The effect of added wheat dextrin fiber (Benefiber) on a homemade applesauce product. Amanda Monroe & Brittany Dale FN 453

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1 The effect of added wheat dextrin fiber (Benefiber) on a homemade applesauce product. Amanda Monroe & Brittany Dale FN 453 November 22, 2010

2 Brittany Dale Amanda Monroe FN 453 Written Report 11/22/2010 The effect of added wheat dextrin fiber (Benefiber) on a homemade applesauce product. ABSTRACT: Benefiber includes a source of wheat dextrin fiber. It was added to homemade applesauce to help increase the daily fiber intake for individuals consuming the product. The experiment conducted incorporated the addition of 3 grams and 6 grams of Benefiber to homemade applesauce that already had 5.6 grams in a half cup serving. A group of student panelists critiqued the homemade applesauce, the 8.6 gram applesauce, and 11.6 gram applesauce by rating the consistency and flavor as the subjective assessments. The viscosity, linespread, and color change were the objective assessments used in the experiment. The data was analyzed after all assessments were completed. INTRODUCTION: Dietary fiber is an important nutrient that needs to be consumed daily in a person's diet. Its primary function in the body is to regulate the digestive system and aid in the prevention of diarrhea, constipation, and other bowel disorders. Fiber also has secondary functions. It can help with micronutrient absorption, glucose and cholesterol level stabilization, and plays a positive role in averting cardiovascular disease and some forms of cancer (Slavin and others 2009). Dietary fiber comes in two forms, soluble and insoluble. Furthermore, it can be divided into fermentable and non-fermentable fibers based on their ability to be fermented and form short chain fatty acids (SCFAs). The type of fiber this study is particularly interested in is wheat dextrin. Wheat dextrin is a soluble, fermentable fiber and is the active ingredient found in the dietary supplement, Benefiber. Benefiber is the product we will use to supplement our homemade applesauce. As mentioned previously, the active form of fiber found in Benefiber is wheat dextrin. Wheat dextrin is a soluble fiber that has been widely used in the food industry because it has a low viscosity and so has a good consistency when added to water, beverages or soft food (Slavin and others 2009). Benefiber provides 3 grams of fiber per 2 teaspoon serving. It has colorless, tasteless, and non-thickening properties making it an ideal choice of supplement for this study. It

3 provides 15 calories and 4 grams carbohydrate per serving (Novartis Consumer Health 2010). It can be purchased at many commercial sales stores and can be added to many hot or cold beverages or semi-solid food items. The motive for creating a high fiber applesauce was developed because American adults, teens, and children are not consuming enough fiber in their daily diet. An article in The Journal of International Medical Research (Slavin and others 2009) references that the American Dietetic Association recommends that grams of fiber are consumed each day by healthy adults. Based off this recommendation, The Food and Nutrition Board of the Institute of Medicine set an adequate intake level for both soluble and insoluble fiber at grams per day for children and grams per day for adults. An article in Appetite discussed a study that added fiber to applesauce and apple juice and the effects on satiety and energy intake (Flood-Obbagy 2009). Subjects consuming the fiber supplemented products took in less of the product because it was more filling than the nonsupplemented products and left them filling fuller for a longer period of time after consumption. To this end, the applesauce product has the capability of also being an energy-rich product without the expensive of excessive calories. In conclusion, the overall purpose of this experiment is to formulate an applesauce that has an excellent source of dietary fiber to better improve overall personal health, while not impacting the flavor, and overall quality of the product. This was done using a variety of objective and subjective tests. The results as well as a discussion of the results will follow. METHODS: The overall design for this experiment followed the recipe Blushing Applesauce found at and was adapted to 50% of the original recipe in order to save money and decrease the amount of waste. The adapted 50% recipe called for 1134 grams of peeled, cored and chopped Macintosh apples, 83 grams of granulated sugar, 180 milliliters of water, 60 milliliters of lemon juice, 2.5 grams of cinnamon, and 1.25 grams of nutmeg and was used for the Control Variable (Product 494). In the modified recipes, Benefiber was added in two amounts. Variable 1 (Product 765) contained 3 grams on Benefiber. Variable 2 (Product 317) contained 6 grams of Benefiber. In a large pot, place the apples with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium and allow the contents to simmer, uncovered for approximately 25

