Wiley

International Journal of Food Science

Volume 2024, Article ID 7045401, 13 pages
https://doi.org/10.1155/2024/7045401

Research Article
Quality Evaluation of Muffins Enriched With Blueberry and
Cranberry Powders

Njomza Gashi ,1,2 Endrit Hasani ,1 and Salih Salihu 1

1
Department of Food Technology With Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina “Hasan
Prishtina”, Prishtina, Kosovo 10000
2
Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary

Correspondence should be addressed to Salih Salihu; [email protected]

Received 9 December 2023; Revised 4 July 2024; Accepted 17 July 2024

Academic Editor: R. Mahendran

Copyright © 2024 Njomza Gashi et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable
attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the
increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers
remains bakery products due to their high level of consumption and the suitability of combining them with different fruits.
Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the
enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional
profile of muffins through berries’ incorporation and evaluate the consumers’ acceptability for these novel products. In this
study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%.
Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture,
and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry
and cranberry powder. The results showed that pH and acidity were significantly different (p < 0 05) by the addition of
blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins
measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products
showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable
increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they
achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored
significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the
value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the
concentration of these extracts and redness (a∗ ), while the ratio is inverse for the parameters of lightness (L∗ ), yellowness (b∗ ),
chroma (C ∗ ), and the value of hue angle (h). This factor is crucial to fulfill consumers’ requests for more attractive attributes of
such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that
consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins)
and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least
preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin
evaluation, the control sample emerged as the least liked, indicating consumers’ acceptance of the changes in muffin
formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers’ attitudes and such
product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders,
this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such
formulations, filling a significant gap in the existing literature.

Keywords: blueberry powder; color; cranberry powder; muffins; physicochemical parameters; polyphenols; sensory evaluation;
texture
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2 International Journal of Food Science

1. Introduction for their anthocyanins reduces biomarkers and the risk of

diseases, including cardiovascular disease, Type 2 diabetes,
Bakery products have a special place on the tables of differ- and cognitive decline [11]. Blueberries’ anthocyanins have
ent populations around the world. In general, bakery indus- the ability to affect antioxidation, anti-inflammation, and
try is experiencing significant growth globally. In particular, insulin sensitization [12]. Blueberries are rich in lutein and
products like bread, biscuits, and muffins are among the vitamin C which are important dietetic components for
most popular snacks for all age groups including children. nervous system health [13]. These components found in
These are fundamental food items that encompass nearly blueberries exhibit anti-inflammatory and vasoprotective
all the essential nutrients required for human sustenance properties, which help maintain balanced glucose delivery
and well-being, including proteins, complex carbohydrates, to insulin-sensitive tissues and promote healthy metabolic
calcium, iron, phosphorus, and B vitamins such as thiamine, function. These aspects have implications in multiple areas
niacin, and riboflavin [1]. However, there is a rising demand of healthy aging [11]. According to a study by Guijarro-
for bakery items rich in dietary fiber and protein due to Fuertes et al. [5], the incorporation of blueberries’ pulp into
health concerns, as traditional products are mainly made bread formulation resulted in variations in physicochemical
from refined wheat flour and lack these nutritional compo- characteristics, including changes in texture and antioxidant
nents [2]. With the expanding production of bakery goods, capacity, with the gluten network potentially playing a pro-
there is a need for the industry to innovate and fortify bakery tective role for antioxidant compounds contributed by the
products to meet the preferences of health-conscious cus- blueberries. Additionally, blueberries provide a significant
tomers. Muffins, as a sweet baked product, are highly valued amount of dietary fiber, about 3%–3.5% of their total
by consumers for their physicochemical characteristics [3]. weight [9].
They hold a significant position in the bakery industry, with Furthermore, cranberries play an important role in the
their popularity increasing steadily, also because of their regulation of energy homeostasis, glucose and lipid metabo-
spongy texture [4]. The main ingredients in the preparation lism, and systemic inflammation, and these affect the main-
of muffins are flour, eggs, yogurt, oil, and other ingredients tenance of cardiovascular health [14]. Cranberries have a
that can depend on the recipe of different regions. rich chemical composition of phytochemicals, making them
In recent times, the preparation of these products has been an excellent choice for inclusion in bakery products to
increasingly done with the enrichment of various herbal ingre- enhance their nutritional profile and promote health benefits
dients, which, among other aspects, bring numerous health [15]. The value of this fruit increases even more due to its
benefits. Various studies emphasize the utilization of chemical composition, also because it has an effect in
anthocyanin-rich fruits as primary ingredients for creating preventing urinary tract infections and maintaining gastro-
enriched products like bread and tortilla, providing consumers enteric and heart health [16]. Cranberries are rich in numer-
with alternative options [5]. Herbal extracts are formulated ous bioactive compounds with antioxidant properties. They
with a diverse combination of elements, encompassing essen- contain a wealth of phytochemicals, including phenolic
tial oils alongside other important constituents such as tannin acids, anthocyanins, flavones, flavonoids, and organic acids.
substances, resins, enzymes, organic acids, pigments, vitamins, Notably, cranberries are one of the few fruits high in
minerals, and beyond [6]. Studies have shown that herbal proanthocyanidins, which prevent Escherichia coli from
ingredients improve the general characteristics of baked prod- adhering to the urinary tract. Consuming cranberries can
ucts. According to Acun and Gül [7], the addition of grape help prevent tooth decay, lower inflammation in the body,
pomace and grape seed flours to the cookie composition influ- maintain healthy digestion, and lower cholesterol levels
enced the increase in the dietary fiber values, and, in addition [17]. Cranberry fruits contain significant levels of triterpe-
to the impact on nutritional value, the positive impact was also noids, notably ursolic acid and oleanolic acid, which are
observed on the sensory attributes of the product. In addition concentrated in the fruit’s skin wax and contribute to its
to the incorporation to increase the palatability and nutritional anti-inflammatory, antitumor, and anticancer properties.
value of the products, plant extracts such as lemon, rosemary, The concentration of these triterpenoids varies among cran-
and oregano have been shown to be effective in preservation berry cultivars, but overall, their levels increase as the fruit
due to their powerful antimicrobial and antioxidant activity matures, with ursolic acid content ranging from 22.7% to
[8]. Given the efficacy of these plant extracts, the use of blue- 32.2% of total triterpenoids [17].
berries and cranberries also holds immense promise in bakery All of these effects on the final food product and con-
applications, offering not only nutritional enrichment but also sumer health make the production of foods enriched with
natural preservation benefits, thus aligning with the growing blueberry and cranberry powders increasingly important.
demand for healthier and longer-lasting bakery products. Incorporating blueberry and cranberry powders into muffin
Based on this, blueberries and cranberries have great formulations offers a multifaceted approach to improve
potential to be used as important ingredients in bakeries. overall quality of the product. The rich dietary fiber content
Typically, fresh blueberries are composed of 84% water, of blueberries and cranberries can positively influence the
9.7% carbohydrates, 0.6% proteins, and 0.4% fat, and just textural properties of muffins, imparting a desirable moist-
in 100-g fresh blueberries, the average energy value is ness and crumb structure while also improving their overall
192 kJ [9]. Berries, such as blueberries, are an important nutritional profile. Furthermore, the high content of poly-
source of polyphenols. They are especially rich in anthocya- phenols in these berries not only contributes to their antiox-
nins [10]. Recent research indicates that eating blueberries idant properties but also introduces a variety of potential
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International Journal of Food Science 3

