1
1
1
NB: We do not resell your papers. Upon ordering, we do an original paper exclusively for you.
NB: All your data is kept safe from the public.
1!Preparing Cookies: Replacing Butter with Avocado Puree
Abstract
In todays world, the demand for healthy food options has been rising to control the obesity rate and health related issues such as diabetes, heart disease, high blood pressure and fertility problems in female. One of the main reasons of obesity is eating food thats high in saturated fats. The purpose of this study was to replace unhealthy fat (animal fat) with saturated fat (plant fat) to reduce the calories and health related issues in the growing obese population around the world. For this purpose, the butter has been substituted with the avocado puree in chocolate chip cookies and then sensory and physical properties along with nutritional facts has been compared in this study. To perform sensory evaluation and overall acceptability, 10 untrained panelists (7 male and 3 females; ages 18-60 years old, ± SD = 35 ± 13.80) participated to evalu
ate brownness, sweetness, crumbliness, and acceptance. One-way ANOVA and post-hoc test (Tukeys HSD) have been performed to measure the level of significance between sensory evaluation and diameter measurement. For the comparison of nutritional facts, nutrition software has been used. The results for statistical analysis found in this experiment revealed that there was no significant difference in the sweetness, aftertaste, crumbliness and overall acceptability. However, there was a significant difference in the brownness and diameter of the cookies. The diameter of cookies prepared with avocado puree was significantly lower as compared to control. The nutrition analysis found that the cookies prepared with the 50% avocado puree and 75% avocado puree were significantly lower in calories, fats and cholesterol as compared to the cookies prepared with 100% butter. Hence, it has been concluded that the chocolate chip cookie can be prepared by substituting butter with avocado puree to increase its nutritional value without compromising its overall acceptability.