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SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED.

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Page 1: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD

PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED.

Page 2: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

INTRODUCTIONAccording to the United States Department of Agriculture (USDA), one ounce of

flaxseed has about 4.7g of ALA(Alpha-linolenic acid) and one ounce of chia seed has 5g

of ALA. ALA gets converted omega 3 EPA and DHA which cannot be gotten from plant

sources.

Banana bread is a well-loved food consumed both as a snack and part of a meal.

Being that there are so many banana bread recipes out there; it will be great to give it a

healthier twist with the intension to improve the nutritional quality of this product which

will in turn improve the health of many consumers.

The healthier versions created in this research are not only tasty, yummy and delicious

but they are also packed with beneficial ingredients. Most banana bread recipes contain

saturated fat in the form of butter but these recipes has replaced that butter with flaxseed

and chia seed, respectively.

Page 3: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

INTRODUCTION (cont’d)

Currently, many banana bread variations have been tried where flaxseed and chia seed are added to banana bread recipe to improve its nutritional qualities but not many have completely substituted flaxseed and chia seed for butter.

Therefore there is need to develop a formulation and procedure of banana bread that will both be nutritionally improved and more palatable than the current existing variations.

This study sought to improve the nutritional quality of those existing banana bread even more by totally eradicating saturated fat content of this product but cutting out butter completely.

The sensory attributes such as brownness, sweetness, moistness, graininess and overall acceptability of the products were measured by an untrained panel to make sure it suits the taste of consumers out there.

Page 4: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

OBJECTIVE

The aim of the research was to evaluate the use of flaxseed and chia

seed as a saturated fat (butter) replacer in Banana bread through

sensory testing of its brownness, sweetness, moistness, graininess,

and overall acceptability.

Page 5: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

THREE BANANA BREAD RECIPES WERE TESTED IN

THIS STUDY

1st Recipe: Control Banana Bread (butter used)

2nd Recipe: 50% Flaxseed Banana Bread

3rd Recipe: 50% Chia seed Banana Bread

Page 6: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

INGREDIENTS Unsalted butter (Land O’ Lake, Land O’ Lakes, Inc., MN)

Whole-wheat flour (King Author Flour, King Author Flour

Company, Inc., Vermont)

All-purpose flour

Baking powder (Argo, ACH Food Companies, Inc., IL)

Baking soda (Arm & Hammer, Church & Dwight Co., Inc., NJ)

Light brown sugar (Domino, Domino Foods, Inc., NY)

Egg (Giroux’s, Giroux’s Poultry Farm, Inc., NY) and

Flaxseed (Bob’s Red Mill Natural Foods, Oregon)

Chia seed (Bob’s Red Mill Natural Foods, Oregon)

Ripe bananas.

These were purchased through a local groceries

store in Queens NY in October 2014.

Page 7: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Bowls of different sizes

Measuring spoons

Measuring cups

Weighing balance

Coffee grinder

Electric hand mixer

Towels and Napkins

Electric oven

EQUIPMENT’S USED

Page 8: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

RECIPE FORMULATIONS

Formulations of The Banana Bread with Flaxseed and Chia seed

Ingredients Control Recipe Flaxseed Recipe Chia seed Recipe

Whole wheat flour

1/2 cup (120g) 1/2 cup (120g) 1/2 cup (120g)

All-purpose flour 3/4 cup (90g) 3/4 cup (90g) 3/4 cup (90g)

Flaxseed N/A 1/2 cup (120g) N/A

Chia seed N/A N/A 1/2 cup (120g)

Baking Soda 1/2 t (2.5g) 1/2 t (2.5g) 1/2 t (2.5g)

Baking Powder 1/2 t (2.5g) 1/2 t (2.5g) 1/2 t (2.5g)

Egg + Egg White 1 egg +1egg white(90 g)

1 egg +1egg white(90 g)

1 egg +1egg white(90 g)

Brown Sugar 1/2 cup (120g) 1/2 cup (120g) 1/2 cup (120g)

