Date of Defense
Spring 4-13-2005
Department
Family and Consumer Sciences
First Advisor
Arezoo Rojhani, Family and Consumer Sciences
Second Advisor
Judy Gipper, WMU Dining Services
Abstract
The nutritional characteristics and sensory acceptability of orange-bran muffins made with the addition of ground flaxseed was investigated. The addition of flaxseed to the orange-bran muffin recipe caused in increase in soluble dietary fiber, protein, monounsaturated fatty acids, and alpha-linolenic fatty acids. The addition of flaxseed also caused the batter to become thicker and decreased the volume of the end product. The results of the sensory testing showed that the orange-bran muffins made with 1/2 cup added flaxseed was the preferred sample over the control and 1 cup added ground variations. It was noted that all variations were acceptable to the palate and could be incorporated into dietary intake.
Recommended Citation
Lassila, Tara, "Effect of Addition of Ground Flaxseed to Orange-Bran Muffins on Nutritional Quality and Overall Acceptability" (2005). Honors Theses. 592.
https://scholarworks.wmich.edu/honors_theses/592
Access Setting
Honors Thesis-Campus Only