Brownies with Garbanzo Bean Flour. garbanzo bean flour brownie through objective and subjective testing. Wettability and volume

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1 1 Brownies with Garbanzo Bean Flour Abstract This study aimed to make a fortified brownie that was acceptable by substituting the all purpose flour for garbanzo bean flour. This was done by assessing a control, 50/50, and 100% garbanzo bean flour brownie through objective and subjective testing. Wettability and volume tests were used as objective tests to study moisture and volume of each brownie variation. And 26 participants, used for subjective testing, were asked to taste and rate each brownie variation, using a likert scale of 1-5, on moisture, flavor, and overall quality. Through the wettability test it was found that the control brownie had the most moisture and the 50/50 brownie had the least moisture. Through subjective testing it was found that participants enjoyed in all categories, moisture, flavor, and overall quality, the 50/50 and 100% garbanzo bean flour brownies. It was, therefore, evident that fortified garbanzo bean flour brownies were an acceptable product. Introduction/ Purpose In the United States constipation is a common symptom resulting in more than 2.5 million visits to physicians, 92,000 hospitalizations, and laxative sales of several hundred million dollars a year. In general constipation is defined as the inability to evacuate stool completely and spontaneously three or more times per week (Lembo & Camillerri, 2003). Constipation can be due to medical or nutritional causes. Usually nutritional constipation can be due to inadequate fluid and fiber intake, altered GI function, lifestyle, and food choices. To help avoid nutritional constipation 25% - 35% of dietary fiber is recommended for adults each day. Adequate amounts of fiber increase stool weight which aids in providing consistent and unchallenging bowel movements (Nelms, Sucher, & Lacey, 2011). Therefore fiber can be incorporated into the diet by eating more insoluble fiber, which unlike soluble fiber that dissolves in water, increases stool

2 2 bulk and promotes bowel regularity (Mayo Clinic Staff, 2012). Including insoluble fiber from grains into the diet can, however, be difficult for people suffering from celiac disease (CD). Those with CD cannot ingest gluten, the protein found in wheat, due to a genetic predisposition. The ingestion of gluten can have severe consequences such as diarrhea, abdominal pain, cramping, or malabsorption (Rivera, Assiri, & Guandalini, 2013). Alternative grains and starches should be eaten by those with CD to fulfill their fiber needs. Garbanzo bean flour is a great choice to increase insoluble dietary fiber and does not contain gluten which allows its consumption for those with CD. Garbanzo bean flour is very similar to all purpose flour in calories with 110g calories per 1/4 cup serving. However the bean flour differs in it fiber content by providing 20% of daily fiber with 5g per serving as opposed to relatively no fiber at all in regular flour. Garbanzo bean flour also has the added benefits for 50% more protein and 10% of the daily value of iron per serving (Gluten Free Daily, 2011). Therefore the purpose of this experiment was to test the acceptability and quality of garbanzo bean flour on a preexisting brownie recipe. In baking while bean flours are gluten free, they can contribute to moisture, flavor, and developing a finer crumb (Wittenberg, 2007). However substituting more than 25% of regular flour with garbanzo bean flour can contribute to a more prominent bean flavor (Gluten Free Daily, 2011). For this reason varying amounts of garbanzo bean flour will be tested to compare moisture, height, flavor, and overall quality of brownies. Review of Literature The addition of garbanzo bean flour to a regular brownie increases its fiber content greatly. Increased fiber can have many benefits and can be utilized by a variety of people. Fiber

3 3 can help those who are dealing with constipation and in this particular case can help those with celiac disease get fiber they can digest. Celiac disease is associated with eating gluten, a protein found primarily in wheat, rye, and barley. Gluten helps breads rise and make them spongy. Some have a gluten sensitivity and experience abdominal pain, headache, and skin rashes. Others cannot eat gluten at all because they experience adverse side effects (Sacharoff, 2012). Nonetheless fiber is still an essential nutrient in the diet of those with CD. Fiber can be divided into two categories: soluble and insoluble. Soluble fiber is digestible to a certain extent and can provide calories whereas insoluble fiber remains undigested to only reappear again in the stool thus not providing energy (McWilliams, 2012). Bacteria in our intestine can break down insoluble fiber to create short chain fatty acids (SFCAs) which aid digestive support (The World s Healthiest Foods, 2013). Hijova et al. (2007) states that insoluble fiber goes through glycolysis yielding energy in the form of NADH and ATP and then goes through both the citric acid cycle and ketone body synthesis to produce colonocytes SFCAs, such as proprianate, acetate, and butyrate. However butyrate is the preferred SFCAs energy source for the colon with an absorption rate of 70-90%. Butyrate has several effects on the body including helping fight colon cancer, aiding the intestinal mucosal wall to create a barrier against potential carcinogens that are found readily in stool, promoting the synthesis of mucus along the intestinal wall by lubricating it against any entry of harmful toxins, and can also increase muscular contractions to help with the adjustment of ones own colon motility, and therefore by aiding constipation ( The Squatt Loo Stool. (n.d.). Fiber therefore is an important aspect to a balanced diet and stomach health. Fiber can be found in many sources such as legumes. Garbanzo bean flour, for example, is considered to be an insoluble flour because 65-75% of its fiber is made of cellulose, a plant