4 minutes. Stir the contents occasionally. The apples will eventually become very soft and lose their shape. Once this occurs, remove from heat and allow the apples to cool slightly. Puree the apples in a food processor until desired thickness is reached. Pour into a serving bowl and mix in cinnamon and nutmeg. Portion out 6 one-half cup servings and added the predetermined amount of Benefiber to each serving. These will be used for subjective and objective testing. All subjective and objective tests were done in triplicate in order to gain the most accurate data. For subjective testing, the three applesauce products were placed in glass custard cups for taste and consistency evaluation by a panel of nutrition students. The following tables were provided to the panelists to use for evaluating each product: Rate the consistency from 9 = very hard to 1 = very mushy. Consistency Comments Evaluate the flavor of the applesauce using the hedonic scale. Extremely tart Tart Slightly Tart Very Slightly Tart Not Tart or Very Slightly Slightly Extremely The products were labeled using random three digit coding. Thirty-two panelists completed the taste and consistency evaluations in Stone Hall, Room 229. The products were discarded after each trial. For objective testing, the three applesauce products were placed in 250 milliliter beakers for analysis via viscometer, colorimeter, and linespread apparatus. The Brookfield viscometer testing was completed first because the other two objective tests required switching the container of the product; this ensured the maximum amount was used. The Linespread apparatus testing was completed second, and the Hunter colorimeter testing was completed last.

5 DISCUSSION: After all three variations and trials were complete the data was collected and analyzed. The first piece of data that was analyzed was the subjective assessments. The data collected from each trial was averaged for each variable (see Tables 1-2 and Figures 1-4 for results). One of the subjective assessments done was consistency-based. The results showed that both applesauce products with added grams of Benefiber produced a more pleasurable consistency than the applesauce product without added Benefiber. However, the average difference (0.4 points based on a 9-point scale) between the three products was not significant (p > 0.05). These results are favorable and support the Benefiber products claim that it will not thicken the food item it is used in (Novartis Consumer Health 2010). Along with consistency, the other subjective assessment done was flavor-based. The assessment required panelists to rate the applesauce products on a 9-point hedonic scale ranging from extremely tart to extremely sweet. The results for flavor ranking were rather inconsistent in two of the three products. For the applesauce product with 6 grams of added Benefiber, flavor was ranked from extremely tart (n=6) to sweet (n=7) with rankings in between (n=19). For the applesauce product without added Benefiber, flavor was ranked from tart (n=8) to extremely sweet (n=5) with rankings in between (n=19). However, for the applesauce product with 3 grams of added Benefiber (the recommended amount as per the Benefiber label (Novartis Consumer Health 2010)), flavor was ranked from slightly tart (n=3) to sweet (n=14) with flavor rankings in between (n=15). These results are favorable and also the Benefiber claim that it is flavor-free (Novartis Consumer Health 2010). In regards to the subjective assessments, potential for error in the results could have occurred if the evaluating panelist was untrained in what qualities to recognize in the three products and was confused on the tastes of the three products. Luckily enough for this experiment, the majority of the panelists were Foods and Nutrition students that have taken previous courses in which they have learned to test and evaluate foods based on these and other qualities. Error could have also occurred during the preparation process; perhaps too little or too much of an ingredient was added to the recipe which altered consistency and/or flavor. Future research in regards to added fiber in applesauce should consider including an aroma assessment to the subjective analysis. Aroma contributes to taste and flavor and could have played a role in the findings of this experiment. The data might have been beneficial at

