Modifying Strawberry Banana Muffins to Increase Fiber Content

Faculty Advisor

Teri Burgess


Food and Nutrition

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Modifying Strawberry Banana Muffins to Increase Fiber Content

Dietary fiber is an essential nutrient that many Americans are generally lacking in their diets. Additionally, dietary fiber is helpful in lowering the risk of many diseases such as obesity, diabetes, and heart disease. The purpose of this project was to develop a breakfast muffin that has at least four grams of dietary fiber per serving in addition to keeping the recipe vegan and ensuring that each muffin is palatable. The experiment utilized three different types of flour by Bob's Red Mill: 10 Grain, Millet, and Whole Wheat to increase fiber content per serving. Muffins were evaluated on taste, appearance, texture, moisture, and overall likeability by a sensory panel consisting of 15 to 20 adult participants from Saint Catherine University. A scale of 1 to 5 was assigned for each category: 1 being the worst and 5 being the best. Preliminary results may be beneficial to those seeking a simple way to incorporate more whole grains and fiber into their diets. Future experiments will integrate more fruit or vegetables in each muffin.