Vanilla Extract 1 1/2 t (7.5g) 1 1/2 t (7.5g) 1 1/2 t (7.5g)

Coarse Salt 3/4 t (3.75g) 3/4 t (3.75g) 3/4 t (3.75g)

Ripe Banana 3/4 cup (90g) 3/4 cup (90g) 3/4 cup (90g)

Unsalted Butter 2 Tsp (60g) N/A N/A

Table 1: Formulations of The Banana Bread with Flaxseed and Chia seed

Page 9: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

METHOD First, the oven was preheated to 350

The different flours, as well as the flax and chia seed were measured and sifted out into three large bowls as needed.

Then measurements of the salt, baking powder and baking soda were added to those bowls.

In 3 other separate bowls, one whole egg and egg white were broken into each bowl, as well as the brown sugar, unsalted butter (for the control only), vanilla extract and mashed ripe bananas were added and mixed at medium speed until thoroughly combined.

The liquid ingredients mixture was then poured into the dry ingredients mixture and whisked until evenly mixed. Proper precautions were taken to avoid over mixing of the batter.

The different batters were then poured into 3 different greased pans and placed in the oven at 350 for 45mins until they came out golden brown.

They were then set on the racks to cool and eventually cut into bite sizes and served.

Page 10: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Photo of Banana bread batter mix before baking – Chia seed, Flaxseed and Control(from left to right).

Photo of baked banana bread cooling – Flaxseed (left), Chia seed (right) and Control (top).

Page 11: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

RESULTS:SENSORY EVALUATION

Twenty individuals (n=20) both students and faculty from Queens College, NY were randomly selected to participate in the research experiment.

The untrained panelist consisted of 4 males and 16 females ages 21-53 years old.

They were given basic instructions about the experiment they were about to participate in they were advised to taste the samples and evaluate on a scale.

The scale was designed with numbers from 1 to 9; where 1 is “weak” and 9 is “strong” for the attributes; brownness, sweetness, moistness, graininess. Overall acceptability was represented by 1 to 9; where 1 is dislike extremely and 9 is like extremely.

Page 12: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

The sensory evaluation was conducted in dining room in Remsen 300 in the evening. The lighting, noise and temperature were well controlled and suitable for the sensory evaluation.

The samples were served at 32, there were twenty samples that were served on paper plates.

A tooth pick was placed on each sample and water was provided in small cups to cleanse their palate.

The samples were randomly labeled with 3 digit numbers which were

821 (control sample), 922 ( 50% chia seed sample) and 723 (50% flaxseed sample)

SENSORY EVALUATION RESULTS (CONT’D)

Page 13: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Sensory Attributes for Banana Bread Treatments(Mean± SD)

Sensory attribute Control- w/butter

Treatment-Flaxseed

Treatment-Chia seed

Brownness 3.20a±1.609 5.90b±1.071 7.40c±1.142

Sweetness 4.35a±2.084 3.25b±1.552 2.70c±1.658

Moistness 5.55a±1.669 4.15b±1.872 2.60c±1.603

Graininess 4.15a±1.184 4.90b±1.997 7.15c±1.814

Overall Acceptability

4.80a±2.067 3.20b±1.795 2.85c±1.927

◈ Mean values of 20 panelists using 9-point scale. ◈ Means with the different superscripts indicate there were significant difference (p<0.05)

Table 2: Sensory Attributes for Banana Bread Treatments(Mean± SD)

SENSORY EVALUATION RESULTS (CONT’D)

Page 14: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Figure 1: Bar Graph for sensory Attributes and overall Acceptability of Banana bread formulation

SENSORY EVALUATION RESULTS (CONT’D)

Page 15: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

SENSORY EVALUATION RESULTS (CONT’D) According to the Bar Graph the banana bread with the chia seed was the most

brown due to the fact that chia seed naturally have a dark color with a value of 7.4, the flaxseed somewhat similar in color with the chia seed banana bread with a value of 5.9.

