Consumer Acceptability of Reducing Sucrose and Substituting Sucralose at Two Levels in Pumpkin Chocolate Chip Bread
Class
Article
Graduation Year
2017
College
Emma Eccles Jones College of Education and Human Services
Department
Health, Physical Education, and Recreation Department
Faculty Mentor
Stacy Bevan
Presentation Type
Poster Presentation
Abstract
Added sugar in the diet has been a growing concern in the United States. Added sugar is correlated with an increased risk of developing certain health conditions, including type 2 diabetes and obesity. The purpose of this study was to determine acceptability of pumpkin chocolate chip bread (PCCB) with varying amounts of sucrose and/or sucralose among adult consumers as an option for managing weight and blood glucose levels. Reducing sucrose by 25% and replacing sucrose with sucralose by 50% and 100% in pumpkin chocolate chip bread were tested in this study.
Local consumers were invited to participate in a sensory panel conducted in a sensory evaluation lab to determine the acceptability of four different PCCB samples. Panelists (n=79) used a hedonic scale to rate color, aroma, overall appearance, mouthfeel, and flavor of each sample. Participants also noted if an aftertaste was present, completed a brief demographic survey, and answered questions relating to exposure and use of alternative sweeteners.
The results showed significant differences in acceptability between the control and 100% sucralose PCCB samples. However, controlling for the significant correlations of gender, age, and level of education eliminated any significant differences in acceptability of the PCCB samples. Overall, we conclude that 25% sucrose reduction and 50% sucralose substitution in PCCB are acceptable ways to reduce calories and carbohydrates for consumers. We also determine that this is a possible way to manage weight and blood glucose levels, such as in individuals with diabetes. Further research is needed to determine acceptability in other baked goods.
Location
North Atrium
Start Date
4-13-2017 3:00 PM
End Date
4-13-2017 4:15 PM
Consumer Acceptability of Reducing Sucrose and Substituting Sucralose at Two Levels in Pumpkin Chocolate Chip Bread
North Atrium
Added sugar in the diet has been a growing concern in the United States. Added sugar is correlated with an increased risk of developing certain health conditions, including type 2 diabetes and obesity. The purpose of this study was to determine acceptability of pumpkin chocolate chip bread (PCCB) with varying amounts of sucrose and/or sucralose among adult consumers as an option for managing weight and blood glucose levels. Reducing sucrose by 25% and replacing sucrose with sucralose by 50% and 100% in pumpkin chocolate chip bread were tested in this study.
Local consumers were invited to participate in a sensory panel conducted in a sensory evaluation lab to determine the acceptability of four different PCCB samples. Panelists (n=79) used a hedonic scale to rate color, aroma, overall appearance, mouthfeel, and flavor of each sample. Participants also noted if an aftertaste was present, completed a brief demographic survey, and answered questions relating to exposure and use of alternative sweeteners.
The results showed significant differences in acceptability between the control and 100% sucralose PCCB samples. However, controlling for the significant correlations of gender, age, and level of education eliminated any significant differences in acceptability of the PCCB samples. Overall, we conclude that 25% sucrose reduction and 50% sucralose substitution in PCCB are acceptable ways to reduce calories and carbohydrates for consumers. We also determine that this is a possible way to manage weight and blood glucose levels, such as in individuals with diabetes. Further research is needed to determine acceptability in other baked goods.