Properties Assessment of Muffin Cakes Enriched with Composite Dietary Fibers from Wheat bran Coffee Processing Byproducts

Increasing demands for food products with high qualities and nutritional values have created challenge for using dietary fibers in studies. The objective of this study was to assess effects of adding extruded fiber supplements based on wheat bran coffee processing byproducts on baking, physicochemical and technologic properties of muffin cakes.

Extruded and non-extruded fiber supplements were added to the cakes at 0, 2.5, 5, 10 and 15% by replacing wheat flour (w/w basis). Properties of the batters (fiber, specific weight, consistency and pH) and cakes (weight loss, specific volume, porosity and color index) were assessed and moisture changes and staling of the samples were analyzed for 14 days.

Results showed that more than 5% use of dietary fibers from wheat bran coffee processing byproducts decreased specific volume, porosity and lightness of the batters. At the first day of production, hardness of the samples were higher than that of controls; however, hardness of the samples containing 2.5 and 5% of fiber supplements was lower than that of the controls during shelf life. Moisture levels of the samples containing fiber supplements were lower than those of the controls. It is noteworthy that samples containing extruded fibers improved their consistency, weight loss, porosity, lightness, hardness and moist, compared to that samples containing unprocessed fiber supplements did. Therefore, extruded fibers delayed staling during shelf life.

Results showed the well performance of extrusion in processing of food byproducts as an effective technology to boost physicochemical and functional properties of dietary fibers in food model systems. Therefore, it is possible to produce functional muffins containing high levels of dietary fibers with appropriate properties.