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Physiochemical, Textural, and Sensory Characteristics of Sugar Cookies Made with High Amylose Maize Resistant Starch
MONDAY, OCTOBER 23
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Physiochemical, Textural, and Sensory Characteristics of Sugar Cookies Made with High Amylose Maize Resistant Starch Author(s): A. Rojhani, J. Naranjo; Western Michigan University Learning Outcome: Understand the effect of using high amylose maize resistant starch as a partial replacement of all purpose flour on physical characteristics, and sensory properties of sugar cookies. Resistant starch (RS) products are made of insoluble fiber, and are the fraction of starch not hydrolyzed to glucose in the small intestine, but are fermented in the large intestine. Fermentation of resistant starch in the colon has been shown to have numerous health benefits. The purpose of this study was to examine sensory attributes, physiochemical characteristics, textural properties, and consumer preference of drop sugar cookies prepared using high amylose maize (HAM) resistant starch as a replacement for 10%, 20% and 30% (w/w) of all-purpose (AP) flour as compared to a control made with 100% AP flour. RS enriched cookies had significantly lower diameter and higher height. As the level of RS in the cookies increased, the spread ratio and hardness decreased, while the moisture content increased. Textural analysis using TA.XT Plus Texture Analyzer showed hardness to decrease as percent of HAM resistant starch increased. Sensory evaluation indicated that appearance and moistness of RS enriched cookies were preferred by panelists at all three enrichment levels compared to the control cookies. The 20% and 30% RS enriched cookies were preferred over the control cookies for texture. There was no significant difference in flavor among the four cookie variations. The 20% RS enriched cookies were overall preferred by majority of panelists. RS appears to be suitable as a partial replacement for AP flour up to 30% in sugar cookies. Since HAM resistant starch is available to consumers in the form of flour, its use in other cookie types should be investigated.
Proanthocyanidins and Protein in a Plant-based Diet Author(s): S. Stone, H. Hutchins-Wiese; Eastern Michigan University Learning Outcome: To identify proanthocyanidin food sources and recognize potential antinutritional impact on dietary protein for consideration in meal planning. The rise in popularity and USDA endorsement of plant-based diets in, combination with emerging research on health benefits of phytochemicals, has prompted analysis of plant-derived nutrients’ effects on diet. Proanthocyanidins (PA) are a widespread class of plant phytochemicals with promising benefits for chronic diseases, but countered by antinutritional actions including binding endogenous and dietary proteins (DP). The aim of this study was to interpret current knowledge of PA through a literature review of PA metabolism in relation to protein; then to estimate PA in foods and their potential impact on a plant-based dietary pattern by applying USDA Flavonoid and PA Databases to a vegan meal plan. The findings are limited by incomplete PA data, food matrix and fiber contents, along with bioavailability and bio-accessibility concerns. Nonetheless, when PA content and proteinbinding capacity potentials were applied to the meal plans, a decrease in DP availability ranged from 0.2e5.4 g protein per meal. Meals with more DP were most impacted by the PA content of foods. These findings highlight the need for more comprehensive food databases as well as a need to empirically test, using in vivo and in vitro models of digestion, the impact of diets high in PA but low in protein content on overall protein bioavailability and requirements. This study demonstrates an area of potential concern when developing vegan or plant-based meal plans and highlights future research needs for this population. Funding Disclosure: None
Funding Disclosure: Western Michigan university Department of Family and Consumer Sciences Toms Research Grant
Predicting Population Sodium Intake from a Single Timed Urine Collection Author(s): A. Lobene, B. Martin, C. Weaver; Department of Nutrition Science, Purdue University
Promoting and Evaluating Interprofessional Collaboration and Motivational Interviewing Author(s): A.S. Landry, N. Roofe, A. Gillaspy; University of Central Arkansas
Learning Outcome: To develop accurate and less burdensome methods of assessing population sodium intake in adults using timed urine collections.
Learning Outcome: The reader will describe the value of inter-professionally cross-training when working on motivational interviewing skills.
