Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber
Abstract
:1. Introduction
2. Materials and Methods
2.1. Determination of the Nutritional Composition
2.1.1. Moisture
2.1.2. Inorganic Matter
2.1.3. Determination of Energy
2.1.4. Determination of Protein
2.1.5. Determination of Carbohydrates
2.1.6. Determination of Fat
2.1.7. Determination of Folate
2.1.8. Determination of Dietary Fiber
2.1.9. Antioxidant Capacity
2.2. Colorimetry of Products
2.3. Statistical Analysis
3. Results
3.1. Composition of the Product
3.2. Determination of Macronutrients
3.3. Dietary Fiber
3.4. Determination of Antioxidant Activity
3.5. Phenolic Compounds
3.6. Folate Content
3.7. Colorimetry
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Samples | Flour (g) | Baking Powder (g) | Sugar (g) | Eggs (units) | Semi-Skimmed Milk (g) | Olive Oil (g) | Inulin (g) | Calafate (g) | Maqui (g) |
---|---|---|---|---|---|---|---|---|---|
Control | 150 | 5 | 100 | 1 | 115 | 50 | 0 | 0 | 0 |
MI | 150 | 5 | 100 | 1 | 115 | 20 | 30 | 0 | 0 |
MICa | 150 | 5 | 100 | 1 | 115 | 20 | 30 | 6 | 0 |
MIMa | 150 | 5 | 100 | 1 | 115 | 20 | 30 | 0 | 6 |
Samples | ||||
---|---|---|---|---|
Control | MI | MICa | MIMa | |
Moisture | 23.44 ± 0.16 (ns) | 23.55 ± 0.25 (ns) | 23.67 ± 1.02 (ns) | 24.01 ± 1.27 (ns) |
Energy | 367.02 ± 13.60 (ns) | 339.91 ± 4.06 (ns) | 302.56 ± 44.75 (ns) | 303.83 ± 4.71 (ns) |
Proteins | 6.48 ± 0.19 (ns) | 7.08 ± 0.55 (ns) | 6.46 ± 1.18 (ns) | 7.13 ± 0.35 (ns) |
Carbohydrates | 43.23 ± 4.67 (ns) | 46.53 ± 0.53 (ns) | 54.40 ± 7.43 (ns) | 52.53 ± 0.91 (ns) |
Fat | 18.69 ± 3.67 * | 13.94 ± 0.45 * | 7.10 ± 5.40 * | 7.24 ± 0.77 * |
Ash | 0.93 ± 0.13 (ns) | 1.15 ± 0.11 (ns) | 1.01 ± 0.09 (ns) | 1.05 ± 0.11 (ns) |
Samples | ||||
---|---|---|---|---|
Control | MI | MICa | MIMa | |
Insoluble Fiber | 0.87 ± 0.41 (ns) | 0.95 ± 0.05 (ns) | 0.85 ± 1.15 (ns) | 1.10 ± 0.40 (ns) |
Soluble Fiber | 6.35 ± 0.68 (ns) | 6.80 ± 0.18 (ns) | 6.49 ± 0.90 (ns) | 6.34 ± 0.34 (ns) |
Total Fiber | 6.45 ± 1.09 (ns) | 7.59 ± 0.22 (ns) | 8.80 ± 2.05 (ns) | 7.70 ± 0.75 (ns) |
Samples | Assay | |||
---|---|---|---|---|
DPPH (%) | ABTS (%) | ORAC (μmol TE/g) | FRAP (μmol TE/g) | |
Control | 579.92 ± 33.03 | 2446.39 ± 723.34 | 44.58 ± 6.97 ** | 2.16 ± 0.28 ** |
MI | 661.14 ± 104.15 | 2835.81 ± 723.34 | 67.92 ± 5.84 ** | 3.18 ± 0.10 ** |
MICa | 742.67 ± 70.67 | 3600.12 ± 969.93 | 100.89 ± 2.00 ** | 12.03 ± 4.48 ** |
MIMa | 905.74 ± 360.79 | 4130.49 ± 1321.33 | 90.69 ± 5.41 ** | 12.03 ± 1.13 ** |