4 4 polysaccharide, with beta-1,4 linkage (The World s Healthiest Foods, 2013). Thus Nestel et al. (2004) found that a garbanzo bean rich diet including a consumption of 140g/day cooked, drained canned garbanzo beans and garbanzo bean flour foods for 6 weeks resulted in a significant increase in dietary fiber intake in 19 healthy middle-aged volunteers. Further Murty et al. (2010) found that increased fiber intake from a garbanzo bean rich diet may have been sufficient to help with fecal bulking and ease of bowel movements. Although some groups did report intestinal upsets due to the increase in fiber from the garbanzo beans others reported a healthier feeling in the gut. Other barriers also reported were preparation time. Participants believed that soaking and cooking dry beans took too much effort. Method/Design This experiment was designed based on a preexisting brownie recipe which was used as a control. The independent variable being tested was garbanzo bean flour. To test the independent variable garbanzo bean flour two variations were used: 50% garbanzo bean flour and 100% garbanzo bean flour. The original recipe called for 70.6 g of all purpose flour. The first variation substituted 50% of the all purpose flour for 50% garbanzo bean flour (35.3 g). The second variation substituted 100% of the all purpose flour for 100% garbanzo bean flour (70.6 g). The control and 2 variations were made following the original recipe in exception with the flour substitutions. Two objective tests were used to examine the three variations of brownies: wettability test and height/volume test. The wettability test looked for which variation was the most moist. The height test allowed to see any height differences in the variations. Step by step directions for both tests can be found below. Finally a subjective test was used to find which variation was the most desirable. A

5 5 scorecard was created so 26 testers could rate each variation of the brownie. A likert scale from 1-5 was used to rate moisture, flavor, and overall quality. The testers were each given a score card and a plate with three equal pieces of each variation marked with a random three digit number. Procedure for Control Brownie 1. Preheat oven to 350 degrees F. 2. In a small saucepan, melt butter. 3. Remove from heat when completely melted 4. Stir in sugar, eggs, vanilla. 5. Then beat cocoa, flour, salt, and baking powder. 6. Grease and flour an 8 inch square pan. 7. Spread batter into prepared pan. 8. Bake in preheated oven for minutes. Procedure for 50% Garbanzo Bean Brownie 1.Refer to control brownie recipe steps During step five instead of adding 70.6 g of all purpose flour add 35.3 g of all purpose flour and 35.3 g of garbanzo bean flour. Add same amounts of cocoa, salt, and baking powder. 3. Continue with steps 6-8 Procedure for 100% Garbanzo Bean Brownie 1. Refer to control brownie recipe steps During step five instead of adding 70 g of all purpose flour, add in 70.6 g of garbanzo bean flour instead. Add same amounts of cocoa, salt, and baking powder. 4. Continue with steps 6-8. Procedure for Wetability Test 1. Prepare g of water in a bowl. 2. Cut three 1x1 inch squares from the pan of brownies in different areas. 3. Weigh each 1x1 inch square brownie. Record the weight. 4. Have a stopwatch ready to time 5 seconds. 5. Immerse a 1x1 inch square brownie for 5 seconds into the prepared bowl of water. 6. Weigh the 1x1 inch square brownie after being taken out of the water. Record the weight. 7. Subtract the weight of the brownie after being immersed into water from its original weight to get wettability. 9. Measure out g of water again and repeat steps 3-7 for the remaining two 1x1 inch square brownie. 10. Take the 3 results of wettability and find an average wettability for the pertaining brownie.