benefits to the muffins themselves. For example, the antiox- berries into muffin formulations shows a promising approach
idant activity of blueberry anthocyanins and cranberry phy- to enhance the nutritional profile of baked goods, which could
tochemicals could play a crucial role in extending the shelf significantly influence future product development in the food
life of muffins by mitigating the oxidative deterioration of industry. This suggests that manufacturers can create health-
fats and oils within the batter [18]. Furthermore, according ier, more appealing products that cater to consumer demands
to Wang et al. [19] tannins, which are naturally occurring for nutritious and flavorful foods. This could also encourage
polyphenols, positively affect dough mixing characteristics. industry practices to prioritize the use of natural ingredients
This is achieved by encouraging noncovalent bonds among with high nutritional profile, potentially leading to a broader
gluten proteins and initiating structure changes that favor adoption of these formulations.
the development of β-turn and α-helix formations while
diminishing β-sheet configuration. These alterations enhance
the texture of the dough and refine the microstructure of 2. Materials and Methods
gluten networks, indicating the potential utility of tannins as
an innovative enhancer of flour quality [19]. Additionally, 2.1. Muffin Preparation. The research is based on the
the unique sweet-tart flavor profile characteristic of these comparison of the attributes of the control muffin samples
berries can impart a delightful sensory experience to the (without blueberry and cranberry powder) and those with
muffins, appealing to a wider consumer base and elevating 3%, 6%, and 9% blueberry and cranberry powder. The
their appeal to the market. Another class of polyphenols are control muffins were made following a standardized recipe,
anthocyanins, which are highly present in blueberries and featuring a blend of essential ingredients: white flour
cranberries. Anthocyanins not only are responsible for the (25%), yogurt (33.3%), eggs (4.4%), oil (8.3%), baking pow-
vibrant color of berries but also act as natural pigments. When der (1%), sugar (16.7%), and vanilla extract (0.8%). All
incorporated into muffins, these polyphenols can help retain ingredients were thoroughly mixed for 5 min until a homo-
the natural color of the berries, imparting an attractive visual geneous batter formed. Subsequently, the batter was evenly
appeal to the final product. Therefore, the objective of our portioned into 12 muffin tins, maintaining a consistent size
study was the development of muffin formulations enriched and distribution between batches (89 g each). The recipe
with blueberry and cranberry powders. These berries were for the control muffins and enriched muffins is detailed in
chosen as key ingredients due to their nutritional richness, Table 1, which outlines the proportions of each ingredient
particularly their high dietary fiber content and elevated levels used in the preparation process. All these ingredients were
of polyphenols, which contribute to significant antioxidant mixed until a homogeneous mass formed and then baked
properties. By incorporating these powders into muffins, we at 180°C for 30 min, ensuring uniform heat distribution
aimed to enhance the nutritional profile and infuse the and thorough baking of the muffins. They were baked using
product with the distinct sweet-tart flavor note characteristic a Kolb brand convection oven model with outside dimen-
of these fruits [20]. Samples of the enriched muffins were sions of 600 × 720 × 558 mm. In this convection oven, the
analyzed for various physicochemical properties, including mode of heat transfer involved the circulation of hot air
moisture, dry matter, weight, height, specific gravity, water throughout the oven cavity. This airflow facilitated the even
activity, and acidity. Additionally, the polyphenolic content heating and cooking of the muffins, ensuring consistent
was measured to evaluate the enrichment effect of the blue- results on all trays and levels. Meanwhile, for the preparation
berry and cranberry powders. The sensory evaluation focused of the samples with 3%, 6%, and 9%, the same recipe as
on taste, odor, color, mouthfeel, and external appearance, defined in Table 1 was applied, with the only modification
while the texture analysis included measurements of hardness, being the replacement of white flour with blueberry and
cohesiveness, and gumminess. The popularity and positive cranberry powders (Figure 1). The replacement of white
consumer perception of blueberries and cranberries make flour with blueberry and cranberry powder was conducted
them attractive choices, enhancing market appeal and per- by weight, and the overall weight of the muffin mixture
ceived health benefits of the muffins. By selecting these ingre- remained consistent across all variations, ensuring unifor-
dients, we aim to improve both the nutritional value and mity in muffin sizes.
sensory experience of the final product. Through sensory eval- When selecting concentrations of 3%, 6%, and 9% for
uation, we sought to assess consumer preferences regarding blueberry and cranberry powders, our aim was to represent
the incorporation of these blueberry and cranberry powders a range of enrichment levels that would allow a meaningful
into muffins, aiming to gauge market acceptance and the evaluation of the impact on muffin quality. These concentra-
potential for product commercialization. Furthermore, our tions were chosen based on previous studies in the field, sug-
study quantified the polyphenol content in muffins enriched gesting that lower concentrations may not provide sufficient
with blueberry and cranberry powders to elucidate the poten- flavor or nutritional enhancement, while higher concentra-
tial health benefits associated with these antioxidant-rich tions could potentially lead to undesirable changes in texture
ingredients. The effect of these powders on the sensory prop- or taste [21]. Additionally, considering the solubility and
erties (taste, odor, color, mouthfeel, and external appearance) dispersibility of the powders, we aimed to ensure that the
and textural properties (hardness, cohesiveness, and gummi- chosen concentrations would effectively incorporate into
ness) of the muffins was thoroughly investigated. All samples the muffin batter without compromising the overall quality
were analyzed for their physicochemical properties, texture, of the product. This rationale guided the selection process
and polyphenol content. Successful incorporation of such to establish a balance between achieving significant
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4 International Journal of Food Science

