Title of project
Efficacy of using Kamut grain flour to enhance whole grain and fiber content of cinnamon rolls
Faculty Advisor
Teri Burgess-Champoux
Department
Food Science and Nutrition
Efficacy of using Kamut grain flour to enhance whole grain and fiber content of cinnamon rolls
NHANES data indicates that 95% of Americans are not meeting the 2010 Dietary Guidelines of 3 whole grain servings a day, or making half of their grains whole grains. Kamut grain is a whole grain that contains high levels of protein, vitamins, minerals and a good amount of fat while being a high-energy food. What is the effect of changing flour and protein components of a cinnamon roll recipe on height, flavor, appearance, texture, and overall preference to healthy adults? In this study, a standard cinnamon roll recipe will be modified into a whole grain high protein recipe. There will be four experimental trials. The first will be a baseline trial with 100% all-purpose flour, the second will include 100% Kamut flour, and the final two trials will modify flour percentages of the recipe to enhance the sensory characteristics of interest. The sensory panel will taste the final product and evaluate it on the characteristics of interest. The modified recipe resulted in cinnamon rolls with higher protein, higher fiber, and more macronutrients. The modified recipe produced a cinnamon roll that was shorter in height, had a nuttier flavor, and a coarser texture due to Kamut flour being denser. Additional testing is warranted to further modify the recipe.