Enhancing whole grain, fiber, and iron content of pancakes: Impacts on quality attributes and adult receptivity

Abstract

The 2010 Dietary Guidelines recommend that individuals increase their daily intake of whole grains and fiber, as research has shown these dietary practices help reduce the risk of high blood pressure, coronary heart disease, and diabetes. Iron deficiency is the most common nutrient deficiency in the world, and maintaining appropriate levels of iron is of particular concern for women who are capable of becoming pregnant. The purpose of this project was to develop a pancake product which contained enhanced levels of whole grains, fiber, and iron to address recent health concerns. A baseline pancake recipe was modified with soy milk, sorghum flour, and teff grain in varying ratios and preparation methods to formulate the best combination of all three into one pancake product. Sensory panelists from the Department of Nutrition and Exercise Sciences at St. Catherine University evaluated the baseline and enhanced pancakes for appearance, tenderness, taste, texture, and overall likeability on a hedonic scale of 1 (“very poor”) to 7 (“excellent”). Findings indicated a pancake product can achieve acceptable taste while providing 16 percent of the recommended values for both iron (18 g) and dietary fiber (25 mg) for women of child-bearing years. Further research is needed to develop a nutritionally superior pancake with improved appearance through further manipulation of modified ingredients.