Supplementation of Fiber in Jell-O A measure of increased nutritional benefits Introduction: Gelatin desserts such as Jell-O and pudding are some of

Transcription

1 Supplementation of Fiber in Jell-O A measure of increased nutritional benefits Introduction: Gelatin desserts such as Jell-O and pudding are some of the most popular desserts on the market. They are easy to prepare, inexpensive, and fairly low in caloric content. Recent research done in food sciences has shown that fiber is one of not only the most important nutrients, but also one of the most under consumed. The problem of not enough dietary fiber can easily be solved with the addition of fiber to easy-to-prepare desserts such as Jell-O gelatin. The conditions necessary to prepare a gelatin such as Jell-O, as described by J. Daniel of Purdue University, require things such as; large molecular weights, ph( optimal), as well as sugar concentration. Proteolytic enzymes have a negative impact on gel formation, and should be avoided. The following experiment does not utilize any. Daniel 5 goes on to say that increasing the sugar concentration weakens gel strength by causing competition for water between sugar and gelatin molecules. There is nothing said about whether or not adding fiber to gelatin will strengthen or weaken the gel. Being that there are many types of fiber on the market, two will be assessed. Benefiber is a fiber supplement that uses wheat dextran. Konsyl is another popular type of fiber, and uses psyllium husk as an active ingredient. Both of these were added to Jell-O gelatin, and their affects were assessed using a variety of measures. The gelatins were first subjected to panel taste testing, where the qualities of taste, appearance, and texture were judged. Secondly, the gelatins were placed into a colorimeter to have L, a, and b values taken. Finally, gelatins were placed in a texture analyzer (TA), and the textures were recorded in grams. The three following tests were chosen because the tests were able to assess a variety of qualities with little to no financial cost, or loss in time. In conclusion, the overall purpose of this experiment was to assess the effects of the addition of fiber to gelatin desserts. Two types of fiber, Benefiber and Konsyl were used in three separate concentrations; 1, 2, and 3 tablespoons. The gelatins were then assessed using a panel taste-test, a colorimeter, as well as a texture analyzer. Methods: Preparation: Six boxes of orange Jell-O gelatin were prepared at once in a single pot using the provided instructions. This yielded 24 ½ cup servings of gelatin. The gelatin was then poured into 21 ½ cup servings. The final 3 servings were discarded. The servings were placed into seven groups of three servings, one three serving control, 3-three serving Benefiber trials, and 3-three serving Konsyl trials. For the controls, no fiber was added. The trials were placed into 2 ounce custard cups and set aside unrefrigerated. The Benefiber trials received, 1 Tbsp, 2Tbsps, or 3Tbsps of Benefiber powder per ½ cup serving. 2 oz custard cups were utilized, bringing total amount of fiber used down to ¼ Tbsp, ½ Tbsp, and ¾ Tbsp. This was done three times, using all nine Benefiber trial cups. They were then sealed, labeled and placed aside unrefrigerated. The Konsyl trial cups receieved the same treatment as the Benefiber trials, only Konsyl fiber supplement was used. To ensure consistent cooling time, all cups were then placed into the refrigerator for 19 hours at 41 degrees Fahrenheit. Analysis: Color was assessed using a colorimeter. Each variable was assessed three different times. Colorimeter was first calibrated using black and white tiles. Gelatin samples were then placed over the lens, and L, a, and b values were given. All values including averages and percent variance from the control are provided in table 1-1.

2 Texture was assessed by way of texture analyzer. Each variable was tested three different times using the cone probe. Texture analyzer software was opened, the gelatin preset was selected, and a sample test run was completed. Upon completion of the test run, macro was run providing the values found in table 2-1. Averages as well as standard deviations are also provided. Subjective qualities; taste, texture, and appearance were assessed by 10 individuals using a scorecard and a rating system from 0-9. Zero stood for extremely dislike, and 9 was extremely like. A copy of the scorecard is provided below in figure 1-1 and all values including averages and standard deviations are provided in table 3-1. Sample Taste Appearance Texture Results: Color Analysis of control JELL-O in comparison to supplemented JELL-O using Hunter Colorimeter; L-, a-, and b-values assessed Konsyl fiber supplement has 6g fiber per serving, Benefiber has 3g fiber per serving Product Trial 1 Trial 2 Trial 3 Average Variance from control Control % Konsyl (1/4tbsp) % Konsyl (1/2tbsp) % Konsyl (3/4tbsp) % Benefiber (1/4tbsp) % Benefiber (1/2tbsp) % Benefiber (3/4tbsp) % Table 1-1: L-values Product Trial 1 Trial 2 Trial 3 Average Variance from control Control % Konsyl (1/4tbsp) % Konsyl (1/2tbsp) % Konsyl (3/4tbsp) % Benefiber (1/4tbsp) % Benefiber (1/2tbsp) % L a