Table 1: Composition of control and enriched muffins.

Ingredients CM M1 M2 M3
White flour (g) 100 97 94 91
Yogurt (mL) 133.33 133.33 133.33 133.33
Eggs (mL) 17.67 17.67 17.67 17.67
Sunflower oil (mL) 33.33 33.33 33.33 33.33
White sugar (g) 66.67 66.67 66.67 66.67
Vanilla extract (g) 3.33 3.33 3.33 3.33
Baking powder (g) 4 4 4 4
Blueberry/cranberry powder (g) — 3 6 9
Abbreviations: CM = muffins without blueberry/cranberry powder, g = gram, M1 = 3% powder muffins, M2 = 6% powder muffins, M3 = 9% powder muffins,
mL = milliliters.

enrichment and maintaining desirable sensory and textural 2 1/2

Chroma C∗ = a∗ 2
+ b∗
properties in the final muffin products.
Blueberry and cranberry powders, obtained from Arctic b∗
Flavors in Espoo, Finland [22], and Tallinn, Estonia, respec- Hue angle h∗ = tan−1
tively [23], were utilized in the muffin formulations, with a∗
detailed nutritional information provided in Table 2.
Measurements such as chroma and hue angle are essential
2.2. Estimation of Physicochemical Properties. Samples of in this study as they provide valuable insights into the color
muffins with blueberry and cranberry powder were analyzed attributes of the product, which play a crucial role in determin-
for moisture, dry matter, and their weight and height. The ing consumer preferences and overall sensory experience. In
specific gravity of the muffins was measured using a pyc- particular, chroma value indicated the purity of a color, while
nometer, which was measured empty and then filled with hue angle shows differences in color calculating redness and
muffin crushed sample and finally with water. The final spe- yellowness. Calculating the total color difference (E) between
cific gravity was determined using the following formula: the groups involved using the values obtained for lightness
(L∗ ), redness (a∗ ), and yellowness (b∗ ), following the procedure
S−b outlined by Knispel [28] and employing the equation provided.
D= × 100
a−b
ΔE = L∗ − L0 ∗ 2
+ a∗ − a0 ∗ 2
+ b∗ − b0 ∗ 2

where D is the specific gravity, S is the pycnometer weight

with sample, a is the pycnometer weight with water, and b Texture measurements such as hardness, cohesiveness, and
is the pycnometer weight [24]. gumminess were made using a TA.XT Plus texture analyzer
Another parameter examined was moisture, which was (Stable Micro System, Surrey, United Kingdom) applying Tex-
assessed using the loss on drying method, involving the ture Expert software for Windows (Stable Micro System) for
application of a constant temperature of 130°C until the processing data.
weight stabilized [25]. The water activity of the samples
was measured using the Novasina LabMaster-aw neo-type 2.4. Sensory Evaluation. Sensory parameters were also ana-
instrument, while the acidity was measured using the titra- lyzed through organoleptic tests, in which the hedonic scale
tion method with 0.1 normal NaOH solution. Three grams was used to evaluate the taste, odor, color, mouthfeel, and
of sample was mixed with 27 mL of distilled water [26], external appearance of muffins. A group of 60 individuals,
and phenolphthalein was used as an indicator. The acidity not trained in sensory evaluation, hailing from the
levels of the muffin samples were assessed through a process University of Prishtina’s Department of Food Technology
that involved the use of a pH meter. This involved dissolving with Biotechnology, was requested to provide their ratings
10 g of sample in 10 mL of distilled water, following which on a 9-point hedonic scale. This scale ranged from 1, indi-
pH measurements were taken and recorded. In addition, cating extreme dislike, to 9, representing utmost liking, for
total polyphenols were quantified using the Folin-Ciocalteu all parameters under consideration. The decision to include
reagent as the primary chemical agent for the determination nontrained panelists in our sensory evaluation was deliber-
[27]. All measurements were carried out in triplicate. ate, aimed at involving students specializing in food technol-
ogy who possess a basic understanding of sensory evaluation
2.3. Color Measurement and Texture Properties. Color attri- techniques. We believed that their familiarity with the sub-
butes such as redness (a∗ ), lightness (L∗ ), and yellowness (b∗ ) ject matter would lead to more insightful and reliable assess-
were measured using a CR-410-type colorimeter. Each sample ments, mimicking real-world consumer responses. Prior to
was subjected to five measurements, and from these readings, the evaluation, participants underwent a brief training ses-
the chroma value (C ∗ ) and the hue angle (h∗ ) were calculated sion where they were introduced to the sensory evaluation
using the provided equations. process, including its components such as taste, odor, color,
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International Journal of Food Science 5

Figure 1: Muffin samples: control, with 3%, 6%, and 9% blueberry powder.

