Acceptability of Prune Puree and Pea Puree in Brownies

NUTR 364
Kenza Laoufir
Megan Antoniazzi
Susanjoy Namugayi
Friday, December 19, 2014

Table of Contents

Page
Introductionpg 4

Laboratory Research Proposal...pg 8

Preliminary Experiment
Grocery Order..pg 15
Recipes
Control...pg16
Experimentpg 17
Preliminary Scorecard.......n/a
Notes........pg 19
First Experiment
Grocery Order......pg 20
Recipes
Control..........pg 21
Experiment 1.........pg 22
Scorecard.............................pg 24
Methods...................................pg 26
Results.............................................pg 32
Excel Spreadsheet (Overall t-test and 2-3 Specific Characteristics)n/a
Tally Personal Preference Questionsn/a

Objective Measurementsn/a
Nutrition Analysis
Original..n/a
First Variation..n/a
Notes on Experiment 1pg 33
Second Experiment
Grocery Order......................................pg 34
Recipes
Control.........................................pg 35
Experiment 2.................................pg 36
Scorecard.....................................................pg 38
Methods.......................................................pg 40
Results.............................................................pg 45
Excel Spreadsheet (Overall t-test and 2-3 Specific Characteristics)..n/a
Tally Personal Preference Questions.......n/a
Objective Measurements..........................n/a
Nutrition Analysis
Second Variation.......................................n/a
Notes on Experiment 2.....................................................pg 46
Discussion of Results..................................................................pg 47
Conclusion...................................................................................pg 51
Tables and Figures..................................................................................n/a
Abstract.....................................................................................................n/a

Kenza Laoufir
Friday, December 10, 14
Experimental Study of Food
Research Project-Introduction
The purpose of this experiment is to investigate the acceptability of both prune puree and
pees puree in brownies. The aforementioned will be used as fat replacers in order to reduce total
calories per serving in brownies and to increase fiber, and then they are assessed for
acceptability.
Many Americans that are interested in losing weight succumb to unhealthy practices such
as restricting excessively, fasting, over exercising and detox plans (1). This is not the right
approach however because it is both unsafe and ineffective for the long term. Controlling calorie
intake is key to both weight-loss and maintenance after reaching a goal weight. In turn, this
promotes good health (2). Reducing fat in foods reduces calories, and could therefore reduce
total calorie intake in a day.
Researchers have found multiple ways to replace fat in a variety of products that is
accepted by consumers. Commercially produced fat replacers have been developed to mimic
functions of fat such as flavor, texture, lubrication, volume/bulk, and heat transfer in order to
help consumers get products that they desire (3). Since these are commercially produced fat
replacers, they are not available for individual consumers to use in their own food preparation.
However, other researchers have explored using products that are available in most grocery
stores.
One way consumers can reduce calories by reducing fat, and can increase fiber in baked
goods is through the use of fruit purees. Swanson and Munsayac looked at the consumer

acceptability of using fruit purees in peanut butter, chocolate chip and oatmeal cookies. These
researchers replaced 75% of the fat in cookies with applesauce and they replaced 50% of the fat
in cookies with prune puree. Ease of mixing, dough consistency, and stickiness were measured
subjectively and then the cookies were evaluated by panelists, using an 8-point scale. Cookie
spread was the objective measure used to determine acceptability. It was reported that 75%
reduced fat cookies (applesauce) had a high substitution that made the dough difficult to handle
however the 50% reduced fat cookies (prune puree) was found to be acceptable. The cookie
spread was less in the reduced fat cookies than in the full fat cookies. The full fat peanut butter
cookies were liked moderately while the reduced fat peanut butter cookies with applesauce were
liked slightly because the flavor acceptability was reduced. The reduced fat peanut butter cookies
with applesauce were softer than the control, while the ones with prune puree were tougher.
Applesauce added to oatmeal cookies only affected the texture, making it softer. While the prune
puree made oatmeal cookies both softer and chewier. Lastly, chocolate chip cookies replaced
with both applesauce and prune puree resulted in cookies that were softer and less chewy. The
full fat chocolate chip cookies and the reduced fat prune-puree chocolate chip cookies were liked
moderately while the reduced fat applesauce chocolate chip cookies were liked slightly. The Ptest was not reported. The researchers concluded that textural characteristics varied depending on
the baked goods prepared (4). Therefore, fat reduction should be tailored.
Another way consumers reduced calories in baked goods was by using pureed legumes.
Szafrankski et al. substituted pureed cannellini beans for shortening and evaluated reduced fat
brownies. They substituted 25%, 50%, and 75% of the shortening in brownies. The brownies
were then rated for overall acceptability, tenderness, texture and flavor (P<0.5) by one-hundred
and twenty untrained panelists. They found that the both the 25% and 50% brownies were not

significantly different than the control brownies. They concluded that fat in brownies could be
replaced up to fifty percent, cannellini beans is a viable and low cost replacement, and they add
nutritional value to baked goods (5).
Romanchik-Cerpovicz et al. substituted pureed pees for fat in brownies and determined
the effects on both sensory and physical properties. They replaced 25%, 50%, 75%, and 100% of
the fat in brownies. Fifty-seven panelists evaluated the reduced fat brownies and rated color,
smell, moistness, flavor, aftertaste and overall acceptability using a 9-point scale. They found
that moisture in the reduced fat brownies significantly increased proportionally to the level of fat
reduction (P< 0.01). The reduced fat brownies up to 75% replacement were liked. The brownies
with 100% replacement were disliked however, because the flavor, aftertaste, and overall
acceptability scores were low compared to the control (p<0.001). They concluded that fat
replacement with pureed pees is acceptable up to 75%, but 100% replacement of fat still needs
further research (6).
Commercially produced fat replacers are not readily available and there is evidence that
both fruit purees and legume purees can be used as fat replacers. More information and research
would be helpful to further review these findings. This research therefore investigates
replacement of half of the fat in brownies with prune puree and pees puree. It focuses on making
a healthier alternative of a brownie recipe by reducing total fat, which therefore reduces calories
per serving. Replacing fat with prune and pees puree also increases fiber in brownies. Choosing
healthy alternatives will help Americans reduce their risk of chronic diseases associated with
excessive calorie intake.

