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Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax
MONDAY, OCTOBER 8
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax Author(s): A. M. Woodyard,1 D. K. Tidwell,2 M. W. Schilling,2 M. L. Lee,3 L. Burney2; 1Food and Nutrition Services, Baptist Mem. Hosp.-DeSoto, Southaven, MS, 2Food Science, Nutrition & Health Promotion, Mississippi State Univ., Mississippi State, MS, 3Allied Health Sciences, East Tennessee State Univ., Johnson City, TN
Assessment of Free-Living Eating Rates with Consideration of Meal Type and Utensil Use Author(s): B. T. Stovall,1 K. Melanson,1 I. Lofgren,2 B. Newman3; 1Univ. of Rhode Island, Kingston, RI, 2Nutrition and Food Science, Univ. of Rhode Island, Kingston, RI, 3Human Development and Family Studies, Univ. of Rhode Island, Kingston, RI
Learning Outcome: To determine the acceptability of gluten-free muffins with added flax.
Learning Outcome: Assessment of free-living eating rates with consideration of meal type and utensil use.
Celiac disease is characterized by a reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition. Gluten-free products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of gluten-free products with flax (Linum usitatissimum) can increase nutritional value and alleviate inflammation. Sensory analysis was conducted to evaluate the acceptability of gluten-free muffins with moderate (3.8%) and high (7.4%) amounts of added flax. Consumers (N⫽152) preferred (p⬍0.05) the control (0% flax) and high-flax muffins when compared to the moderate-flax muffin. The high-flax and control treatments were both rated 6.7, which was between “like slightly” and “like moderately” whereas the muffins from the moderate-flax treatment were rated 6.4 on the 9-point hedonic scale. Agglomerative hierarchical clustering was used to separate panelists who liked at least one muffin treatment into four groups. Cluster one (14.3%) preferred (p⬍0.05) muffins from the high-flax and control treatment over the control. Panelists from cluster two (52.7%) liked all muffin treatments between “like moderately” and “like very much.” Cluster three (17.7%) preferred (p⬍0.05) the control muffins over the flax treatments, and panelists from cluster four (6.8%) liked muffins more as flax percentage increased. Results indicate that 92% of these panelists from cluster analysis liked the control muffin, 81% liked the high-flax treatment, and 57% liked the moderate-flax treatment. This indicates that a high percentage of the consumers liked muffins from the control or high-flax treatment.
Since eating rate (ER) is associated with appetite regulation, methods to assess free-living ER and influencing factors would be valuable. We sought to validate the methodology of 24-hour dietary recalls for free living ER while examining meal type and utensil use. Twenty-four overweight(BMI⫽31.8 ⫹/⫺2.6kg/m2) females (20.0⫹/⫺2.6years) consumed a standardized ad libitum laboratory lunch on a Universal Eating Monitor (UEM), and completed three non-consecutive multiple-pass 24-hour dietary recalls using the Nutrition Data System for Research (NDSR).
Funding Disclosure: Mississippi Agricultural & Forestry Experiment Station.
Meal duration and utensil use were participant-determined during recalls (n⫽248meals). ERs were calculated using kcals/min and grams/min excluding beverages ⬍5kcals/serving. ANOVA was used to compare UEM (lab) data to free living NDSR data while controlling for meal type and utensil use. There was no significant difference in ER as grams/min between laboratory and free living ER (p⫽.5). However, as kcal/min, laboratory ER was faster than freeliving ER (p⫽.005). Meals with more utensils used showed slower ER (g/min p⫽.003; kcals/min p⫽.012), and those with no utensils used showed greater gram intake (377.7⫾238.6) than those with one utensil (271.2⫾380.6, p⫽0.02). Breakfasts were eaten faster (46.9⫾54.4g/min) than dinners (21.7⫾18.3g/min;p⬍0.05). This study provides evidence that UEM methods and NDSR 24-hour recalls similarly reflect participants’ ER in grams/minute but not in kcals/minute. This is a first step in validating methods for assessing free living ER. Differences in ER at different meals should be considered in future work. This study also showed that utensil use may impact ER, which might prove useful in ER research and weight loss interventions. Funding Disclosure: None.