Exploring the relationship between sodium (Na) intake and chronic disease is important for setting guidelines for prevention. The gold standard for assessing Na intake is 24-h urine collection, but this method is burdensome for researchers and participants. Prediction equations have been developed using spot-urine samples to predict 24-h Na excretion in populations. Additionally, significant correlations have been found between Na excretion and intake assessed by diet recall. However, no study has used timed urine collections to predict intake in a controlled feeding study where intake is known. The objectives of our study were to 1) determine which timed collection best predicts 24-h excretion, and 2) compare predicted 24-h Na excretion to intake. Thirty-five healthy men and women aged 29.711.2 years were fed three meals containing 4.5 g Na total. All urine was collected in timed intervals for 24-h. The INTERSALT equations were used to predict 24-h Na excretion using four timed collections. Predicted 24-h excretions from the four timed collections did not differ significantly (p¼.113). 24-h excretion predicted from the sample collected 12 hours after breakfast (immediately before dinner) was positively correlated with actual 24-h excretion (r¼.472, p¼.015). Predicted 24-h excretion from each timed collection was significantly different from actual 24-h excretion (p<.001), and was significantly different from Na intake (p<.001). These findings suggest a timed urine collection taken before dinner may best predict 24-h excretion, but may not accurately reflect Na intake when intake is high. Further studies should evaluate varying levels of Na intake.
Inter-professional collaboration is growing in popularity and in practice. Along with the need to teach students effective and efficient communication skills for health professions practice, motivational interviewing (MI) has become a tool essential in dietetics practice. The purpose of this mixed methods study was to describe the effectiveness and acceptability of an instructional method where students were taught MI in their respective disciplines (nutrition and psychology graduate students) and then executed skills with students from the other discipline. Students were given a survey containing two instruments (Behavior Change Counseling e Self Efficacy [BCC-SE] and Counseling Self Efficacy [CSE]) regarding counselor self-efficacy before and after learning and practicing MI skills. After the course was completed, a 50% sub-sample (n¼7) was selected and participants received 7 qualitative questions about their experience. A total 15 nutrition students and 8 psychology students completed both pre- and post-tests. Nutrition students’ scores increased on both scales from pre to post while psychology students’ scores increased on BCC and decreased on the CSE. Students selected for qualitative interviews (n¼4) indicated that cross training was helpful because they desired to be skilled at MI for future practice, they became more aware of skill development and scope of practice in other disciplines, and that there are differences in application of techniques based on discipline. Future research will continue to evaluate student experiences in inter-professional education as well as self-efficacy changes when working across disciplines.
Funding Disclosure: Grant for parent study provided by the Alliance for Potato Research and Education.
Funding Disclosure: None
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-61
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Physiochemical, Textural, and Sensory Characteristics of Sugar Cookies Made with High Amylose Maize Resistant Starch Author(s): A. Rojhani, J. Naranjo; Western Michigan University Learning Outcome: Understand the effect of using high amylose maize resistant starch as a partial replacement of all purpose flour on physical characteristics, and sensory properties of sugar cookies. Resistant starch (RS) products are made of insoluble fiber, and are the fraction of starch not hydrolyzed to glucose in the small intestine, but are fermented in the large intestine. Fermentation of resistant starch in the colon has been shown to have numerous health benefits. The purpose of this study was to examine sensory attributes, physiochemical characteristics, textural properties, and consumer preference of drop sugar cookies prepared using high amylose maize (HAM) resistant starch as a replacement for 10%, 20% and 30% (w/w) of all-purpose (AP) flour as compared to a control made with 100% AP flour. RS enriched cookies had significantly lower diameter and higher height. As the level of RS in the cookies increased, the spread ratio and hardness decreased, while the moisture content increased. Textural analysis using TA.XT Plus Texture Analyzer showed hardness to decrease as percent of HAM resistant starch increased. Sensory evaluation indicated that appearance and moistness of RS enriched cookies were preferred by panelists at all three enrichment levels compared to the control cookies. The 20% and 30% RS enriched cookies were preferred over the control cookies for texture. There was no significant difference in flavor among the four cookie variations. The 20% RS enriched cookies were overall preferred by majority of panelists. RS appears to be suitable as a partial replacement for AP flour up to 30% in sugar cookies. Since HAM resistant starch is available to consumers in the form of flour, its use in other cookie types should be investigated.