Table 2: Nutritional information per 100 g of powdered blueberry 2.5. Statistical Data Analysis. Data collected from the exper-
and cranberry. iment were analyzed using IBM SPSS (Version 26.0,
Armonk, New York, United States, 2020). The data was ana-
Carbohydrates 60.4 g lyzed through both analysis of variance (ANOVA) and the
Fiber 19.5 g general linear model (GLM). To test the normality of resid-
Fat content 6.5 g uals, the Kolmogorov–Smirnov test (p > 0 05) was applied
Protein 4.7 g (p > 0 05), while Leven’s test was used to check the homoge-
Blueberry powder neity of variances (p > 0 05). Depending on whether the
Salt 30.2 mg
Vitamin K 53.3 mg homogeneity of variance was violated or not, the Tukey post
hoc test or the Games–Howell test was applied. If the assump-
Vitamin C 42.6 mg
tion of homogeneity of variances was met (p > 0 05), the
Vitamin E 11.2 mg Tukey post hoc test was applied. However, if the assumption
Carbohydrates 2g of homogeneity of variances was violated (p <0.05), indicating
Fiber 6g unequal variances between groups, the Games–Howell test
Fat content 0.2 g was used. These statistical tests were applied for both physico-
chemical and sensory parameters.
Potassium 28.23 mg
Cranberry powder
Calcium 4.46 mg
Manganese 1.56 mg
3. Results and Discussion
Vitamin C 5.71 mg 3.1. Physicochemical Analysis of Muffins. The results for the
Vitamin E 0.23 mg physicochemical parameters of the muffins are presented
in Table 3. Based on the results obtained, significant differ-
ences in the specific gravity of the samples were observed
(p < 0 05). Specifically, samples containing 9% blueberry
mouthfeel, and external appearance. They were provided and those with 3%, 6%, and 9% cranberry exhibited higher
with guidelines on how to use the hedonic scale and were values compared to control samples. Similarly, Nath et al.
instructed on maintaining neutrality throughout the evalua- [29] stated an increase in the specific gravity of the samples
tion process. This preevaluation training was essential to compared to the control sample in the case of adding red
ensure consistency and reliability in their assessments, capsicum pomace powder to muffins. Blueberry and cran-
thereby enhancing the validity of the sensory data obtained. berry powders have different densities compared to other
Of the sensory evaluators, 71.67% were women and 28.33% ingredients such as flour, sugar, and eggs. When these
were men, all participants falling within the age range of powders were added to the batter, they altered the overall
18–25 years old. The samples were ordered at room temper- density of the mixture, leading to changes in specific gravity.
ature and coded with three-digit codes. It should be noted Blueberry and cranberry powders when added to muffins
that the order of presenting samples was mixed, rather than may have introduced additional moisture, and this made
following the conventional sequence of control, 3%, 6%, and the batter denser, potentially increasing the specific gravity.
9% variations. This deviation from the typical presentation Changes in specific gravity can affect the distribution of air
order was implemented to prevent any bias that might arise bubbles within the batter, which can lead to variations in
from the panelists knowing the exact composition of each the crumb structure and overall mouthfeel of the muffins.
sample beforehand. During the sensory evaluation process, This can potentially affect consumer perception of the
the palates of the panelists were neutralized with salt crack- quality of muffins, as a denser or lighter texture may be
ers and water. preferred depending on individual preferences. Height
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6 International Journal of Food Science

Table 3: Physicochemical parameters of muffins enriched with blueberry and cranberry powder.

Specific gravity Water

Sample P (%) Weight (g) Height (cm) Moisture (%) pH Acidity
(g/cm 3) activity
Control 51 99 ± 1 14a 3 20 ± 0 52a 0 88 ± 0 01b 21 58 ± 1 83b 0 73 ± 0 06a 5 82 ± 0 03a 1 80 ± 0 00c

Muffins 3% 52 40 ± 5 29a 3 80 ± 0 10a 0 86 ± 0 05b 24 04 ± 1 85ab 0 77 ± 0 01a 5 54 ± 0 03b 2 27 ± 0 12b

enriched 6% 55 53 ± 1 50a 3 53 ± 0 15a 0 92 ± 0 02ab 25 03 ± 0 43a 0 78 ± 0 01a 5 39 ± 0 02c 2 33 ± 0 12ab
with blueberry 9% 56 97 ± 1 42a 3 63 ± 0 32a 0 94 ± 0 04a 24 01 ± 0 61ab 0 77 ± 0 02a 5 38 ± 0 02c 2 47 ± 0 12a

Muffins 3% 74 42 ± 2 50a 5 13 ± 0 23a 0 98 ± 0 01a 28 95 ± 1 84a 0 71 ± 0 01a 5 79 ± 0 03b 2 27 ± 0 23bc

enriched 6% 72 85 ± 3 68a 4 60 ± 0 10b 1 01 ± 0 02a 30 52 ± 1 27a 0 72 ± 0 02a 5 41 ± 0 05c 2 80 ± 0 20ab
with cranberry 9% 73 44 ± 2 75a 4 73 ± 0 06b 0 97 ± 0 02a 30 51 ± 1 14a 0 72 ± 0 01a 5 26 ± 0 02d 3 00 ± 0 20a
Note: Data are expressed as mean ± standard deviation. Means labeled with different superscripts within the same column indicate significant differences
(p < 0 05).
Abbreviation: P = powder.

