Laura Heineman Spring 2012 FDNT 362- Experimental Foods

 Consumption of fat in the diet is related to a high risk factor for heart disease.  Dietary changes to fat intake have reduced blood cholesterol levels so drastically that they are considered to be one of the most critical influences to positive health change.  Experiment took place in the basement lab of Ackerman Hall  Research Statement:  The purpose of this experiment is to determine the effect of fat substitutes on volume, tenderness, moisture, color, and texture (crumbliness) of zucchini bread.

 Disease: Heart Disease  Family History  US Health Statistics  Recipe: Zucchini Bread  Halved recipe (one loaf per variable)  Variable: Fat (salad oil)  80mL

 Control Ingredient: Salad oil (80mL)  IV 1:  Unsweetened Applesauce (81.33g)  IV 2:  Low-Fat Plain Yogurt (81.67g)  IV 3:  Sunsweet Lighter Bake (fruit puree) (50.67g)

 Subjective:  Color Green; Yellow; Golden Brown  Moistness Very Dry; Moist; Very Moist  Tenderness Tender; Crumbly; Very Crumbly  Objective:  Volume Volumeter  Tenderness Penetrometer

Scorecard: a Color 1________ 2_______ __3_____ ____4________ _5 Green YellowGolden Brown b Moistness 1________ 2_______ __3_____ ____4________ _5 Very Dry Moist Very Moist c Tenderness 1________ 2_______ __3_____ ____4________ _5 Tender Crumbly Very Crumbly Figure 1: Sensory Scorecard. This is the score card that was used by each judge when assessing the selected sensory evaluations. Figure 1 Sensory Scorecard Characteristic Color a Moistness b Tenderness Scorecard:

 H 1 : Decreasing the amount of fat in the zucchini bread will significantly change the product’s volume.  H 1 : Replacing low-fat yogurt for the control variable, salad oil, will significantly change the moistness in the zucchini bread.  H 1 : Replacing unsweetened applesauce for the control variable, salad oil, will significantly change the tenderness of the zucchini bread.

 Will the volume of the bread be greater using salad oil or a fat substitute?  How will the tenderness of the bread be affected by the substitution of fat alternatives for salad oil?  Will there be a change in color between the salad oil and the fat substitutes?  Which bread will have the greatest moistness: one made with salad oil, or one made with fat substitute?  Will the fat substitutes make the bread more soft or more crumbly?

 Objective Results  Volume: p-values >.05 (no significance difference)  Tenderness: p-values >.05 (no significance difference)

 Sensory Results; Color  Significance: Salad oil to unsweetened applesauce Salad oil to low-fat yogurt Salad oil to Lighter Bake Unsweetened applesauce to Lighter Bake Low-fat yogurt to Lighter Bake  Sensory Results; Moistness  No Significance  Sensory Results; Tenderness  Significance: Salad oil to unsweetened applesauce Salad oil to low-fat yogurt  No Significance: Salad oil to Lighter Bake

Table 2 Table of Means for Dependent Variables: Sensory Evaluation Dependent VariableConditionMeanP-significance Color Control Unsweetened Applesauce Low-Fat Yogurt Lighter Bake Unsweetened Applesauce – Lighter Bake Low-Fat Yogurt – Lighter Bake Moistness Control Unsweetened Applesauce Low-Fat Yogurt Lighter Bake TendernessControl Unsweetened Applesauce Low-Fat Yogurt Lighter Bake Note: After collecting specific data from three consecutive weeks for all three sensory evaluations, SPSS was used to create averages. Significance considered as p<.05. Control is being compared to the three variables.

 Hypotheses  H 1 : Decreasing the amount of fat in the zucchini bread will significantly change the product’s volume. Decreasing amount of fat in bread did not significantly change product’s volume.  H 1 : Replacing low-fat yogurt for the control variable, salad oil, will significantly change the moistness in the zucchini bread. Using low-fat yogurt did not significantly change moistness in bread.  H 1 : Replacing unsweetened applesauce for the control variable, salad oil, will significantly change the tenderness of the zucchini bread. Using unsweetened applesauce significantly changed the tenderness of the bread.

 Sources Say:  The fat in bread also slows down moisture loss, so breads containing fat stay fresher longer than those without added fat  Breads become more and more tender as the fat concentration increases  Puree containing higher water activity, results in a softer product  Puree seemed to have no significant differences in appearance

 Research Statement:  The purpose of this experiment is to determine the effect of fat substitutes on volume, tenderness, moisture, color, and texture (crumbliness) of zucchini bread.  No effect on volume or tenderness  Fat replacements can have little-to-no effect on moisture or tenderness  Alternative: unsweetened applesauce

 Two loaf pans per oven  Ingredients measured out day before  Weather  Judges may be unfamiliar to bread without butter, so taste (moistness) was hindered  Temperature of bread when served varied

 Too little fat makes bread resistant to expansion during leavening and results in a less tender product.  Comparable alternative variables to control for a person with heart disease  Applesauce Tenderness, moistness, and color  Questions that arose while conducting research-which did not get answered  Will the volume of the bread be greater using salad oil or a fat substitute?  How will the tenderness of the bread be affected by the substitution of fat alternatives for salad oil?  Which bread will have the greatest moistness: one made with salad oil, or one made with fat substitute?  Applications/recommendations for future research  Reduce baking time  Substitute that will have a greater effect on volume and tenderness

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