The Effect of Fibersol-2 on the Texture, Appearance, Color, and Viscosity of Instant Pudding. John Santerre Margaret Stephon Sara Vaisvilas FN 453 Wednesday 2:30p Lab 11/21/2011
Abstract: In today s society health professionals are finding that many people are not getting adequate amounts of fiber in their daily diet. To increase the amount of fiber people need on a daily basis, various amounts of Fibersol-2 were added to a serving of instant chocolate pudding. The methods of the experiment include a recipe for instant chocolate pudding and Fibersol-2 additive to increase the fiber to 15g, 20g, and 25g per serving. Evaluations included the use of a texture analyzer, Hunter Colorimeter, and a subjective evaluation was performed on ten panelists to determine the texture, taste, and appearance. The overall findings of this experiment on appearance, texture, taste, and overall likeability include the control being the most liked by the taste panelists and the 20g/serving and 25g/serving were the least liked. There was also a continued decrease in the color and a significant increase in the texture for each variation (15g, 20g, and 25g). As a result of these findings the increase of fiber in chocolate pudding is not recommended for these high variations but may work better with lower doses of fiber per serving. Introduction: According to the Centers for Disease Control and Prevention, approximately 33% of Americans are obese. There are many causes of the obesity epidemic, but it can safely be assumed that the American diet has contributed greatly to the situation. Obesity can lead to a vast number of chronic diseases, such as diabetes, hypertension, cardiovascular disease. The diet of a typical, obese American includes a positive net energy intake, meaning that people are consuming more energy than they are expending on a daily basis. This is a huge contributing factor in the obesity epidemic due to the fact that it is not only what Americans are eating but also what they are not getting enough of. The American population has had a continuous
problem of inadequate dietary fiber intake for many years and various researchers, dietitians and other nutritional professionals have struggled to find innovative ways to incorporate more dietary fiber into a person s daily intake. One innovative discovery consists of fortifying certain foods with specific nutrients, thereby reducing the deficiencies that Americans have. According to the article Health Benefits of Dietary Fiber, it was discovered that when increasing a person s daily amount of fiber intake, there were many improvements shown that were directly related. Some of these improvements included serum lipoprotein values, blood glucose levels for diabetic patients, regularity, lowered blood pressure, and aids in weight loss (Anderson, 2009). Considering this information, it would seem plausible that supplementing specific foods with dietary fiber could help the overweight and obese population, and possibly reverse the trend of obesity in America. Our null hypothesis was that differing amounts of fiber added to instant pudding will have no effect on the texture, appearance, color, and viscosity. Instant pudding was a good candidate to test our hypothesis because it is a very simple product, with many different flavors, that many different consumers can enjoy. From 1980-2008, the percentage of American children aged 6-11 years old diagnosed with obesity rose from 7% to a staggering 20% according to the CDC. Given that children are most likely the majority consumers of instant pudding, incorporating fiber into this product seems to be a great idea to help reduce the number of obese children in America. Gelatin is the protein in the instant puddings responsible for the gelling action. Gelatin can be dispersed in warm water and then slowly cooled, which traps water between the junction zones. There are several conditions that can affect the gelling process, such as the molecular weight of the gelatin, the ph of the solution, and the sugar content included in the solution. All of these factors can also effect the texture and taste of the gel. The purpose of our experiment is
to determine if the addition of fiber to the product will have any effect on the texture, taste, appearance, color, of viscosity. Methods: Overall Design The purpose of the experiment was to test if adding different fiber variations to instant chocolate pudding would affect the texture and appearance of the pudding. We conducted three trials. Each trial had three different variations of fiber in pudding, plus a control pudding. The different variations of fiber included a pudding with 15g/serving, 20g/serving and 25g/serving of Fibersol-2 and the control pudding which contained no fiber. Trial 1: ID Number Variation Description 672 Control 518 15g Fibersol-2 per serving 495 20g Fibersol-2 per serving 204 25g Fibersol-2 per serving Trail 2: ID Number Variation Description 662 Control 538 15g Fibersol-2 per serving 485 20g Fibersol-2 per serving 214 25g Fibersol-2 per serving Trial 3: ID Number Variation Description 652 Control 528 15g Fibersol-2 per serving 475 20g Fibersol-2 per serving 224 25g Fibersol-2 per serving Specific Procedures