6 making flavor rankings between products more concise. Also in reference to flavor, using a more narrow spectrum of flavor rankings could decrease the variability of responses thus lead to a more precise opinion on product flavor. Along with the subjective assessments, three objective assessments were also analyzed. The first objective assessment that was examined was viscosity. Viscosity is the measure of fluid s resistance of flow. A large viscosity resists motion due to the molecular makeup and low viscosity flows more fluidly. For the experiment the viscosity was measured by the Brookfield Viscometer. The average viscosities of the three variables were used to compare the relationships between the different applesauce products. The viscosities were calculated at four forces: 6 rpm, 12 rpm, 30 rpm, and 60 rpm. The results of the assessment can be seen graphically and figuratively in Table 3 and Figure 5. At the force of 6 rpm, the three average viscosities for the variables all ranged from 25,760 cp 33,400 cp. The variable that contained the 3 grams more of the Benefiber was slightly higher than the other two variables, which means that the applesauce is slightly thicker than the other two. When the other forces of 12 rpm, 30rpm, and 60 rpm were altered to measure the viscosities, the averages of all three variables were more close to the same values verses the results from the force of 6 rpm. At 12 rpm the range varied from 14,650 cp 17,200 cp. The range at 30 rpm was 8,000 cp 9,300 cp. The range last force of 60 rpm was 4,680 cp 5,320 cp. For the majority of the results, it can be concluded that the viscosities of all three variables are very similar. The increase in viscosity for the 3 gram variable at 6 rpm does bring question of human error, but a second set of measuring could determine if that increase in viscosity is actually accurate. The standard deviation for the force of 6 rpm is bigger than the other forces due to the fact that the measurements had a higher difference at that force. The whole purpose of the experiment is to prepare a high fiber applesauce that fairly has the same taste and quality of the control which is the homemade applesauce. The results of the assessment can be seen graphically and figuratively in Table 4 and Figure 6. The average linespread values do not show a huge difference. The highest average value for the linespread was the control that measured at just about 12 mm. The lowest average linespread value came from the 3 gram variable at about 10.5 mm. The 6 gram variable had the average linespread value of 11 mm. These measurements are quite close to each other, which is not a bad result considering the fact that a big difference in values mean the quality of the applesauces are not

7 going to be the same. Since the measurements are not far apart, it can be concluded that the added grams of Benefiber do not greatly affect the linespread values of the variable and that they are very similar to the homemade applesauce. Also the average standard deviations were extremely alike and that means there was not a big difference in the values collected that were used to determine the averages The last objective assessment taken was the done by the colorimeter that was used to determine the color difference between the three variables. The colorimeter calculated the L, a, and b values of the three trials. The L-scale determines lightness where the value of 0 means black and 100 is white. The a-scale measures the red-green pigment where positive values are red, negative values are green, and 0 is neutral. The yellow-blue axis is measured by b-scale where the positive values are yellow, negative values are blue, and 0 is neutral. The results of the assessment can be seen graphically and figuratively in Table 5 and Figure 7. The average L, a, and b values from the experiment showed no significant difference. The average values on all three scales are so close in measurements that the difference is the values are not greater than 1. Based on the values being so close to the control, it can be agreed on that the different amount of Benefiber added does not affect the color. Error is a common factor that occurs in experiments that may cause screwed results. For the most part, majority of the information calculated was almost identical except for the viscosity results at the force of 6 rpm. Human error could have been the reason for the slight difference in the results examined at that force. When using the Brookfield Viscometer, the spinning spindle is immersed in the product and the viscosity has to reach a steady reading before recording the results. The viscosity reading could have been taken too early and that may be the reason for the faulty measurements. For future research in the case of high fiber applesauce, measurements should be taken more carefully to insure that data collected is accurate. Even though human error is common in experiments, more precautions should have been used to reduce this kind of issue. Being more knowledgeable on the equipment used to assess the variables would have helped out tremendously to decrease the suspicion of human error.

