DEVELOPMENT AND CHARACTERISTICS OF HIGH-FIBER MUFFINS WITH OAT BRAN, RICE BRAN, OR BARLEY FIBER FRACTIONS

Formulations were developed for muffins containing high levels of cereal fiber, using fiber sources that have hypocholesterolemic and/or hypoglycemic properties. Oat bran, a high beta-glucan barley fraction, or rice bran replaced the wheat flour in a traditional recipe, at levels of 100, 40, and 60%, respectively. Muffins were rated as acceptable, according to hedonic-scale ratings given by consumer panelists who also evaluated an oat bran muffin prepared from a commercial mix. The experimental muffins supplied more than 7 g total dietary fiber in a large (100 g) muffin, compared to about 3 g in the commercial oat bran muffin. High-fiber muffins contained more moisture, protein, and minerals (ash) and fewer calories than the commercial muffin. As measured by the rate of in vitro starch digestion, all muffins had relatively low glycemic properties similar to whole cooked grains and pasta products.