Title

Acceptability of Adding Inulin to Fudge Brownies

Presenter Information

Cheryl Nitta
Josh Hudson
Erika Hahn

Document Type

Oral Presentation

Location

SURC Ballroom C/D

Start Date

15-5-2014

End Date

15-5-2014

Keywords

Brownies, Dietary Fiber, Prebiotic

Abstract

More than 90 percent of Americans do not meet the recommended dietary allowance (RDA) of fiber that ranges from 25-35 g per day.1 The aim of this work was to investigate the acceptability of fudge brownies enriched with inulin and to study the effects of inulin on the chewiness, hydration, and textural properties of fudge brownies. Three levels of inulin batter were tested: an unaltered control (515 g brownie mix:0 g inulin), a first experimental formulation (E1) (515 g brownie mix:50 g inulin), and a second experimental formulation (E2) (465 g brownie mix:50 g inulin). Analysis of extended triangle tests indicated that sensory judges distinguished significant differences between the control brownies and E1 (p<0.001) and between the control and E2 (p<0.001). The preference test showed that E1 was preferred over E2. The chewiness intensity test revealed no significant differences among the brownie formulations. Hydration brownie properties were investigated by analyzing the moisture content. The control brownies had a significantly higher moisture content than E2 (p<0.05). Textural properties of brownies were studied by penetration, compression, and retraction force. Brownie penetration, compression, and retraction force was significantly increased with E1 than the control (p<0.01). E2 compression and retraction force was significantly increased compared to the control (p<0.01). However, there were no significant differences in textural properties between E1 and E2. The addition of inulin to a commercial fudge brownie mix may be considered acceptable to consumers.

Poster Number

52

Faculty Mentor(s)

Gee, David

Additional Mentoring Department

Nutrition, Exercise and Health Science

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May 15th, 8:30 AM May 15th, 11:00 AM

Acceptability of Adding Inulin to Fudge Brownies

SURC Ballroom C/D

More than 90 percent of Americans do not meet the recommended dietary allowance (RDA) of fiber that ranges from 25-35 g per day.1 The aim of this work was to investigate the acceptability of fudge brownies enriched with inulin and to study the effects of inulin on the chewiness, hydration, and textural properties of fudge brownies. Three levels of inulin batter were tested: an unaltered control (515 g brownie mix:0 g inulin), a first experimental formulation (E1) (515 g brownie mix:50 g inulin), and a second experimental formulation (E2) (465 g brownie mix:50 g inulin). Analysis of extended triangle tests indicated that sensory judges distinguished significant differences between the control brownies and E1 (p<0.001) and between the control and E2 (p<0.001). The preference test showed that E1 was preferred over E2. The chewiness intensity test revealed no significant differences among the brownie formulations. Hydration brownie properties were investigated by analyzing the moisture content. The control brownies had a significantly higher moisture content than E2 (p<0.05). Textural properties of brownies were studied by penetration, compression, and retraction force. Brownie penetration, compression, and retraction force was significantly increased with E1 than the control (p<0.01). E2 compression and retraction force was significantly increased compared to the control (p<0.01). However, there were no significant differences in textural properties between E1 and E2. The addition of inulin to a commercial fudge brownie mix may be considered acceptable to consumers.