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MONDAY, NOVEMBER 8

POSTER SESSION: SCIENCE/EDUCATION/MANAGEMENT/FOODSERVICE/CULINARY/RESEARCH

A

ffect of Flaxseed Flour on the Physical, Textural andensory Properties of Blueberry Muffins

uthor(s): L. Daisley, L. Nguyen, S. Palacci, L. Sardelli,. Wekwete, R. Ghatak, K. P. Navder; Nutrition and Foodcience in the Urban Public Health Program, Hunter College,ew York, NY

earning Outcome: To maximize the health benefits byncorporating ground flaxseed in blueberry muffins.

laxseed, being a rich source of �-linolenic acid, soluble fiberucilage and mammalian lignin precursors, imparts manyealth benefits, including protection against cancer, loweringholesterol and improving laxation. This study was conducted toxplore the possibilities of substituting 0 (control), 20, 30, and0% ground flaxseed (w/w) for white flour in blueberry muffins.ompared to the control muffin, all flaxseed enhanced muffinsad decreased spreads, decreased weight, and decreased height.extural measurements made using the TA.XT2 Texturenalyzer (Texture Technologies Corp., Scarsdale, NY/Stableicro Systems, Godalming, Surrey, UK) showed the flaxseed

nhanced blueberry muffins to be more tough, and less springy.ensory properties evaluated by untrained panelists using aedonic scale showed flaxseed enhanced blueberry muffins to becceptable up to the 40 % level. This level of replacement yieldedvery acceptable, dietary fiber enriched muffin with a 6,608%

2.18 g) increase in omega-3 fatty acids and 50% (1.19 g) increasen dietary fiber compared to the control group.

unding Disclosure: None

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valuation of Standard Chocolate Chip Cookies withluten-Free Chocolate Chip Cookies

uthor(s): C. Kipper, G. Syler; Southeast Missouri Stateniversity, Cape Girardeau, MO

earning Outcome: At the conclusion of the session,articipants will be able to recognize gluten-free recipeodifications.

luten is a protein responsible for structure and firming ofakery items. Gluten intolerance, Celiac Disease, is anutoimmune disease in which the mucosal lining of the smallntestine is inflamed by the alpha-gliadin and other proteinomponents of gluten leading to nutrition-related issues. Theurpose of this experiment is to determine the acceptance ofluten-free (GF) chocolate chip cookies. Fifty volunteer subjectsested 2 samples of cookies and completed a sensory evaluationor each sample. Subjects evaluated appearance, taste, texturend overall preference. One sample was prepared using atandard chocolate chip cookie recipe, the other sampleubstituted glutinous rice flour for all-purpose flour. Thetandard cookie recipe was preferred by 68% of the subjects.ppearance was measured on a Likert scale of 1 to 8 with 1�tooark and 8�too light. The mean score for appearance was 4.46or the standard cookie recipe and 4.08 for the GF cookie recipe.aste was measured on a Likert scale of 1 to 8 with 1�like and�dislike. The mean score for taste was 3.56 for the standardookie recipe and 4.36 for the GF cookie recipe. Texture waseasured on a Likert scale of 1-8 with 1�too crunchy and 8�too

hewy. The mean score for texture was 3.50 for the standardookie recipe and 4.24 for the GF cookie recipe. The resultsuggest success when preparing other standard recipes in a GFanner. Registered dietitians must be aware of simple

ubstitutions which will produce acceptable GF products.

unding Disclosure: None

-74 / September 2010 Suppl 2—Abstracts Volume 110 Number 9

ffectiveness of White Bean Puree as a Fat Replacer onhe Physical, Textural and Sensory Properties ofheesecake

uthor(s): M. LoConte, J. Paglia Tanzman, S. Rangraj,. Tanaka, B. Wekwete, R. Ghatak, K. P. Navder; Nutrition andood Science in Urban Public Health Program, Hunter College,ew York, NY

earning Outcome: To evaluate the effectiveness of white beanuree as a fat replacer in cheesecake.

hite beans have been reported to replicate the functions of fatflavor, and texture) with fewer calories. This study wasndertaken to examine the effectiveness of this fat replacer inheesecake, a popular American dessert. Cheesecakes wererepared by replacing cream cheese with pureed white beans at(control), 15, 30, and 60% levels (w/w), respectively. Compared

o the control, cheesecake batters with the bean puree were moreuid as indicated by increased line spreads. Penetrometereasurements showed the 15, 30 and 60% variations to be less

ense and more tender. Sensory results showed all threeariations with bean puree to be creamy and acceptable. The0% variation was most liked by untrained panelists usingedonic scorecards in the categories of flavor, texture, aftertastend overall acceptability, and resulted in a 6.9% reduction inalories and 12.8% reduction in fat per 100 g serving. This studyhowed that because of their nutritional value, low cost andvailability, white bean puree can be used as an acceptable fateplacer up to 30% level in cheesecakes and its effectivenesshould be investigated in other baked products.

unding Disclosure: None

ensory and Textural Properties of Value-Added Sweetotatoes Brownies

uthor(s): I. T. Forrester, S. R. Brown, A. Wolpert, K. Taylor;organ State University, Baltimore, MD

earning Outcome: To know non-traditional use of sweetotatoes in food product development.

weet potatoes were used as fat replacers in the formulation ofrownies, and were evaluated for sensory and texturalroperties. Fat was replaced at 50, 75 and 100% in an effort toptimize the sensory characteristics (appearance, color, flavor,exture and overall acceptability). Texture, color and flavor ofrownies with 100% reduced fat content, correlated well withverall acceptability. Internal and external color scores wereighest for the control and for brownies with 100% fateplacement. Brownies, substituted with 50% fat, as well asontrols, received the lowest overall scores. Objective texturenalysis showed major differences in the profiles among thearious formulations. The study shows potential for the use ofweet potatoes as a fat replacer in brownies.

unding Disclosure: The Title III Institutional Developmentnd Undergraduate Educational Service