6 6 11. Repeat steps 1 through 10 for each brownie variation. Procedure for Height/ Volume Test 1. Cut three 1x1 inch squares from the pan of brownies in different areas. 2. Measure the height of each 1x1 in square. 3. Find the average of the three heights. 4. Repeat steps 1 through 3 for each brownie variation. Results/ Discussion Two objective test were used to evaluate and identify differences between the three variations: wettability and height/volume test. According to the wettability test in tables 2-4, the control brownie had the highest wettability value of 4.8 g, 100% garbanzo bean flour came in second with a value of 3 g and, lastly 50/50 garbanzo bean flour brownie had a value of 1.9 g. Secondly Table 5 has recorded height/volume test which looked at the overall rising of the brownie. The control and 50/50 garbanzo bean flour brownies had the same volume of cm 3 and the 100% brownie variation with a lower volume of 9.68 cm 3. The wettability results showed that the control brownie should have more moisture than the 50/50 and 100% variation brownie. Additionally the volume test showed that the 100% brownie variation had less volume then the other two variations that contained all purpose flour. This can be due to the lack of gluten which helps bread rise and gives it structure. The nutrition analysis demonstrated that as the amount of garbanzo bean flour added increased, the brownie became higher both in calories and nutrients. A portion for each brownie variation was considered to be a 2x2 in square. Table 6 shows that the control brownie had 126 calories, 1 g of protein, 16 g of carbohydrates, 1 g of dietary fiber, and 1 g of protein. When 50% of the all purpose flour was substituted, all the nutrients increased. According to table 7 the 50/50 brownie had 229 calories, 33 g of carbohydrates, 6 g of dietary fiber, and 7 g of protein. And finally table 8 shows that the 100% garbanzo bean flour brownie had 332 calories, 50 g of

7 7 carbohydrate, 11 g of dietary fiber, and 13 g of protein. It was evident through the nutrition analysis that the addition of garbanzo bean flour added nutrients to the brownie. As the all purpose flour was decreased, the carbohydrate, fiber, and protein increased. This was due to the properties of the legume garbanzo. Garbanzo is a great source of fiber and protein therefore the addition of garbanzo bean flour fortified the brownies making them more nutritionally balanced. Finally a subjective test was done. Twenty six testers were given three samples: a bite size piece of each variation of the brownie. The tester was then asked to use a likert scale of 1 through 5 to rate each product on moisture, flavor, and overall quality. The results were averaged based on the characteristic to find which were enjoyed the most and recorded on table 9. It was found that the 100% and 50/50 brownie variations were tied for the same average of 3.96 and the control had an average of For the characteristic of flavor testers enjoyed 100% garbanzo bean flour the most with an average of 4.03 while the 50/50 brownie and the control came in second and third place with an average of 3.61 and The same ratings were given to overall quality. Overall testers rated that they enjoyed the 100% brownie variation the most with an average of The 50/50 brownie received a 3.71 and the control an average of 3.40 It was therefore seen that in flavor and overall quality, testers preferred the 100% and 50/50 variation brownie. As for moisture variations that included garbanzo bean were still enjoyed more than the control that did not contain any garbanzo bean flour. Conclusion Garbanzo bean flour was found to be an adequate substitute for all purpose flour in brownies. The subjective test demonstrated that when it comes to flavor and overall quality, testers enjoyed the 100% brownie variation. For moisture, although 100% and 50/50 brownie

8 8 variations were tied they were more enjoyable than the control. Additionally, testers did not report to dislike the flavor or quality of the garbanzo brownies. Research showed that substituting bean flours in baked goods is most effective in smaller amounts, rather than full substitutions due to changes in flavor and cohesiveness. However this was not a problem in this experiment. Beany flavors were noticed in the batter before being cooked which led to believe that the finished cooked brownies would also have a beany flavor, yet this was not true. This could be due to the cocoa powder masking the flavor. Other recipes that have more delicate flavors could be empowered by the bean flavor and probably need to be substituted with less bean flour. As more garbanzo bean flour was added to the recipe, we noticed the dough to be less cohesive and when cut into squares it would crumble apart a lot more easily. Letting the brownies sit for longer periods of time allowed the structure to hold together better, therefore it was not a significant issue. Furthermore the volume test showed a difference in volume. There seemed to be a decrease in volume once there was no all purpose flour present. This can be explained by the lack of gluten present in the bread to network and create height in the pastry. Nonetheless brownies are not a kind of pastry that has great height. Therefore the volume difference was not significant to the eye or mouth. Inspite of differences between the variations, there is noticeable reason to believe that both the 50/50 and 100% garbanzo bean variations are acceptable products. The testers and other students present enjoyed them. Additionally they have great health benefits. Garbanzo bean brownies can help increase dietary fiber and protein, are great for those with celiac disease, and as research shows it can have many other great health benefits. Therefore eating garbanzo bean brownies can decrease the guilt of having a treat since they also have great benefits.

