Effect of Flaxseed Flour on the Physical, Textural and Sensory Properties of Blueberry Muffins

Effect of Flaxseed Flour on the Physical, Textural and Sensory Properties of Blueberry Muffins

MONDAY, NOVEMBER 8 POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Effect of Flaxseed Flour on the Physical, Textural and ...

71KB Sizes 3 Downloads 55 Views

MONDAY, NOVEMBER 8

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH Effect of Flaxseed Flour on the Physical, Textural and Sensory Properties of Blueberry Muffins Author(s): L. Daisley, L. Nguyen, S. Palacci, L. Sardelli, B. Wekwete, R. Ghatak, K. P. Navder; Nutrition and Food Science in the Urban Public Health Program, Hunter College, New York, NY Learning Outcome: To maximize the health benefits by incorporating ground flaxseed in blueberry muffins. Flaxseed, being a rich source of ␣-linolenic acid, soluble fiber mucilage and mammalian lignin precursors, imparts many health benefits, including protection against cancer, lowering cholesterol and improving laxation. This study was conducted to explore the possibilities of substituting 0 (control), 20, 30, and 40% ground flaxseed (w/w) for white flour in blueberry muffins. Compared to the control muffin, all flaxseed enhanced muffins had decreased spreads, decreased weight, and decreased height. Textural measurements made using the TA.XT2 Texture Analyzer (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK) showed the flaxseed enhanced blueberry muffins to be more tough, and less springy. Sensory properties evaluated by untrained panelists using a hedonic scale showed flaxseed enhanced blueberry muffins to be acceptable up to the 40 % level. This level of replacement yielded a very acceptable, dietary fiber enriched muffin with a 6,608% (2.18 g) increase in omega-3 fatty acids and 50% (1.19 g) increase in dietary fiber compared to the control group. Funding Disclosure: None

Effectiveness of White Bean Puree as a Fat Replacer on the Physical, Textural and Sensory Properties of Cheesecake Author(s): M. LoConte, J. Paglia Tanzman, S. Rangraj, S. Tanaka, B. Wekwete, R. Ghatak, K. P. Navder; Nutrition and Food Science in Urban Public Health Program, Hunter College, New York, NY Learning Outcome: To evaluate the effectiveness of white bean puree as a fat replacer in cheesecake. White beans have been reported to replicate the functions of fat (flavor, and texture) with fewer calories. This study was undertaken to examine the effectiveness of this fat replacer in cheesecake, a popular American dessert. Cheesecakes were prepared by replacing cream cheese with pureed white beans at 0 (control), 15, 30, and 60% levels (w/w), respectively. Compared to the control, cheesecake batters with the bean puree were more fluid as indicated by increased line spreads. Penetrometer measurements showed the 15, 30 and 60% variations to be less dense and more tender. Sensory results showed all three variations with bean puree to be creamy and acceptable. The 30% variation was most liked by untrained panelists using hedonic scorecards in the categories of flavor, texture, aftertaste and overall acceptability, and resulted in a 6.9% reduction in calories and 12.8% reduction in fat per 100 g serving. This study showed that because of their nutritional value, low cost and availability, white bean puree can be used as an acceptable fat replacer up to 30% level in cheesecakes and its effectiveness should be investigated in other baked products. Funding Disclosure: None

Evaluation of Standard Chocolate Chip Cookies with Gluten-Free Chocolate Chip Cookies

Sensory and Textural Properties of Value-Added Sweet Potatoes Brownies

Author(s): C. Kipper, G. Syler; Southeast Missouri State University, Cape Girardeau, MO

Author(s): I. T. Forrester, S. R. Brown, A. Wolpert, K. Taylor; Morgan State University, Baltimore, MD

Learning Outcome: At the conclusion of the session, participants will be able to recognize gluten-free recipe modifications.

Learning Outcome: To know non-traditional use of sweet potatoes in food product development.

Gluten is a protein responsible for structure and firming of bakery items. Gluten intolerance, Celiac Disease, is an autoimmune disease in which the mucosal lining of the small intestine is inflamed by the alpha-gliadin and other protein components of gluten leading to nutrition-related issues. The purpose of this experiment is to determine the acceptance of gluten-free (GF) chocolate chip cookies. Fifty volunteer subjects tested 2 samples of cookies and completed a sensory evaluation for each sample. Subjects evaluated appearance, taste, texture and overall preference. One sample was prepared using a standard chocolate chip cookie recipe, the other sample substituted glutinous rice flour for all-purpose flour. The standard cookie recipe was preferred by 68% of the subjects. Appearance was measured on a Likert scale of 1 to 8 with 1⫽too dark and 8⫽too light. The mean score for appearance was 4.46 for the standard cookie recipe and 4.08 for the GF cookie recipe. Taste was measured on a Likert scale of 1 to 8 with 1⫽like and 8⫽dislike. The mean score for taste was 3.56 for the standard cookie recipe and 4.36 for the GF cookie recipe. Texture was measured on a Likert scale of 1-8 with 1⫽too crunchy and 8⫽too chewy. The mean score for texture was 3.50 for the standard cookie recipe and 4.24 for the GF cookie recipe. The results suggest success when preparing other standard recipes in a GF manner. Registered dietitians must be aware of simple substitutions which will produce acceptable GF products. Funding Disclosure: None A-74 / September 2010 Suppl 2—Abstracts Volume 110 Number 9

Sweet potatoes were used as fat replacers in the formulation of brownies, and were evaluated for sensory and textural properties. Fat was replaced at 50, 75 and 100% in an effort to optimize the sensory characteristics (appearance, color, flavor, texture and overall acceptability). Texture, color and flavor of brownies with 100% reduced fat content, correlated well with overall acceptability. Internal and external color scores were highest for the control and for brownies with 100% fat replacement. Brownies, substituted with 50% fat, as well as controls, received the lowest overall scores. Objective texture analysis showed major differences in the profiles among the various formulations. The study shows potential for the use of sweet potatoes as a fat replacer in brownies. Funding Disclosure: The Title III Institutional Development and Undergraduate Educational Service