Presentation Type
Poster
Department
Dietetics
Location
Walker Conference Center B
Description
Introduction: Diseases such as heart disease, stroke, chronic obstructive pulmonary disease, and diabetes mellitus are some of the leading causes of death in the world; however, these life-threatening diseases can be prevented with diet Since sugar has the potential to contribute to hyperglycemia, obesity, hypertension, and inflammation; alternatives were used to replace the potentially harmful granulated sugar. Black bean brownies are a way to reduce carbohydrate intake while an increase in protein, fiber, unsaturated fat, flavanols, and antioxidants is present
Objective: To produce a heart-healthy, nutrient dense brownie with a low glycemic index, while also providing other health benefits.
Methodology: Sugar substitutes such as monk fruit sweetener, stevia, and agave were used to identify a better replacement for granulated sugar in black bean brownies including similar sensory properties align with the control. Each alternative was calculated for the appropriate exchange ratio and combined with a standard mixture for the Ouachita Baptist University students and faculty/staff. Nutritionist Pro was used to analyze the nutrient composition, and a Microsoft Excel spreadsheet was used for descriptive statistics including frequencies and averages.
Results: The control took the lead for best frequency results in density, tenderness, sweetness, flavor, aftertaste; all categories apart from moisture, which was taken by agave. Monk fruit had the greatest number of votes for no aftertaste (n=8; 33%), while stevia was voted for the strongest aftertaste. The control was the most energy and nutrient dense out of the variations with a total of 69 kcalories, 1 O grams of carbohydrates, 5. 5 grams of sugar with 5 of the grams being added sugar per piece. Stevia and monk fruit shared last place by providing the lowest amount of kilocalories and sugar with only 48 kcalories, 2.8 grams sugar, and 0.1 grams of added sugar per serving, but monk fruit also provided the least amount of carbohydrate (4.9 g).
Conclusion: Since the monk fruit sweetener was one of the participant's favorites while also proving the best nutrition, it is recommended by the research team to use as a sugar substitute rather than granulated sugar.
Creative Commons License
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Included in
Sensory Evaluation of Black Bean Brownies Prepared with Sugar Substitutes
Walker Conference Center B
Introduction: Diseases such as heart disease, stroke, chronic obstructive pulmonary disease, and diabetes mellitus are some of the leading causes of death in the world; however, these life-threatening diseases can be prevented with diet Since sugar has the potential to contribute to hyperglycemia, obesity, hypertension, and inflammation; alternatives were used to replace the potentially harmful granulated sugar. Black bean brownies are a way to reduce carbohydrate intake while an increase in protein, fiber, unsaturated fat, flavanols, and antioxidants is present
Objective: To produce a heart-healthy, nutrient dense brownie with a low glycemic index, while also providing other health benefits.
Methodology: Sugar substitutes such as monk fruit sweetener, stevia, and agave were used to identify a better replacement for granulated sugar in black bean brownies including similar sensory properties align with the control. Each alternative was calculated for the appropriate exchange ratio and combined with a standard mixture for the Ouachita Baptist University students and faculty/staff. Nutritionist Pro was used to analyze the nutrient composition, and a Microsoft Excel spreadsheet was used for descriptive statistics including frequencies and averages.
Results: The control took the lead for best frequency results in density, tenderness, sweetness, flavor, aftertaste; all categories apart from moisture, which was taken by agave. Monk fruit had the greatest number of votes for no aftertaste (n=8; 33%), while stevia was voted for the strongest aftertaste. The control was the most energy and nutrient dense out of the variations with a total of 69 kcalories, 1 O grams of carbohydrates, 5. 5 grams of sugar with 5 of the grams being added sugar per piece. Stevia and monk fruit shared last place by providing the lowest amount of kilocalories and sugar with only 48 kcalories, 2.8 grams sugar, and 0.1 grams of added sugar per serving, but monk fruit also provided the least amount of carbohydrate (4.9 g).
Conclusion: Since the monk fruit sweetener was one of the participant's favorites while also proving the best nutrition, it is recommended by the research team to use as a sugar substitute rather than granulated sugar.
Comments
This poster was presented as part of the Experimental Food Science course (DIET 4053) taught by Mrs. Danielle Watson.