The effect of various amount of oat flour on the texture and palatability of brownies

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1 The effect of various amount of oat flour on the texture and palatability of brownies Katie Reddington Katelyn Vosburgh FN453 Written Report November 21, 2011

2 Abstract The purpose of this study was to test the effects that replacing all purpose flour in brownies with varying amounts of oat flour would have on the texture and palatability of the brownies. The addition of oat flour is hoped to increase fiber content of the brownie and increasing overall fiber intake of the individual. Three different batches of brownies were made, each containing a different amount of flour. The first contained 100% all purpose flour (this is the control and recipe version). The second contained 50% all purpose flour and 50% oat flour. The third contained 100% oat flour. The texture of the brownie was tested using the texture analyzer and the water activity machine (for moistness). A sensory test was also taken using a 9 point hedonic scale. The results of this study showed that replacing all purpose flour in brownies with oat flour can increase fiber intake without lowering palatability of the product. Introduction It is recommended that Americans consume grams of dietary fiber per day (Anderson et al, 1994), or about 14 grams per 1,000 calories consumed (Shinnick et al, 1988). However, most Americans, neither adults nor children, get the recommended amount of fiber. In fact, most people struggle to even get 13 grams of fiber a day (Hazen, 2006). Dietary fiber is the cell wall of plants that cannot be digested by humans. Dietary fiber is edible, but it cannot not be digested or absorbed in the small intestine (Oat fiber could improve nutrition in food, 2006). This data can be alarming, considering the benefits that dietary fiber provides. Given the current state of our country s health, it would be very beneficial for people to increase their fiber consumption. This is the main reason that this experiment was designed to include oat fiber in brownies. By adding fiber to a well known and widely accepted food, it is hopeful that Americans can be encouraged to increase their fiber intake. There are countless benefits to consuming the recommended amount of fiber. A high fiber diet is associated with many benefits, including a lower risk for developing coronary heart disease, certain

3 types of cancer, hypertension, diabetes, obesity, and improved gastrointestinal health (Anderson et al, 2009). It also can promote healthy laxation (Hazen, 2006). Fiber has the ability to lower plasma and liver cholesterol concentrations (Shinnick et al, 1988). Soluble fibers (like those used in our research) can also help to lower glucose levels, which is beneficial in diabetes mellitus (Hazen, 2006). Fiber consumption also plays an important role in the reducing the risk of colorectal cancer. Fiber can reduce the transit time that waste spends in the GI tract, reducing the time the body is exposed to carcinogens. Fiber can also help to dilute the carcinogens. With more than 141,000 new cases of colorectal cancer per year, an increase of fiber intake is necessary. By increasing fiber intake by just 10 grams a day, there is a 10% risk reduction in colorectal cancer. This evidence is weaker for fiber from fruits, vegetables, and legumes, and there is higher evidence for whole grains and cereals (Doheny, 2011). It was actually computed in a previous study that those who consumed a high fiber diet had a 57% lower chance of developing colorectal cancer compared to those who had low fiber diets (Anderson et al, 1994). Besides the countless disease prevention benefits, fiber can also promote weight loss and weight maintenance. Many mechanisms of fiber can lead to weight loss. Since fiber reduces transit time in the gastrointestinal tract, it can lead to an increased feeling of fullness. Not only can it slow gastric emptying, it may also affect satiety hormones in the body. By increasing satiety in the body, one is likely to eat less, which can lead to weight loss (Spano, 2009). High fiber foods also tend to be a lower fat option (Anderson et al, 1994). By adding fiber to baked goods such as brownies, the food industry can greatly improve fiber consumption. Since many struggle to get the recommended amount of fiber in their diet, including it among their favorite foods may be beneficial. The purpose of this research project was to add oat flour to a simple brownie recipe to increase the fiber intake of the population. Since brownies are a popular baked good among children and adults, it was thought that they would make a good choice for

