73G-38 |
Sensory and storage quality evaluation of value-added chocolate cake |
I. T. FORRESTER-ANDERSON1, S. Potter, and A. Ginn. (1) Department of Family and Consumer Sciences, Morgan State University, 1700 Coldspring Lane, Baltimore, MD 21251 Product developers have explored innovative ways to meet the demand of main-stream Americans for healthier, low-fat, reduced-calorie foods. Sensory evaluation provides a quick, reliable and practical method to determine the quality and acceptability of these foods. The use of prune puree, a non-traditional fat substitute, as an acceptable fat replacement in chocolate cake was evaluated for consumer acceptability and storage quality. Prune puree was substituted at 0, 50 and 100%. Sensory characteristics evaluated by a panel of students at Morgan State University included color, tenderness, flavor, aftertaste, and overall acceptability. Descriptive and the 9-point Hedonic scale were used to evaluate sensory characteristics. Mold growth and pH were measures of storage quality. Cakes substituted with 50% prune puree were more desired for tenderness. The flavor and after-taste were most disliked in the 100% prune puree cakes. Overall acceptability was similar for cakes with 0 and 50% prune puree. The 100% substitution was least preferred. Mold growth and pH values were significantly higher in cakes with 0% compared to 100% prune puree after three weeks of storage. Fat replacement in foods offer hope for the prevention and treatment of heart disease and obesity, two conditions that are major contributors to morbidity and mortality in the U.S.
Session 73G, Sensory Evaluation
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