To limit sources of error, we prepared the pudding samples using the same instructions each time. To make the pudding, we followed the directions listed on the back of the instant pudding box. We added 2 cups of cold skim milk to 1 chocolate instant pudding mix in a large mixing bowl and stirred with a whisk until there were no clumps. Then, we allowed the pudding to set at room temperature. One serving size equals ½ cup and 1 box contains 4 servings. So, we divided the pudding up in fourths; one ½ cup serving for each of our four variables. We placed ¼ of it in one bowl, a ¼ of it in a second bowl, a ¼ of it in a third bowl, and ¼ of it in a fourth bowl. In the first bowl, we added no fiber; this is the control pudding. In the second bowl, we mixed 15g of Fibersol-2 to the ½ cup serving of chocolate pudding. In the third bowl, we mixed 20g of Fibersol-2. In the fourth bowl, we mixed 25g of Fibersol-2. We repeated the above directions for a total of three trials. After preparing the pudding, we placed a spoonful of pudding from each variation from each trial into ten plastic cups with a lid, which totaled to 120 cups. These cups served as our samples for our ten subjects to taste and analyze. We labeled the sample cups according to their ID number based on the amount of fiber added. Our subjects did not taste the samples until a later day; thus, we placed the sample cups on a tray and refrigerated them. After preparing and refrigerating the samples, we washed our dishes, cleaned our work station, and returned equipment. The objective measures used to measure the effect of fiber on the texture and appearance of instant pudding were the Texture Analyzer and the Hunter Colorimeter. The Texture Analyzer measured the texture and the Hunter Colorimeter measured the color of each variation of fiber added to the pudding. To use the Texture Analyzer: 1. Turn on the computer, monitor, and texture analyzer 2. Select the Texture Expert software from the Windows screen
3. Select User and enter password to access program 4. Choose probe type Since we are measuring the texture of fiber in pudding, chose the cone probe 5. Attach the cone probe 6. Select FILE, NEW, GRAPH WINDOW 7. Select T.A., T.A. Settings, Load 8. Choose the pudding setting 9. Choose UPDATE 10. Place the sample under the probe 11. Select T.A., Quick Test Run 12. Record the results of the force required to penetrate the sample 13. Run a Quick Test Run three times for each sample 14. Repeat steps for all pudding variations Weaver, Connie and Daniel, James. The Food Chemistry Laboratory a manual for Experimental Foods, Dietetics, and Food Scientists. CRC Press (2 nd edition); pgs#.127-128 To use the Hunter Colorimeter: 1. Turn on the Lab Scan XE 2. Turn on the computer and monitor 3. Double click the UNIVERSAL icon on the desktop 4. Standardize the instrument 5. Place sample at the measuring port in a Petri dish 6. Click the Read Sam button 7. Click Average in the Average Hunter Lab box 8. Name sample 9. Click the active view button and change Scale to Yxy 10. Record data (L, a, and b values) from the Master Color Data Window 11. Repeat three times for each sample 12. Repeat steps for all pudding variations Weaver, Connie and Daniel, James. The Food Chemistry Laboratory a manual for Experimental Foods, Dietetics, and Food Scientists. CRC Press (2 nd edition); pgs#.111-112 The subjective measure used to measure the effect of fiber on pudding included a sensory taste test. Each pudding sample was labeled using a three digit ID number. We created a 9-Point Hedonic Scale for our consumers to record their opinion on the appearance, taste, texture, and overall appeal for each pudding variation (control, 15g, 20g, and 25g) for each trial. On the score card provided, the consumers were instructed to taste the sample, rate it, and record their answers on the scorecard with the corresponding sample ID number. In order to rate the sample,
the consumer was to record a number on a 1-9 scale with 1 = dislike extremely and 9 = like extremely. Below is a copy of the scorecard provided to our consumers during the sensory test. Dislike Extremely Dislike Very Much Dislike Moderately Dislike Slightly Neither Like nor Dislike Like Slightly Like Moderately Like Very Much Like Extremely 1 2 3 4 5 6 7 8 9 9-Point Hedonic Scale Please taste each sample and rate based on 9-Point Hedonic Scale (Above) Sample Appearance Taste Texture Overall Appeal 672 518 495 204 662 538 485 224 652 528 475 214 Replications As mentioned, three trials will be performed. Each trial consists of a control pudding plus three fiber variation (15g, 20g, and 25g). Each sample pudding of each trial will undergo objective tests, Texture Analyzer and Hunter Colorimeter, and a subjective sensory test. Randomization As mentioned, each sample of each trial will be labeled with a random three digit ID number to control for bias. Also, during the sensory test, the samples were given to the panelists at a random order, so they would not be able to easily identify the sample variation description.