Work Cited

1. Zelmen K. 7 things never to do to lose weight. WebMD Web site.

http://www.webmd.com/diet/features/lose-weight-dangers. Accessed December 10, 2014.
2. Healthy weight- its not a diet, its a lifestyle. Centers for Disease Control and Prevention
Web site. http://www.cdc.gov/healthyweight/calories/index.html. Last updated January
15, 2014. Accessed December 10, 2014.
3. Position of American dietetic association: fat replacers. J Amer Diet Assoc. 2005;
105(2):266-275.
4.

Swanson R, Munsayac L. Acceptability of fruit purees in peanut butter, oatmeal, and

chocolate chip reduced-fat cookies. J Amer Diet Assoc. 1999;99(3):343-345.

5. Szafrankski et al. Pureed cannellini beans can be substituted for shortening in brownies. J
Amer Diet Assoc. 2005;105:1295-1298.
6. Romanchik-Cerpovicz J, Jeffords M, Onyenwoke A. Physical and sensory characteristics
of brownies prepared with pureed green peas as fat replacers. J Amer Diet Assoc.
2009;06:226.

Proposal of Research Project

Purpose:

The purpose of this research project is to make brownies that have a lower fat content
compared to the control brownies. In our society today, consumers are looking for alternatives to
better their health. Instead of completely eliminating desserts from ones diet, its better to come
up with alternatives for desserts we enjoy. One of the substitutes that would fit this demand
would be prune puree, which has been tested in many studies with cookies. In a particular study
in the sensory evaluation section, an oatmeal cookie recipe had been tested by using prune puree
as a fat replacer, which resulted in the cookies having a softer texture and were less chewy and
less stale compared to the control group. (1) The prune puree was also tested in chocolate chip
cookies and resulted in being moderately liked by the participants, who also moderately liked the
control group. (1) Another substitute would be pureed peas, which have a little bit of a natural
sweetness to them and have been used as fat replacers for brownies. In a particular study, pureed
peas were used in place of the fat in brownies, which tested the moisture content. (2) In the
results, it was found that the pureed peas made the brownies moister compared to the control
ones, and also were not significantly different from the control brownies in all sensory
characteristics when the pureed peas replaced 75% of the fat. (2) Though the fat substitutes that
showed positive sensory results in these studies did not replace all of the fat, it still gives
consumers alternatives to be able to still enjoy desserts that they love with lower fat content.

Null Hypothesis:

We hypothesize that replacing butter in a brownie recipe (control), with prune puree and
peas puree by 50%, has no effect on the texture and taste of the brownies. The independent
variable in this research will be the substitution of butter with prune puree and pureed peas. An
acceptable brownie is defined as an average score of 4, for all characteristics. There will be seven
panelists rating the brownies (n=7).

Recipes:
Control Recipe: Rosies Bakery Chocolate Brownies (3)
Gram/Household Measurements for Brownies:

113 g/1/2 cup unsweetened chocolate

170 g/ cup unsalted butter, at room temperature

100 g/1 cups sugar

3.70 mL/ tsp vanilla extract

3 large eggs, at room temperature

90 g/ cup all-purpose flour

15 g/2 tbs all-purpose flour

Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate and butter in top of double boiler placed over simmering water. Cool
mixture for about 5 minutes; Place sugar in a medium-sized bowl and pour in chocolate
mixture. Use electric mixer at medium speed to blend together chocolate mixture and
sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~10 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 34 minutes or until thin crust forms on
the top.

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

First Experimental Variation Recipe:

Gram/Household Measurement for Brownies

113 g/1/2 cup unsweetened chocolate

85 g/3/8 cup unsalted butter, at room temperature

71 g/3/10 cup pureed prunes (baby food)

10

100 g/1 cups sugar

3.70 mL/ tsp vanilla extract

3 large eggs, at room temperature

90 g/ cup all-purpose flour

15 g/2 tbs all-purpose flour

Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate in top of double boiler placed over simmering water. Cool mixture for
about 5 minutes; once chocolate mixture has cooled, add prune puree baby food and
blend with chocolate mixture by hand; Place sugar in a medium-sized bowl and pour in
chocolate mixture. Use electric mixer at medium speed to blend together chocolate
mixture and sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber
spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~about 10 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 32 minutes or until thin crust forms on
the top.

11

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

Time:
Preparation time of both brownie recipes will be about 1 hour including weighing ingredients
and mixing batter. Cooking time will be about 30 34 minutes and cooling time will take about
30 45 minutes.

12

Second Experiment:
The second variation, pureed peas (baby food) will replace 50% of the butter in the brownies.

Subjective Data:
The use of a scorecard will be made during the preliminary lab to identify the characteristics of a
high-quality brownie, which include external appearance (surface and color), internal appearance
(texture and tenderness), as well as flavor, aroma and moistness.

