The Effect of Applesauce and Nonfat Yogurt as Fat Replacers in Brownies
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Epstein-Solfield, Alexandra; Knopp, Shelby; and Wetli, Jennifer, "The Effect of Applesauce and Nonfat Yogurt as Fat Replacers in Brownies" (2015). Symposium Of University Research and Creative Expression (SOURCE). 78.
https://digitalcommons.cwu.edu/source/2015/posters/78
Poster Number
24
Department/Program
Nutrition, Exercise & Health Science
Additional Mentoring Department
Nutrition, Exercise & Health Science
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.
Faculty Mentor(s)
David Gee