While the control was lightest in color with a value of 3.2. The control banana bread was the sweetest with a value of 4.35 while the flaxseed with a value of 3.25 and chia seed 2.7 they have similar values and were less sweet.

The control banana bread was the moist with a value of 5.55 the flaxseed was similar in moistness to the control with a value of 4.15. The chia seed was significantly less moist because it’s naturally dry and have the ability to absorbed more fluid.

The control and the flaxseed were similar in graininess with values 4.15 and 4.9 while the chia seed had more graininess value was 7.15. Overall the panelist favors the control banana bread while the acceptability for the flaxseed and chia seed were similar.

Page 16: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Photo of Untrained panelists participating in sensory evaluation

SENSORY EVALUATION RESULTS (cont’d)

Page 17: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Female Male Age_______ Date:_____________________

Please taste samples and circle the number that you feel best describes your perception of each distributes listed below. Brownness: Code: _821_ 1 2 3 4 5 6 7 8 9 Light brown Dark brown Code: _922_ 1 2 3 4 5 6 7 8 9 Light brown Dark brown Code: _723_ 1 2 3 4 5 6 7 8 9 Light brown Dark brown Sweetness: Code: _821_ 1 2 3 4 5 6 7 8 9 Bland Very sweet Code: _922_ 1 2 3 4 5 6 7 8 9 Bland Very sweet Code: _723_ 1 2 3 4 5 6 7 8 9 Bland Very sweet Moistness: Code: _821_ 1 2 3 4 5 6 7 8 9 Weak Strong Code: _922_ 1 2 3 4 5 6 7 8 9 Weak Strong Code: _723_ 1 2 3 4 5 6 7 8 9 Weak Strong Graininess: Code: _821_ 1 2 3 4 5 6 7 8 9 Weak Strong Code: _922_ 1 2 3 4 5 6 7 8 9 Weak Strong Code: _723_ 1 2 3 4 5 6 7 8 9 Weak Strong Overall Acceptability Code: _821_ 1 2 3 4 5 6 7 8 9 Weak liking Strong liking Code: _922_ 1 2 3 4 5 6 7 8 9 Weak liking Strong liking Code: _723_ 1 2 3 4 5 6 7 8 9 Weak liking Strong liking Thank you for participating!

Example 9 point scale score card used for the sensory

evaluation.

Page 18: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

The data was analyzed using the windows operating system SPSS (Version 21.0, 2012, IBM Inc., Armonk, NY).

One –way analysis of variance (ANOVA) was used and a Tukey test set at a level of significant of P <0.05 was also used to analyze the data.

The Nutrients and Ingredients were analyzed using The Food Processor (Version 12.10.0, ESHA Inc., Salem, OR).

The nutrients that were analyzed were calories from fat, saturated fat, cholesterol, sodium, carbohydrates, protein, sugar, vitamin A, calcium, dietary fiber and iron.

The serving size (bite size) was also determined by how many panelists participated in this sensory evaluation.

DATA ANALYSIS

Page 19: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

HEIGHT OBJECTIVE TEST

An objective test was performed by measuring the height of the three Banana bread varieties.

To determine the height, a ruler was used, measuring from the bottom of the bread to the top.

Page 20: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Figure 1. Average values of the Height Test

HEIGHT OBJECTIVE TEST (cont’d)

Page 21: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

NUTRIENT ANALYSIS

The main objective of this experiment was to develop a product using a healthy fat replacement that is palatable and appealing to consumers.

Nutrition facts were developed to enable consumers to be able to compare the labels and make good food choices which will result in healthier diets.

The control label was generated with a different serving size from the flaxseed and the chia seed banana bread the control have 29 grams while the chia seed and the flaxseed have 32 grams per serving(1 ounce).

The total fat in the control banana bread was 3g , the flaxseed banana bread contained 2.5g total fat and the chia seed banana bread contained 1g total fat.