Objective Data:

Presence or absence of cracks

Height measurement tables

Ingredients:
All ingredients required for recipes can be found in the grocery store(s).

Equipment:
Available in Lab Unit

2 rubber spatulas

2 eight-inch pans

1 electric mixer

2 medium-sized bowls

40 paper plates

40 plastic forks

13

Not Available in Lab Unit

2 double boilers

2 electric mixers

Endnote Citations:
1. Swanson R, Munsayac L. Acceptability of fruit purees in peanut butter, oatmeal, and
chocolate chip reduced-fat cookies. J Amer Diet Assoc 1999;99(3):343-345.
2. Romanchik-Cerpovicz J, Jeffords M, Onyenwoke A. Physical and sensory characteristics
of brownies prepared with pureed green peas as fat replacers. J Amer Diet Assoc
2009;06:226.
3. Rosies bakery brownies. (2005). Retrieved November 2, 2014 from
http://www.food.com/recipe/rosies-bakery-brownies-chocolate-orgasms-108291.

14

Grocery Order- Preliminary Trial

III. Canned Goods
B. Fruits
5 oz. of pureed prunes baby food
VI. Baking Supplies
A. Flour
8 oz. all-purpose flour
B. Sugar
7 oz. white sugar
F. Chocolate (baking, chips, cocoa)
10 oz. unsweetened chocolate
H. Spices, Herbs, Extracts, Flavorings
0.25 oz. vanilla extract
J. Shortening, Oil
1 fl. oz. vegetable oil
VIII. Dairy Case
D. Butter
10 oz. of unsalted butter
F. Eggs
6 large eggs
IX. Miscellaneous
A. Paper Goods
40 paper plates
40 plastic forks
B. Equipment
2 eight-inch pans
2 double broilers
2 medium-sized mixing bowls
2 electric mixers
2 rubber spatulas

15

Control Recipe: Rosies Bakery Chocolate Brownies (1)

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurements for Brownies:

113 g/1/2 cup unsweetened chocolate

170 g/ cup unsalted butter, at room temperature
100 g/1 cups sugar
3.70 mL/ tsp vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate into and butter in top of double boiler placed over simmering water. Cool
mixture for about 5 minutes; Place sugar in a medium-sized bowl and pour in chocolate
mixture. Use electric mixer at medium speed to bland together chocolate mixture and
sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour on low setting of electric mixer and mix for 20 seconds. Finish mixing by
hand.

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 30 minutes or until thin crust forms on
the top.

Remove pan from oven and let it cool for an hour before cutting brownies.

16

First Experimental Variation Recipe:

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurements for Brownies:

113 g/1/2 cup unsweetened chocolate

cups prune puree *The gram measurement is not known at this time, it will be
measured at the preliminary experiment.
100 g/1 cups sugar
3.70 mL/ tsp vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate in top of double boiler placed over simmering water. Cool mixture for
about 5 minutes; Place sugar in a medium-sized bowl and pour in chocolate mixture. Use
electric mixer at medium speed to bland together chocolate mixture and sugar for about
25 seconds. Add prune puree and mix with chocolate and sugar mixture. Scrape mixture
off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour on low setting of electric mixer and mix for 20 seconds. Finish mixing by
hand.

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 30 minutes or until thin crust forms on
the top.

Remove pan from oven and let it cool for an hour before cutting brownies.

17

Preliminary Trial Notes

Need 2 double boilers

Specify in grocery order using baby food - (2-2.5 oz.) (71 g) packs, net weight 5 oz. (142
g)

2 electric mixers on grocery order

Dont add prune puree until after chocolate is melted and cooled

Remove chocolate from water when cooling

Put flour in all at once

10 strokes by hand

8 squares each of baking chocolate (Bakers) same for frosting (double)

Prune brownies taken out 2 minutes before control (32 minutes)

Control brownies 34 minutes

Both brownies deflated 5 minutes after cooling

Height of Control (mm)

- Measurements 27 mm + 26 mm + 26 mm + 27 mm = 106 mm
- Mean of control brownies 26.5 mm

Height of Prune (mm)

- Measurements 27 mm + 29 mm + 26 mm + 27 mm = 109 mm
- Mean of prune brownies 27.25 mm

Panelists for trial

- Brittany
- Alyona
- Mariya
- Christina
- Lauren
- Emily
- Kim

18

Student

Task

Megan
Megan
Megan
Megan
Kenza

Greased pans
Timing
Oven/stove
Measured height of brownies
Measurements for butter, chocolate, and
vanilla extract
Mix/bake control
Cut control and variation 1 brownies
Toothpick test for both brownies
Measurements of dry ingredients
Mix/bake variation 1
Clean-up

Kenza
Kenza
Kenza
Susanjoy
Susanjoy
Everyone
Changes to Scorecard

Only replace 50% of fat in brownies with variation

Leave out frosting so panelists can taste brownie alone

Add symbols for both brownies in scorecard

Change formatting

Change description of characteristics

Add thank you section after feedback section

Change feedback questions to multiple choice

Put feedback section on back

Subjective and Objective Notes

Need another measurement for experiments measurement of cracks

Endnote Citations
4. Rosies bakery brownies. (2005). Retrieved November 2, 2014 from
http://www.food.com/recipe/rosies-bakery-brownies-chocolate-orgasms-108291.