Sampling In order to sample each pudding variation, we randomly chose ten students who were in our FN 453 lab to sample each pudding variation. Our ten consumers consisted of Purdue University college students, both males and females alike, who are enrolled in FN 453. Results: Objective Data: Table 1 Complete values of the L, a, and b values along with standard deviations for the control. Control L a b Trial 1 14.19 7.23 5.20 Trial 2 14.17 7.22 5.19 Trial 3 14.18 7.22 5.21 Average 14.18 7.22 5.20 Standard Deviation 0.0082 0.0050 0.0082 Table 2 Complete values of the L, a, and b values along with standard deviations for the 15g/serving. 15g/serving L a b Trial 1 18.44 8.26 6.37 Trial 2 18.33 8.23 6.35 Trial 3 18.39 8.23 6.35 Average 18.39 8.24 6.36 Standard Deviation 0.0450 0.0141 0.0096
Table 3 Complete values of the L, a, and b values along with standard deviations for the 20g/serving. 20g/serving L a b Trial 1 20.35 8.45 6.88 Trial 2 20.19 8.41 6.85 Trial 3 20.24 8.46 6.84 Average 20.26 8.44 6.87 Standard Deviation 0.0668 0.0216 0.0183 Table 4 Complete values of the L, a, and b values along with standard deviations for the 25g/serving. 25g/serving L a b Trial 1 22.75 7.60 6.48 Trial 2 22.59 7.58 6.43 Trial 3 22.59 7.60 6.45 Average 22.64 7.59 6.45 Standard Deviation 0.0754 0.0096 0.0206 25.00 20.00 L a b values 15.00 10.00 5.00 L a b 0.00 Control avg 15g/serving avg 20g/serving avg 25g/serving avg Fiber Variation Figure 1 Hunter Colorimeter L, a, and b value averages for all pudding variations
Table 5 Texture Analyzer Control 15g/serving 20g/serving 25g/serving Trial 1 5.60 221.40 314.00 687.30 Trial 2 5.60 200.00 243.50 754.70 Trial 3 5.60 283.50 320.40 700.60 Average 5.60 235.00 292.60 714.20 Standard Deviation 0.000 43.372 42.671 35.699 800.00 700.00 b Force (g) 600.00 500.00 400.00 300.00 200.00 a a 100.00 0.00 b Control 15g/serving 20g/serving 25g/serving Fiber Variation Figure 2 Effect of Fiber Variation on Texture
Subjective Data: 12 Number of Taste Testers 10 8 6 4 2 0 Control 15g 20g 25g 9 Point Hedonic Scale Figure 3 Effect of Fiber Variation on Appearance Number of Taste Testers 14 12 10 8 6 4 2 0 Control 15g 20g 25g 9 Point Hedonic Scale Figure 4 Effect of Fiber Variation on Taste
Number of Taste Testers 16 14 12 10 8 6 4 2 0 Control 15g 20g 25g 9 Point Hedonic Scale Figure 5 Effect of Fiber Variation on Texture Number of Taste Testers 14 12 10 8 6 4 2 Control 15g 20g 25g 0 9 Point Hedonic Scale Figure 6 Effect of Fiber Variation Overall
Discussion: Subjective Measurements: The purpose of this experiment was to produce a palatable product that would be easy for consumers to make but also incorporated the nutritional value of fiber. In the newly published dietary guidelines the recommended dietary allowance for fiber is 20g-35g, however most Americans are only receiving 14g-15g a day (CDC 2011). As shown in Figures 3-6 it was determined that the control group was by far the most preferred product and as fiber content increased the preference level decreased. The variations were tested on appearance, taste, texture, and overall appeal and in Figure 3 the control was ranked most liked on appearance while the 25g/serving was ranked the least liked on appearance. For the 15g/serving and 20g/serving variations there was not a significantly difference between the two which is evidenced by the taste panelists, Figure 3. Figure 4 showed that based on taste, the panelists enjoyed the control and disliked the added fiber variations. When judged on texture the panelists ranked the control as the most likeable and there was a variety of panelists that preferred the 25g/serving texture while 15g/serving and 20g/serving were ranked roughly the same; which can be seen in Figure 5. Overall the majority of the panelists extremely liked the control while the remaining variations were ranked increasingly worse based overall appeal as shown in Figure 6. Objective Measurements: The Hunter Colorimeter measures a products L, a, and b values. L values measure lightness in terms of white to black. a values measure the red to green color spectrum and b values measure the yellow to blue color spectrum of a food product. After completing the Hunter Colorimeter for the increasing fiber content variables, there was a significant increase in L values but a and b values were not significantly different when compared to the control. These
results can be seen in Figure 1. Overall the color of the pudding became lighter as fiber content increased. After performing the texture analyzer and comparing the data, all the variables were statistically significant except variable 15g/serving versus 20g/serving which was not statistically significant. These statistically significant variables can be seen in Figure 2. Our data also proves that our null hypothesis was not achieved and that every aspect of the instant pudding was changed such as texture, taste, and texture. During any experiment there are many potential sources of error while performing this experiment we tried to control our sources of error; however, there may have been small amounts of human and instrumental error. For instance while preparing each trial of pudding samples each member prepared one variable which could have caused the trials to be created differently even though the same recipe was being followed. Another source of error that could have occurred was an instrumental error which included the use of the texture analyzer configurations being inaccurate to the pudding setting. However to control these errors we performed three measurements and used the average of these to obtain our data. The human errors can be seen in Figures 3-6 and our instrumental errors can be seen in Figures 1 and 2. After completing this experiment the take home message was that the higher the fiber content the less overall preference. This concludes that our project was unsuccessful in creating a food item that is high in fiber to control for childhood obesity. For future experiments related to fiber variations in instant pudding, we would suggest to create a lower fiber content per serving. This would improve the texture, color, and overall taste. As a result, consumers would be more likely to purchase the fiber fortified pudding which in turn would lead to healthier eating habits and decrease obesity.
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