3 Benefiber (3/4tbsp) % Table 1-2: a-values Product Trial 1 Trial 2 Trial 3 Average Variance from control Control % Konsyl (1/4tbsp) % Konsyl (1/2tbsp) % Konsyl (3/4tbsp) % Benefiber (1/4tbsp) % Benefiber (1/2tbsp) % Benefiber (3/4tbsp) % Table 1 3: b values The Hunter Colorimeter is used to assess color, quite obviously. Three values are assessed in this objective evaluation: L, a, and b values. Lightness and darkness is measured by L-values, as can be seen in Table 1-1: L-values. The control JELL-O had an L-colorimeter value of This indicates that the orange is more dark than light. The samples supplemented with Benefiber (in any amount) had less deviation/ variance from the control, with values from The percent difference of these samples was 5.5%, 1.44%, and 5.11% for 1/4tbsp, 1/2tbsp, and 3/4tbsp respectively. It is interesting to note that the 1/2tbsp Benefiber was most similar to the control in lightness, indicating greatest interaction between this concentration of fiber supplement and JELL-O. On the flip side, however, gelatin products made with Konsyl, a higher fiber supplement, L values ranged from The percent variance of these samples was 13.17%, 18.78%, 18.58% for 1/4tbsp, 1/2tbsp, and 3/4tbsp respectively. As expected, the 1/4tbsp for 4 ounces of JELL-O was the most similar to the control. However, the surprising interpretation from the comparison of Konsyl L-values to the control is that the Konsyl products were lighter than the control. However, having observed the products, one could argue that the gelatin creations were denser and therefore less likely to allow light to pass through than lighter in appearance. The L-values in this instance reflect translucence rather than actual color. This information can be seen in Table 1-1: L-values. In reference to Table 1-2: a- values, the values collected represent the color range from green (negative a-values) to red (positive a-values). As such, all values should be positive because orange gelatin is used in this experiment. The average control a-value was , indicating a slightly red color. Benefiber supplements yielded nearly exact values to the control, the closest again being 1/2tbsp Benefiber in 4 ounces of JELL-O that at an a-value of had a percent variance of 0.12%. The 1/4tbsp and 3/4tbsp Benefiber gelatin mixtures were the next closest statically to the average. These values maintain the same consistency with obtained L- values, as 1/2tbsp Benefiber is most similar, then 3/4tbsp Benefiber, and finally 1/4tbsp per 4oz JELL-O made. The Konsyl fiber supplement has slight deviations from the L-values obtained, as the order previously varied further from the control with increasing concentration of fiber added. For the a-values, however, the order is: 1/4tbsp, 3/4tbsp, and then 1/2tbsp variance from the control, with average a-values of 6.95, 7.29, and respectively. These results indicate Konsyl supplements had a stronger, deeper red hue associated with their gelatin formation. b

4 However, caution should be granted to make quick assumptions; the appearance of JELL-O supplemented with Konsyl was similar to applesauce, and these vales may indicate the inability of light to pass through the product than true hue associated with the product formed. Finally, the Hunter Colorimeter is used to assess b-values. This is shown in Table 1-3: b- values. The values here, when b is positive, represent yellow hues, and when b is negative, blue colors. Interestingly enough, most of the values obtained are negative, but none of the products created had any blue hues associated with them. Not surprisingly, the Benefiber with 1/2tbsp in 4 ounces of JELL-O ( average) was again the most similar to the control ( average). Unlike the L- and a-values obtained, the 1/4tbsp Benefiber is the next most similar to the control, with a percent variance of 6.30%; the Benefiber of 3/4tbsp had a percent variance of 10.48%. Another surprising result was the lack of similarity to the control of the Konsyl supplements, as well as their midline values. The average b-value obtained for these high fiber supplements was 0, 0.52, and for 1/4tbsp, 1/2tbsp, and 3/4tbsp in 4 ounces of orange JELL-O made with Konsyl. These results again likely directly correlate to translucence primarily instead of true color of the product. Stable Micro Systems Texture Analyzer of control, Konsyl supplemented, and Benefiber supplemented JELL-O using cone probe Texture Analyzer Product Trial 1 Trial 2 Trial 3 Average Standard Deviation Control Konsyl (1/4tbsp) Konsyl (1/2tbsp) Konsyl (3/4tbsp) Benefiber (1/4tbsp) Benefiber (1/2tbsp) Benefiber (3/4tbsp) Table 2-1: texture analysis The texture analyzer is used to determine force required to assess the compression/tension interaction of foods. As shown in Table 2-1: texture analysis, a few interesting pieces of information emerge. First off, the average result for the control JELL-O was ; this was the highest value obtained. The next closest is Benefiber with 1/4tbsp in 4 ounces of JELL-O, which is a small surprise, as it was typically second-best in color tests. The most consistently similar product, Benefiber with 1/2tbsp, is the next most similar. However, is it surprising that 1/4tbsp of Konsyl in 4 ounces of JELL-O shares a texture nearly identical to Benefiber of 1/2tbsp. One possible explanation for this is that the Benefiber concentration was twice that of Konsyl, and perhaps the increased concentration lead to changes in bulking abilities. The higher concentrations of Konsyl (1/2tbsp and 3/4tbsp) and Benefiber (3/4tbsp) had decreased force requirements, likely an indication that the gelatin strength was minimized.