9 9 References Gómez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernández, E. (2008). Studies on cake quality made of wheat chickpea flour blends. LWT-Food Science and Technology, 41(9), Gluten Free Daily. (January 22, 2011). The Benefits of Gluten Free Flour. Gluten Free Daily Blog. Retrieved December 8, 2013, from /2011/01/benef its-of-gluten-free-flour.htm Hijova, E., & Chmelarova, A. (2007). Short chain fatty acids and colonic health. Bratislavské lekárske listy, 108(8), 354. Lembo MD, A., & Camillerri MD, M. (2003). Chronic constipation. The New England Journal of Medicine, 349, doi: /NEJMra Mayo Clinic Staff. (2012, November 17). Dietary fiber: Essential for a healthy diet. Mayo Clinic. Retrieved December 7, 2013, from

10 10 McWilliams, M. (2012). Foods: Experimental perspectives. (7th ed., p. 223). Upper Saddle River, N.J: Pearson Prentice Hall. Murty, C., Pittaway, J., & Ball, M. (2010). Chickpea supplementation in an australian diet affects food choice, satiety and bowel health. Appetite, 54(2), Nelms, M. N., Sucher K., Lacey K., Roth S. L. (2011). Nutrition Therapy & Pathophysiology 2/e. Belmont, CA: Brooks/Cole Cengage Learning. Nestel, P., Cehun, M., & Chronopoulos, A. (2004). Effects of long-term consumption and single meals of chickpeas on plasma glucose, insulin, and triacylglycerol concentrations. The American Journal of Clinical Nutrition, 79(3), Rivera, E., Assiri, A., & Guandalini, S. (2013). Celiac disease. Oral Diseases, 19(7), Sacharoff, S. (2012). Vegan and gluten-free quick breads. India Currents, 25(11), 60. The Squatt Loo Stool. (n.d.) What are short chain fatty acids (SCFA) and Butyrate? Retrived December 8, 2013, from option=com_content&view=article&id=145&itemid=152 The World s Healthiest Foods (2013). Garbanzo Beans (chickpeas) What s New and Beneficial about Garbanzo Beans. The World s Healthiest Foods. Retrieved December 7, 2013, from Wittenberg, M. M. (2007). New good food: Essential ingredients for cooking and eating well. (p. 78). Berkeley: Ten Speed Press. Retrieved from is in bean flour that makes baked goods moist&source=bl&ots=lkw- Zd4MMW&sig=qhewlhSZBWQDpmICmgLDnX8Tjw&hl=en&sa=X&ei=jn2jUp2fNI3ZoAT24YKoAQ&ved=0CFAQ6AEwBA

11 11 Individual Experiments Trial #1 Trial 1 had several goals. First, it was necessary to weigh the ingredients according to the recipe to have standard amounts throughout the trials. Secondly, it was important to make sure the control recipe yielded a good product. And lastly to test the garbanzo bean flour to find acceptable variations of the brownie. To make the control brownie, the recipe was followed step by step (procedure can be found in the methods/design section). Since this was the first time the control brownie was made, a timer was set to twenty minutes and a stopwatch was also set to record total time. Once twenty minutes were up the brownie was checked to make sure it was fully cooked with a cake tester in several places. The brownies were cooked fully around 21 minutes. Afterwards, a 50/50 brownie variation was made to see how the garbanzo bean would affect the product. While making the batter it was noticeable that the batter had a strong beany and metallic flavor. This was led to believe that the brownie would have a distinct flavor and that substituting even more garbanzo bean flour would make an unacceptable product. For this reason it was decided that a 75% variable brownie would be best instead of a 100% substitution brownie. The 50/50 variable brownie took around twenty four to thirty minutes to bake. Lastly the same procedure was used to make the 75% variable brownie which took about twenty eight minutes to cook. It was apparent that as garbanzo bean flour was added, the brownies took longer to cook. The variations with garbanzo bean flour also were less cohesive and more moist. This led us to believe that a 100% variation would not be acceptable because it would not hold together. Surprisingly the garbanzo bean flour did not have a distinct flavor was the batter was cooked. Trial #2 The purpose of trial 2 were to run objective tests on the control, 50/50 and 100% variation. We began by following the same procedure used in trial 1 to make each batch of brownies and then let them cool off. Then we ran the wettability test.

