Spinach in Brownies. Alyssa Eriksson 227 S. Salisbury St Apt 4 West Lafayette, IN (317)

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1 in Brownies 1 in Brownies Alyssa Eriksson 227 S. Salisbury St Apt 4 West Lafayette, IN aeriksso@purdue.edu (317) Sara Hollingsworth 270 Littleton St. Apt 431 West Lafayette, IN skhollin@purdue.edu (317) Angela Gosselin 331 Northwestern Ave Apt 4 West Lafayette, IN agosseli@purdue.edu (603) November 15, 2011 FN 453

2 in Brownies 2 Abstract: In this experiment varying amounts of spinach were added to brownie mix to see if it would have a significant impact on the favorable characteristics of brownies in order to try to incorporate healthier foods into everyday diets. Three objective tests and four subjective tests were done to examine changes for the three variables of control, 100 g spinach, and 250 g spinach. It was hypothesized that adding increasing amounts of spinach to brownie mix, texture would soften, water content would increase, and volume would decrease. Based on our results water activity significantly increased while texture and volume were slightly affected. Subjective testing proved that increasing spinach became more unfavorable. Word Count (110) Key words: spinach, brownies, water activity, texture, volume Introduction According to the CDC, 27% of adult Americans in 2005 consumed three or more vegetables per day. This means that most of our population does not eat enough vegetables on a daily basis. Eating vegetables protects our health by lowering the incidence of chronic disease and helping control weight gain. Vegetables pack fewer calories for the equivalent volume of processed foods, which is how a diet high in these ingredients helps people keep their weight down (Paddock 2011). The vegetable we chose,, provides many health benefits. One serving of spinach provides 19% of our daily dietary fiber and 20% of our daily iron (Iron 2011). Iron deficiency is the most common nutrient deficiency in the United States next to anemia (Iron 2011). Since many Americans do not consume the appropriate amount of vegetables, we can incorporate them in our diet. One way to do this is to hide the vegetables in our food. Americans will get the

3 in Brownies 3 nutrients from these vegetables without knowing they are there. In an article, the author stated their goal is to incorporate more fruits and vegetables into the school diets by, Evaluating changeability to improve fruit and vegetable intake among school age children (Nanney 2005). This reinforces that even schools are seeing a change in fruit and vegetable intake. Schools are implementing programs into the school lunches to help increase fruit and vegetable intake. There are many health benefits to spinach such as good eye sight, blood pressure, cataracts, strength muscles, and many more. These health benefits exist because of the many vitamins and minerals such as Vitamin A, iron, and Calcium. No matter how one consumes spinach, raw or cooked, the health benefits are the same. Being high in beta carotene, lutein and xanthenes, helps improve eye sight and cataracts by reducing damage from ultraviolet light (Palmer 2009). In the article, flexes it s mighty nutrition muscle, Palmer stated that, researchers found that a high intake of kaempferal, a flavanoid in spinach, was associated with 40% less risk of ovarian cancer. The folate present in spinach helps to relax blood flow, which improves the flow of blood and causes blood pressure to remain low (Palmer 2009). Along with the above benefits, research has been done to show that spinach can reduce oxidative stress on DNA molecules and more specifically, amino acids. Carotenoids are an important feature of spinach. In this research, the carotenoid rich vegetable could be seen to give protection to DNA. Vitamin supplements did not have the same effect on DNA protection like vegetables. This could be attributed to the fact that along with carotenoids, spinach also contains Vitamin C, folate, and flavenoids that could have interfered with the data and caused a more favorable affect that vitamins could not. However, even though this particular research covered carotenoid aspects of spinach, spinach includes many other beneficial substances that help people in variety of ways (Porrini 2001).

4 in Brownies 4 After looking at all the health benefits spinach has, we have chosen the differing amounts of spinach to be the dependent variable. By using the texture analyzer, water activity meter, seed apparatus, and subjective testing as our independent variables, we were able to see the effects of adding more spinach to the brownies. The main concern we had was that adding more spinach would affect the texture of the brownies, so people will not want to consume them. Also, by adding more spinach to the brownies would produce more moisture, which also affects the texture. The objective of this experiment is to examine the effects on temperature, color, volume, and taste by adding various amounts of fresh spinach to boxed brownies to increase nutritional value by adding a food filled with iron and fiber. Methods In this experiment, three Duncan Hines brownie box mixes and various amounts of spinach were used in this recipe. The recipe is going to be made one box at a time which contains 560 g of brownie mix. As follows are the ingredients: 560 g of brownie mix 2 whole eggs 59 ml water 118 ml vegetable oil

