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Consumer acceptability of chocolate chip cookies using applesauce as a fat
(butter) substitute

Saeed A. Hayek and Salam A. Ibrahim*.

Abstract
Replacing fat in baked goods with fruit or vegetable base ingredients like applesauce would develop aid in theeffort of overall reduction of fat intake and increase consumption of fruits and vegetables. The objective of thisstudy was to determine the consumer acceptability of chocolate chip cookies prepared by replacing butter withapplesauce. Three recipes were included: 1- Control: made according to Nestlé Toll House recipe. 2- Halfreplacement (HR): made by replacing 50% of butter with applesauce. 3- Full replacement (FR): made byreplacing 100% of butter with applesauce. Nestlé Toll House recipe was employed in this study and Mott'sapplesauce was used for fat replacement. The 9 point hedonic rating scale system was used to evaluate theacceptability of the following sensory characteristics: appearance, texture, color, chewiness, sweetness,moistness, flavor, aftertaste and overall acceptability. Sensory evaluation was completed at North CarolinaAgricultural and Technical State University on 35 food science students and employees. Our results showed thatHR was very much acceptable, control was between very much acceptable and moderately acceptable, and FRwas between moderately acceptable and neither acceptable nor unacceptable for all sensory characteristics. Nosignificant (P>0.05) differences were reported in the acceptability of control and HR, whereas FR showedsignificantly (P

Key words: Applesauce, Fat, Acceptability, Preferences, Sensory characteristic



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