# Formulation and Characterization of Muffins Enriched With Green Pea Powder: A Physical Study Using Response Surface Methodology

## TL;DR

This study used a scientific method to optimize adding green pea powder to muffins, reducing sugar while keeping taste and texture good.

## Contribution

A new optimized recipe for healthier muffins using green pea powder and sugar reduction was developed using response surface methodology.

## Key findings

- Optimized formulation included 10% pea flour, 50% less sugar, and 22.7 minutes baking time.
- The optimized muffins had high sensory acceptability, especially in taste and overall liking.
- Baking loss, volume, and mass showed strong model fit with R² values above 87%.

## Abstract

The study aimed to incorporate green pea powder (GPP) into muffins at an optimum level that reduces sugar content. Cooking time was optimized with the aim of maintaining the sensory quality of the muffins. The study employed a central composite design (CCD) and response surface methodology (RSM) to systematically optimize pea flour addition, sugar reduction, and cooking time optimization in muffins. The recipe refinement by RSM included muffins physical parameters (height, density, baking loss, volume, and mass) and sensory parameters (color, appearance, texture, taste, after taste, and overall acceptability). However, functional parameters like oil holding and water holding capacity were assessed and optimized for only the flour used for making muffins. RSM profiling optimized explanatory variables as 10% pea flour addition, 50% sugar reduction, and 22.7 min cooking. Based on this, the optimized final product surpassed predicted acceptability levels, particularly in taste (7.40), aftertaste (7.40), and overall liking (7.60). Seventeen runs were designed using various recipe combinations depending upon explanatory and dependent variables, and based on data profiling, an optimized recipe was developed, and point confirmation was done. Statistical analysis detected non‐significant results in height, density, and texture (p > 0.05 and R
2 < 80%). However, baking loss, volume, and mass exhibited significant results (p < 0.05 and R
2 92%, 87%, and 96%), indicating better model fit. Results of this study indicate that pea protein can be incorporated into muffins while maintaining sensory properties.

Green pea powder was added to muffins to make them a healthier snack. Response surface methodology was applied to optimize the pea flour addition and other conditions. Sensory properties were maintained in the optimized formulation.