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Physical, Textural and Sensory Characteristics of Gluten-Free Muffins Prepared with Teff Flour (eragrostis Tef (zucc) Trotter)
MONDAY, OCTOBER 8
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Functionality of Sucralose/maltodextrin:isomalt Blends in Reduced-in-Sugar Chocolate Chip Cookies: Quality Characteristics and Consumer Acceptability
Effect of Banana Flour on the Physical, Textural and Sensory Characteristics of Gluten-Free Muffins
Author(s): A. Bramlett,1 J. Harrison,1 R. McKemie,2 R. Swanson1; 1Foods and Nutrition, Univ. of Georgia, Athens, GA, 2Archold Mem. Hosp., Thomasville, GA
Author(s): K. Ng, S. Bhaduri, R. Ghatak, K. P. Navder; Nutrition Program, CUNY School of Public Health, Hunter Coll., New York, NY
Learning Outcome: to evaluate functionality of a sucralose/maltodextrin: isomalt blend as a sugar replacer in chocolate chip cookies.
Learning Outcome: To evaluate the effectiveness of banana flour in gluten free muffins
Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumers want “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p⬍0.05) and SNK were used for data analysis. Cookie spread, an indicator of overall cookie quality, decreased with sugar replacement; all modified cookies were thicker and smaller in diameter (control 52.3⫾2.0; modified 40.8⫾2.0 to 44.7⫾1.1).; hardness, assessed via probing, reflected cookie spread. Modified cookies (L*⫽ 66.0 ⫾2.2 to 66.5⫾2.7) were less brown (p⬍0.05) than the control (L*⫽62.9⫾3.2). Water activity (p⬍0.05) significantly increased with replacement (control⫽0.34⫾0.03; modified 0.43⫾0.05 to 0.47⫾0.07). On a 9-point hedonic scale (1⫽extremely dislike, 9⫽extremely like), consumer panelists (n⫽50) found no significant differences due to formulation in acceptability of appearance or flavor; texture and overall acceptability of all modified cookies exceeded the control suggesting these panelists preferred a soft cookie. All attributes were rated above the midpoint and the modified cookies fell in the moderately acceptable (⬎6.0) range of the scale. Sensory characteristics do not appear to limit consumer selection of these reformulated cookies. Sugar reduction was 40.5%, calorie reduction, 7.1 to 8.4%.
Along with being gluten free, banana flour is also rich in functional resistant starch known to possess many health benefits such as preventing colon cancer, acting as a functional prebiotic promoting growth of probiotic microorganisms, and reducing the glycemic index of foods. This study examined the effects of substituting banana flour in gluten free rice flour muffins at 25%, 50%, 75% and 100% level. As the percentage of banana flour increased, the muffin batter showed lower line spread. This dense batter also resulted in a reduced volume as was evidenced by a lower percent increase in height of baked muffins with increasing substitution. Textural measurements made by using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated that hardness, chewiness and gumminess increased with higher substitutions of banana flour. Friedman rankings (79 untrained panelists) showed the 25% banana flour muffins to be most liked, and no significant difference in the overall liking between the control and the 50% variation. This study demonstrates that substituting rice flour with banana flour (up to 50%) produces more acceptable gluten free muffins, with increased health benefits of functional resistant starch. Funding Disclosure: None.
Funding Disclosure: None.
Physical, Textural and Sensory Characteristics of Gluten-Free Muffins Prepared with Teff Flour (eragrostis Tef (zucc) Trotter)
Consumer Acceptability of Oatmeal Cookies Prepared with Sucralose/maltodextrin:isomalt Blends
Author(s): M. Valcarcel, R. Ghatak, S. Bhaduri, K. P. Navder; Nutrition Program, CUNY School of Public Health, Hunter Coll., New York, NY
Author(s): J. Harrison,1 A. Bramlett,1 R. McKemie,2 R. Swanson1; 1Foods and Nutrition, Univ. of Georgia, Athens, GA, 2Archbold Mem. Hosp., Thomasville, GA
Learning Outcome: To evaluate the effectiveness of teff flour in gluten free muffins.
Learning Outcome: To evaluate suitability of a sucralose/maltodestrin:isomalt blend as a sugar replacer in oatmeal cookies.
Since the enrichment of gluten-free cereal products is not mandatory there is a need for improving nutritional content of gluten-free diets by incorporating alternative gluten-free grains that are naturally abundant in nutrients. This study examined the effects of substitution of rice flour (control) with teff flour at 25%, 50%, 75% and 100% on the physical, textural, and sensory characteristics of gluten free muffins. A decrease in height of baked muffins was observed with an increase in the percentage of teff flour. Muffins with 75% and 100% teff flour had very viscous batters with significantly lower line spread tests compared to control rice muffins. Specific gravity was not significantly different between teff muffins, but all teff variations were significantly lower than the control. Textural measurements made using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) showed no significant difference between the control, 25 and 50% teff muffins but the 75 and 100% teff muffins were significantly harder. Springiness was significantly lower when the teff muffins were compared to the control, but no differences were found between teff variations. Substitutions up to 50% with teff flour were acceptable to the panelists. Friedman’s rank test showed no significant difference in the overall liking between control, 25% and 50% teff muffins. This study demonstrates that substituting 50% rice flour with teff not only produces acceptable gluten free muffins, but these are more nutritious because of their higher protein (27%), iron (2095%), calcium (25%) and fiber (221%) contents.