measurements did not reveal substantial differences between fortified muffins with red capsicum pomace powder from
samples; however, samples containing 6% and 9% cranberry 2% to 10% extract. Additionally, in our previous study
stood out with higher values compared to the control sam- involving biscuits enriched with blueberry and cranberry
ple. Furthermore, for moisture, the samples with more blue- powder, notable distinctions were observed. Specifically, bis-
berry and cranberry powders, respectively, the samples with cuit samples containing 6% and 9% cranberry powder exhib-
6% blueberry, 3% cranberry, 6% cranberry, and 9% cran- ited significant differences compared to control samples
berry have marked significantly higher values than the con- devoid of extracts [33]. Acidity levels can influence the over-
trol. This may be due to the high water content that the all sensory perception of the muffins, contributing to their
berries have, like most other fruits. Especially for moisture, tartness and flavor profile. However, excessive acidity may
another research on muffins with avocado puree as a fat also lead to undesirable sensory attributes or reactions with
replacer has also reported that it can be directly affected by other ingredients in the batter. On the contrary, no signifi-
the addition of blueberry and cranberry powders because cant differences (p > 0 05) were observed between the sam-
of the high water content [30]. These berries have high levels ples in terms of the weight and water activity parameters.
of sugars which usually act as humectants [31]. This can
influence the higher interaction with water inside the muf- 3.2. Color Measurements. Color is an important parameter
fin’s matrix. The higher moisture content of these fruits that greatly affects the evaluation of a food product.
can lead to changes in the texture of the muffins, affecting Tables 4 and 5 show the results of the color analysis of the
their overall quality. Increased moisture levels may result crust and muffin crumbs enriched with blueberry and cran-
in a softer crumb texture, potentially improving the per- berry powders. Regarding the crust, the lightness decreased
ceived freshness and moistness of the muffins. However, significantly (p < 0 05) the more blueberry and cranberry
excessive moisture can also contribute to a shorter shelf life powders were added. In contrast, for redness, the results
by promoting microbial growth and accelerating staling have increased significantly with the addition of extracts.
processes. Therefore, careful control of moisture levels is There were no differences between the samples with 6%
crucial to maintain the desired texture and extend the shelf and 9% blueberries and cranberries. For yellowness, the
life of muffins. result decreased significantly from 0% to 6% added extract
The acids present in blueberries and cranberries can (p < 0 05), while there were no differences between the 6%
lower the pH of the muffin batter, which can affect various and 9% samples. Regarding the values of the chroma and h
chemical reactions during baking and affect the texture and values, a significant difference was observed where the con-
flavor of the final product. As far as pH and acidity are con- trol samples had significantly higher values than the muffin
cerned, almost all samples showed significant differences samples enriched with blueberries and cranberries.
from samples without blueberry and cranberry powders The comparison between blueberry and cranberry sam-
(p < 0 05). In the case of pH, all samples showed differences, ples showed that there were significant differences (p < 0 05)
while in the case of acidity, samples with 3% and 9% in all color parameters. For the lightness yellowness and
blueberry and those with 6% and 9% cranberry were distin- chroma values, the samples with blueberry showed signifi-
guished. High acidity values were achieved under the influ- cantly lower values than the samples with cranberry. For the
ence of many acids that these extracts contain. Malic and redness parameters, the samples with cranberry showed sig-
quinic acids but especially citric acid are the main acids that nificantly lower values than the samples with blueberry. For
are found in berries, being responsible for the most changes the h value, only the samples with 3% blueberry and cranberry
in pH and acidity in baked goods like muffins [32]. Also, powders showed differences, while the samples with 6% and
sugars in muffins enriched with blueberries and cranberries 9% did not show significant differences.
can contribute to higher acidity during baking as they On the contrary, significant differences were observed
undergo reactions at high temperatures, releasing acidic sub- between the samples for the crumb characteristics (Table 5),
stances. Nath et al. [29] also reported increased acidity in depending on the percentage of blueberry and cranberry
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
International Journal of Food Science 7

Table 4: Color attributes of muffin crust enriched with blueberry Table 5: Color attributes of muffin crumbs enriched with blueberry
and cranberry powders. and cranberry powders.

Type of plant extract Type of plant extract

Attribute p value Attribute p value
Cranberry Blueberry Cranberry Blueberry
Control 70.83c 70.83d Control 72.29c 72.29d
3% 68.60bB 60.48cA < 0.001 3% 62.05bB 55.24cA < 0.001
Lightness (L∗ ) Lightness (L∗ )
6% 64.93aB 55.09bA < 0.001 6% 58.25aB 50.63bA < 0.001
9% 65.37aB 51.63aA < 0.001 9% 57.13aB 46.83aA < 0.001
Control −0.13a −0.13a Control −3.60a −3.60a
3% 2.12bA 4.48bB < 0.001 3% 0.94bA 4.75bB < 0.001
Redness (a∗ ) Redness (a∗ )
6% 3.54cA 7.11cB < 0.001 6% 3.64dA 7.25cB < 0.001
9% 3.82cA 7.58cB < 0.001 9% 2.94cA 7.69cB < 0.001
Control 26.88c 26.88c Control 18.08d 18.08d
3% 22.85bB 14.01bA < 0.001 3% 14.26cB 6.83cA < 0.001
Yellowness (b∗ ) Yellowness (b∗ )
6% 13.05aB 8.43aA < 0.001 6% 10.69aB 3.80bA < 0.001
9% 14.68aB 7.27aA < 0.001 9% 12.19bB 2.53aA < 0.001
Control 26.90c 26.90c Control 18.43d 18.43b
3% 22.95bB 14.71bA < 0.001 3% 14.30cB 8.34aA < 0.001
Chroma (C ∗ ) Chroma (C ∗ )
6% 13.52aB 11.10aA < 0.01 6% 11.31aB 8.21aA < 0.001
9% 15.20aB 10.59aA < 0.001 9% 12.54bB 8.11aA < 0.001
Control 90.88c 90.88c Control 101.26d 101.26d
3% 84.73bB 71.98bA < 0.001 3% 86.21cB 55.09cA < 0.001
h value (h) h value (h)
6% 74.80aA 48.91aA < 0.001 6% 71.07aB 27.79bA < 0.001
9% 74.99aA 43.05aA < 0.001 9% 76.34bB 18.98aA < 0.001
Note: Different lowercase letters in the same column denote significant Note: Different lowercase letters in the same column denote significant
differences in the percentage of blueberry and cranberry powders (p < 0 05). differences in the percentage of blueberry and cranberry powders (p < 0 05).
Different uppercase letters in the same row indicate significant differences Different uppercase letters in the same row indicate significant differences
for the type of plant extract (p < 0 01, p < 0 001). for the type of plant extract (p < 0 01, p < 0 001).

