Incorporation of Garbanzo Bean Flour As A Fiber Enhancer in Chocolate Cake
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Romero, Griselda; Johnson, Whitney; and Femrite, Heather, "Incorporation of Garbanzo Bean Flour As A Fiber Enhancer in Chocolate Cake" (2013). Symposium Of University Research and Creative Expression (SOURCE). 66.
https://digitalcommons.cwu.edu/source/2013/posters/66
Poster Number
14
Additional Mentoring Department
Nutrition, Exercise and Health Science
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.
Faculty Mentor(s)
David Gee