Effect of Fat Replacement on Sensory Attributes of Chocolate Chip Cookies

Abstract

Diets that are rich in fat and low in fiber and carbohydrates have been associated with serious health conditions such as heart disease, obesity, liver dysfunction, and cancer (1–6). In accordance with current nutrition guidelines (7) that recommend that fats constitute 30% or less of total daily energy intake, some consumers are choosing to purchase and eat snacks that have a reduced fat content. To encourage their consumption, products must be appealing to the eye and have other acceptable sensory qualities. Research has found that some foods produced using less fat have acceptable sensory qualities (8,9). An alternative way to lower total fat content is by means of fat replacements. These products have been shown to produce several positive effects, among them reduction of cholesterol absorption (10–12). Few studies, however, have evaluated the effects of these replacements on sensory attributes that are believed to be important to consumers. The purpose of this study was to determine the palatability and overall acceptability of chocolate chip cookies made using fat replacement products and to compare their sensory attributes with those of cookies made with a traditional fat.