Title

The Effect of Applesauce and Nonfat Yogurt as Fat Replacers in Brownies

Document Type

Oral Presentation

Location

SURC Ballroom B/C/D

Start Date

21-5-2015

End Date

21-5-2015

Keywords

Applesauce, Nonfat Yogurt, Fat Replacement

Abstract

The American diet is high in saturated fat and cholesterol, partially contributing to the current obesity epidemic and increase in diet-related diseases. One solution to this problem is the substitution of high fat ingredients such as butter and oil with lower fat options in baked goods. This study examined the acceptability of non-fat yogurt and applesauce as butter replacements in brownies. Statistical analyses indicated that the applesauce and yogurt recipes were significantly different from the control in several sensory and objective tests and were generally less acceptable, p<0.05. Two sensory testing sessions gathered data from 51 total judges. The judges rated moistness, sourness, and chewiness, for each variation. The results showed a significant difference in chewiness and sourness between the three variations but no significant difference in moistness. Objective tests, using a TA.XT2 Texture Analyzer, indicated that the yogurt and applesauce variations took significantly more force to penetrate and withdraw than the control. Our results, therefore, determined that applesauce and yogurt were not equivalent full-fat substitutes for butter in brownies.

Poster Number

24

Faculty Mentor(s)

David Gee

Department/Program

Nutrition, Exercise & Health Science

Additional Mentoring Department

Nutrition, Exercise & Health Science

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May 21st, 11:30 AM May 21st, 2:00 PM

The Effect of Applesauce and Nonfat Yogurt as Fat Replacers in Brownies

SURC Ballroom B/C/D

The American diet is high in saturated fat and cholesterol, partially contributing to the current obesity epidemic and increase in diet-related diseases. One solution to this problem is the substitution of high fat ingredients such as butter and oil with lower fat options in baked goods. This study examined the acceptability of non-fat yogurt and applesauce as butter replacements in brownies. Statistical analyses indicated that the applesauce and yogurt recipes were significantly different from the control in several sensory and objective tests and were generally less acceptable, p<0.05. Two sensory testing sessions gathered data from 51 total judges. The judges rated moistness, sourness, and chewiness, for each variation. The results showed a significant difference in chewiness and sourness between the three variations but no significant difference in moistness. Objective tests, using a TA.XT2 Texture Analyzer, indicated that the yogurt and applesauce variations took significantly more force to penetrate and withdraw than the control. Our results, therefore, determined that applesauce and yogurt were not equivalent full-fat substitutes for butter in brownies.