4 fortification. Oats provide 10% fiber and 4% β glucan, which are polysaccharides linked by β glycosidic bonds. As this β glucan passes through the small intestine, it is fermented. This can slow blood glucose absorption and have a prebiotic effect (Oat fiber could improve nutrition in food, 2006). Oat also tends to have a gentle flavor in foods, and can also help to strengthen dough, improve crumb softness, and extend shelf life (Hazen, 2009). Oat fiber yields 11.5 grams of fiber per 100 grams of oat fiber, making it a very good choice for the brownie recipe (Hazen, 2006). It is hoped that by adding the oat flour, not only will there be an increase the fiber content of the brownies, but also enhanced color, texture, and flavor. Some Maillard browning will occur due to the lactose sugars in the milk and the added sucrose. This browning should not negatively affect the final product and may in fact enhance the color of the brownies. Not only will the appearance be examined, but as well as other variables to be measured. The independent variables are grams of force (measured by the texture analyzer), water activity, and taste. These all depend on the dependent variable, the amount of oat flour used. In the first trial, 100% all purpose flour was used. For trial two, half all purpose flour and half oat flour was used. Finally, 100% oat flour was used in the final trial. For each trial, the brownies were tested with the texture analyzer and the water activity machine for the objective measurements. For the subjective measurements, panelists tasted the different trials and rate them on a hedonic scale. Methods and Procedures This experiment used a standard brownie recipe so that any changes caused by differences in the flour used would be easier to determine through sensory evaluation. The overall design of this experiment was to bake three variations of this brownie recipe. The first variation, or the control, is shown below in the recipe that was found. Recipe Amounts Actual Amount Used in Experiment 114 grams unsweetened chocolate 57 grams unsweetened chocolate

5 171 grams unsalted butter 402 grams sugar 3 eggs 5 ml pure vanilla extract 128 grams unbleached all purpose flour 85.5 grams unsalted butter 201 grams sugar 1.5 eggs 2.5 ml pure vanilla extract 64 grams unbleached all purpose flour The procedure for this recipe is as follows: Preheat oven to 325 degrees. Melt chocolate and butter together in microwave on high for 1 to 2 minutes, or on stove top in heavy saucepan on very low heat. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in greased 9x13 inch glass baking dish. Bake 30 minutes. Do not over bake. Cool in pan. Cut into squares. (Recipe found at AllRecipes.com) Three variations of this recipe were used in the experiment. Variable 1 (control) was the above recipe. Variable 2 was the recipe above with 50% of the all purpose flour replaced with oat flour. Variable 3 was the above recipe with 100% of the all purpose flour replaced with oat flour. A change was made in that instead of making the complete recipe in the recommended 9x13 pan, only half of the recipe was made and it was baked in an 8x8 pan to minimize food waste. The temperature that each variable was baked at remained the same at 325 degrees Fahrenheit, but the time of baking was reduced from 30 minutes to 25 minutes for each variable. All adjustments related to change in pan size were constant across all variables to reduce risk of skewed data. The original procedure to complete one trial per laboratory period over the course of three weeks was as follows: 1:30 PM Class begins and group will go over methods momentarily to be reminded of procedures and details. 1:35 PM Katie will preheat oven to 325 degrees F and set out utensils/pots/pans, while Katelyn gathers ingredients.

