73G-23 |
Sensory evaluation of reduced-fat peanut butter |
I. T. FORRESTER-ANDERSON, Department of Family and Consumer Sciences, Morgan State University, 1700 Coldspring Lane, Baltimore, MD 21251 and B. West. As a result of the high prevalence of cardiovascular diseases, many measures have been taken to reduce the fat content of foods in the U. S. diet. Peanut butter cookies, a popular snack item, contains a significant amount of fat. This project was designed to evaluate consumer acceptability of peanut butter cookies baked with reduced-fat peanut butter, substituted at a level of 0, 50 or 100% for regular peanut butter. A sensory panel consisting of college students evaluated the cookies using both descriptive and the 9-point Hedonic scale. Cookies containing reduced-fat peanut butter substituted at 100% had the least liked color. No differences existed between control cookies and those containing 50% reduced-fat peanut butter. Cookies containing reduced-fat peanut butter substituted at 0 and 50% were preferred and equally liked for their flavor compared to the 100% level substitution. Control cookies had the least aftertaste. Overall, regular peanut butter cookies were better accepted compared to cookies in which reduced-fat peanut butter was substituted at the 100% level. Although this level of substitution produced cookies with lower amounts of fat and calories the cookies were not received well by consumers. Modest fat replacement appears to be more organoleptically appealing.
Session 73G, Sensory Evaluation
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