8 RESULTS: Consistency of Applesauce Product Product g. Benefiber g. Benefiber Control Average score given Standard deviation Table 1 Average consistency and standard deviation of the three applesauce products as determined by a group of panelists (n=32). Consistency was rated on a scale of 1-9 where 1=very mushy and 9=very hard. Score based on 9 point scale Average Consistency of Products g. Benefiber g. Benefiber Control Product Figure 1 Graphical representation of the average consistency of the three applesauce products as determined by a group of panelists (n=32). Consistency was rated on a scale of 1-9 where 1=very mushy and 9=very hard. Extremely Tart Flavor Ranking Totals for the Applesauce Product Tart Slightly Tart Very Slightly Tart Neither Tart nor Very Slightly Slightly Extremely g. Benefiber g. Benefiber Control Table 2 Flavor ranking of the three applesauce products based on 9-point hedonic ranking as determined by a group of panelists (n=32).

9 Number of panelists Flavor Ranking for Product g. Benefiber Hedonic Ranking Figure 2 Graphical representation of flavor ranking of Product g. Benefiber as determined by a group of panelists (n=32). Number of panelists Flavor Ranking for Product g. Benefiber Hedonic Ranking Figure 3 - Graphical representation of flavor ranking of Product g. Benefiber as determined by a group of panelists (n=32).

10 Number of Panelists Flavor Ranking for Product Control Hedonic Ranking Figure 4 - Graphical representation of flavor ranking of Product 494 Control as determined by a group of panelists (n=32). Average Viscosity of Three Trials (cp) 6 rpm 12 rpm 30 rpm 60 rpm Standard Deviation of Viscosity of Three Trials 6 rpm 12 rpm 30 rpm 60 rpm Table 3 Average viscosity and standard deviation of the three applesauce products as determined by a Brookfield viscometer.

11 35000 Average Viscosity using Brookfield Viscometer for Products Viscosity in centipose (cp) g. Benefiber g. Benefiber Control 0 6 rpm 12 rpm 30 rpm 60 rpm Force (rpm) Figure 5 - Graphical representation of the average viscosity of the three applesauce products as determined by a Brookfield viscometer. Linespread Apparatus (distance traveled in mm) Product Code Trial 1 Trial 2 Trial 3 Average Standard Deviation Control g. Benefiber g. Benefiber Table 4 Average flow distance (mm) and standard deviation of the three applesauce products as determined by a Linespread apparatus. Average Distance for Linespread Apparatus for Products Distance traveled in apparatus (mm) Control g. Benefiber g. Benefiber Product

12 Figure 6 - Graphical representation of the average flow distance (mm) of the three applesauce products as determined by a Linespread apparatus. Average Lab Values of Three Trials Product L a b Standard Deviation of Three Trials Product L a b Table 5 - Average L,a,b values and standard deviation of the three applesauce products as determined by a Hunter colorimeter. Colorimeter Units Average L,a,b values of Products L a b Colorimeter test g. Benefiber g. Benefiber Control Figure 7 Graphical representation of the average L,a,b values of the three applesauce products as determined by a Hunter colorimeter.

13 REFERENCES: Flood-Obbagy JE, Rolls BJ The effect of fruit in different forms on energy intake and satiety at a meal. Appetite 52: FutureChefShay. Blushing Applesauce: All Recipes. September September Jamesen, Karen Fruits. In: Jamesen, Karen. Food Science Laboratory Manuel. New Jersey: Merrill - Prentice Hall. p Masley, S.C., Weaver, Wendy, Peri, Gil, & Phillips, Sharon Efficacy of lifestyle changes in modifying practical markers of wellness and aging. Alternative Therapies in Health and Medicine 14: Novartis Consumer Health, Inc. Benefiber September Slavin JL, Savarino V, Paredes-Diaz A, Fotopoulos G A Review of the Role of Soluble Fiber in Health with Specific Reference to Wheat Dextrin. The Journal of International Medical Research 37: 1-17.