Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T020
DOI: https://doi.org/10.24326/ICDSUPL1.T020
Published online: 26 April 2022
ICDSUPL, 1, T0120 (2022)
Impact of adding white clover flower on muffins’ functional properties
Dominika Kwaśny1*, Barbara Borczak1, Joanna Kapusta-Duch1 and Sylwia Węgrzyn1
1 Department of Human Nutrition and Dietetics, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland
* Corresponding author: dominika.kwasny@student.urk.edu.pl
Abstract
The aim of the study was to evaluate the impact of adding white clover flower flour on wheat muffins’ functional properties. The research hypothesis assumed that adding white clover flower flour improves functional properties of the muffins. The research material consisted of muffins with 2.5 %, 5%, 7.5% and 10% addition of white clover flower flour and a control trial without thereof. Initially, the muffins underwent an organoleptic evaluation directly after baking process. The following features were analysed: colour, shape, smell, crumb’s resilience and taste. Secondly, the reaserchers determined the content of dry matter, proteins, fats, total ash and dietary fiber. Finally, the content of total polyphenols and the ability to quench free radical ABTS+ were tested. The organoleptic evaluation demonstrated that, according to the markers of assessment, the most attractive were the muffins with 2,5% addition of white clover flower flour and those without any addition. In contrast, the worst marks were given to muffins with 10% addition of the flour. The lowest value of dry matter was observed in muffins with 10% addition of the flour whereas regarding to the content of proteins, fats, total ash and dietary fiber in muffins with 10% addition of the flour the values were the highest ones. Besides, concerning the content of total polyphenols and the ability to quench free radical ABTS+ a following trend was pointed out: the more flour was added to the muffins, the higher the tested variables were. In general, the addition of white clover flower flour caused the increase of the content of proteins, fats, total ash and dietary fiber in the muffins. The growth of the content of total polyphenols and the ability to quench free radical ABTS+ were also observed. Moreover, the analysis showed that if the addition of white clover flower flour exceeded by 5%, there was a decline of sensory value of the examined products.
How to cite
D. Kwaśny, B. Borczak, J. Kapusta-Duch, S. Węgrzyn, 2022. Impact of adding white clover flower on muffins’ functional properties. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T020