https://doi.org/10.17113/ftb.61.03.23.7843

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects^§

Dasha Mihaylova¹, Aneta Popova^2*, Zhivka Goranova³, Pavlina Doykina² and Bogdan Goranov⁴

¹Department of Biotechnology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

²Department of Catering and Nutrition, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

³Institute of Food Preservation and Quality, Agricultural Academy, 154 Vasil Aprilov str., 4002 Plovdiv, Bulgaria

⁴Department of Microbiology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria

Article history:

Received: 29 June 2022

Accepted: 12 February 2023

Keywords:

cake; healthy alternative; fruit ingredient; Prunus spp.; baked goods; technological factors; sensory evaluation

Summary:

Research background. There is an increased interest of foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances.

Experimental approach. Two new formulations were developed eliminating the presence of eggs and altering the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential, and sensory profile aided in the evaluation of the newly developed products.

Results and conclusions. The results indicate an inversely proportional relationship between the relative mass of the dough, and physical parameters (density, volume, and height) for all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow compared to the control sample. In terms of texture characteristics, the new formulations had a profile closer to the control.

Novelty and scientific contribution. Recipe reformulation without deteriorating quality attributes is important to the food technology field. Reformulation should comply with the new expectations of the contemporary consumer. The study targets an approach where new products with enhanced functional characteristics are presented.

^§Paper was presented at the 11th Central European Congress on Food and Nutrition CEFood2022, Čatež ob Savi, Slovenia, 27-30 September 2022