5 in Brownies 5 Control will have no spinach 2nd batch 200 g spinach 3rd batch 300 g spinach First, preheat the oven to 177C and grease the bottom of the pan with cooking spray. Next, mix the 560 g of brownie mix, 2 whole eggs, 118 ml oil and 59 ml water in a large bowl. Stir until well blended (about 50 strokes). Spread in greased pan and bake immediately. Bake minutes. Brownies are done when toothpick inserted 2.54 cm from edge of pan comes out clean. Cool completely before cutting and being served. For the 2nd batch follow the directions exactly except adding 200 g of shredded fresh spinach. For the 3rd batch follow the directions exactly except adding 300 g of shredded fresh spinach. Once the brownies cooled to room temperature, objective testing was started with the Brookfield Texture Analyzer with the cone probe attachment. First turn on the computer and texture analyzer. The switch is on the back, left hand side of the machine. Attach probe and adjust to appropriate height by using the arrow and fast buttons on the texture analyzer. Then prepare samples to be tested by cutting samples into uniform size and shape. Bring up a graph window from file-new then select the TA settings and then load. By selecting update the settings are sent to the texture analyzer. Next, place sample under the probe and select TA quick test run. Test will begin and the graph will appear on the screen. In order to analyze data from graph, select Process data-macro-run. Once this is done, results for force will have been attained.

6 in Brownies 6 Next, obtain volume data by using the Seed Volume Apparatus. To start, open the lower gate of the apparatus and turn upside-down to allow seeds to enter the upper portion of the apparatus. Then, close the gate and turn the column upright. Open lower container to add the sample and latch. Then open gate to allow seeds to pour down and fill around the sample. After this has occurred, observe the volume in cubic centimeters. Water activity was the final measurement used. To use the water activity machine, turn it on and let it warm up for minutes. Put a sample into the sample dish and make sure it is no more than half full. Once sample has been placed in the sample drawer, close and turn knob to READ. Observe readings and remove sample once beeping has occurred. For sensory data, a sensory evaluation for should be given to respondents to fill out. Each sample was given a three digit number for randomization purposes. 10 people from a food chemistry lab scored the samples on the basis of texture, appearance, hedonic, and triangle testing. The results of this testing were obtained in tables 4, 5, 6, and 7. Results Table 1: Water Activity of Brownies with 0 100g 250g Trial Trial trial SD Average

7 in Brownies 7 Table 2: Texture Analysis (grams of force) of Brownies with 0 100g 250g Trial g 104g 51.8g Trial g 103.9g 51.9g Trial 3 199g 104.1g 51.4g SD Average Table 3: Seed Volume (cm 3 ) of Brownies with 0 100g 250g Trial Trial Trial SD Average Table 4: Water Activity ANOVA Comparison Mean Difference Q P Value 0 vs 100g ** P< vs 250g **P< g vs 250g ns P>0.05 Table 5: Texture Analyzer ANOVA Comparison Mean Difference Q P Value 0 vs 100g *** P< vs 250g *** P< g vs 250g *** P<0.001

8 in Brownies 8 Table 6: Seed Volume ANOVA Comparison Mean Difference Q P Value 0 vs 100g * P< vs 250g ** P< g vs 250g ns P>0.05

9 in Brownies 9

10 in Brownies 10

11 in Brownies 11 Table 7: Texture Sensory ANOVA Comparison Mean Difference Q P Value 0 vs 100g ** P< vs 250g ***P< g vs 250g ns P>0.05

12 in Brownies 12 Table 8: Sensory Appearance ANOVA Comparison Mean Difference Q P Value 0 vs 100g 0 0 ns P> vs 250g * P< g vs 250g * P<0.05 Table 9: Hedonic ANOVA Comparison Mean Difference Q P Value 0 vs 100g ns P> vs 250g ***P< g vs 250g *** P<0.001 Table 10: Sensory of ANOVA Comparison Mean Difference Q P Value 0 vs 100g * P< vs 250g **P< g vs 250g ns P>0.05 Discussion: The first test done on the brownies was water activity which would indicate how much moisture each sample contained. Table 1 shows the results from the three trials containing the 0 g of spinach brownies (control), 100 g spinach brownies (variable 1), and 250 g spinach (variable 2) brownies. Based on the average of the three trials, the amount of water activity increases significantly with the more spinach being added. This indicates that the more spinach is added to

