Document Detail


Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers.
MedLine Citation:
PMID:  22117668     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable.
Authors:
Joelle E Romanchik-Cerpovicz; Amy E Abbott; Laura A Dent
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  111     ISSN:  1878-3570     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  2011 Dec 
Date Detail:
Created Date:  2011-11-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1912-6     Citation Subset:  AIM; IM    
Copyright Information:
Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
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