powders added. Thus, lightness and yellowness have decreased gives us the perception of purple color which is the most
with increasing amount of blueberry and cranberry powders. attractive attribute of muffins.
Lightness and yellowness were higher in the control samples, From the perspective of the two groups of muffins with
and samples with 6% and 9% blueberry extract showed the cranberries and those with blueberries, significant differ-
lowest values. This is influenced by the content of the berries ences were observed for all color measurements (p < 0 05).
and also by the baking process. On the other hand, the redness For lightness, yellowness, chroma, and h value, the muffin
parameter showed the opposite result, where the more the samples with cranberries have marked higher values
amount of blueberry and cranberry powders increased, its compared to the muffin samples with blueberries, which
value also increased, registering significant differences were distinguished by higher values only for the redness
between samples (p < 0 05). The chroma and h value parame- parameter.
ters have registered a significant decrease of 0%–9% with the To show a clearer view of the changes in color parame-
addition of blueberry powder to the muffin composition. ters, the total change in color (E) between samples with dif-
Reißner et al. [34] also reported a decrease in lightness and ferent percentages of blueberry and cranberry powders was
chroma values in bread samples with berry pomace. Only in also analyzed (Table 6). According to the results achieved,
muffins with cranberry powder, no significant differences were the differences between the samples with 6% and 9% cran-
recorded between the samples analyzed. The main compo- berry can only be seen by an experienced observer, while
nents influencing these results are anthocyanins which signif- the total color differences between the other samples are of
icantly influence the color metrics. This is due to their strong Category V, which means that the observer can distinguish
pigmentation properties, contributing vibrant colors ranging two distinct colors. These results apply to the crust and
from red to blue. Anthocyanins absorb the green and yellow crumbs of cranberry muffins.
light wavelengths (500–600 nm), and they reflect certain wave- As for blueberry muffin samples, the observer can distin-
lengths of light, especially within the red and blue spectrum guish two distinct colors when comparing the control sam-
[35]. When these wavelengths are reflected, they combine with ple with other samples enriched with different percentages
the absorption of green and yellow light by anthocyanins. This of blueberries, while in the comparison between the sample
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
8 International Journal of Food Science

Table 6: Total color difference (E) between muffins enriched with blueberry and cranberry powder.

Treatment Control PE 3% PE 6% PE 9%
Control — V V V
BP 3% 5.13 — V V
Crust of cranberry muffins
BP 6% 15.48 10.56 — II
BP 9% 13.94 8.95 1.71 —
Control — V V V
BP 3% 11.83 — V V
Crumb of cranberry muffins
BP 6% 17.44 6.06 — II
BP 9% 17.53 5.70 1.99 —
Control — V V V
BP 3% 17.15 — V V
Crust of blueberry muffins
BP 6% 25.31 8.19 — IV
BP 9% 28.51 11.55 3.68 —
Control — V V V
BP 3% 22.07 — V V
Crumb of blueberry muffins
BP 6% 28.12 6.06 — IV
BP 9% 31.89 9.89 4.03 —
Note: I, II, III, IV, and V signify the categories of total color difference (E). Category I: 0 < ΔE < 1, indicating that there is no perceivable difference. Category II:
1 < ΔE < 2, where only experienced observers can detect a difference. Category III: 2 < ΔE < 3 5, noticeable even to inexperienced observers. Category IV:
3 5 < ΔE < 5, representing a clear color difference. Category V: ΔE > 5, where two distinct colors are observed.
Abbreviation: BP = berry powder.