5 Discussion thus far has revolved around objective analysis; however, subjective analysis is an integral part of the results of this experiment as well. As can be seen in Table 3-1: subject analysis results, texture (mouthfeel), appearance, and taste were rated by a panel of semi-trained testers in a blind test format. Six subjects (n=6) sampled each JELL-O product made. Some interesting conclusions can be made from these results. First and foremost, the most striking observation was that Benefiber with 1/4tbsp per 4 ounces of JELL-O was rated overall the best in taste, appearance, and texture, beating out the control. For the most part, the Benefiber supplemented JELL-Os performed equally as well; however, as noted, 1/4tbsp performed the best, followed by 3/4tbsp, then 1/2tbsp. This ranking is of import simply because the 1/2tbsp per 4 ounces performed most similar to the control in objective testing, but the least like the control (of the three Benefiber gelatins) during subjective testing. Perhaps the conclusion to be drawn from this is that a) consumers had difficulty discerning the control from any of the Benefiber samples and b) addition of any amount of Benefiber may go unnoticed during consumption and therefore be beneficial to supplement with JELL-O. In fact, taste, a vitally important part of marketing, was improved for all three Benefiber samples in comparison to the control. The same can be said for texture and appearance of the Benefiber supplemented JELL-Os in comparison to the control. This cannot be said for the Konsyl supplemented JELL-Os. Not surprisingly, Konsyl with 3/4tbsp per 4 ounces of JELL-O was rated the least appealing to consumers. On a scale of 0-9, appearance was an abysmal 2.0 (control was 7.5), texture was (control 7.5), and taste was (control was 6.5). Product Code Texture Range Texture Average Standard Deviation Appearance Range Appearance Average Standard Deviation Taste Range Taste Average Standard Deviation Control 949 [4,9] [5,9] [5,8] Konsyl (1/4tbsp) 283 [7,9] [6,9] [7,9] Konsyl (1/2tbsp) 117 [2,6] [0,6] [5,8] Konsyl (3/4tbsp) 470 [0,7] [0,4] [2,8] Benfiber (1/4tbsp) 565 [8,9] [8,9] [8,8] 8 0 Benfiber (1/2tbsp) 826 [4,9] [6,9] [6,9] Benfiber (3/4tbsp) 790 [7,9] [8,9] [6,9] Table 3-1: Subjective preference results