19

Grocery Order- First Experiment

III. Canned Goods
C. Fruits
2.5 oz. of pureed prunes (baby food)
VI. Baking Supplies
C. Flour
8 oz. all-purpose flour
D. Sugar
7 oz. white sugar
F. Chocolate (baking, chips, cocoa)
10 oz. unsweetened chocolate
H. Spices, Herbs, Extracts, Flavorings
0.25 oz. vanilla extract
J. Shortening, Oil
1 fl. oz. vegetable oil
VIII. Dairy Case
D. Butter
10 oz. of unsalted butter
F. Eggs
6 large eggs
IX. Miscellaneous
C. Paper Goods
40 paper plates
40 plastic forks
D. Equipment
2 eight-inch pans
2 double broilers
2 medium-sized mixing bowls
2 electric mixers
2 rubber spatulas

20

Control Recipe: Rosies Bakery Chocolate Brownies (1)

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurements for Brownies:

113 g/1/2 cup unsweetened chocolate

170 g/ cup unsalted butter, at room temperature
100 g/1 cups sugar
3.70 mL/ tsp non-alcoholic vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate and butter in the top of double boiler placed over simmering water. Cool
mixture for about 5 minutes; Place sugar in a medium-sized bowl and pour in chocolate
mixture. Use electric mixer at medium speed to blend together chocolate mixture and
sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~12 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 35 minutes or until thin crust forms on
the top.

21

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

First Experimental Variation Recipe:

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurement for Brownies

113 g/1/2 cup unsweetened chocolate

85 g/3/8 cup unsalted butter, at room temperature
71 g/3/10 cups pureed prunes baby food
100 g/1 cups sugar
3.70 mL/ tsp non-alcoholic vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate in top of double boiler placed over simmering water. Cool mixture for
about 5 minutes; Once chocolate mixture has cooled, add prune puree baby food and
blend with chocolate mixture by hand; Place sugar in a medium-sized bowl and pour in
chocolate mixture. Use electric mixer at medium speed to blend together chocolate
mixture and sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber
spatula.

22

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~about 12 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 35 minutes or until thin crust forms on
the top.

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

Time:
Preparation time of both brownie recipes will be about 1 hour including weighing ingredients
and mixing batter. Cooking time will be about 30 34 minutes and cooling time will take about
30 45 minutes.

23

Panelist Code # _____

Brownies
EXTERNAL APPEARANCE
Surface: Cracked with a crisp top layer
Color: Medium chocolate-brown
INTERNAL APPEARANCE
Texture: Dense but soft
Tenderness: Moist but not gooey
OTHER CHARACTERISTICS
Flavor: Rich, chocolate, and well blended
Aroma: Sweet and chocolate
Moistness: Very moist and melts in your mouth
Scale:

5 - Perfect, needs no improvement

4 - Good, but needs slight improvement
3 - Fair, but needs some improvement
2 Poor, needs much improvement
1 - Unacceptable

Characteristic
External Appearance
Surface
Color
Internal Appearance
Texture
Tenderness
Other Characteristics
Flavor
Aroma
Moistness

24

Personal Preference:
1.

Which brownie(s) do you want the recipe for?

2.

Both

Neither

Of the brownies tasted today, I preferred:

3.

Both

Neither

Of the two brownies, which one was aesthetically appealing to you?

Both

Neither

Thank you for being our panelist! We really appreciate your feedback and hope you enjoyed
sampling these brownies.

25

Methods
A control recipe of chocolate brownies (1) was compared to two modified recipes in
which the fat content was reduced by 50%. The two variation recipes were then assessed for
consumer acceptability. In experiment one, the first variation recipe replaced half the butter with
prune puree; instead of using 170 grams of butter, only 85 grams was used and the rest of the
butter was replaced with 71 grams of prune puree (Gerbers 1st food). This variation was
compared to the control recipe. The change in this recipe was based on a recommendation
reported by Swanson and Munsayac (2) who tested prune puree as a fat replacer in baked goods,
specifically in three different cookies. The 50% fat reduction resulted in the best outcome so this
recommendation was used in experiment one.

Student Tasks
Student
Megan
Kenza
Susan
Megan
Megan
Kenza
Susan
Kenza
Susan
Kenza
Megan
Kenza
Everyone

Task
Grease pans
Measure butter, chocolate, & vanilla
extract
Measure dry ingredients
Timing
Crack eggs
Mix control
Mix variation 1
Spread control in the pan
Spread variation 1 in the pan
Test for doneness
Measure objective measurements
Cut brownies
Clean & conduct sensory panel

26

The control recipe and the variation recipe were both evaluated by a panel made up of
seven volunteers. They assessed the control recipe for brownies as well as the variation recipe
with reduced fat given a scorecard. The brownies were also assessed via subjective and objective
measurements.
Sensory Evaluation/Subjective Measure
A sensory panel was used to assess the acceptability of the brownies. They were
evaluated on a 5-point scale, 5 representing perfect, needing no improvement and 1
representing unacceptable. The panelists rated external appearance (surface, color), internal
appearance (texture, tenderness), as well as flavor, aroma, and moistness. The perfect brownie
was described at the top of the scorecard, which was used to guide the ratings.
The predetermined acceptable rating was a 4 out of a 5-point scale, for both the control
brownies and variations, because it is considered good, but needing slight improvement. The
perfect brownie was defined as cracked with a crisp top layer, medium chocolate-brown color,
has a dense interior but still moist, has a rich, chocolate, well-blended flavor, and has a sweet
chocolate aroma. However, difference in opinion of a perfect brownie can vary. Some panelist
may consider a fudgy brownie as a perfect brownie, while others may think a cake-like brownie
is a perfect brownie. A rating of 4 gives room for that difference. The overall score of the
product was determined, after conducting experiment 1, by adding all of the ratings of the
characteristics of the brownies given by the panelists and then a mean was determined. This gave
an overall idea of how the brownies were viewed.
For the statistical results, the characteristics focused on are texture, tenderness, and
flavor. The overall perfect brownie was described above. A perfect texture was defined as dense

27

but soft; perfect tenderness was defined as moist but not gooey; and a perfect flavor was defined
as rich, chocolate, and well-blended.
Personal preference questions were also asked at the end of the scorecard. The panelist
were asked which brownie(s) they would want the recipe for, which brownie(s) they preferred,
and lastly which brownie(s) were aesthetically appealing to them. The answers to these questions
were used as subjective measures for experiment 1.
Physical measurements/Objective Measures
The height (mm) of four brownies pieces was measured and the average of the four
heights was taken. This was done for both the control and the variation recipe. The presence or
absence of cracks on the surface of the brownies (Y/N) was also used as an objective measure.

Statistics
In this experiment, difference between the control and variation 1 from the sensory panel
and physical measures were assessed. Both the mean and standard deviations were calculated for
personal preference characteristics, overall, and the height. Four measurements for each product
were taken for the height. Difference in mean was assessed using t-test. The P value for
significant difference was set at 0.05.
Nutrient Profile
A nutrient analysis was performed in order to compare calories per serving, grams of
fiber, saturated fat, and all macronutrients. Food Processor (version 10.14.2, 2014, Esha, Salem,
OR) was used to conduct this in order to compare the control and variation 1.

28

The lab unit followed ethical practices while conducting their research. There was no
use of ingredients or processing method that would cause short or long-term physical or mental
harm to your sensory panel members. The data collected were kept confidential and names were
not associated with the data. (3)

29

Endnote Citations
5. Rosies bakery brownies. (2005). Retrieved November 2, 2014 from
http://www.food.com/recipe/rosies-bakery-brownies-chocolate-orgasms-108291
6. Swanson R, Munsayac L. Acceptability of fruit purees in peanut butter, oatmeal, and
chocolate chip reduced-fat cookies. J Amer Diet Assoc 1999;99(3):343-345.
7. Abernathy M. Compiling and Presenting Data Introduction and Preliminary Trial
Powerpoint. Introduction and Preliminary Trial Slides from Blackboard. Retrieved
December 4, 2014 from: https://framingham.blackboard.com/bbcswebdav/pid-1470019dtcontentrid2192417_2/courses/F14.NUTR.364999/Compiling%20and%20Presenting%2
0Data%20Introduction%20and%20Prelminary%20Trial%202%20per%20page.pdf

30

Sensory Panel Members

Name
Brittany
Alyona
Mariya
Christina
Lauren
Emily
Kim

Code #
1A
1B
1C
1D
1E
1F
1G

Symbol Legend
= control
= variation

31

Results
For experiment 1, there was no statistical difference for texture and tenderness. There
was a difference in the mean flavor between the control (4.7 0.5) and variation 1 (3.7 0.9, P=
0.03, table 1) so the control scored higher. There was a difference for overall between the control
(4.7 0.3) and variation 1 (4.1 0.5, P= 0.01, table 1) so the control scored significantly higher.
There was no difference in measured height (mm) but both brownies had cracks present. Six out
of seven panelists wanted the recipe for the control brownies while one out of seven panelists
wanted the recipe for both the control and variation 1. Six out of seven panelists preferred the
control brownies while one out of seven panelists preferred both. Three out of seven panelists
said both the control and variation 1 were aesthetically appealing; three out of seven panelists
said the control was, and one out of seven panelists said variation 1 was.

32

Notes for Experiment 1

Timing how long butter and chocolate takes to melt

- ~6 minutes for prune one (less butter)
- control took ~9 minutes

Remove melted chocolate mixture from water and cool for 5 minutes

20 seconds each for egg

Control 12 strokes by hand

Prune 13 strokes by hand

Prune one feels thicker than control batter

Control (cracks measurement):

- 130 mm + 115 mm + 40 mm + 65 mm + 60 mm + 100 mm = 510 mm

Prune (cracks measurement): no cracks

Height of Control (mm):

- 26 mm + 26 mm + 25 mm + 23 mm = 100 mm
- Mean of height 25 mm

Height of Prune (mm):

- 26 mm + 27 mm + 28 mm + 25 mm = 106 mm
- Mean of height 26.5 mm

33

Grocery Order- Second Experiment

III. Canned Goods
A. Vegetables
2.5 oz. of pureed peas baby food
VI. Baking Supplies
E. Flour
8 oz. all-purpose flour
F. Sugar
7 oz. white sugar
F. Chocolate (baking, chips, cocoa)
10 oz. unsweetened chocolate
H. Spices, Herbs, Extracts, Flavorings
0.25 oz. vanilla extract
J. Shortening, Oil
1 fl. oz. vegetable oil
VIII. Dairy Case
D. Butter
10 oz. of unsalted butter
F. Eggs
6 large eggs
IX. Miscellaneous
E. Paper Goods
40 paper plates
40 plastic forks
F. Equipment
2 eight-inch pans
2 double broilers
2 medium-sized mixing bowls
2 electric mixers
2 rubber spatulas

34

Control Recipe: Rosies Bakery Chocolate Brownies (1)

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurements for Brownies:

113 g/1/2 cup unsweetened chocolate

170 g/ cup unsalted butter, at room temperature
100 g/1 cups sugar
3.70 mL/ tsp non-alcoholic vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate and butter in the top of double boiler placed over simmering water. Cool
mixture for about 5 minutes; Place sugar in a medium-sized bowl and pour in chocolate
mixture. Use electric mixer at medium speed to blend together chocolate mixture and
sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~12 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 35 minutes or until thin crust forms on
the top.