Physical and Sensory Measures Indicate That Systematic Replacement of Flour With Soy in Tortillas Is Feasible
Folate Is Associated with Risk of Hyperparathyroidism: Results from the National Health And Nutrition Examination Survey
Author(s): J. E. Romanchik-Cerpovicz, A. M. C. Campbell, S. A. Bailey; Georgia Southern Univ., Statesboro, GA
Author(s): K. E. Coakley,1 V. Stevens,2 R. Halkar,3 F. Villinger,4 P. K. Amancha,5 S. A. Safley,6 S. Muller,7 C. J. Weber,6 J. Sharma6; 1Nutrition and Health Sciences, Emory Univ., Atlanta, GA, 2American Cancer Society, Atlanta, GA, 3Nuclear Medicine and Molecular Imaging, Emory Univ., Atlanta, GA, 4School of Medicine, Emory Univ., Atlanta, GA, 5Postdoctoral Fellow, Emory Univ., Atlanta, GA, 6Surgery, Emory Univ., Atlanta, GA, 7Pathology and Laboratory Medicine, Emory Univ., Atlanta, GA
Learning Outcome: To determine the effect of systematic replacement of flour with soy on the physical and sensory properties of tortillas. Soy contains isoflavones, is an excellent source of plant protein and is low in saturated fat. Emerging evidence is defining a role for soy in health and disease. This study evaluated the acceptability of flour tortillas systematically fortified with soy. Soy flour was used as a replacement for all-purpose wheat flour (0, 10, 20, 40% w/w) in tortillas. These products were compared to each other and to a commercially-available flour tortilla for moisture content and sensory acceptability. Mean moisture contents of tortillas ranged from 23.7 to 26.4% and did not significantly differ among tortilla types (n⫽3 for each). One hundred seven consumers evaluated sensory attributes of each tortilla (appearance, smell, texture, flavor, aftertaste, overall acceptability) using a hedonic scale (9⫽like extremely, 5⫽neither like nor dislike, 1⫽dislike extremely) and willingness to purchase (9⫽definitely yes, 1⫽definitely no). All attributes were liked with mean ratings⬎6.0 in the commercially-available product and in tortillas prepared with soy flour to 20% (w/w) replacement. With 40% (w/w) soy, sensory and willingness to purchase ratings of tortillas were mixed, varying from neutral to like slightly and were significantly less acceptable overall compared to control and commercially-available tortillas (p⬍0.05). This study shows that systematic fortification of flour tortillas with soy as a partial replacement for all-purpose wheat flour to 20% (w/w) produces an acceptable flour tortilla, which provides consumers with improved protein and potential health benefits associated with higher dietary consumption of soy. Future studies will attempt to improve the acceptability of tortillas containing higher levels of soy. Funding Disclosure: None.
Learning Outcome: Consider the unknown long-term effects and potential consequences of food fortification, such as the impact of folic acid on the development and progression of parathyroid cancers. Introduction: Recent findings (unpublished) show abundant expression of folate receptors on human parathyroid tumors, verified by immunohistochemistry, western blot and gene array. Certain cancers, such as breast cancer, have been linked to high folate intake. Folate is essential for DNA synthesis and methylation, critical processes to the growth of cancerous cells. Methods: National Health and Nutrition Examination Survey (NHANES) data from 2003-2006 were used (n⫽9545) to investigate the association between folate status and hyperparathyroidism. Serum parathyroid hormone (PTH) levels were divided into normal (⬍65pg/mL) and elevated (⬎65pg/mL). Red blood cell (RBC) folate was divided into low (⬍103ng/mL), normal (103-411ng/mL), and high (⬎411ng/mL) based on NHANES guidelines. Multivariate logistic regression was used to examine associations between RBC folate and PTH. Results: 86.7% (n⫽8292) had normal RBC folate with mean PTH of 42.79 ⫾ 0.48 pg/ml. 12.4% (n⫽1185) had high RBC folate with mean PTH of 45.92 ⫾ 1.30 pg/ml, a significant elevation (p⫽0.0298). High RBC folate was associated with increased PTH levels compared to normal RBC folate, adjusting for age, sex, race, calcium, vitamin D and phosphorus (adjusted odds ratio⫽ 1.27, 95% CI 1.00, 1.62). 1269 (13.3%) were hyperparathyroid with mean PTH of 89.89 ⫾ 1.44 pg/ml and mean RBC folate of 296.14 ⫾ 6.22 ng/mL. Those with normal PTH levels had lower RBC folate, 287.80 ⫾ 2.94 ng/mL, though the difference was not statistically significant (p⫽0.1896). Conclusion: NHANES data suggest high RBC folate is associated with a 27% increased risk of hyperparathyroidism, independent of calcium, vitamin D, and phosphorus levels. Funding Disclosure: None.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-61
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Formulation and Sensory Evaluation of Gluten-Free Muffins Containing Flax Author(s): A. M. Woodyard,1 D. K. Tidwell,2 M. W. Schilling,2 M. L. Lee,3 L. Burney2; 1Food and Nutrition Services, Baptist Mem. Hosp.-DeSoto, Southaven, MS, 2Food Science, Nutrition & Health Promotion, Mississippi State Univ., Mississippi State, MS, 3Allied Health Sciences, East Tennessee State Univ., Johnson City, TN
Assessment of Free-Living Eating Rates with Consideration of Meal Type and Utensil Use Author(s): B. T. Stovall,1 K. Melanson,1 I. Lofgren,2 B. Newman3; 1Univ. of Rhode Island, Kingston, RI, 2Nutrition and Food Science, Univ. of Rhode Island, Kingston, RI, 3Human Development and Family Studies, Univ. of Rhode Island, Kingston, RI
Learning Outcome: To determine the acceptability of gluten-free muffins with added flax.
