Graduate Thesis Or Dissertation
 

Development and Characterization of Novel Muffin Products for Promoting Sustainability

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  • Brewers' spent grain (BSG), the byproduct from beermaking, is a good source of protein and dietary fiber and may be utilized as a functional ingredient for food applications such as bakery goods. Starch-based film is well-known for its safety, edibility, and renewability. Starch films with the incorporation of cellulose nanofiber (CNF) could enhance the mechanical, thermal, and water properties of the starch films and thereby potentially replace the conventional paper-based packaging for baking goods. This thesis research developed, characterized, and validated the feasibility of BSG fortification in muffins for enhancing nutritional values and utilization of starch-CNF biocomposite films as edible muffin liners for promoting sustainable packaging through two independent research projects. The first project quantified protein, dietary fiber, and phenolic compounds in fresh and dried BSG under different drying processes and then evaluated the effect of different amounts of BSG fortification in muffins on the nutritional and physicochemical properties, and consumer acceptance of the muffins. BSG from three different brewers (BSG1, BSG2, and BSG3) were subjected to two different drying conditions: 105 °C impingement and 40 °C hot-air drying. The impingement drying led to significantly (P<0.05) lower moisture content (MC) and aw of BSGs than hot-air drying, as well as significant (P<0.05) higher total phenolic content (TPC), radical scavenging activity (RSA), and total flavonoids content (TFC) of BSGs than hot-air drying. The impingement dried BSG3 achieved the highest protein, total phenolic content, radical scavenging activity, and total flavonoids. It also retained lighter color and higher total dietary, and was thus selected for fortification in muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 presented a higher protein, total dietary fiber, and higher bioactive compounds compared to control muffin and retained brighter color of muffin compared to BSG20. The consumer acceptance study indicated that BSG15 muffins had no difference in firmness and overall liking from the control and even more attractive in appearance than the control. The second project developed edible starch based films for their application as muffin liner through two consecutive experiment designs. First, three types of starch (2% w/w, tapioca, potato, corn) incorporating different concentrations of cellulose nanofiber (CNF, 0, 10, and 20% w/w starch) and glycerol (20, 30, and 40% w/w starch) were evaluated in respect to water resistance (water absorption (WA) and water solubility (WS)) and thermal stability (mechanical and optical properties before and after heat treatment) to determine the most contributing factors and their level through a Taguchi design. Then, a 2 × 2 completely randomized factorial design was utilized to optimize the film formulations based on the physical, morphological, and thermal properties and then validated for their application as muffin liners in comparison to commercial paper-based ones. Results from the Taguchi design indicated that the type of starch and concentration of incorporated CNF both played a significant role in water resistance and thermal stability of the films, while glycerol only affected water resistance due to its loss during heating up. Meanwhile, corn starch films expressed the highest degree of deformation and color change after the baking process, implying the least heat stability among the three starches. Therefore, four film formulations, T5 and T10 (tapioca starch film with 5 and 10% CNF incorporation) as well as P5 and P10 (potato starch film with 5 and 10% CNF incorporation), were selected for further studies and application as muffin liners. MC, water resistance (WA and WS), enzymatic degradation (ED), mechanical properties (tensile strength (TS) and elongation at break (EB)), optical properties (color, opacity), and thermal properties (thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) of the starch-CNF films were evaluated. MC, volume, color, and texture (firmness, springiness) of muffins, as well as the puncture examination (puncture force, distance at puncture) of the attached starch-CNF films and the commercial paper-based liners were determined. CNF incorporation significantly (P<0.05) reduced WS of tapioca starch films and increased melting temperature of both tapioca and potato starch films. Besides, CNF incorporation enhanced both tensile strength and elongation of tapioca and potato starch films after the baking process. Between the two types of starches, films from potato starch tended to have lower WA, WS, and ED compared to tapioca starch. Meanwhile, films from tapioca starch showed higher tensile strength and elongation before and after heat treatment and a higher peak decomposition temperature compared to potato starch films, indicating higher thermal stability. Overall, potato starch-CNF (2% starch with 5% CNF) biocomposite film demonstrated its success as muffin liner for holding wet batter and going through baking process at 176.7 °C for 20 min, compatible to the commercial paper-based muffin liner, but the least impact on texture if consumed along with the muffin. This thesis study presents a viable example of sustainable development in foods by utilization of food processing byproduct to enhance nutritive value of muffins and development of environmental-friendly muffins liner.
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