Brownies Fortified with Milne MicroDried Blueberries and Carrots as a Method to Increase Fruit and Vegetable Consumption
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Pequignot, Kate; Nikolaus, Cassandra; and Jensen, AnneCherise, "Brownies Fortified with Milne MicroDried Blueberries and Carrots as a Method to Increase Fruit and Vegetable Consumption" (2014). Symposium Of University Research and Creative Expression (SOURCE). 43.
https://digitalcommons.cwu.edu/source/2014/posters/43
Poster Number
51
Additional Mentoring Department
Nutrition, Exercise and Health Science
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.
Faculty Mentor(s)
Gee, David