with 6% blueberry and the one with 9% blueberry, a clear shown higher results. Meanwhile, in terms of cohesiveness,
color difference is perceived. significant differences were recorded between samples with
These changes observed in muffins can be attributed to 6% and 9% blueberry and cranberry powders. The presence
various factors associated with the addition of blueberry of blueberry and cranberry powders in the muffin batter
and cranberry powders. In particular, these berries contain altered the distribution of the ingredients, affecting the over-
natural pigments such as anthocyanins, which impart all structure and density of the muffins. The moisture con-
vibrant colors that range from red to purple. When incorpo- tent of the berries could also play a significant role, as it
rated into muffins, these pigments interacted with other interacts with other ingredients during baking, influencing
ingredients and caused chemical reactions during baking, the hydration of starches and proteins and ultimately affect-
resulting in alterations in color attributes such as lightness, ing the texture of the crumb. Furthermore, the acidic com-
redness, and yellowness. ponents of blueberries and cranberries react with baking
powder, influencing the rise and texture of the muffins.
3.3. Texture Properties. Texture is another parameter that is Additionally, dietary fibers in blueberry and cranberry pow-
evaluated in the selection of a product for consumption. For ders may have affected on the texture properties of muffins
hardness, all cranberry samples showed differences from the [37]. For instance, cellulose can increase the hardness of
main control sample, where the values showed a continuous the final product, while pectin decreases the hardness with
increase but did not show significant differences among increasing viscosity. The combination of all these factors
themselves. An increase in hardness was also reported by led to changes in the texture of the muffins, making them
Grigelmo-Miguel, Carreras-Boladeras, and Martín-Belloso denser, moister, or crumblier depending on the specific
[36] who studied muffins with peach dietary fiber. In the characteristics of the berries and their interaction with other
same way, for the gumminess parameter, the samples ingredients in the batter.
showed differences from the control sample, which recorded
the lowest value but did not show differences among them- 3.4. Total Polyphenol Content. Phenolic compounds are
selves. Meanwhile, for coherence, only the sample with 9% found in different amounts depending on the fruit analyzed.
cranberries differed significantly from the control sample Fresh fruits have a higher content of phenolic compounds,
(p < 0 05), while blueberry samples did not show significant as thermal processing reduces the amount of these chemical
differences (p > 0 05) for any of the texture parameters compounds [38]. This phenomenon is verified by the results
(Figure 2). of this research, where the muffin samples had lower poly-
In the comparison between the two groups with different phenol values. Polyphenol content has been observed to
extracts, as can be seen in Table 7, significant differences show significant differences from the powdered form of
have appeared for some of the parameters (p < 0 05). There- blueberries and cranberries to those included in muffin sam-
fore, for hardness and gumminess, cranberry muffins have ples (p < 0 05) (Table 8). Fresh blueberry and cranberry
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
International Journal of Food Science 9

Figure 2: Muffin samples with different percentages of blueberry powder (BP) and cranberry powder (CB): (a) control, (b) 3% BP, (c) 6%
BP, (d) 9% BP, (e) control, (f) 3% CP, (g) 6% CP, and (h) 9% CP.

Table 7: Texture attributes of muffins enriched with blueberry and cranberry powders.

Type of plant extract

Attribute Percentage p value
Cranberry Blueberry
Control 8.79a 8.79a
3% 14.83bB 10.12aA < 0.001
Hardness
6% 14.27bB 10.47aA < 0.001
9% 15.32bB 10.58aA 0.001
Control 0.343b 0.343a
3% 0.334bA 0.336aA 0.898
Cohesiveness
6% 0.307abA 0.336aB 0.01
9% 0.285aA 0.318aB < 0.05
Control 3.02a 3.02a
3% 4.94bB 3.42aA < 0.001
Gumminess
6% 4.39bB 3.49aA < 0.01
9% 4.39bB 3.38aA < 0.05
Note: Different lowercase letters in the same column denote significant differences in the percentage of blueberry and cranberry powders (p < 0 05). Different
uppercase letters in the same row indicate significant differences for the type of plant extract type (p > 0 05, p < 0 05, p < 0 01, and p < 0 001).

Table 8: Content of total phenolic compounds (TPC). powder samples showed a higher content of polyphenols,
and more blueberry and cranberry powder was added; muf-
Type of plant extract fins showed a higher content of polyphenols, although with-
Cranberry Blueberry out significant differences between them (p > 0 05). Similar
Powder 1907.04a 2394.81a polyphenolic values have also been found in studies of other
Control 828.89b 828.89b berries as well [39]. Only the sample with 9% blueberry was
3% 877.78b 1055.56b found to have no differences with the blueberry powder
sample and marked the highest polyphenol value among
6% 942.59b 1082.22b
all groups. Even in the comparison of the results between
9% 928.89b 1695.56ab the groups, it was observed that the muffins enriched with
Note: Different superscript letters denote significant differences in the blueberry extract had higher polyphenol values than the
percentage of blueberry and cranberry powders (p < 0 05). cranberry samples. This is related to the higher content of
polyphenols in blueberries, although the values are close to
those of cranberries but also vary depending on the cultivar.
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
10 International Journal of Food Science

