Acceptability of Chocolate Chip Cookies Prepared Using Pureed White Beans As a Fat Replacement

Abstract

Cannellini beans are a high fiber, low-fat legume which, if substituted for fat, would increase the nutrient density while reducing the fat content of baked products. The purpose of this study was to determine the palatability and overall acceptability of oatmeal chocolate chip cookies made using pureed white beans as a fat replacement. Canned, pureed, cannellini beans were substituted for 25%, 50%, and 75% of the fat (by weight) in oatmeal chocolate chip cookies. Appearance, color, texture, flavor, and overall acceptability of the treatment cookies were compared with cookies prepared using a traditional type and amount of fat. Ninety-two untrained taste panelists used a nine point hedonic scale to rate the cookies on three separate occasions. The hedonic scale ranged from like extremely, which was assigned a value of one to dislike extremely, which was assigned a value of nine. An analysis of variance was conducted. The results showed that there was a statistically significant effect for bean substitution (p<.001). Post hoc analysis (Tukey HSD) revealed that there were no significant differences between the cookies prepared using 25% beans and the control cookies, for overall acceptability. There were no significant differences for overall acceptability between the cookies prepared using 50% and the cookies prepared using 25% beans, and between the 50% bean cookies and the cookies prepared using 75% beans. Additionally, no significant differences were found between the cookies prepared using 25% beans and the control cookies, for appearance, color, flavor, and texture. This study showed that it is possible to substitute pureed white beans for fat in oatmeal chocolate chip cookies at a level which results in an acceptable product. Beans appear to be an acceptable substitute for fat at low levels.