35

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

Second Experimental Variation Recipe:

Serving Size: 1 (29 g)
Servings Per Recipe: 36
Gram/Household Measurement for Brownies

113 g/1/2 cup unsweetened chocolate

85 g/3/8 cup unsalted butter, at room temperature
71 g/3/10 cups pureed peas baby food
100 g/1 cups sugar
3.70 mL/ tsp non-alcoholic vanilla extract
3 large eggs, at room temperature
90 g/ cup all-purpose flour, plus
15 g/2 tbs all-purpose flour
Butter or vegetable oil for 8-inch pan

Instructions

Preheat oven to 350F. Lightly grease an 8-inch square pan with butter or vegetable oil.

Melt chocolate in the top of double boiler placed over simmering water. Cool mixture for
about 5 minutes; Once chocolate mixture has cooled, add peas puree and blend with
chocolate mixture by hand; Place sugar in a medium-sized bowl and pour in chocolate
mixture. Use electric mixer at medium speed to blend together chocolate mixture and
sugar for about 25 seconds. Scrape mixture off sides of bowl with rubber spatula.

Add vanilla extract to mixture. With mixer on a setting of medium-low, add eggs one at a
time for about 10 seconds; Scrape bowl after last egg and blend until mixture is velvety
(~ 15 more seconds).

36

Add flour all at once on low setting of electric mixer and mix for 20 seconds. Finish
mixing by hand (~about 12 strokes).

Spread batter evenly in pan.

Bake brownies on center oven rack for about 25 35 minutes or until thin crust forms on
the top.

Remove pan from oven and let it cool for at least 30 45 minutes before cutting
brownies.

Serve brownies immediately or the next day.

Time:
Preparation time of both brownie recipes will be about 1 hour including weighing ingredients
and mixing batter. Cooking time will be about 30 34 minutes and cooling time will take about
30 45 minutes.

37

Panelist Code # _____

Brownies
EXTERNAL APPEARANCE
Surface: Cracked with a crisp top layer
Color: Medium chocolate-brown
INTERNAL APPEARANCE
Texture: Dense but soft
Tenderness: Moist but not gooey
OTHER CHARACTERISTICS
Flavor: Rich, chocolate, and well blended
Aroma: Sweet and chocolate
Moistness: Very moist and melts in your mouth
Scale:

5 - Perfect, needs no improvement

4 - Good, but needs slight improvement
3 - Fair, but needs some improvement
2 Poor, needs much improvement
1 - Unacceptable

Characteristic
External Appearance
Surface
Color
Internal Appearance
Texture
Tenderness
Other Characteristics
Flavor
Aroma
Moistness

38

Personal Preference:
1.

Which brownie(s) do you want the recipe for?

2.

Both

Neither

Of the brownies tasted today, I preferred:

3.

Both

Neither

Of the two brownies, which one was aesthetically appealing to you?

Both

Neither

Thank you for being our panelist! We really appreciate your feedback and hope you enjoyed
sampling these brownies.

39

Methods
In experiment two, the second variation recipe replaced half the butter in
chocolate brownies (1) with peas puree; instead of using 170 grams of butter, only 85
grams was used and the rest of the butter was replaced with 71 grams of peas puree
(Gerbers 1st food). The second variation was compared to the control recipe and the first
variation. The change in this recipe was based on a recommendation reported by
Romanchik-Cerpovicz et al. (2) who tested peas puree as a fat replacer brownies.
Brownies with fat replaced up to 75% were liked, but the second experiment replaced
50% with pea puree to compare 50% replacement with prune puree in the first
experiment.

Student Tasks
Student
Megan
Kenza
Susan
Megan
Megan
Kenza
Susan
Kenza
Susan
Kenza
Megan
Kenza
Everyone

Task
Grease pans
Measure butter, chocolate, & vanilla
extract
Measure dry ingredients
Timing
Crack eggs
Mix control
Mix variation 1
Spread control in the pan
Spread variation 1 in the pan
Test for doneness
Measure objective measurements
Cut brownies
Clean & conduct sensory panel

40

The control recipe and the variation recipe were both evaluated by a panel made up of
seven volunteers. They assessed the control recipe for brownies as well as the variation recipe
with reduced fat given a scorecard. The brownies were also assessed via subjective and objective
measurements.
Sensory Evaluation/Subjective Measure
A sensory panel was used to assess the acceptability of the brownies. They were
evaluated on a 5-point scale, 5 representing perfect, needing no improvement and 1
representing unacceptable. The panelists rated external appearance (surface, color), internal
appearance (texture, tenderness), as well as flavor, aroma, and moistness. The perfect brownie
was described at the top of the scorecard, which was used to guide the ratings.
The predetermined acceptable rating was a 4 out of a 5-point scale, for both the control
brownies and variations, because it is considered good, but needing slight improvement. The
perfect brownie was defined as cracked with a crisp top layer, medium chocolate-brown color,
has a dense interior but still moist, has a rich, chocolate, well-blended flavor, and has a sweet
chocolate aroma. However, difference in opinion of a perfect brownie can vary. Some panelist
may consider a fudgy brownie as a perfect brownie, while others may think a cake-like brownie
is a perfect brownie. A rating of 4 gives room for that difference. The overall score of the
product was determined, after conducting experiment 1, by adding all of the ratings of the
characteristics of the brownies given by the panelists and then a mean was determined. This gave
an overall idea of how the brownies were viewed.
For the statistical results, the characteristics focused on are texture, tenderness, and
flavor. The overall perfect brownie was described above. A perfect texture was defined as dense