3.5. Sensory Analysis. Extracts from plants are essential a softer texture and richer flavor, enhancing the overall eat-
ingredients to improve the sensory attributes of bakeries ing experience. This leads to higher satisfaction and prefer-
[40]. In our study, sensory evaluators have shown different ence. For texture, aroma, and taste, significant differences
preferences for samples depending on the amount of blue- were observed in the evaluation between the control and
berry and cranberry powders added. The more blueberry 3% samples and those with 6% and 9% extract (p < 0 05).
and cranberry powders, the more the product is liked by Muffins with 9% cranberry are rated with the highest points
consumers in terms of taste, color, and shape. Significant dif- for texture, while those with 6% cranberry for aroma and
ferences in color evaluation were observed, where the evalu- taste. Similarly, Białek et al. [41] reported the high accept-
ators liked the sample with 6% and the one with 9% ability of muffins with pumpkin seed flour compared to con-
blueberry more (p < 0 05). Higher preferences for enriched trol samples. Mouthfeel is another parameter included in the
muffins may be associated with their perceived freshness. evaluation, where the sample with 9% cranberry received the
Vibrant colors, influenced by blueberry and cranberry pow- highest rating, although there were no differences with the
ders, make the muffins more visually appealing, which can sample with 6% cranberry. On the contrary, both the control
lead to the perception of better taste. This aligns with the samples and those with 3% cranberry received the lowest
physical measurements noted earlier, where the addition of scores, with no significant differences observed between
berries increased the redness values of the muffins. Regard- them (p > 0 05).
ing the shape, differences appeared only in the sample with The overall liking was greater for the 9% cranberry muf-
6% blueberry, which is apparently more liked. Muffins with fin samples with 43.3%, while the least liked sample was the
more appealing shapes are visually attractive, creating a pos- control sample with 11.7%. These findings underscore the
itive first impression. Consumers often associate well- importance of cranberry powder concentration in improving
formed, visually appealing muffins with higher quality. Sim- various sensory attributes of muffins, ultimately influencing
ilar findings were observed in the evaluation of texture and consumer preference and overall liking.
taste, with no significant differences observed between sam- The findings of this study have significant implications
ples containing 6% and 9% blueberries (p > 0 05) in these both for the food industry and consumer health. The deter-
aspects. For other parameters such as aroma and mouthfeel, mination of optimal concentrations of blueberry and cran-
control samples and those with 6% and 9% blueberries did berry powders in muffin formulations not only enhances
not show significant differences between themselves and sensory characteristics but also improves the nutritional
the sample with 3% blueberries received the lowest score profile of the product. With higher concentrations of these
(Figure 3). In general, the most liked sample was muffin with powders positively impacting color, texture, odor, and taste,
6% and blueberries with 51.7%, while the least liked sample muffins fortified in this manner offer consumers a more
was muffin with 3% and blueberries with 1.7%. In general, appealing and flavorful product. Furthermore, the presence
muffins with higher concentrations of blueberry powder of antioxidants and other bioactive compounds in blue-
(6% and 9%) were preferred in terms of color, probably berries and cranberries suggests potential health benefits
due to the deeper and more intense coloration signaling associated with their consumption. These muffins could
richer flavor and higher nutritional content to consumers. serve as convenient vehicles to deliver fruit-based nutrients,
Additionally, the texture of the muffins, influenced by the contribute to a balanced diet, and potentially mitigate cer-
moisture content and the structure of the crumb, was opti- tain health risks. However, while the study highlights oppor-
mally balanced in samples with 6% blueberry powder, con- tunities to develop functional and nutritious baked goods,
tributing to higher satisfaction scores. Although taste and challenges remain in scaling up production and commercial-
aroma did not differ significantly between muffins with 6% izing these products. Factors such as cost-effectiveness, shelf
and 9% blueberries, overall liking scores were higher for life maintenance, market demand, and consumer acceptance
these samples compared to those with lower concentrations pose significant considerations in the successful integration
(3%), suggesting a threshold of fruit powder concentration of these enhanced muffins into the market. Addressing these
necessary for desired flavor intensity without overpowering challenges and capitalizing on the opportunities presented
the base flavor of the muffins. by fortification of fruit powders could pave the way for inno-
Even in the evaluation of cranberry muffin samples, a vative and nutritious bakery products that address evolving
high evaluation was achieved for almost all samples for sen- consumer preferences and health-conscious markets. The
sory parameters. Regarding color, the sample with 3% cran- preference for higher concentrations of blueberries and
berry scored the lowest result in a significant way (p < 0 05), cranberries in muffins suggests a strong consumer appeal
while the sample with 6% cranberry scored the highest score for enhanced flavor and nutritional richness. This informa-
even though there were no significant differences with other tion could be leveraged in marketing strategies by highlight-
samples (Figure 4). Regarding the shape of the sample with ing the improved taste and potential health benefits of
6% cranberry, it received the highest evaluation and the muffins enriched with higher blueberry and cranberry con-
one with significant differences from the control sample centrations. Consumer education efforts could emphasize
and the one with 3% extract, where the sample enriched with how these muffins offer a delicious way to incorporate
3% was evaluated as the weakest for this parameter. This important nutrients into their diet, promoting improved
may be related also with the moisture content of enriched cardiovascular health, reduced inflammation, and enhanced
muffins. These muffins with 6% berries resulted with a antioxidant defense mechanisms. This is possible also
slightly higher moisture content therefore tending to have through small labels in the muffins packed for markets.
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
International Journal of Food Science 11

Sensory evaluation of blueberry muffins

Color
8.00

7.00

6.00
Mouthfeel Shape
5.00

4.00

3.00

Taste Texture

Odor
Control 6% blueberry
3% blueberry 9% blueberry

Figure 3: Sensory evaluation of muffins enriched with blueberry powder.

Sensory evaluation of cranberry muffins enhance both the sensory and nutritional values of their
Color muffins. However, in integrating blueberries and cranberries
8.00 into commercial formulations, manufacturers must carefully
consider trade-offs between enhancing nutritional content
7.00 and maintaining desired sensory properties. This is impor-
tant to balance the shelf life of the product, its production
Mouthfeel 6.00 Shape costs, and market demand. Moreover, it is very beneficial
to educate consumers about the benefits of fortified muffins.
5.00
Improving marketing strategies to emphasize the improved
taste and potential health benefits of these muffins can
enhance their appeal to health-conscious consumers.
4.00

4. Conclusions
The addition of blueberry and cranberry powders has
Taste Texture influenced the physicochemical characteristics of muffins,
especially specific gravity, moisture, pH, and acidity. Signifi-
cantly, the addition of cranberries and blueberries was
observed to decrease the values of lightness and yellowness
and to increase the values of redness. The higher content
Odor of these powders has caused higher values of hardness and
gumminess, while an increase in the values of polyphenols
Control 6% cranberry has also been observed, but not in a significant way. Higher
3% cranberry 9% cranberry polyphenol values contribute to the antioxidant properties of
muffins when blueberry and cranberry powders are incorpo-
Figure 4: Sensory evaluation of muffins enriched with cranberry
powder. rated into their formulation. These antioxidants help extend
the muffins’ shelf life by combating oxidative damage and
enhance dough texture, resulting in a better overall product.
Findings of this study offer valuable insights for bakery Incorporating these berries into muffin formulations not
product development, particularly in the formulation of only enhances their antioxidant properties but also intro-
commercial muffins. By determining the optimal concentra- duces potential health benefits, which may include improved
tions of blueberries and cranberries, manufacturers can cardiovascular health, reduced inflammation, and enhanced
 1796, 2024, 1, Downloaded from https://onlinelibrary.wiley.com/doi/10.1155/2024/7045401 by Republic of Macedonia Hinari NPL, Wiley Online Library on [19/11/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
12 International Journal of Food Science

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