Title

Brownies Fortified with Milne MicroDried Blueberries and Carrots as a Method to Increase Fruit and Vegetable Consumption

Document Type

Oral Presentation

Location

SURC Ballroom C/D

Start Date

15-5-2014

End Date

15-5-2014

Keywords

Fruit and Vegetables, Consumption, Brownies

Abstract

Fruit and vegetable consumption is associated with decreased risk for multiple chronic diseases. In the United States, the average intake is well below recommended intake despite this knowledge. This study focused on utilizing fortified brownies as a vehicle for fruit and vegetable consumption. Brownies were mixed with dried blueberries or carrots so that a three inch by three inch serving of brownie supplied a full serving of fruit or vegetable, respectively. Sensory evaluation of each variation utilized 73 untrained Central Washington University students. Between-groups ANOVA tests showed that all brownie variations were consider similarly tender (p=0.16) and sweet (p=0.35), utilizing a 13 point scale. However, the brownies containing blueberries were significantly less moist and less preferred than the control, unfortified brownies, and carrot-containing brownies (p<0.001, for both). There were no significant differences in moisture or preference between the control and carrot-containing brownies. Objective analysis of the brownies using a universal texture analyzer revealed significant differences in the peak upward and downward forces required to insert and remove a probe into all variations of the brownie batter (p<0.001, for both). Significantly more force was required to penetrate the baked blueberry brownie compared to the control and carrot variations (p<0.001). No significant differences were found between variations when a drying test was performed. The analysis shows that consumers are likely to accept brownies fortified with dried carrots. Brownies can provide a full serving of vegetables to consumers. Food producers can use this method to sell their product as a healthier dessert.

Poster Number

51

Faculty Mentor(s)

Gee, David

Additional Mentoring Department

Nutrition, Exercise and Health Science

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Brownies Fortified with Milne MicroDried Blueberries and Carrots as a Method to Increase Fruit and Vegetable Consumption

SURC Ballroom C/D

Fruit and vegetable consumption is associated with decreased risk for multiple chronic diseases. In the United States, the average intake is well below recommended intake despite this knowledge. This study focused on utilizing fortified brownies as a vehicle for fruit and vegetable consumption. Brownies were mixed with dried blueberries or carrots so that a three inch by three inch serving of brownie supplied a full serving of fruit or vegetable, respectively. Sensory evaluation of each variation utilized 73 untrained Central Washington University students. Between-groups ANOVA tests showed that all brownie variations were consider similarly tender (p=0.16) and sweet (p=0.35), utilizing a 13 point scale. However, the brownies containing blueberries were significantly less moist and less preferred than the control, unfortified brownies, and carrot-containing brownies (p<0.001, for both). There were no significant differences in moisture or preference between the control and carrot-containing brownies. Objective analysis of the brownies using a universal texture analyzer revealed significant differences in the peak upward and downward forces required to insert and remove a probe into all variations of the brownie batter (p<0.001, for both). Significantly more force was required to penetrate the baked blueberry brownie compared to the control and carrot variations (p<0.001). No significant differences were found between variations when a drying test was performed. The analysis shows that consumers are likely to accept brownies fortified with dried carrots. Brownies can provide a full serving of vegetables to consumers. Food producers can use this method to sell their product as a healthier dessert.