Presentation Type
Poster
Department
Dietetics
Location
Walker Conference Center B
Description
Background: Heart disease due to atherosclerosis is one of the most common causes of death in America. Atherosclerosis is caused by the high consumption of saturated and trans fats in the diet. One of the most common sources of this fats is sweetened breads. According to a study done by the Journal of American Dietetic Association of consumption patterns of Americans, it was found that 40% of the calories consumed by this population comes from empty sugar or fatty foods.1
Objective: To evaluate the acceptability in texture and flavor of banana bread cooked with different fat substitutes in comparison to a regular loaf made with butter
Design: Four different loafs of banana bread were cooked. A control made with the normal source of fat in a banana bread recipe, butter and the three different variables consisting of applesauce, canola oil, and avocados. After the four different loafs were made, a piece of each loaf was presented to 24 participants selected at random in Jones Science Center. Each sample was evaluated for flavor, aftertaste, moisture, texture, interior, and crust color using a scorecard.
Results: After the results were collected for all the samples, the canola oil variable rated the best in the flavor, aftertaste, and interior color category, both the avocado and canola oil variable shared a similar rating in the crust color category, and the avocado and applesauce variable shared a similar rating in the texture and moisture category.
Conclusion: A banana bread with a similar acceptability rate to that of the control can be created with a lower fat content.
Creative Commons License
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Included in
Sensory Evaluation of Banana Bread Using Different Fat Substitutes
Walker Conference Center B
Background: Heart disease due to atherosclerosis is one of the most common causes of death in America. Atherosclerosis is caused by the high consumption of saturated and trans fats in the diet. One of the most common sources of this fats is sweetened breads. According to a study done by the Journal of American Dietetic Association of consumption patterns of Americans, it was found that 40% of the calories consumed by this population comes from empty sugar or fatty foods.1
Objective: To evaluate the acceptability in texture and flavor of banana bread cooked with different fat substitutes in comparison to a regular loaf made with butter
Design: Four different loafs of banana bread were cooked. A control made with the normal source of fat in a banana bread recipe, butter and the three different variables consisting of applesauce, canola oil, and avocados. After the four different loafs were made, a piece of each loaf was presented to 24 participants selected at random in Jones Science Center. Each sample was evaluated for flavor, aftertaste, moisture, texture, interior, and crust color using a scorecard.
Results: After the results were collected for all the samples, the canola oil variable rated the best in the flavor, aftertaste, and interior color category, both the avocado and canola oil variable shared a similar rating in the crust color category, and the avocado and applesauce variable shared a similar rating in the texture and moisture category.
Conclusion: A banana bread with a similar acceptability rate to that of the control can be created with a lower fat content.
Comments
This poster was presented as part of the Experimental Food Science course (DIET 4053) taught by Mrs. Danielle Watson.