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
Subset for alpha = .05
Uses Harmonic Mean Sample Size = 12.000.a.
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
Uses Harmonic Mean Sample Size = 12.000.a.
Fat
Meeting the fat requirement, Stage 4
(Round 2)
• Ranking test (n = 12), ANOVA
• 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
Subset for alpha = .05
Uses Harmonic Mean Sample Size = 12.000.a.
Fiber
• Whole wheat + fiber therapy was chosen based on cost
Meeting the fiber requirement, Stage 4
(Round 1)
• Ranking test (n = 12), ANOVA
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
• Ranking test (n = 13), ANOVA
• 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
Subset for alpha = .05
Uses Harmonic Mean Sample Size = 13.000.a.
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%
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 47g (1.65 oz)Servings per container 1
Amount Per Serving
Total Fat 5g 8%
Calories 180 Calories from Fat 45
% Daily Value*
Saturated Fat 1.5g 8%
Trans Fat 1g
Cholesterol 20mg 7%
Sodium 270mg 11%
Total Carbohydrate 31g 10%
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.
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
Nutrition FactsServing Size 1 muffin 47g (1.65 oz)Servings per container 1
Amount Per Serving
Total Fat 5g 8%
Calories 180 Calories from Fat 45
% Daily Value*
Saturated Fat 1.5g 8%
Trans Fat 1g
Cholesterol 20mg 7%
Sodium 270mg 11%
Total Carbohydrate 31g 10%
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.
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
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
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