins baked with varying amounts of lentil puree, participants will not notice differences PURPOSE To compare the texture, palatability, and acceptability of muffins baked with APWF, to muffins baked with varying amounts of lentil puree. LENTILS Lentils are legumes, which offer the following benefits: Rich in folate, potassium, vitamin B1 Low in saturated fat, cholesterol and sodium Widely available and financially affordable Compared to all purpose white flour (APWF): METHODS & MATERIALS The study utilized lentils to formulate “value-added oatmeal raisin muffins” for 3 trials: CONCLUSIONS Lentil puree provides a nutrient dense substitution for APWF, and can replace APWF with little or no palatability concerns. 27/30 participants preferred lentil containing samples, and demonstrated REFERENCES [1] Derbyshire, E. B. (2010). Iron deficiency- is there a role for the food industry? International Journal of Food Science and Technology, 2443- 2448. [2] Iqbal, A. (2006). Nutritional quality of important food legumes. Food Chemistry, 331–335. [3] Messina, M.J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. Am J Clin Nutr, 439S-450S. [4] Murgia, I. A. (2012). Biofortification for combating 'hidden hunger' for iron. Trends in Plant Science, 47-55. 1 Cup APWF LENTILS Iron 5.8mg (32% DV) 6.6mg (37% DV) Fiber 3.4g (14% DV) 15.6g (63% DV) Protein 12.9g (26% DV) 17.9g (36% DV) Calories 455 kcal 230 kcal Formulation, Sensory, and Textural Properties Pertaining to Lentil Muffins Gila Greenbaum, Nadia Castellanos, Ebony Sampson, Ivis T. Forrester, Ph. D., RD IMPLICATIONS Public Health Significance Food fortification using lentils can improve the following: ID (especially in limited resource countries) Allergies (celiac disease / gluten intolerance) Chronic Illness (reduce risk of cardiovascular Food fortification is an effective approach to reduce malnutrition: Supplementatio n Fortification Dietary diversification Cost effective Sustainable Culturally acceptable Unpleasant side effects Would you switch from APWF to lentil puree? Yes No PARTICIPANTS: • 30 students & instructors, 5:1 females to males • Age range:18-52 years, mean age: 23 years TESTING: I. Objective: Texture Analyzer (TA1) II. Subjective: 1. Preference Testing, 9-point Hedonic Scale 2. Descriptive Testing scorecards III.Supporting Questions CONTROL Lentil Puree Low (LPL) Lentil Puree High (LPH) 100% APWF 2 ¼ cups APWF: 1/3 cup lentil puree 2 cups APWF: 2/3 cup lentil puree LIMITATIONS [1] Narrow range of participants. [2] Limited sample size. VS.

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Sample Ratings by Participants

RESULTSTA1: Standard Deviation: 0.027, Mean: 0.854

Control LPHTop Crust Center Top Crust Center

0.842 0.876 0.847 0.886

Descriptive RatingsFlavor Color Texture Moisture

Control Aftertaste Pale Somewhat Crumbly Light

LPL Pleasing Golden Brown Slightly Crumbly Slightly HeavyLPH Slight Aftertaste Dark Brown Slightly Crumbly Heavy

Overall Favorite Sample

ControlLPLLPH

Flavor Color Texture Moisture0123456789

Control

LPL

LPH

STATEMENT OF PROBLEMIron deficiency (ID) is one of the most prevalent forms of micronutrient malnutrition, and there is a serious need to develop effective and sustainable interventions.

INTERVENTIONS1. Non-food based approaches: supplementation, pills, IV, IM2. Bio-fortification3. Food Fortification

HYPOTHESES[1] When comparing textural properties using a texture analyzer, there will be no discernible difference between muffins baked with APWF, and muffins baked with lentil puree substitution.

[2] When comparing muffins baked with APWF to muffins baked with varying amounts of lentil puree, participants will not notice differences in flavor, color, texture, and moisture.

PURPOSETo compare the texture, palatability, and acceptability of muffins baked with APWF, to muffins baked with varying amounts of lentil puree.

LENTILSLentils are legumes, which offer the following benefits: Rich in folate, potassium, vitamin B1Low in saturated fat, cholesterol and sodiumWidely available and financially affordable

Compared to all purpose white flour (APWF):

METHODS & MATERIALSThe study utilized lentils to formulate “value-added oatmeal raisin muffins” for 3 trials:

CONCLUSIONS Lentil puree provides a nutrient dense substitution for APWF, and can replace APWF with little or no palatability concerns.

27/30 participants preferred lentil containing samples, and demonstrated willingness to substitute lentils for APWF.

REFERENCES[1] Derbyshire, E. B. (2010). Iron deficiency- is there a role for the food industry? International Journal of Food Science and Technology, 2443-2448.[2] Iqbal, A. (2006). Nutritional quality of important food legumes. Food Chemistry, 331–335. [3] Messina, M.J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. Am J Clin Nutr, 439S-450S.[4] Murgia, I. A. (2012). Biofortification for combating 'hidden hunger' for iron. Trends in Plant Science, 47-55.[5] Yarbaeva, S. G. (2011). Iron and folate contents of tajik legumes. Food and Nutrition Sciences, 337-343.

1 Cup APWF LENTILSIron 5.8mg (32% DV) 6.6mg (37% DV)

Fiber 3.4g (14% DV) 15.6g (63% DV)

Protein 12.9g (26% DV) 17.9g (36% DV)

Calories 455 kcal 230 kcal

Formulation, Sensory, and Textural PropertiesPertaining to Lentil Muffins

Gila Greenbaum, Nadia Castellanos, Ebony Sampson, Ivis T. Forrester, Ph. D., RD

IMPLICATIONSPublic Health SignificanceFood fortification using lentils can improve the following: ID (especially in limited resource countries)Allergies (celiac disease / gluten intolerance)Chronic Illness (reduce risk of cardiovascular disease)

Food fortification is an effective approach to reduce malnutrition:

Supplementation FortificationDietary diversification

Cost effective Sustainable

Culturally acceptable Unpleasant side effects

Would you switch from APWF to lentil puree?

YesNo

PARTICIPANTS:• 30 students & instructors, 5:1 females to males• Age range:18-52 years, mean age: 23 years

TESTING: I. Objective: Texture Analyzer (TA1)II. Subjective:

1. Preference Testing, 9-point Hedonic Scale2. Descriptive Testing scorecards

III. Supporting Questions

CONTROL Lentil Puree Low (LPL) Lentil Puree High (LPH)100% APWF 2 ¼ cups APWF: 1/3 cup lentil puree 2 cups APWF: 2/3 cup lentil puree

LIMITATIONS[1] Narrow range of participants. [2] Limited sample size.