title: Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
abstract: Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable.
authors: Department of Health and Kinesiology, Georgia Southern University, Statesboro, GA 30460-8076, USA. jromchik@georgiasouthern.edu
authors: Joelle E
authors: JE
authors: Romanchik-Cerpovicz
authors: Amy E
authors: AE
authors: Abbott
authors: Laura A
authors: LA
authors: Dent
mesh_terms: D010367:Arachis; D003258:Consumer Behavior; D004305:Dose-Response Relationship, Drug; D005240:Feasibility Studies; D005433:Flour; D005524:Food Technology / Q000379:methods*; D005527:Food, Fortified; D006801:Humans; D009753:Nutritive Value; D045730:Soy Foods / Q000592:standards*; D013025:Glycine max; D013649:Taste