6 Discussion: Calculations used to determine results include: Average/mean: ( trials/n) Variance from control: [(average of sample-average of control)/average of control]*100 Standard deviation: {[ (trial average-mean) 2 ]/(n-1)} To measure the effects of fiber supplementation in the JELL-O product, two object analyses were used: L, a, b values and via the texture analyzer. L, a, b values allow interpretation on color deviation whereas the texture analyzer allows interpretation on viscosity. Both measures have many applications; however, the most important is likely the deviation from the control (regular orange JELL-O), in terms of likelihood to purchase. (i.e. the less different the supplemented product looks, tastes, or feels from the non-supplemented, the more likely it is a consumer will purchase it.) A simplified form of this experiment was performed during the Fall 2007 semester. In that experiment (Southern, 2007), Benefiber was added to Jell-O to increase nutritional value of the food. 1 Data collected in this experiment showed that texture and preference were not statistically different between the control and variable; however, the color was statistically significant. 1 Although this research was not peer-reviewed, these experimenters are proceeding under the assumption that texture would not be affected by fiber supplementation. In this vein, a study performed by Swidzan et al (1996), supplemented both cookies and Jell-O with a fiber product or a placebo to determine if the products played a role in reducing serum cholesterol levels. Researchers found that fiber decreased cholesterol levels with consumption of both the cookie and Jell-O; however, LDL and total cholesterol had greater reductions due to the Jell-O vehicle. 2 This information reinforces the theory that fiber in Jell-O may be a viable means of increasing nutrient intake for people, perhaps most importantly for such groups as hospitalized patients or the elderly who have decreased food intake. No research appears to have been done to assess the palatability of Jell-O supplemented with fiber in nutritionally deficient groups. Many studies have been performed pertaining to the efficacy of fiber within the diet, however. Anderson et al. (2009) notes the importance of fiber in the diet with the analysis of dietary fiber. These researchers determined that fiber supplementation to recommended amounts of 35g/day decreases the risk of many diseases, 3 including cancer and metabolic syndrome. Additionally, fiber enhances GI and immune function. 3 Theoretically this information could be applied to future research linked to an article published by Hosgood et al. (2007), in which diet was assessed in order to assess multiple myeloma risk. The researchers in this study determined that vegetables, fish, alcohol, calcium, and Vitamins A and D reduced the incidence of multiple myeloma; carbohydrates, cream soups, Jell-O, ice cream, and pudding increased said risk. 4 The experimenters do not state what they attribute these results to, although unrefined sugars would be a good place to place to start. It is unlikely that fiber supplementation would positively affect such results and yield a decrease in multiple myeloma risk when placed in Jell-O; however, more research is needed to be sure. Sources of error can play a critical part in determining whether or not a research project was worthwhile. For the project in question, sources of error were not great in number, but were significant in impact. For starters, anything related to time while making the gelatin could have factored in to error. For example, if one set of gelatin was let to sit out for longer than the others, it would have a firmer texture than the others. Measuring also played a critical role in this

7 experiment, and a miscalculation when measuring could prove fatal for the experiment. Error during data collection is unlikely; however, if the experiment was recreated by someone not familiar with using the colorimeter or the TA, they could end up with erroneous results. As it was stated earlier, error can play a critical role in an experiment, and it is imperative that all procedures be carried out exactly the same for all trials. The take home message from this study is that there is room to improve dietary habits of Americans either with their knowledge or without. According to the JELL-O extension of the Kraft Foods website, gelatin products have been sold for more than 150 years. Food innovations are expected to be associated with changing times and even JELL-O delivers different flavors, sugarless, use in pudding, and marketing are just some examples. Because JELL-O gelatin is a food product that applies to all ages, nutritional concern and financial ease should be two main priorities of consumers. Specifically, children and elderly adults are two groups that consume large quantities of gelatin. Benefits should be targeted therefore, to these groups. The research presented in this manuscript focused on improved nutrition via supplementation of fiber in a low cost product. This could be used to increase the nutritional benefits associated with the consumption. A goal of the study was to maintain the subjective properties of the control JELL- O product with supplementation. Benefiber most obviously was the better of the two fiber supplements in maintaining all properties tested; however, it is of future interest to assess if the 3 grams of fiber is a useful first step in increasing nutrition of consumers. If this research were to be repeated, focus should be granted to improving texture of higher fiber-containing supplements. For example, the research presented here compared a supplement with 3 grams of fiber per serving with one that had 6 grams of fiber. The bulking capacity of the higher fiber supplement greatly affected the mouthfeel, appearance, and taste ratings by consumers. In terms of appearance, recall the Konsyl supplement (6g fiber) had the look of coagulated applesauce. Future work should strive to improve this appearance and texture rating, as higher supplementation of fiber would likely improve the gastrointestinal health of elderly adults. Additionally, further work on this subject should include objective testing of gelatin refractance, to determine percent soluble solids. A reflectance meter would also provide interesting information about color and change in hue.

8 Works Cited 1) Southern, R. 19 Nov The effects of amounts of Benefiber added on the properties of Jell O samples. Retrieved from 2) Swidan SZ, Reppas C, Barnett JL, et al. (1996). Ability of two comestible formulations of hydroxypropylmethylcellulose to lower serum cholesterol concentrations. European Journal of Pharmaceutical Sciences, 4 (4): doi: / (95) ) Anderson JW, Baird P, Davis Jr. RH, et al. (2009). Health Benefits of Dietary Fiber. Nutrition Reviews, 67 (4): Retrieved from 4) Hosgood HD, Baris D, Zahm SH, et al. (2007). Diet and risk of multiple myeloma in Connecticut women. Cancer Causes Control, 18: Doi: /s z 5) Daniel, J Food Chemistry Lecture Notes: