Development of lowfat, cholesterol-free, high-fiber muffins. 1. Fiber source and particle size effects on quality characteristics

Three cereal brans (oat, rice, and wheat) and four leguminous brans (black-eyed pea, navy, pinto, and soybean) were selected for incorporation into a cholesterol-free, low-salt muffin. Each bran was ground to two particle sizes: fine (150 microns) and coarse (425-850 microns). Brans were substituted for 65% of whole wheat flour, and water content in each muffin formula was adjusted to meet requirements of each bran base upon its hydration capacity. The control muffin was made from whole wheat and all-purpose flours (1:1), leavening, spices, nonfat dry milk, egg substitute, honey, vegetable oil, and water. Physical measurements indicated that batter specific gravity and moisture, volume, symmetry, color, tenderness, and compressibility of muffins were significantly changed by bran type. Muffins made with cereal brans had equal or higher volume than the control muffin, but oat and rice brans produced muffins that were more peaked. Muffins with either fine or coarse brans resulted in tender, less compact products. Soy and navy brans produced muffins with similar lightness and yellowness but less redness than the control. Black-eyed pea and pinto brans produced darker muffins that were less red and less yellow than the control muffin. Reducing particle size increased viscosity and decreased muffin moistness