Acceptability of fat-free chocolate bar cookies by dietary managers

Low dietary fat intake may reduce one's risk of cardiovascular disease. In this study, dietary managers determined the acceptability and their willingness to serve fat-free chocolate bar cookies prepared with either okra gum or applesauce as the fat substitute. Sensory ratings for fat-free cook...

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Bibliographic Details
Published in:Journal of nutrition in recipe & menu development 2005-11, Vol.3 (3-4), p.1-8
Main Author: Romanchik-Cerpovicz, J.E
Format: Article
Language:English
Subjects:
acceptability
applesauce
Biological and medical sciences
color
Confectionery products and chocolate industries, honey
cookies
dietary
emulsifying agents
Fat
fat substitutes
fat-free
flavor
food acceptability
Food industries
Fundamental and applied biological sciences. Psychology
gums
low fat foods
odors
okra
water content
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Summary:Low dietary fat intake may reduce one's risk of cardiovascular disease. In this study, dietary managers determined the acceptability and their willingness to serve fat-free chocolate bar cookies prepared with either okra gum or applesauce as the fat substitute. Sensory ratings for fat-free cookies with okra gum were acceptable and similar or better than the full-fat version. Fat-free chocolate bar cookies with applesauce were rated neutral to moderately acceptable on all characteristics except flavor. However, ratings were lower than full-fat cookies in all areas except smell, and dietary managers were least willing to serve the fat-free cookies with applesauce. In conclusion, fat-free chocolate bar cookies with okra gum may be a novel alternative for foodservice operations offering fat-free baked products.
ISSN:1055-1379
1540-9600
DOI:10.1300/J071v03n03_01