Mean/Standard Deviation | ABTS (μmol TE/g) | DPPH (μmol TE/g) |
---|---|---|
Inulin | 262.5728 ± 34.74 | 9.092518 ± 10.43 |
Parameters | Samples | |||
---|---|---|---|---|
Control | MI | MICa | MIMa | |
Folin (mg gallic acid/g sample) | 2.35 ± 0.03 ** | 3.28 ± 0.22 ** | 8.91 ± 0.07 ** | 8.75 ± 0.18 ** |
Samples (n = 4) | Folic Acid | THF | 5M-THF | 5F-THF | Total |
---|---|---|---|---|---|
Control | 18.98 ± 1.52 ** | 148.00 ± 10.15 ** | 70.97 ± 0.16 ** | 374.27 ± 2.85 ** | 612.22 ± 5.95 ** |
MI | 34.46 ± 1.25 ** | 8.43 ± 1.83 ** | 73.16 ± 1.11 ** | 172.20 ± 3.87 ** | 288.25 ± 3.33 ** |
MICa | 44.77 ± 0.67 ** | 42.66± 0.58 ** | 101.55 ± 1.04 ** | 398.11 ± 1.86 ** | 587.09 ± 1.17 ** |
MIMa | 45.84 ± 0.63 ** | 49.11 ± 3.32 ** | 91.43 ± 1.01 ** | 362.30 ± 2.65 ** | 548.68 ± 6.35 ** |
Samples (n = 4) | Colorimetry | ||||
---|---|---|---|---|---|
C | L | a | b | h | |
Control | 29.12 ± 2.35 ** | 61.55 ± 2.11 ** | 4.70 ± 0.66 | 28.72 ± 2.30 ** | 80.74 ± 0.61 ** |
MI | 28.30 ± 1.83 ** | 60.66 ± 0.85 ** | 5.70 ± 0.50 | 27.73 ± 1.79 ** | 78.37 ± 0.87 ** |
MICa | 6.63 ± 0.59 ** | 35.29 ± 0.87 ** | 5.43 ± 0.30 | 3.81 ± 0.60 ** | 34.85 ± 2.83 ** |
MIMa | 8.42 ± 0.33 ** | 34.06 ± 0.66 ** | 5.54 ± 0.17 | 6.34 ± 0.29 ** | 48.89 ± 0.44 ** |
Samples | Appearance | Aroma | Texture | Flavor | Overall Color | Purchase Intention | Overall Acceptability |
---|---|---|---|---|---|---|---|
Average ± SD | |||||||
Control | 4.00 ± 0.74 | 3.74 ± 0.86 | 3.32 ± 0.99 | 4.00 ± 0.93 | 4.09 ± 0.92 | 3.36 ± 1.26 | 3.95 ± 0.72 |
MI | 4.04 ± 1.11 | 3.13 ± 1.25 | 3.39 ± 0.99 | 3.83 ± 1.11 | 4.09 ± 0.92 | 3.22 ± 1.44 | 3.61 ± 1.03 |
MICa | 3.26 ± 1.21 | 3.17 ± 1.07 | 3.18 ± 1.30 | 3.23 ± 1.38 | 3.26 ± 1.32 | 3.30 ± 1.43 | 3.61 ± 1.20 |
MIMa | 3.48 ± 1.34 | 3.13 ± 1.22 | 3.26 ± 1.10 | 3.39 ± 1.27 | 3.48 ± 1.38 | 3.39 ± 1.34 | 3.57 ± 1.20 |
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García-Milla, P.; Peñalver, R.; Nieto, G. Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber. Appl. Sci. 2024, 14, 7757. https://doi.org/10.3390/app14177757
García-Milla P, Peñalver R, Nieto G. Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber. Applied Sciences. 2024; 14(17):7757. https://doi.org/10.3390/app14177757
Chicago/Turabian StyleGarcía-Milla, Paula, Rocío Peñalver, and Gema Nieto. 2024. "Development of Functional Muffins with Fruits of the Chilean Forest (Calafate and Maqui) and Supplemented with Prebiotic Fiber" Applied Sciences 14, no. 17: 7757. https://doi.org/10.3390/app14177757