TY - JOUR
T1 - Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute
AU - Romanchik-Cerpovicz, Joelle E.
AU - Tilmon, Ranelda W.
AU - Baldree, Karen A.
PY - 2002
Y1 - 2002
N2 - Low dietary fat intake may reduce the risk of developing atherosclerosis. This study determined the feasibility of using okra gum as a fat replacer in chocolate bar cookies. Fat-free cookies were prepared with okra gum (OK) or applesauce (AP), replacing margarine and egg yolk in high-fat cookies (CTL). The moisture content of cookies was determined by using a drying oven. The moisture contents of fresh OK (28.3±0.4%) and AP (27.6±1.1%) cookies were higher than CTL (8.5±0.3%) and remained higher after 48 hours (P<.001)(n=3). Fifty-two consumers evaluated the quality of cookies using a hedonic scale. Sensory scores for color, smell, flavor, aftertaste, moistness, and overall acceptability for fresh cookies were acceptable, yet lower for flavor and aftertaste in fat-free cookies than CTL (P<.01). After 48 hours, moistness ratings for fat-free cookies were acceptable and higher than CTL (P<.01). Okra gum is an acceptable fat replacer in chocolate bar cookies.
AB - Low dietary fat intake may reduce the risk of developing atherosclerosis. This study determined the feasibility of using okra gum as a fat replacer in chocolate bar cookies. Fat-free cookies were prepared with okra gum (OK) or applesauce (AP), replacing margarine and egg yolk in high-fat cookies (CTL). The moisture content of cookies was determined by using a drying oven. The moisture contents of fresh OK (28.3±0.4%) and AP (27.6±1.1%) cookies were higher than CTL (8.5±0.3%) and remained higher after 48 hours (P<.001)(n=3). Fifty-two consumers evaluated the quality of cookies using a hedonic scale. Sensory scores for color, smell, flavor, aftertaste, moistness, and overall acceptability for fresh cookies were acceptable, yet lower for flavor and aftertaste in fat-free cookies than CTL (P<.01). After 48 hours, moistness ratings for fat-free cookies were acceptable and higher than CTL (P<.01). Okra gum is an acceptable fat replacer in chocolate bar cookies.
UR - http://www.scopus.com/inward/record.url?scp=4544256355&partnerID=8YFLogxK
U2 - 10.1016/S0002-8223(02)90287-7
DO - 10.1016/S0002-8223(02)90287-7
M3 - Article
C2 - 12792632
AN - SCOPUS:4544256355
SN - 0002-8223
VL - 102
SP - 1301
EP - 1303
JO - Journal of the American Dietetic Association
JF - Journal of the American Dietetic Association
IS - 9
ER -