Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
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.
Romanchik-Cerpovicz
Joelle E
JE
Nutrition and Food Science, Department of Family and Consumer Sciences, PO Box 8034, Statesboro, GA 30460, USA.
Tilmon
Ranelda W
RW
Baldree
Karen A
KA
D028483:Abelmoschus; D001161:Arteriosclerosis / Q000517:prevention & control; D003258:Consumer Behavior; D019358:Fat Substitutes / Q000008:administration & dosage*; D005524:Food Technology; D006801:Humans; D009812:Odorants / Q000032:analysis; D013649:Taste; D014867:Water / Q000032:analysis
D019358:Fat Substitutes; D014867:Water