6 1:50 PM Katie will begin making variable 1 (normal recipe, 100% all purpose flour) by melting chocolate and butter on low heat in a saucepan on the stove, and Katelyn will grease the baking dishes and help Katie as she mixes sugar, eggs, vanilla, and finally the flour into the chocolate. 2:10 PM Pour chocolate batter into greased glass 9x13 baking dish and put into preheated oven for 30 minutes. 2:10 2:40 PM While variable 1 is baking, Katelyn will begin mixing ingredients for variable 2 (50% allpurpose flour, 50% oat flour) and pour next batch of batter into greased 9x13 pan. 2:40 3:10 PM As soon as variable 1 is done, Katelyn will take out baking dish to cool and immediately put variable 2 into the oven to bake for 30 minutes. While variable 2 is baking, Katie will prepare the batter for variable 3 (100% oat flour). After allowing variable 1 to cool for 10 minutes, Katelyn will cut out five 1x1 inch squares (no edges) to be tested by the texture analyzer, and then tested for moisture content/water activity by the water activity machine. Another square will have its height measured to determine volume. After recording results, Katelyn will ask 3 classmates to taste the other brownie bites and rate it on a 9 pt hedonic scale. 3:10 3:40 PM As soon as variable 2 is done, Katie will take out baking dish to cool and immediately put variable 3 into the oven to bake for 30 minutes. While variable 3 is baking, Katelyn will begin washing mixing bowl, electric mixer blades, spoons, spatulas etc. After variable 2 has cooled for 10 minutes, Katie will cut out five 1x1 inch squares (no edges) to be tested for the same objective and subjective testing as variable 1. 3:40 3:50 PM Take out variable 3 from the oven and allow cooling for 10 minutes. 3:50 4:20 PM After cooling of variable 3, repeat cutting procedures and the same objective/subjective testing that had been done with variables 1 and 2. With remaining time left, ask 3 classmates to taste a sample of all 3 variables and rate them in order of preference.

7 This plan changed for two reasons. The first being the change in size of the brownies made/time allotted for baking, and the other reason is that the first two trials were completed during the week before the designated laboratory period, and the third trial was completed in laboratory. A third change that occurred was that instead of three students taking the sensory evaluation, five students were asked to participate. The setting used on the texture analyzer was the cone probe. Sensory Evaluation After the brownies for each trial were allowed to cool for ten minutes, five students tried a sample of each variable (center piece, no edges) and rated the sample on a 9 point hedonic scale. Each sample was assigned a random three digit identification number to maintain the blindness of the evaluation. The purpose of this evaluation is to test the sensory appeal that the varying amounts of flour has on brownie palatability. An example of the sensory test is as follows: 9 Point Hedonic Scale Sample 435 Rank the Dislike samples Extremely in order of Dislike Very Much Dislike Moderately Dislike Slightly Neither Like nor Dislike Like Slightly Like Moderately Like Very Much Like Extremely Sample 743 Dislike Extremely Dislike Very Much Dislike Moderately Dislike Slightly Neither Like nor Dislike Like Slightly Like Moderately Like Very Much Like Extremely Sample 209 Dislike Extremely Dislike Very Much Dislike Moderately Dislike Slightly Neither Like nor Dislike Like Slightly Like Moderately Like Very Much Like Extremely Special note: The original evaluation methods were altered slightly. Instead of three objective methods and two subjective methods, this experiment only involved two objective methods (texture analyzer and

8 water activity) and one subjective method (9 point hedonic scale) because there were only two people conducting this experiment. Discussion The texture of each brownie variable was measured using the cone probe on the texture analyzer. As seen in Table 1, the all purpose flour variation, on average, required a greater force than the partial oat partial all purpose variation by 82.8 g of force. The all purpose variation required a greater force than the oat flour variation by g of force. This shows that the brownies made with all purpose flour have a firmer texture than any other variation. A less firm texture requires less force to penetrate which results in a lower result on the texture analyzer. Certain fibers have greater water retaining capacity which can lead to a softer, chewier product (Hazen, 2006). This is could be why the texture of the brownies made with oat flour had a less firm texture. Along with this, there is less gluten in oat flour in comparison to all purpose flour, which can also have an effect on the texture of baked products and make them tougher (McWilliams, 2007). Figure 3 also shows that in each trial, the allpurpose flour had the firmest texture. The variable with the least firm texture is shown to be the variable with 100% oat flour. The change in flour type seemed to have little effect on water activity in the brownies. There were minimal changes, with the 100% all purpose flour having the highest average water activity (after three trials) at The mixture of all purpose flour and oat flour had the lowest average water activity at However, all three recipes had very similar water activities, with no major differences. One reason for the higher water activity in the 100% all purpose flour and 100% oat flour recipes may have been cooking time. Each variable was cooked for the same amount of time, but 1 trial from the 100% AP flour recipe and 1 trial from the 100% oat flour recipe seemed a little underdone and more moist than the other trials. Water activity and free moisture are directly related, and the more moist a food is, the higher the a w will be.

