Exploration of Possible Fiber Additives Using Sugar Beet

Exploration of Possible Fiber Additives Using Sugar Beet Fiber and Oat Fiber in Chocolate Cookies Desirée Boeckel, Desirée Bubb, and David Shelton Nutrition, Health and Exercise Sciences, Central Washington University Ellensburg, WA There is consistent evidence that shows that added fiber to foods is beneficial to diet; however, whether or not it can be successfully added to a baked product is under debate. The primary aim of this study was to investigate the effects of fiber added to chocolate cookies through acceptability in sensory analysis as well as objective data analysis. Vitacel® oat fiber was added to one cookie, Fibrex 595 sugar beet fiber was added to another, and there was a control cookie with no added fiber. Each of the cookies with the added fiber had enough fiber to amount to make the claim of having a “good source” of fiber, resulting in 3 grams of fiber per cookie. In a single blinded randomized test 40 individuals underwent two different sensory tests. Sweetness intensity and overall preference were utilized as the sensory tests and all showed a significant difference in regards to oat fiber and sugar beet fiber cookies when compared to the control. The objective tests on the chocolate cookies included: break force, penetration force, height, diameter, and volume. Compared to the control, both of the fiber cookies had significantly greater penetration force, greater break force, and a larger height, smaller diameter and larger volume. Consequently, it was found that both the sugar beet fiber and oat fiber were generally not acceptable as fiber additives to chocolate cookies. Introduction Adequate fiber in one’s diet is extremely important in regards to leading a healthy lifestyle. Foods can be fortified with fiber rather easily; however, it is important to research whether or not it is likable to the public when added to certain snack foods. There are many nutritional benefits from fiber. Fiber helps to control cholesterol, maintain body weight, aid in digestion, and helps maintain blood sugar levels. Research has shown that dietary fiber also reduces the risks of colon cancer. Decreasing the risk for these diseases comes from the benefits of soluble and insoluble fiber working together. Dietary fiber extends satiety and reduces overconsumption of empty calories. It is recommended for women to consume at least 25 grams a day and for men to consume at least 38 grams a day (2). Yet, typical Americans will only consume about 15 grams a day. One problem in adding fiber to our baked product will be the change in the flavor and the texture. These characteristics are foundational for having a snack that will be adequate for consumers to purchase. Most of the fiber added to most baked products is from whole wheat flour. One study found that fibers high in hemicellulose were found to have a significant difference on cookie quality. Oat fiber significantly affected the sensory and objective analyses when added to cookies (5). Sugar beet fiber is also high in hemicellulose and therefore may have the same effects on cookies when baked. In processing, sugar beet fiber can be produced where there is an unobtrusive flavor and off-white color that should be suitable for addition in human foods (8). It is yet to be determined if the addition of sugar beet fiber is acceptable when added to cookies. Few studies exist on showing the effects of oat fiber when added to cookies. The objective of this study is to identify if it is acceptable to add sugar beet fiber and oat fiber to chocolate cookies in the amount of 3 grams per cookie. Methods General Study design: The study followed a single blinded, randomized design for sensory analysis. Sensory analysis was tested on two extended duo trio tests, sweetness intensity, and overall preference. Objective analysis was tested on break force, penetration force, Height, diameter, and volume. Cookies were baked from scratch, and instructions on preparation and ingredients lists can be seen further in table 1. Experimental trials: Two duo-trio tests were done: one duo-trio test put the control against the sugar beet fiber chocolate cookie, whereas the other duo-trio test put the control against the oat fiber chocolate cookie. In both of these extended duo-trio tests, the participants were to select which cookie was the odd one out from the designated reference cookie. Sensory experimental trials can be seen further below graph 1. Objective experimental trials can be seen further in footnote of Table 2. Statistical analysis: Data analysis was done using Microsoft Excel and generating a one-way ANOVA to assess differences in sweetness intensity, overall preference, break force, penetration force, height, diameter, and volume. Tukey’s LSD calculations were made in order to assess if significant differences existed between the means in each of the tests. In order to detect differences in each of these tests, a post hoc test was used with the significance set at P<0. 05. Tables and Figures Results and Discussion Graph 1 Mean Sensory Scores Abstract 10 Correlation Between Sweetness Intensity and Overall Preference Sensory Tests 8 6 sweetness Overall Preference 4 2 0 Control Oat Fiber Sugar Beet Fiber In the sweetness intensity test (N=23), participants were to rate each of the three cookies on an intensity scale of 1 -9, 9 being a very sweet flavor. Overall preference was tested in both of the two trials which allowed for 40 participants to rate the overall preference of the three tested cookies on a hedonic 9 -point scale. Overall preference seemed to correlate with sweetness intensity, where participants did not like the cookies that were perceived as less sweet. The oat fiber and sugar beet fiber cookies were significantly less liked when compared to the control cookie with no added fiber. Table 1: Recipes and Ingredients List a Cookies Control Oat Fiber Sugar Beet Fiber Ingredients Dry Flour (g) 134. 5 113 Sugar (g) 203. 5 254 Cocoa powder (g) 32. 5 Salt (g) 2 2 2 Baking soda (g) 3. 5 Fibrex 595 (g) 0 0 112 Vitacel (g) 0 84 0 Wet Butter (g) 144. 