Learning Outcome: Assessment of free-living eating rates with consideration of meal type and utensil use.
Celiac disease is characterized by a reaction to gluten that causes inflammation of the small intestine and can lead to malabsorption and malnutrition. Gluten-free products are being developed that meet dietary needs of individuals with celiac disease. However, these products often lack whole grains and fiber. Fortification of gluten-free products with flax (Linum usitatissimum) can increase nutritional value and alleviate inflammation. Sensory analysis was conducted to evaluate the acceptability of gluten-free muffins with moderate (3.8%) and high (7.4%) amounts of added flax. Consumers (N⫽152) preferred (p⬍0.05) the control (0% flax) and high-flax muffins when compared to the moderate-flax muffin. The high-flax and control treatments were both rated 6.7, which was between “like slightly” and “like moderately” whereas the muffins from the moderate-flax treatment were rated 6.4 on the 9-point hedonic scale. Agglomerative hierarchical clustering was used to separate panelists who liked at least one muffin treatment into four groups. Cluster one (14.3%) preferred (p⬍0.05) muffins from the high-flax and control treatment over the control. Panelists from cluster two (52.7%) liked all muffin treatments between “like moderately” and “like very much.” Cluster three (17.7%) preferred (p⬍0.05) the control muffins over the flax treatments, and panelists from cluster four (6.8%) liked muffins more as flax percentage increased. Results indicate that 92% of these panelists from cluster analysis liked the control muffin, 81% liked the high-flax treatment, and 57% liked the moderate-flax treatment. This indicates that a high percentage of the consumers liked muffins from the control or high-flax treatment.
Since eating rate (ER) is associated with appetite regulation, methods to assess free-living ER and influencing factors would be valuable. We sought to validate the methodology of 24-hour dietary recalls for free living ER while examining meal type and utensil use. Twenty-four overweight(BMI⫽31.8 ⫹/⫺2.6kg/m2) females (20.0⫹/⫺2.6years) consumed a standardized ad libitum laboratory lunch on a Universal Eating Monitor (UEM), and completed three non-consecutive multiple-pass 24-hour dietary recalls using the Nutrition Data System for Research (NDSR).
Funding Disclosure: Mississippi Agricultural & Forestry Experiment Station.
Meal duration and utensil use were participant-determined during recalls (n⫽248meals). ERs were calculated using kcals/min and grams/min excluding beverages ⬍5kcals/serving. ANOVA was used to compare UEM (lab) data to free living NDSR data while controlling for meal type and utensil use. There was no significant difference in ER as grams/min between laboratory and free living ER (p⫽.5). However, as kcal/min, laboratory ER was faster than freeliving ER (p⫽.005). Meals with more utensils used showed slower ER (g/min p⫽.003; kcals/min p⫽.012), and those with no utensils used showed greater gram intake (377.7⫾238.6) than those with one utensil (271.2⫾380.6, p⫽0.02). Breakfasts were eaten faster (46.9⫾54.4g/min) than dinners (21.7⫾18.3g/min;p⬍0.05). This study provides evidence that UEM methods and NDSR 24-hour recalls similarly reflect participants’ ER in grams/minute but not in kcals/minute. This is a first step in validating methods for assessing free living ER. Differences in ER at different meals should be considered in future work. This study also showed that utensil use may impact ER, which might prove useful in ER research and weight loss interventions. Funding Disclosure: None.
Physical and Sensory Measures Indicate That Systematic Replacement of Flour With Soy in Tortillas Is Feasible
Folate Is Associated with Risk of Hyperparathyroidism: Results from the National Health And Nutrition Examination Survey
Author(s): J. E. Romanchik-Cerpovicz, A. M. C. Campbell, S. A. Bailey; Georgia Southern Univ., Statesboro, GA
Author(s): K. E. Coakley,1 V. Stevens,2 R. Halkar,3 F. Villinger,4 P. K. Amancha,5 S. A. Safley,6 S. Muller,7 C. J. Weber,6 J. Sharma6; 1Nutrition and Health Sciences, Emory Univ., Atlanta, GA, 2American Cancer Society, Atlanta, GA, 3Nuclear Medicine and Molecular Imaging, Emory Univ., Atlanta, GA, 4School of Medicine, Emory Univ., Atlanta, GA, 5Postdoctoral Fellow, Emory Univ., Atlanta, GA, 6Surgery, Emory Univ., Atlanta, GA, 7Pathology and Laboratory Medicine, Emory Univ., Atlanta, GA
Learning Outcome: To determine the effect of systematic replacement of flour with soy on the physical and sensory properties of tortillas. Soy contains isoflavones, is an excellent source of plant protein and is low in saturated fat. Emerging evidence is defining a role for soy in health and disease. This study evaluated the acceptability of flour tortillas systematically fortified with soy. Soy flour was used as a replacement for all-purpose wheat flour (0, 10, 20, 40% w/w) in tortillas. These products were compared to each other and to a commercially-available flour tortilla for moisture content and sensory acceptability. Mean moisture contents of tortillas ranged from 23.7 to 26.4% and did not significantly differ among tortilla types (n⫽3 for each). One hundred seven consumers evaluated sensory attributes of each tortilla (appearance, smell, texture, flavor, aftertaste, overall acceptability) using a hedonic scale (9⫽like extremely, 5⫽neither like nor dislike, 1⫽dislike extremely) and willingness to purchase (9⫽definitely yes, 1⫽definitely no). All attributes were liked with mean ratings⬎6.0 in the commercially-available product and in tortillas prepared with soy flour to 20% (w/w) replacement. With 40% (w/w) soy, sensory and willingness to purchase ratings of tortillas were mixed, varying from neutral to like slightly and were significantly less acceptable overall compared to control and commercially-available tortillas (p⬍0.05). This study shows that systematic fortification of flour tortillas with soy as a partial replacement for all-purpose wheat flour to 20% (w/w) produces an acceptable flour tortilla, which provides consumers with improved protein and potential health benefits associated with higher dietary consumption of soy. Future studies will attempt to improve the acceptability of tortillas containing higher levels of soy. Funding Disclosure: None.
Learning Outcome: Consider the unknown long-term effects and potential consequences of food fortification, such as the impact of folic acid on the development and progression of parathyroid cancers. Introduction: Recent findings (unpublished) show abundant expression of folate receptors on human parathyroid tumors, verified by immunohistochemistry, western blot and gene array. Certain cancers, such as breast cancer, have been linked to high folate intake. Folate is essential for DNA synthesis and methylation, critical processes to the growth of cancerous cells. Methods: National Health and Nutrition Examination Survey (NHANES) data from 2003-2006 were used (n⫽9545) to investigate the association between folate status and hyperparathyroidism. Serum parathyroid hormone (PTH) levels were divided into normal (⬍65pg/mL) and elevated (⬎65pg/mL). Red blood cell (RBC) folate was divided into low (⬍103ng/mL), normal (103-411ng/mL), and high (⬎411ng/mL) based on NHANES guidelines. Multivariate logistic regression was used to examine associations between RBC folate and PTH. Results: 86.7% (n⫽8292) had normal RBC folate with mean PTH of 42.79 ⫾ 0.48 pg/ml. 12.4% (n⫽1185) had high RBC folate with mean PTH of 45.92 ⫾ 1.30 pg/ml, a significant elevation (p⫽0.0298). High RBC folate was associated with increased PTH levels compared to normal RBC folate, adjusting for age, sex, race, calcium, vitamin D and phosphorus (adjusted odds ratio⫽ 1.27, 95% CI 1.00, 1.62). 1269 (13.3%) were hyperparathyroid with mean PTH of 89.89 ⫾ 1.44 pg/ml and mean RBC folate of 296.14 ⫾ 6.22 ng/mL. Those with normal PTH levels had lower RBC folate, 287.80 ⫾ 2.94 ng/mL, though the difference was not statistically significant (p⫽0.1896). Conclusion: NHANES data suggest high RBC folate is associated with a 27% increased risk of hyperparathyroidism, independent of calcium, vitamin D, and phosphorus levels. Funding Disclosure: None.
September 2012 Suppl 3—Abstracts Volume 112 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-61