9 Water activity is a very important factor in foods, and is essential in determining the shelf life of food. The higher the water activity of a food is, the more moisture that is provided for yeast, bacteria, and molds to grow (Dpt. of Health, Education, and Welware, 1984). Molds and yeasts can grow at an a w of 0.8 and bacteria can grow at an a w of 0.9. This is why it is very important to keep water activity low to maintain shelf life. Not only does a w affect food packaging, but also how a food looks, tastes, smells, etc. In a study published in the Journal of Food Science, researchers determined that food generally becomes unacceptable at the range (Katz, 1981). Maintaining a w is important in the palatability of food. Crispier products will have a lower a w and more moist products will have a higher a w. You must maintain a w to keep products to their desired texture, or else crisp products may get soggy, and softer products, such as bread, will stale. After each trial was completed, the experimenters conducted a subjective sensory evaluation of the brownies. A sample was taken from the center of each brownie variable (to avoid the varying texture of the edges). These samples were given to various panelists in the laboratory to rate the overall palatability of each variable on a 9 point hedonic scale. As shown in Table 3, the average rating of the brownies remained the same from the all purpose variable to the half all purpose/half oat flour variable. There was an increase in the rating of palatability for the brownie that is made with 100% oat flour. In Figure 3, there is a visual model of the 12% increase in the sensory rating of the brownie palatability. It is possible that the reason for the increased preference of the oat flour brownies is because of the softer texture that the increased fiber provides (Table1, Figure 1). Results Table 1. The average texture of three trials of brownies with varying amounts of oat flour as measured by the texture analyzer. Variable Trial 1 (g) Trial 2 (g) Trial 3 (g) Average (g) 100% All purpose flour % Oat flour/50% All purpose flour

10 100% Oat flour Force (g) % All purpose flour 50% Oat flour/50% Allpurpose flour 100% Oat flour 0 Trial 1 Trial 2 Trial 3 Average Percentages of flour vs. texture analyzer Figure 1. Texture of muffins with varying amounts of oat flour for three trials as measured by the texture analyzer. Table 2. Effect of oat flour on water activity Sample 100% All purpose flour % All purpose flour, 50% Oat flour % Oat flour Aw

11 A w % All purpose 50% AP, 50% oat 100% oat flour Trials Figure 2.Effect of oat flour on water activity Table 3. Sensory evaluation averages and standard deviations of three trials of varying amounts of oat flour in brownies as tested for overall palatability Sensory (scale 1 9) Average St. Dev. 100% AP flour % oat/50% AP flour % oat flour

12 Hedonic Scale % AP flour 50% oat/50% AP flour 100% oat flour Average Amount of flour Average Ratings of Brownie on 9 Point Hedonic Scale Figure 3. Sensory evaluation for overall palatability of brownies with varying amounts of oat flour References Anderson, J.W., Smith B.M., Gustafson, N.J Health benefits and practical aspects of high fiber diets. The American Journal of Clinical Nutrition. Vol. 59: pg 1242S 7S Anderson, J.W. Baird, P., Davis Jr, R.H., et al Health benefits of dietary fiber. Nutrition Reviews. Vol. 67, Issue 4: pg Doheny K High fiber diet linked to lower colon cancer risk. CBS News. Hazen C High fiber grains. Food Product Design. Issue 19: pg 8. Hazen C New fiber options for baked goods. Food Product Design. Katz, EE, Labuza, TP. Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products. Journal of Food Science. Vol. 6, Issue 2: pg McWilliams, Margaret Nutrition and Dietetics. Pg 161. Shinnick FL, Longacre MJ, Ink SL, Marlett JA. Oat fiber: composition versus physiological function in rats. The Journal of Nutrition Vol. 118, Issue 2: pg Spano M. Promoting satiety. Food Product Design Issue 19: pg 11.

13 Weaver CM, Daniel JR Physical Properties of Foods. In: Weaver CM, Daniel JR. The Food Chemistry Laboratory: A manual for experimental foods, dietetics, and food scientists. 2 nd Edition Boca Raton: CRC press. P

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