The Effect of Orange-Flavored Psyllium Fiber in Cranberry-Orange Quick Bread Mix on Texture and Flavor Abstract: Introduction:

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1 The Effect of Orange-Flavored Psyllium Fiber in Cranberry-Orange Quick Bread Mix on Texture and Flavor Lauren Crowder November 2, 26 F&N 453 Project Abstract: Adequate fiber intake is a concern in many people s diets. The suggested amount of fiber in a daily diet is 14 grams per 1 kcal in the diet. Many fall short of this suggested daily value. Fiber helps regulate digestive activity and has an effect on cancer and heart disease as well. Insoluble and soluble fibers are both types of fiber. Metamucil contains both soluble and insoluble fiber. It is mostly composed of soluble fiber however. The purpose of the experiment was to offer consumers another way to include additional fiber into their diets. Metamucil is usually added to water and drank. However, in this experiment orange-flavored Metamucil was added to cranberry orange quick bread. There were two batches of cranberry-orange quick bread made from Krusteaz Cranberry-Orange mixture. One batch was the regular recipe on the box and the other batch had 42 grams of orange-flavored Metamucil added to it. Three trials were performed measuring consumer preference by using the Hedonic scale and the Texture Analyzer. The results showed that the bread with Metamucil was less tender and was not preferred by consumers in comparison to the normal bread. However there were a few consumers that did enjoy the Metamucil bread more than the normal bread. In conclusion, Metamucil added to baked goods in order to add fiber to their daily diet may be an option for some people who prefer the taste compared to the normal products. More research is needed to determine if Metamucil would really be used and is beneficial to add to baked goods and other products. Introduction: Fiber is an essential part of the diet and helps regulate digestive activity. Many people do not get enough fiber in their diet. Fiber is best known for preventing and relieving constipation. According to an article by the Mayo Clinic staff, fiber in the daily diet is also known to lower one s risk of diabetes and heart disease (Mayo Clinic Staff, 25). There are two types of fiber. Insoluble fiber doesn t dissolve in water and it increases the movement of material through your digestive system thus helping those who suffer with constipation (Mayo Clinic Staff, 25). Soluble fiber does dissolve in water and in doing so forms a gel-like substance that helps to lower blood cholesterol and glucose levels (Mayo Clinic Staff, 25). Metamucil is a source of psyllium fiber. It contains psyllium husk which is composed of both soluble and insoluble fiber, but contains more soluble fiber ( Therefore Metamucil becomes like a gel when it is mixed with fluid. It is normally mixed with water and used as a beverage. It is not directed for use in food or baked goods, such as bread. It has been used in smoothies, shakes, tablets and wafers as well ( The daily fiber intake recommendations for adults are 38 grams a day for men 5 and younger and 25 grams a day for women 5 and younger (Mayo Clinic Staff, 25). Forty two grams of orange-flavored Metamucil (4 servings) will give about 9.6 grams of

