Development and acceptability of a low-fat, cholesterol-free, high-fiber muffin for university foodservice

A honey wheat muffin served in a university residence hall foodservice facility was selected for nutritional improvement by two food science laboratories, Michigan State University (MSU) and Kansas State University (KSU). Response surface methodology was used in the product reformulation process at KSU to optimize the healthful muffin formulation. Descriptive sensory analysis compared thirteen treatments of the MSU and KSU healthful formulas and provided data on the similarities and differences among treatments and the honey wheat control. The two muffins selected from the descriptive analysis study for further study with consumers had more cracking, pebbling, peaking, firmness, and perceived moistness; but they had less tunneling and crumbliness than the control muffin. These healthful muffin prototypes were evaluated by university students dining in residence hall foodservice facilities. Qualitative and quantitative consumer testing methods were used to assess the acceptability of the prototypes. Four focus groups and three central location tests were used by the researcher to make formulation changes to meet consumer desires within the predetermined nutritional parameters set for the healthful muffin. The final healthful muffin was as acceptable to university student customers as the market leading muffin sold at the KSU dining service retail bake shop. The nutritional profile of the modified muffin met all expectations: no cholesterol, less than 30% of its kilocalories from fat, 86 to 300% more dietary fiber and half the sodium of either the original honey wheat muffin or the market leading muffin.