5 175 Egg (g) 53. 5 108 114 Vanilla (tsp. ) 1 1 2 Water (m. L) 0 0 20 a Recipe directions: 1. Weigh out sugar and butter and add to Kitchen. Aid electric mixer bowl (4 qt. Kitchen. Aid, Whirlpool Corporation, Saint Joseph, MI) cream at a speed of 2 for about 1 minute. 2. Add weighed egg and vanilla extract to Kitchen. Aid bowl and continue to mix for 1 more minute. 3. Weigh out all dry ingredients and combine them; once combined, add all dry ingredients to the Kitchen. Aid bowl slowly while speed is at 1. Stop the mixer a few times to scrape side of bowl. Do not continue mixing the batter for too long so gluten is not overformed. 4. Scoop out portions using # 40 stainless steel scoop portioner (7/8 ounce), Yielding approximately 18 cookies for the control cookie and 23 cookies for the sugar beet and oat fiber cookies due to added fiber powders, onto greased cookie sheet at cook at 350 degrees Fahrenheit for approximately 13 minutes. Table 2: Objective Tests Cookie Objective Tests Break Force 1 Penetration Force 2 Height 3 Diameter 3 Volume 3 Control Oat Fiber Sugar Beet Fiber Mean Standard Deviation 5619 884 471 170 6. 6 0. 8 39. 5 1. 9 25. 3 3. 7 8291 1257* 1795 247* 23. 7 1. 5* 26. 5 2. 0* 41. 5 6. 9* 7673 1011* 1078 162* 26. 8 1. 0* 22. 0 1. 4* 32. 3 4. 5* *Indicates significant (P<0. 05) difference within a row, compared to control. ANOVA, Tukey’s LSD. See appendix for LSD calculations. 1 Chocolate cookies were tested on break force using Universal Texture Analyzer, TAXT 2 (Stable Micro Systems Ltd, Haslemere, Surrey, England). 2 Chocolate cookies were tested on penetration force using Universal Texture Analyzer, TAXT 2 (Stable Micro Systems Ltd, Haslemere, Surrey, England), 1 inch steel probe, speed of probe= 2 mm/sec, distance traveled= 15 mm, peak downward force measured in grams. 3 Height, diameter, and volume found using digital dial calipers, height measured in mm. Sensory tests Duo-trio Tests Both duo-trio tests scored a high enough percentage to initiate more sensory tests, oat fiber scored at 94% and sugar beet fiber at 82%. Sweetness Intensity Test Sugar beet fiber and oat fiber cookies were shown to have significantly different values when compared to the control. The discrepancies on acceptability in flavor between the current study and Thibault et al. (8) and Rettenmaier et al. (7) might be explained by the type of baked product used and the amount of fiber added to the cookies. Overall Preference Sugar beet fiber and oat fiber were shown to have significantly different preference ratings when compared to the control, showing that they were less liked by participants. This may be due to possible reduced moistness of the cookies with the added fibers due to its’ water-holding capacities (5, 8). Objective tests Break Force It was found that both sugar beet fiber and oat fiber added to the chocolate cookies increased the values significantly for break force. This seems to be due to the addition of fibers added to the cookies, making the cookies have less spread and less moisture content. Penetration Force It was in the current study that both sugar beet fiber and oat fiber added to chocolate cookies increased the values significantly for penetration force. This is most likely due to the decreased moisture content and spread of the cookie. Height, Diameter, and Volume The current study revealed that both cookies with added fiber had significantly decreased sizes than the control cookie. Both had larger values for height, but had smaller values for the diameter due to decreased spread. Our finding are in line with the study Jeltema et al. (5) where it was shown that there was a significant decrease in height and diameter when fiber was added to cookies. All values and results from objective and sensory tests (not including the two duo-trio tests) can be further seen in tables and figures. Conclusion Based on the results of this study, it was found that both sugar beet fiber and oat fiber were not as well liked when compared to the control and would not be good additives in the amount of 3 grams of fiber per cookie. The current study provided new findings on the addition of sugar beet fiber and oat fiber to cookies. Future studies might utilize a different baked product such as peanut butter cookies or muffins or use less fiber additives in each cookie. Possible other studies might utilize different fiber additives to assess whether or not any fiber can be added to cookies in the amount of 3 grams per cookie. It may also do future studies good to use a less tasty control cookie with less sugar and butter to compare to the fiber cookies. References 1. Harding, Anne, and Copyright 2011. "Snacking, Not Portion Size, Largely Driving U. S. Overeating. " CNN. Cable News Network, 30 June 2011. Web. 2 Jan. 2015. <http: //www. cnn. com/2011/HEALTH/06/28/snacking. drives. overeating/>. 2. Mayo Clinic Staff. "Nutrition and Healthy Eating. " Dietary Fiber: Essential for a Healthy Diet. Web. 2 Jan. 2015. <http: //www. mayoclinic. org/healthyliving/nutrition-and-healthy-eating/in-depth/fiber/art-20043983>. 3. Sivam, Anusooya, Dongxiao Sun-Waterhouse, Siew. Young Quek, and Conrad Perera. "Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review. " Journal of Food Science. Blackwell Publishing Inc. Web. 2 Jan. 2015. <http: //www. ncbi. nlm. nih. gov/pmc/articles/PMC 3032915/>. 4. Marrapodi, Alissa. "Consumers' Perception of Fibers. " Food Product Design. Blog, 13 Jan. 2015. Web. 5. Jeltema, Zabik, and Thiel. “Prediction of Cookie Quality from Dietary Fiber Components. ” American Association of Cereal Chemists, Inc. 1983. <http: //www. aaccnet. org/publications/cc/backissues/1983/Documents/Chem 60 _227. pdf> 6. Nordic Sugar �Member of Nordzucker Group. SE-205 04 Malmö, Sweden. <http: //www. nordicsugar. com/fileadmin/Nordic_Sugar/Brochures_factsheet_ policies_news/Download_center/Fibrex_brochures/Product_description_ Fibrex. pdf>. 7. Rettenmaier & Sohne. Vitacel �The Added Value Dietary Fibre. <ftp: //80. 12. 80. 222/rettenmaier/Food%20 -%20 English%20 -%20 JRS. pdf>. 8. 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