Title

Incorporation of Garbanzo Bean Flour As A Fiber Enhancer in Chocolate Cake

Document Type

Oral Presentation

Location

SURC Ballroom C/D

Start Date

16-5-2013

End Date

16-5-2013

Abstract

This study investigated sensory and objective characteristics to determine if garbanzo bean flour (GBF) is an acceptable fiber enhancer in chocolate cake. GBF is an excellent source of dietary fiber, containing five grams of fiber per serving (30 grams). It was used to increase the fiber content of the cake to at least 2.5 grams of fiber per serving, making a good source of fiber. This was accomplished in two ways: 1) adding 40 grams of GBF to a control chocolate cake mix (A), and 2) replacing 40 grams of the cake mix with the 40 grams of GBF (R). The unaltered commercial cake mix was used as the control (C). Objective testing using the TA.TX2 Texture Analyzer determined compression and penetration forces. These tests indicated that A required significantly (p<0.05) higher forces with all four probes used, while R had a higher compression and penetration force (p<0.05) with two out of the four probes. Untrained subjects (n=27 on day 1 and n=35 on day 2) participated in sensory testing using 9-point intensity or hedonic scales. Based on these tests, A was significantly less sweet than C and was significantly less moist than both C and R. No significant sensory differences were determined between R and C. Some objective and subjective differences between the cakes were established but most importantly, the acceptability rating was not significantly different. Overall, this study demonstrates two acceptable methods to increase the fiber intake of consumers using GBF as a fiber enhancer.

Poster Number

14

Faculty Mentor(s)

David Gee

Additional Mentoring Department

Nutrition, Exercise and Health Science

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May 16th, 11:30 AM May 16th, 2:00 PM

Incorporation of Garbanzo Bean Flour As A Fiber Enhancer in Chocolate Cake

SURC Ballroom C/D

This study investigated sensory and objective characteristics to determine if garbanzo bean flour (GBF) is an acceptable fiber enhancer in chocolate cake. GBF is an excellent source of dietary fiber, containing five grams of fiber per serving (30 grams). It was used to increase the fiber content of the cake to at least 2.5 grams of fiber per serving, making a good source of fiber. This was accomplished in two ways: 1) adding 40 grams of GBF to a control chocolate cake mix (A), and 2) replacing 40 grams of the cake mix with the 40 grams of GBF (R). The unaltered commercial cake mix was used as the control (C). Objective testing using the TA.TX2 Texture Analyzer determined compression and penetration forces. These tests indicated that A required significantly (p<0.05) higher forces with all four probes used, while R had a higher compression and penetration force (p<0.05) with two out of the four probes. Untrained subjects (n=27 on day 1 and n=35 on day 2) participated in sensory testing using 9-point intensity or hedonic scales. Based on these tests, A was significantly less sweet than C and was significantly less moist than both C and R. No significant sensory differences were determined between R and C. Some objective and subjective differences between the cakes were established but most importantly, the acceptability rating was not significantly different. Overall, this study demonstrates two acceptable methods to increase the fiber intake of consumers using GBF as a fiber enhancer.