2 soluble fiber to the diet (Procter & Gamble, 26). These values are often not reached in a day. Therefore finding ways to add fiber into the diet may be essential. Dietary fiber is also important in children s dietary benefits. According to an article published in the Journal of the American Dietetic Association, children do not consume dietary fiber in adequate amount for disease prevention and optimal health (Williams, 1995). Mauro B. Morais has studied the chronic constipation in children and writes how children that take in less than the daily recommendation may suffer from chronic constipation (Morais 1999). There has been on going debates on whether fiber decreases the risk for colorectal cancer. In an article published in the New England Journal of Medicine, a study was conducted on 88, 757 women who had no history of cancer and were followed for 16 years. In the study the results showed no association between consumption of dietary fiber and the risk of colorectal cancer (Fuchs, 1999). This seems to be the consensus. In another article patients with diverticular disease were treated with a high fiber diet. It was found that greater relief was obtained by those on a high fiber diet than by those not on the diet (Brodribb, 1977). This effectiveness also increased over the three month period. Walid H. Aldoori also wrote an article in which he conducted a study of the effect of fiber on diverticulitis. He found that insoluble fiber is correlated with a decreased risk of diverticulitis (Aldoori, 1988). Fiber can also help with diabetes because it slows the absorption of sugar in the intestines. The fiber intake can reduce insulin requirements and improve glycemic control thus promoting weight loss (Anderson, 1987). Another article that studied the effect of dietary fiber on insulin levels concluded that diets high in fiber lowers insulin levels thus protecting the body from obesity and cardiovascular disease (Ludwig, 1999). The purpose of this experiment was to add orange-flavored Metamucil to cranberry-orange quick bread mix and then test the texture of the bread as well as consumer preference to conclude whether orange-flavored Metamucil may be used in bread products as well as beverage products. The texture analyzer was used to measure the tenderness of the two breads and the hedonic rating scale was used to see how the products were rated in comparison to each other by consumers. The texture analyzer is an objective method and the hedonic scale is a subjective method of comparison. These will test the hypothesis and determine if the muffins are the same or if they are different from each other. There ultimately should be no difference between normal cranberry-orange bread and cranberry-orange bread with the addition of orange-flavored Metamucil. If this hypothesis is found to be true then consumers have a new option of using Metamucil in order to add more fiber to their daily diet and reach the recommended daily intake values. Materials and Methods: Recipe #1: (Regular 274) 21 g of Krusteaz Fat Free Cranberry Orange Mix 8 g of Cranberry 236 ml water

3 Recipe #2: (Metamucil 482) 21 g of Krusteaz Fat Free Cranberry Orange Mix 8 g of Cranberry 236 ml water 42 g of Orange-Flavored Metamucil -Preheat the oven to 35 degrees F -For the normal batch blend the muffin mix and water together then fold in the cranberries -For the Metamucil batch blend the muffin mix, Metamucil, and water together and then fold in the cranberries -Stir each mixture for two minutes -Fill two small bread loaf pans with all of each mixture -Bake at 35 for 45-5 minutes or until a toothpick is inserted in center and comes out clean. -Let the bread cool for 2-5 minutes. To analyze the two different batches the texture analyzer was used to objectively test the tenderness of the breads. This test was performed three times on each loaf and the average of those three tests was calculated. The hedonic scale was the subjective test used to measure consumer preference and acceptance of each batch. A total of 1 consumers tested each batch for each trial. Three separate trials with three separate groups of 1 people were completed to compare the two batches of bread. The following sensory evaluation form will be used for consumer preference ratings: Sensory Evaluation Please taste both samples in front of you. On the lines below please place an X next to the choice that best describes the bread extremely very slightly like nor dislike slightly extremely very slightly like nor dislike slightly

4 very extremely very extremely Rank the samples in order of preference. 1 being the one you liked most and 2 being the one you liked least. Comments: Results: Trial One Table 1 Hedonic Scale extremely very slightly slightly very extremely Consumer Preferences extremely very slightly slightly very extremely Figure 1a: Bread 274 Hedonic Scale

5 Consumer Preferences extremely very slightly slightly very extremely Figure 1b: Bread 482 Hedonic Scale Table 2 Consumer Ranking Ranking of 1 Ranking of #1 Preference by Consumers Bread Type Table 2: Consumer Preference of Bread Type Table 3 Texture Analyzer Test 1 (g) Test 2 (g) Test 3 (g) Average (g) Trial Two Table 4

6 Hedonic Scale extremely very slightly slightly very extremely Consumer Preferences extremely very slightly slightly very extremely Table 3a: Bread 274 Hedonic Scale Consumer Preferences extremely very slightly slightly very extremely Figure 3b: Bread 482 Hedonic Scale Table 5 Consumer Ranking Ranking of 1 Ranking of

7 #1 Consumer Preference Times Chosen Bread Type Figure 4: Consumer Preference of Bread Type Table 6 Texture Analyzer Test 1 (g) Test 2 (g) Test 3 (g) Average (g) Trial Three Table 7 Hedonic Scale Rating extremely very slightly slightly very extremely Consumer Preferences extremely very slightly slightly very extremely Figure 5a: Bread 274 Hedonic Scale

