Meeting Abstract
P-366
Sensory evaluation of graham crackers enriched with soluble fiber-rich whole barley flour. S. CHONGCHAM (1), N. Prasopsunwattana (1), P. Cooke (3), R. A. Flores (4), E. A. Arndt (2), M. B. Omary (1). (1) California State Polytechnic University, Pomona, CA, USA; (2) ConAgra Foods, Inc., Omaha, NE, USA; (3) Microscopic Imaging Group-USDA/ARS/ERRC, Wyndmoor, PA, USA; (4) University of Nebraska, Lincoln, NE, USA.
Studies have shown that most Americans consume insufficient daily amounts of whole grains and fiber. Low-fat, trans fat-free, viscous soluble fiber-rich graham cracker containing whole barley flour (WBF) rich in total dietary fiber and beta-glucan soluble fiber were developed. Ninety eight untrained students, faculty and staff tested the crackers for overall acceptability using a 9-point hedonic scale. Samples tested included four levels of WBF (0, 50, 75, and 100%) and two graham cracker commercial products (CP) used as controls. Data on water activity, CIELAB color, and three-point-bend texture were also collected. Beta-glucan content using the mixed linkage method, SEM and ultraviolet-induced fluorescence imaging of the doughs were also conducted. Hedonic scores decreased significantly (P < 0.05) as the level of replacement with WBF increased, with values ranging from 6.2 (control) to 4.6 (100% WBF). Water activity results were significantly lower for the control (0.243), as compared to the other treatments and CP (0.282). The control crackers were significantly lighter than the other products including CP, except for the 100% WBF (L = 63). Color a* and b* values showed no significant changes with an increase in WBF. Breaking forces for crackers containing WBF averaged (2.5 kg) but were significantly different (P < 0.05) from those of CP and the control (2.3 kg). Beta-glucan content per 30 g serving was 0.04 g for 0%, 0.5 g for 50%, 0.7 g for 75% and 0.8 g for 100%. Microstructure of the dough mixtures revealed evidence of more cell wall fragments as the amounts of WBF increased corresponding to an increase in the beta-glucan content that is mostly present in the cell walls and aleurone layer.