Proanthocyanidins and Protein in a Plant-based Diet Author(s): S. Stone, H. Hutchins-Wiese; Eastern Michigan University Learning Outcome: To identify proanthocyanidin food sources and recognize potential antinutritional impact on dietary protein for consideration in meal planning. The rise in popularity and USDA endorsement of plant-based diets in, combination with emerging research on health benefits of phytochemicals, has prompted analysis of plant-derived nutrients’ effects on diet. Proanthocyanidins (PA) are a widespread class of plant phytochemicals with promising benefits for chronic diseases, but countered by antinutritional actions including binding endogenous and dietary proteins (DP). The aim of this study was to interpret current knowledge of PA through a literature review of PA metabolism in relation to protein; then to estimate PA in foods and their potential impact on a plant-based dietary pattern by applying USDA Flavonoid and PA Databases to a vegan meal plan. The findings are limited by incomplete PA data, food matrix and fiber contents, along with bioavailability and bio-accessibility concerns. Nonetheless, when PA content and proteinbinding capacity potentials were applied to the meal plans, a decrease in DP availability ranged from 0.2e5.4 g protein per meal. Meals with more DP were most impacted by the PA content of foods. These findings highlight the need for more comprehensive food databases as well as a need to empirically test, using in vivo and in vitro models of digestion, the impact of diets high in PA but low in protein content on overall protein bioavailability and requirements. This study demonstrates an area of potential concern when developing vegan or plant-based meal plans and highlights future research needs for this population. Funding Disclosure: None
Funding Disclosure: Western Michigan university Department of Family and Consumer Sciences Toms Research Grant
Predicting Population Sodium Intake from a Single Timed Urine Collection Author(s): A. Lobene, B. Martin, C. Weaver; Department of Nutrition Science, Purdue University
Promoting and Evaluating Interprofessional Collaboration and Motivational Interviewing Author(s): A.S. Landry, N. Roofe, A. Gillaspy; University of Central Arkansas
Learning Outcome: To develop accurate and less burdensome methods of assessing population sodium intake in adults using timed urine collections.
Learning Outcome: The reader will describe the value of inter-professionally cross-training when working on motivational interviewing skills.
Exploring the relationship between sodium (Na) intake and chronic disease is important for setting guidelines for prevention. The gold standard for assessing Na intake is 24-h urine collection, but this method is burdensome for researchers and participants. Prediction equations have been developed using spot-urine samples to predict 24-h Na excretion in populations. Additionally, significant correlations have been found between Na excretion and intake assessed by diet recall. However, no study has used timed urine collections to predict intake in a controlled feeding study where intake is known. The objectives of our study were to 1) determine which timed collection best predicts 24-h excretion, and 2) compare predicted 24-h Na excretion to intake. Thirty-five healthy men and women aged 29.711.2 years were fed three meals containing 4.5 g Na total. All urine was collected in timed intervals for 24-h. The INTERSALT equations were used to predict 24-h Na excretion using four timed collections. Predicted 24-h excretions from the four timed collections did not differ significantly (p¼.113). 24-h excretion predicted from the sample collected 12 hours after breakfast (immediately before dinner) was positively correlated with actual 24-h excretion (r¼.472, p¼.015). Predicted 24-h excretion from each timed collection was significantly different from actual 24-h excretion (p<.001), and was significantly different from Na intake (p<.001). These findings suggest a timed urine collection taken before dinner may best predict 24-h excretion, but may not accurately reflect Na intake when intake is high. Further studies should evaluate varying levels of Na intake.
Inter-professional collaboration is growing in popularity and in practice. Along with the need to teach students effective and efficient communication skills for health professions practice, motivational interviewing (MI) has become a tool essential in dietetics practice. The purpose of this mixed methods study was to describe the effectiveness and acceptability of an instructional method where students were taught MI in their respective disciplines (nutrition and psychology graduate students) and then executed skills with students from the other discipline. Students were given a survey containing two instruments (Behavior Change Counseling e Self Efficacy [BCC-SE] and Counseling Self Efficacy [CSE]) regarding counselor self-efficacy before and after learning and practicing MI skills. After the course was completed, a 50% sub-sample (n¼7) was selected and participants received 7 qualitative questions about their experience. A total 15 nutrition students and 8 psychology students completed both pre- and post-tests. Nutrition students’ scores increased on both scales from pre to post while psychology students’ scores increased on BCC and decreased on the CSE. Students selected for qualitative interviews (n¼4) indicated that cross training was helpful because they desired to be skilled at MI for future practice, they became more aware of skill development and scope of practice in other disciplines, and that there are differences in application of techniques based on discipline. Future research will continue to evaluate student experiences in inter-professional education as well as self-efficacy changes when working across disciplines.
Funding Disclosure: Grant for parent study provided by the Alliance for Potato Research and Education.
Funding Disclosure: None
September 2017 Suppl 1—Abstracts Volume 117 Number 9
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
A-61