Acceptability, Protein and Iron Content of Muffins with Red Bean Flour and Almond Flour Substitution as an Alternative Snack for Adolescent Girls with Anemia
Keywords:
anemia, muffin, almond flour, red bean flour, ironAbstract
Background: Iron deficiency anemia in adolescent girls results from low iron intake, increased iron requirements during growth, and blood loss during menstruation. Adolescent girls require a diet containing sufficient iron and protein. Muffins were chosen because they are a type of sweet baked good that is popular among adolescent girls. The wheat flour in muffins, was substituted with red bean flour and almond flour, which were chosen because they are sources of plant based iron and protein. Purpose: To determine the effect of substituting red bean flour and almond flour on consumer acceptance and to determine the protein and iron content of the muffins in the best formula. Method: A pure experimental study using a Completely Randomized Design (CRD) with four formulas: F1 (70%:20%:10%), F2 (70%:10%:20%), F3 (60%:20%:20%), and F4 (60%:30%:10%), which were tested on 35 semi trained panelists. Results: Kruskal-Wallis test showed significant differences in color and aroma (p<0.001), but not in texture (p=0.249) and taste (p=0.093). Laboratory test results for iron and protein in the best formula showed that F1 (70%:20%:10%) contained 2.66 g of iron and 8.14 g of protein per 100 grams. This compares to the standard formula F0, which contained 3.35 g of iron and 7.3 g of protein per 100 grams. Conclusion: Substituting red bean flour and almond flour in muffins affects color and aroma but does not affect texture and taste. F1 has an iron content of 2.66 g and a protein content of 8.14 g per 100 grams.
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