41

but soft; perfect tenderness was defined as moist but not gooey; and a perfect flavor was defined
as rich, chocolate, and well-blended.
Personal preference questions were also asked at the end of the scorecard. The panelist
were asked which brownie(s) they would want the recipe for, which brownie(s) they preferred,
and lastly which brownie(s) were aesthetically appealing to them. The answers to these questions
were used as subjective measures for experiment 1.
Physical measurements/Objective Measures
The height (mm) of four brownies pieces was measured and the average of the four
heights was taken. This was done for both the control and the variation recipe. The presence or
absence of cracks on the surface of the brownies (Y/N) was also used as an objective measure.
Statistics
In this experiment, difference between the control and variation 2 from the sensory panel
and physical measures were assessed. Both the mean and standard deviations were calculated for
personal preference characteristics, overall, and the height. Four measurements for each product
were taken for the height. Difference in mean was assessed using t-test. The P value for
significant difference was set at 0.05.

Nutrient Profile
A nutrient analysis was performed in order to compare calories per serving, grams of
fiber, saturated fat, and all macronutrients. Food Processor (version 10.14.2, 2014, Esha, Salem,
OR) was used to conduct this in order to compare the control and variation 1.

42

The lab unit followed ethical practices while conducting their research. There was no
use of ingredients or processing method that would cause short or long-term physical or mental
harm to your sensory panel members. The data collected were kept confidential and names were
not associated with the data. (3)

43

Endnote Citations

8. Rosies bakery brownies. (2005). Retrieved November 2, 2014 from

http://www.food.com/recipe/rosies-bakery-brownies-chocolate-orgasms-108291
9. Romanchik-Cerpovicz J, Jeffords M, Onyenwoke A. Physical and sensory characteristics
of brownies prepared with pureed green peas as fat replacers. J Amer Diet Assoc
2009;06:226.
10. Abernathy M. Compiling and Presenting Data Introduction and Preliminary Trial
Powerpoint. Introduction and Preliminary Trial Slides from Blackboard. Retrieved
December 4, 2014 from: https://framingham.blackboard.com/bbcswebdav/pid-1470019dtcontentrid2192417_2/courses/F14.NUTR.364999/Compiling%20and%20Presenting%2
0Data%20Introduction%20and%20Prelminary%20Trial%202%20per%20page.pdf

44

Results
For experiment 2, there was no statistical difference for texture and tenderness. There
was a difference in the mean flavor between the control (4.7 0.5) and variation 2 (4.1 0.3, P=
0.03, table 1) so the control scored higher. There was no difference for overall between the
control and variation 2. There was a difference in height between the control (25.8 0.5) and
variation 2 (32.8 0.5, P< 0.001, table 2); the pea puree brownies were higher. Cracks were
present in both the control and variation 2 brownies. Two out of seven panelists wanted the
recipe for the control brownies, two out of seven panelists wanted the recipe for variation 2
brownies, while three out of seven panelists wanted the recipe for both. Two out of seven
panelists preferred the control brownies, while five out of seven panelists preferred both the
control and variation 2 brownies. Five out of seven panelists said both the control and variation 2
were aesthetically appealing; one out of seven panelists said the control was, and one out of
seven panelists said variation 2 was.

45

Notes for Experiment 2

33 minutes to bake

Change cracks measurement to presence and absence of cracks

- one of them didnt have cracks

Standard Deviation:
- height
- scorecard (pick 3)
- overall scorecard
Each panelist and add up all for total
Mean

Height of Green Pea (mm):

- 25 mm + 26 mm + 26 mm + 26 mm = 103 mm
- Mean of height 25.75 mm

Height of Prune (mm):

- 32 mm + 33 mm + 33 mm + 33 mm = 131 mm
- Mean of height 32.75 mm

46

Discussion
This research demonstrates that 50% green pea substitution was highly accepted by
panelists compared to 50% prune substitution. When looking at the overall score differences, it
was found that variation 1 (prune) was not well accepted while variation 2 (green pea) was. Our
cut off score for acceptability was 4.0, which was met by both variation 1 (4.1) and variation 2
(4.6). However, it was agreed that the cut off should have been 4.5 instead of 4.0 because even
though the prune puree brownies met the cut off, acceptability of this product was not reflected
in the responses to the personal preference questions. The green pea puree brownies however
met the cut off, and the responses to the personal preference questions indicated consumer
acceptability.
Three key characteristics focused on were texture, tenderness, and flavor. While there
was no difference in tenderness and texture between the control and variation brownies, there
was a difference found in flavor (P<0.05, table 1). A strong chocolate flavor is an important
characteristic for a brownie, therefore flavor is a big contributor to the acceptability of a brownie.
If this flavor is lacking, then consumers perception will be greatly affected. Prunes have a strong
flavor, which in this research greatly reduced the rich, chocolate flavor in variation 1 brownies.
The difference in flavor affected the overall variation 1 brownies so they were not as optimal as
the control brownies (P= 0.01, table 1). Even though the green peas do not have as strong of a
flavor as the prunes do, they still altered the flavor of the brownies. However, the overall
variation 2 brownies were not different from the control. Swanson and Munsayac reported that
flavor acceptability was greatly reduced in cookies that used purees (applesauce and prune) as fat
substitutes but no off-flavors were detected. (1) Therefore, flavor is an important consideration
and this outcome was expected.