13 in Brownies 13 the brownie mix the more moisture the brownies will contain. Table 5 demonstrates the P values when the different variables are compared to each other. There is a significant difference in the water activity levels for the control versus 100 g spinach and control versus 250 g spinach. There is not a significant difference when the 100 g spinach is compared to the 250 g of spinach. This indicates that adding an amount of spinach in general will increase the moisture in brownies significantly but varying the amount of spinach added will not continually increase the moisture more and more to a significant amount. Figure 1 demonstrates this data collected in the form of a graph to better see the changes throughout each trial and with the differing variables. It shows the increases in water activity from the control to variables 1 and 2. The second test done on the brownies was to examine a change in texture using the texture analyzer to measure the force it takes to penetrate the sample. Table 2 shows the force in grams for the control and variables 1 and 2 for all three trials. When looking at the average for each trial each variable decreases the force in grams from g for the control, 104 g for variable 1, and 51.7 g for variable 2. This indicates that the control brownies have a crispier texture and as the more spinach is added it changes the brownies to a much softer texture. Table 6 shows comparisons of the control versus variable 1, control versus variable 2, and variables 1 and 2 compared to each other. The average difference for each comparison and p values indicating significance are demonstrated in the table. The most difference of g was shown when comparing the control brownies to the variable 2 brownies that contained the most spinach. All three comparisons showed a significant difference. This information makes sense based on the previous information stated that as more spinach is added the more moisture the brownies contain. Figure 2 shows the results from the texture analyzer for all three trials in the form of a

14 in Brownies 14 graph to better see the results. It shows the dramatic decrease in force needed to penetrate the brownies as more spinach is added. The third test done on the brownies was to examine a change in volume between the three samples by using the seed volume apparatus. Table 3 shows the results obtained from using the seed volume apparatus for each variable in all three trials. By looking at the average volume for each variable it shows that from the control to the two variables the volume slightly decreases. The average for the control brownies had a volume of 310 cm 3, variable 1 was cm 3, and variable 3 was 281 cm 3. This indicates that as more spinach was added to the brownies the volume slightly decreased in size. Table 7 shows the mean differences and significance when the samples are compared to each other. The control and variable 2 with the most spinach shows the most significance between the two based on the p value of <.01. When variable 1 is compared to variable 2 there is no significant difference between the two. This information states that the volume is affected slightly by adding spinach to brownies but not to a very significant amount. This information is demonstrated in the form of a graph represented in figure 3 to better show the differences between each variable. It shows the slight decrease in volume for each variable as spinach is added to the brownies. The last test was a subjective sensory evaluation. The sensory evaluations conducted were a triangle test to determine which sample had no spinach, a texture preference test, a hedonic taste test, and an appearance preference test. Figure 4 demonstrates the results of the triangle test to determine if subjects could defer the brownies with no spinach to the brownies that contained spinach. It shows most people correctly assessed which brownies had no spinach. Figure 5 demonstrates the results from the texture preference test. The most preferred texture was the brownie samples with no spinach. Figure 6 demonstrates the hedonic scale test based on

15 in Brownies 15 taste preference. The most favorable brownies were those that did not contain any spinach but shortly following were the variable 1 sample that contained 100 g spinach. Figure 7 demonstrates the appearance preference for each brownie sample. The control and variable 1 were ranked as the same appearance preference and variable 2 with the most spinach was not chosen at all. All of this information indicates that as more spinach was added to the brownies, it in general became less favorable. Variable 1 with less spinach was shown to be more favorable than variable 2. Conclusion There are many health benefits to adding more vegetables to the diet. has some of the best health benefits compared to other vegetables. By adding spinach to other foods normally eaten, people would be getting more of the nutrients they needed from foods that do not contain any. Brownies seemed like the appropriate choice to experiment with due to the taste and texture that could hide the spinach characteristics. Three different objective tests and four subjective tests were analyzed to see what effects the spinach would have on the brownies to see if they would still appeal to the public. The tests taken were to examine change in texture, water moisture, volume, and sensory evaluations. As stated in the discussion, with increasing amounts of spinach, water moisture content increased, texture softened, volume decreased slightly, and preference became less favorable. As these are the characteristics of brownies that are generally favorable for the public, in order to add spinach to brownies successfully more experiments would have to be done changing other variables in the recipe.

16 in Brownies 16 References 1. Paddock, Catharine. Americans Not Eating Enough Fruit And Vegetables Says CDC Report. Medical News Today: Health News Accessed September 26, "Iron." Vegan Health Home Page. Web. 26 Sept Nanney, Marilyn, Michael Elliot, Kimberly Hessler, and Ross Brownson Evaluating Changeability to Improve Fruit and Vegetable Intake among School Aged Children. Nutrition Journal 4(34): Palmer, Sharon Flexes Its Mighty Nutrition Muscle. Environmental Nutrition 32(3): Porrini, Marisa and Tomato Consumption Increases Lymphocyte DNA Resistance to Oxidative Stress but This Is Not Related to Cell Carotenoid Concentrations. European Journal of Nutrition 41(3): "Duncan Hines Chewy Fudge Premium Brownie Mix." Duncan Hines - So Moist. So Delicious. And so Much More.. Web. 26 Sept

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