Availability of “better for you” reduced-in-sugar foods with quality characteristics similar to traditionally formulated products may reduce simple carbohydrate consumption and avoid feelings of dietary deprivation associated with total avoidance. Using the multiple ingredient approach may overcome functional limitations of single alternative sweeteners. Oatmeal cookies, a popular high-fat, high-sugar food, were reformulated with 100% sugar replacement with a sugar alternative blend in varying ratios of sucralose/maltodextrin to isomalt (30%:70%, 40%:60%, and 50%:50%); the full sugar cookie was the control. Data were analyzed with ANOVA (p⬍0.05) and SNK. Probing with a 3 mm probe with a TA.XT2 texture analyzer (50 kg load cell; crossarm speed 5 mm/sec) revealed control cookies were harder (2384.80g⫾854.98) and tougher (1900.52g/sec⫾1537.16) than all reformulations (hardness 1597g⫾733 to 1731g⫾482; toughness 1159g⫾821 to 1297g⫾991), which did not differ. Water activity (control⫽0.38; modified cookies⫽0.40 to 0.41) significantly increased with reformulation but did not compromise safety. Trends suggest cookie spread, an overall assessment of cookie quality, increased with sugar replacement; however, only the 30:70 blend differed from the control (37.62⫾1.83). Consumer sensory panelists (n⫽45) found no differences in overall acceptability or acceptability of appearance, texture, and flavor due to formulation. Across all samples, panelists rated appearance as 7.1⫾0.05, texture as 6.0⫾0.31, flavor as 6.1⫾0.16, and overall acceptability equal to 6.0⫾0.23 on a 9-point hedonic scale (1⫽extremely dislike, 9⫽extremely like). All sucralose/maltodextrin to isomalt ratios produced cookies with quality characteristics similar to the control. Differences found with physical/physicochemical tests did not impact consumer acceptability. Sugar reduction was 37.6%; calorie, 6.5-7.5%.
Funding Disclosure: None.
Funding Disclosure: None.
A-58
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Functionality of Sucralose/maltodextrin:isomalt Blends in Reduced-in-Sugar Chocolate Chip Cookies: Quality Characteristics and Consumer Acceptability
Effect of Banana Flour on the Physical, Textural and Sensory Characteristics of Gluten-Free Muffins
Author(s): A. Bramlett,1 J. Harrison,1 R. McKemie,2 R. Swanson1; 1Foods and Nutrition, Univ. of Georgia, Athens, GA, 2Archold Mem. Hosp., Thomasville, GA
Author(s): K. Ng, S. Bhaduri, R. Ghatak, K. P. Navder; Nutrition Program, CUNY School of Public Health, Hunter Coll., New York, NY
Learning Outcome: to evaluate functionality of a sucralose/maltodextrin: isomalt blend as a sugar replacer in chocolate chip cookies.
Learning Outcome: To evaluate the effectiveness of banana flour in gluten free muffins
Reformulating favorite foods to improve their nutritional profiles can aid consumers in bringing their diets in-line with dietary recommendations. Consumers want “better-for-you” products with the same sensory characteristics of their traditional counterparts. Chocolate chip cookies, a high sugar, high fat product, were reformulated with a blend of sugar alternatives; use of sweetener blends reportedly overcomes some of the functional limitations associated with single sugar alternatives. The alternative blend, which replaced 100% of the granulated sugar, was varying ratios of sucralose/maltodextrin : isomalt (30:70%, 40:60% and 50%:50%). The full sugar cookie was the control. ANOVA (p⬍0.05) and SNK were used for data analysis. Cookie spread, an indicator of overall cookie quality, decreased with sugar replacement; all modified cookies were thicker and smaller in diameter (control 52.3⫾2.0; modified 40.8⫾2.0 to 44.7⫾1.1).; hardness, assessed via probing, reflected cookie spread. Modified cookies (L*⫽ 66.0 ⫾2.2 to 66.5⫾2.7) were less brown (p⬍0.05) than the control (L*⫽62.9⫾3.2). Water activity (p⬍0.05) significantly increased with replacement (control⫽0.34⫾0.03; modified 0.43⫾0.05 to 0.47⫾0.07). On a 9-point hedonic scale (1⫽extremely dislike, 9⫽extremely like), consumer panelists (n⫽50) found no significant differences due to formulation in acceptability of appearance or flavor; texture and overall acceptability of all modified cookies exceeded the control suggesting these panelists preferred a soft cookie. All attributes were rated above the midpoint and the modified cookies fell in the moderately acceptable (⬎6.0) range of the scale. Sensory characteristics do not appear to limit consumer selection of these reformulated cookies. Sugar reduction was 40.5%, calorie reduction, 7.1 to 8.4%.
Along with being gluten free, banana flour is also rich in functional resistant starch known to possess many health benefits such as preventing colon cancer, acting as a functional prebiotic promoting growth of probiotic microorganisms, and reducing the glycemic index of foods. This study examined the effects of substituting banana flour in gluten free rice flour muffins at 25%, 50%, 75% and 100% level. As the percentage of banana flour increased, the muffin batter showed lower line spread. This dense batter also resulted in a reduced volume as was evidenced by a lower percent increase in height of baked muffins with increasing substitution. Textural measurements made by using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated that hardness, chewiness and gumminess increased with higher substitutions of banana flour. Friedman rankings (79 untrained panelists) showed the 25% banana flour muffins to be most liked, and no significant difference in the overall liking between the control and the 50% variation. This study demonstrates that substituting rice flour with banana flour (up to 50%) produces more acceptable gluten free muffins, with increased health benefits of functional resistant starch. Funding Disclosure: None.
Funding Disclosure: None.
Physical, Textural and Sensory Characteristics of Gluten-Free Muffins Prepared with Teff Flour (eragrostis Tef (zucc) Trotter)
Consumer Acceptability of Oatmeal Cookies Prepared with Sucralose/maltodextrin:isomalt Blends
Author(s): M. Valcarcel, R. Ghatak, S. Bhaduri, K. P. Navder; Nutrition Program, CUNY School of Public Health, Hunter Coll., New York, NY
Author(s): J. Harrison,1 A. Bramlett,1 R. McKemie,2 R. Swanson1; 1Foods and Nutrition, Univ. of Georgia, Athens, GA, 2Archbold Mem. Hosp., Thomasville, GA
Learning Outcome: To evaluate the effectiveness of teff flour in gluten free muffins.
Learning Outcome: To evaluate suitability of a sucralose/maltodestrin:isomalt blend as a sugar replacer in oatmeal cookies.
Since the enrichment of gluten-free cereal products is not mandatory there is a need for improving nutritional content of gluten-free diets by incorporating alternative gluten-free grains that are naturally abundant in nutrients. This study examined the effects of substitution of rice flour (control) with teff flour at 25%, 50%, 75% and 100% on the physical, textural, and sensory characteristics of gluten free muffins. A decrease in height of baked muffins was observed with an increase in the percentage of teff flour. Muffins with 75% and 100% teff flour had very viscous batters with significantly lower line spread tests compared to control rice muffins. Specific gravity was not significantly different between teff muffins, but all teff variations were significantly lower than the control. Textural measurements made using TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) showed no significant difference between the control, 25 and 50% teff muffins but the 75 and 100% teff muffins were significantly harder. Springiness was significantly lower when the teff muffins were compared to the control, but no differences were found between teff variations. Substitutions up to 50% with teff flour were acceptable to the panelists. Friedman’s rank test showed no significant difference in the overall liking between control, 25% and 50% teff muffins. This study demonstrates that substituting 50% rice flour with teff not only produces acceptable gluten free muffins, but these are more nutritious because of their higher protein (27%), iron (2095%), calcium (25%) and fiber (221%) contents.
Availability of “better for you” reduced-in-sugar foods with quality characteristics similar to traditionally formulated products may reduce simple carbohydrate consumption and avoid feelings of dietary deprivation associated with total avoidance. Using the multiple ingredient approach may overcome functional limitations of single alternative sweeteners. Oatmeal cookies, a popular high-fat, high-sugar food, were reformulated with 100% sugar replacement with a sugar alternative blend in varying ratios of sucralose/maltodextrin to isomalt (30%:70%, 40%:60%, and 50%:50%); the full sugar cookie was the control. Data were analyzed with ANOVA (p⬍0.05) and SNK. Probing with a 3 mm probe with a TA.XT2 texture analyzer (50 kg load cell; crossarm speed 5 mm/sec) revealed control cookies were harder (2384.80g⫾854.98) and tougher (1900.52g/sec⫾1537.16) than all reformulations (hardness 1597g⫾733 to 1731g⫾482; toughness 1159g⫾821 to 1297g⫾991), which did not differ. Water activity (control⫽0.38; modified cookies⫽0.40 to 0.41) significantly increased with reformulation but did not compromise safety. Trends suggest cookie spread, an overall assessment of cookie quality, increased with sugar replacement; however, only the 30:70 blend differed from the control (37.62⫾1.83). Consumer sensory panelists (n⫽45) found no differences in overall acceptability or acceptability of appearance, texture, and flavor due to formulation. Across all samples, panelists rated appearance as 7.1⫾0.05, texture as 6.0⫾0.31, flavor as 6.1⫾0.16, and overall acceptability equal to 6.0⫾0.23 on a 9-point hedonic scale (1⫽extremely dislike, 9⫽extremely like). All sucralose/maltodextrin to isomalt ratios produced cookies with quality characteristics similar to the control. Differences found with physical/physicochemical tests did not impact consumer acceptability. Sugar reduction was 37.6%; calorie, 6.5-7.5%.
Funding Disclosure: None.
Funding Disclosure: None.
A-58
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
September 2012 Suppl 3—Abstracts Volume 112 Number 9