47

However, both these variations do provide some qualities that are similar to fat. Prune
puree is a good source of fiber, which is an arrangement of pectin. (2) Like fat, pectin is able to
trap air when a product is in the stage of creaming ingredients together; it also covers the gluten
in flour to prevent it from forming in the product. (2) Another way that prune puree, or any fruit
puree, is similar to fat is that it provides moisture due to its natural sugars and fibers that are able
to sustain the moisture content of something such as a brownie. (3) Romanchik-Cerpovicz et al
found that the moisture content in brownies increased as the level of fat replacement using pea
puree increased, and the aforementioned reason explains why. These natural sugars found in fruit
also contribute to browning and act as a tenderizer in baked goods, but not as much as fat does.
(4) The green pea puree also acts as a fat due to being part of the legume family. Since legumes
are carbohydrates, they are able to bind water, which can give texture, mouth-feel, and
denseness; this makes it an effective fat replacer. (5)
The height of the brownies for the control and both variations was measured. There was
no difference found between the control brownies and the prune puree brownies. However, there
was a significant difference between the green pea puree (P<0.001, table 2). When fat is being
heated, it melts and becomes flat. When starch gelatinizes it provides more volume, which
increases height. (6) The starch from the green peas had that same effect, which is why the
height of the brownies in the second variation increased. Another measure that was used in this
research was the presence or absence of cracks. For both experiment 1 and experiment 2, cracks
were present in both the control brownies and the variation brownies.
Due to the overpowering flavor of the prune puree, these brownies (variation 1) were not
as preferable as the green pea puree brownies. Nonetheless, both variations did contribute
nutritional benefits. A nutrition analysis showed that there was a thirty-calorie reduction from the

48

control to both reduced-fat alternatives. This is significant for anyone trying to balance energy
and control weight. A drop of total fat by 4 grams per serving, and a drop of saturated fat by 3
grams per serving were also noteworthy because it is beneficial to those who are trying to watch
the amount of calories they consume. There was also an increase in fiber by 1 g per serving in
the green pea puree brownies, which is good because it is important to get adequate fiber in our
diet. Using a puree to substitute fat in brownies may therefore help people meet their % daily
value for total fat, saturated fat, and fiber (figure 1).

49

Work Cited
1. Swanson R, Munsayac L. Acceptability of fruit purees in peanut butter, oatmeal, and
chocolate chip reduced-fat cookies. J Amer Diet Assoc 1999;99(3):343-345.
2.

Fat Substitutes. Google Book Web site. Retrieved December 18, 2014 from:
https://books.google.com/books?id=WrGHpVXI3D0C&pg=PA18&lpg=PA18&dq=pure
e+in+baked+goods+texture+tenderness&source=bl&ots=JOJ2o_ZD91&sig=F4P9DHW
Mty1nzKvsW3t4QcolOPQ&hl=en&sa=X&ei=LmmSVJGiDMzIsATWk4KQAw&ved=0
CCoQ6AEwAg#v=onepage&q=puree%20in%20baked%20goods%20texture%20tendern
ess&f=false.

3.

Fruitful Fat Substitutes. Family Education Web site. Retrieved from December 18, 2014:
http://life.familyeducation.com/foods/nutrition/36580.html#ixzz3ME0oATZo.

4. Romanchik-Cerpovicz J, Jeffords M, Onyenwoke A. Physical and sensory characteristics

of brownies prepared with pureed green peas as fat replacers. J Amer Diet Assoc
2009;06:226.
5.

Rankin LL, Bingham M. Acceptability of oatmeal chocolate chip cookies prepared using
pureed white beans as a fat ingredient substitute. J Amer Diet Assoc. 2000;100(7):831833.

6. Sugar in bakey goods. The Sugar Association Web site. http://www.sugar.org/all-aboutsugar/sugar-in-bakery-foods/. Accessed December 18, 2014.

50

Conclusion
We conclude that it is acceptable to replace 50% of the fat in brownies with pea puree,
but not prune puree. When 50% of the fat was replaced with prune puree the flavor was offset
and the resulting reduced-fat brownies were different than the control brownies. When 50% of
the fat was replaced with pea puree, the flavor was also affected but there was no significant
difference in the overall mean. Both purees used in this experiment did not change the texture or
tenderness of the brownies. The prune puree did not affect height, while the pea puree increased
height. Both purees did not affect the presence or absence of cracks on the surface of the
brownies. It was found that the panelists in the personal preference questions preferred the pea
puree brownies over the prune puree ones. Therefore, the acceptability of brownies is unchanged
using green pea puree as a fat replacer. This experiment was successful because reducing fat by
50% is substantial and the outcome of the pea puree brownies had a similar reception as the
control brownies while improving the nutritional content. The pea puree brownies were lower in
total fat and saturated fat; therefore lower in calories. They were also higher in fiber. Nutrition
professionals can recommend this to clients however further research is necessary to test if pea
puree is an effective fat replacer in other baked goods besides brownies.

51