Abstract
Low dietary fat intake may reduce one's risk of cardiovascular disease. In this study, dietary managers determined the acceptability and their willingness to serve fat-free chocolate bar cookies prepared with either okra gum or applesauce as the fat substitute. Sensory ratings for fat-free cookies with okra gum were acceptable and similar or better than the full-fat version. Fat-free chocolate bar cookies with applesauce were rated neutral to moderately acceptable on all characteristics except flavor. However, ratings were lower than full-fat cookies in all areas except smell, and dietary managers were least willing to serve the fat-free cookies with applesauce. In conclusion, fat-free chocolate bar cookies with okra gum may be a novel alternative for foodservice operations offering fat-free baked products.
| Original language | English |
|---|---|
| Pages (from-to) | 1-8 |
| Number of pages | 8 |
| Journal | Journal of Nutrition in Recipe & Menu Development |
| Volume | 3 |
| Issue number | 3-4 |
| DOIs | |
| State | Published - Nov 17 2005 |
Scopus Subject Areas
- Food Science
Keywords
- Acceptability
- Applesauce
- Cookies
- Dietary
- Emulsifying agents
- Fat
- Fat-free
- Okra