8 Consumer Preferences extremely very slightly slightly very extremely Figure 5b: Bread 482 Hedonic Scale Table 8 Consumer Ranking Ranking of 1 Ranking of #1 Consumer Preference Times Chosen Bread Type Figure 6: Consumer Preference of Bread Type Table 9 Texture Analyzer Test 1 (g) Test 2 (g) Test 3 (g) Average (g) Discussion: As stated previously, Metamucil is a psyllium husk that is composed of soluble and insoluble fiber. When it is mixed with water the soluble fiber forms a gel. Soluble fiber is composed of substances such as gums and pectin while insoluble fibers include cellulose and lignin. When Metamucil is added to the bread mixture it combines with the water to form a gel which will ultimately lead to a less tender bread product. According to my results there is a significant difference between cranberry orange bread with orange flavored Metamucil and cranberry-orange bread without Metamucil.

9 The subjective data shows that in Trial One the normal bread scored higher than the Metamucil bread. One consumer even commented that it had more flavor than the Metamucil bread. However when asked to rate them in preference of 1 being the best they came out equal (5 and 5). This shows that there is interest and some did prefer the bread with Metamucil. The bread with Metamucil also had a stronger breaking point as analyzed by the Texture Analyzer. The Metamucil bread is therefore less tender and harder than the normal cranberry orange bread. There may be error in the data due to the fact that I did not blindfold subjects prior to trying the samples. The Metamucil sample was darker in color due to the orange colored Metamucil. Since sight does have an affect on taste this could have affected people s choices as to which bread they liked more. In trial two most of the consumers preferred the normal cranberry bread and many commented that the Metamucil bread had an overpowering taste and had too of an orange juice type taste. One consumer even commented that the Metamucil bread was too doughy while another commented that the normal bread was sweet and yummy. The Metamucil bread in trial two also had a greater breaking point meaning it was less tender. Trial three also showed that the normal bread was preferred by consumers, one consumer commented that the bread didn t look appealing. However one consumer commented that the Metamucil bread had a sweeter taste. Trial three also showed the Metamucil bread to be less tender. More research should be conducted in order to determine how to include added fiber into other food products. Error in the data could come from inaccurate measurement/weighing of the mixtures which could account for why trial 2 bread seemed more doughy than Trial 1 and Trial 3. Using more consumers to subjectively compare the breads may also prove more accurate and beneficial. All together the results show that bread with added Metamucil is less tender and is not preferred by consumers in comparison to the normal bread. However there were a few people who did like the bread with Metamucil. Therefore it may be an option for some people to try. If they like it then they have found a way to add fiber to their daily diet besides beverage and capsule form. References: Aldoori, Walid H. et al A Prospective Study of Dietary Fiber Types and Symptomatic Diverticular Disease in Men. J. Nutr. 128: Anderson, JW Dietary fiber and diabetes: a comprehensive review and practical application. Journal of the American Dietetic Association. 87(9): Brodribb, AJ Treatment of symptomatic diverticular disease with a high-fibre diet. Lancet. 1(813): Fuchs, Charles S Dietary Fiber and the Risk of Colorectal Cancer and Adenoma in Women. The New England Journal of Medicine. 34(3): Ludwig, David S Dietary Fiber, Weight Gain, and Cardiovascular Disease Risk Factors in Young Adults. JAMA. 282:

10 Morais, Mauro B Measurement of Low Dietary Fiber Intake As a Risk Factor for Chronic Constipation in Children. Journal of Pediatric Gastroenterology and Nutrition. 29(2): Staff, Mayo Clinic. 25. Dietary fiber: An essential part of a healthy diet. Retrieved September 24, 26, from Mayo Clinic website. Web site: Unknown. 26. Metamucil powders. Retrieved September 24, 26 from Metamucil webpage. Web site: Williams, C.L Importance of dietary fiber in childhood. Journal of the American Dietetic Association. 1: , 1149.

11 The Effect of Orange Flavored Psyllium Fiber in Cranberry Orange Quick Bread Mix on Tenderness and Taste Lauren A. Crowder November 2, 26 F&N 453 Dr. Daniel

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