Page 22: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

The total values for calorie content, calories from fat, saturated fat, cholesterol, sodium, carbohydrates, protein, sugar, vitamin A, calcium, dietary fiber and iron were explicitly shown on the three food labels.

The omega 3 nutrient information is not shown on the label due to technical difficulties. One ounce of the flaxseed and chia seed banana bread contain 4.7g and 5g of omega 3 ALA, respectively.

The food labels were based on a 2000 calorie diet.

The chia seed banana bread had the highest calorie content, while the control had most cholesterol, the flaxseed banana bread have zero saturated fat while the chia seed had the most.

The protein values were similar in all three banana bread.

NUTRIENT ANALYSIS (cont’d)

Page 23: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

NUTRITION FACT LABELS

Control Chia seed Flaxseed

Figure 3: Nutrition Facts for three Banana Breads

Page 24: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

There was no significant difference (p < 0.05) among the three banana bread versions in all five sensory attributes.

Although the differences were not statistically significant, the control was rated the highest for both sweetness, moistness and overall acceptability. The chia seed was rated highest for brownness and graininess.

The total fat in the control banana bread was 3g , the flaxseed banana

bread contained 2.5g total fat and the chia seed banana bread contained 1g total fat.

The height objective test also resulted in no significant difference. The control banana bread, flaxseed banana bread and chia seed banana bread were all the same height of 3.8. Therefor resulting to a mean value of 3.8.

DISCUSSION

Page 25: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

The control label was generated with a different serving size from the flaxseed and the chia seed banana bread the control have 29 grams while the chia seed and the flaxseed have 32 grams per serving(1 ounce).

The total values for calorie content, calories from fat, saturated fat, cholesterol, sodium, carbohydrates, protein, sugar, vitamin A, calcium, dietary fiber and iron were explicitly shown on the three food labels.

One ounce of the flaxseed and chia seed banana bread contain 4.7g and 5g of omega 3 ALA, respectively. (Figure 2).

DISCUSSION (cont’d)

Page 26: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

CONCLUSIONThis study demonstrated that the overall acceptability, sweetness,

graininess and moistness of the control banana bread were preferred

over the same attributes of the other two healthier versions.

Also that the brownness of the chia seed banana bread was preferred

over the other two. It was deduced that the decrease in sweetness and

moistness of the flaxseed and chia seed banana bread was as a result

of the addition of extra powdered ingredients (flaxseed and chia seed).

Therefore to successfully create a version of chia seed and flaxseed

banana bread that will get the highest overall acceptability some

modifications should be made.

Page 27: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

These modifications should be geared towards effectively increasing the sweetness and moistness of the product, and also decreasing the graininess.

Further research should be done on determining the best quantities of ingredients, materials and methods to be used in different recipes.

For more statistically significant results, sensory analysis should be conducted with a larger panel and done severally; possibly using a trained panel.  

CONCLUSION(cont’d)

Page 28: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

Facility and ingredients provided by FNES department at Queens College, NY with the assistance of George Giannopoulos and Elias Georgalis.

Experiment and data collection was done with the assistance of my group members Abby Walker and Sheng Lan Huang.

ACKNOWLEGDEMENTS

Page 29: SENSORY AND PHYSICAL PROPERTIES OF BANANA BREAD PREPARED BY REPLACING BUTTER WITH FLAXSEED AND CHIA SEED

REFERENCESCenters for Disease Control and Prevention.2008. Faststats: Obesity

and Overweight. Retrieved from

http://www.cdc.gov/nchs/fastats/overwt.htm

Chia seed and flaxseeds. May 2012. Retrieved from

http://www.easy-vegetariandiet.com/chia-seeds-vs-flaxseeds.html#.VH

PY1vnF8_4

Messina, G., Daws, L., Wang, S. The Top 10 Healthiest Seeds on

Earth. March 2014. Journal of health sciences, 23(6), 143-151.

Retrieved from

http://holistichealthjournal.me/2014/02/top-10-heathiest-seeds-earth/

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THE END!