12 12 While baking the the control and 50/50 brownies we decided to bake a 100% variation since the 75% brownie did not have an off bean flavor. Once baked we found that the 100% brownie was an acceptable product. It did not have a beany flavor and held together. To test for wettability, we began by cutting 1x1 inch squares of the control brownie in different areas of the pan. We measured each 1x1 inch square and then gathered g of water. Each 1x1 inch square was immersed into g of water for 5 seconds and then weighed. We then subtracted the weight before and after being immersed in water to find wettability. This was done for each 1x1 inch square. The three wettability numbers were taken and added then divided by 3 to find an average for the control brownie. This was done for each variation. We found that the wettability for the control batch was the highest. The 100% variable had the second highest wettability followed by the 50/50 variable which had the lowest wettability. Trial 3 The purpose of trial 3 was again bake the brownies to make sure they baked well for the day of subjective testing and to run one more objective testing which was to asses volume. We baked each brownie variation as we had done previously and let them cool down. We then followed by running the height/volume test. For this test we also cut three 1x1 inch squares from different areas of the control batch. We then measured the height of each square. Following, we took the three heights and added them together and divided them by half to find an average. We took the average and multiplied it by the length and width of the 1x1 inch square which is 2.54 cm x 2.54 cm and found the volume. This was done for each variation. As for volume, the control and 50/50 variable had the same volume which was higher than the 100% variable. At this point we were ready to run our subjective test. We decided that the control, 50/50, and 100% variations were appropriate products to give to participants. We created a scorecard that asked participants to rate each brownie variation, using a likert scale from 1-5, on moisture, flavor, and overall quality. Table 1: Baking Times Brownie Variation Trial 1 Trial 2 Trial 3 Average Time Control 21:00 mins 20:14 mins 22:10 mins 21:15mins 50% bean flour 30:40 mins 24:23 mins 24:08 mins 26:24 mins 75% bean flour 28:40 mins 100% bean flour 24:26 mins 24:40 Table 2: Wettability Test: Control Trials Weight Weight after dipped in water Difference in weight Average Weight Trial 1 6.9g 11.7g 4.8g

13 13 Trial 2 9.1g 14.4g 5.3g Trial 3 8.2g 12.5g 4.3g 4.8g Table 3: Wettability Test: 50% garbanzo bean flour Trials Weight Weight after dipped in water Difference in weight Average Weight Trial 1 7.5g 9.1g 1.6g Trial 2 9.5g 11.3g 1.8g Trial 3 7.8g 10.1g 2.3g 1.9g Table 4: Wettability Test: 100% garbanzo bean flour Trials Weight Weight after dipped in water Difference in weight Average Weight Trial 1 9.5g 12.3g 2.8g Trial 2 5.3g 8.1g 2.8g Trial 3 9.8g 13.2g 3.4g 3g *don t know how to merge cells on google drive, so please merge the average weight column in final draft Table 5: Height/ Volume test Variation Length x Width x Height (cm 3) Control 2.54cm x 2.54cm x 2 cm = % Garbanzo Bean Flour 2.54cm x 2.54cm x 2 cm = cm 3 100% Garbanzo Bean Flour 2.54cm x 2.54cm x 1.5 cm = 9.68 cm 3 Table 6: Control Brownie Nutritional Analysis Nutrient Total Calories 126 Protein Carbohydrate Dietary Fiber 1 g 16 g 1 g

14 14 Total Fat Saturated Fat Monounsaturat ed Fat Cholesterol Sodium Iron 7 g 4 g 2 g 38 mg 53 mg 1 mg Table 7: 50% Garbanzo Bean Brownie Nutritional Analysis Nutrient Addition of Garbanzo Bean Flour (serving size=1/4c 30g) Total Total Calories 119 Calories 110 calories 229 calories Protein 1g 6g 7g Carbohydrate 15g 18 g 33 g Dietary Fiber 1g 5g 6g Total Fat 7g 2g 9g Saturated Fat Monounsaturat ed Fat 4g 2g Sodium** 53 mg 5 mg 58 mg Iron 0 mg Table 8: 100% Garbanzo Bean Brownie Nutritional Analysis Nutrient Addition Garbanzo Bean Flour Total Total Calories calories 332 Calories Protein 1 g 12g 13g Carbohydrate 14 g 36g 50g

15 15 Dietary Fiber 1 g 10g 11g Total Fat 6 g 4g 10g Saturated Fat Monounsaturat ed Fat 4 g 2 g Sodium** 53 mg 10mg 63mg Iron 0 mg Table 9: Raw Results and Averages for Score Cards Test er Moisture Flavor Overall Quality 349 (100%) 746 (control) 919 ( 50%) 349 ( 100%) 746 (control) 919 ( 50%) 349 ( 100%) 746 (control) 919 ( 50%)

16 Avg