Food 230 Research Project

Reduction of Saturated FatHeavy cream replacement by avocado puree

FOOD 230 RESEARCH PROJECT

By Kimberly Chong, Kerianne Hofsiss, Alex Nichols, & Amy Nieves

Importance of Research• Increasing Obesity Rate in America• Decrease Saturated Fat Intake• Decreased Calorie Intake• Increased Fiber• Increased Nutrient Density• It contains fiber, potassium, and vitamins C,K, folate, and B6.

Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

Obesity Trends

Obesity Trends* Among U.S. AdultsBRFSS, 1985

No Data <10% 10%–14%

(*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person)

Obesity Trends* Among U.S. AdultsBRFSS, 2000

No Data <10% 10%–14% 15%–19% ≥20

(*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person)

Obesity Trends* Among U.S. AdultsBRFSS, 2010

(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)

No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Fats• Saturated fat – derived from animal sources, solid at room temperature, found in butter, meat and dairy• According to the American Heart Association to reduce

CVD (Cardiovascular disease), saturated fat intake should be limited to 7%

• Mono and polyunsaturated fats – derived from plants and are monounsaturated containing heart-healthy fats such as omega and omega 6 fatty acids

• Monounsaturated- high consumption of this fat has shown to improve cholesterol and lipid levels and decrease blood pressure

Benefits of Reducing Saturated Fat in the Diet• American Heart Association considers mono and poly unsaturated fats to be “Heart-Healthy Fats”

• Studies have shown that replacing all fat with refined carbs and sugar increases risk of heart disease, it is becoming widely known that replacing bad fats with good fats is a healthier option

• A recent survey showed only 9% of 1000 people believed that reducing ALL fats is a healthier option

• According to Lichenstein - “The emphasis should be on displacing saturated fat & trans fat with unsaturated food.”

Our Plan and Purpose• The purpose of this experiment was to create a healthier frozen dessert by replacing the heavy cream by avocado puree

• Avocado puree was chosen as the fat replacement because it contains a form of fat which keeps the consistency of ice cream

• Avocados also contain monounsaturated fat, which is a healthier fat compared to saturated fat

• The independent variables were the amounts of each ingredient and the dependent variables were the characteristics we tested for such as taste, color, melting point, texture and flavor.

Hypothesis•By proportionally replacing the heavy

cream in Ice Cream with avocado puree we will create 4 different

samples and that the acceptability rate will not exceed 50% avocado puree

and 50% heavy cream

Methodology

Total Original Modified

Ingredient Measure Full 1/2 25% 50% 75%

4 eggs each 2 1 1 1 1

2 sugar cup 1 1/2 1/2 1/2 1/2

1/2 salt teaspoon 1/4 1/8 1/8 1/8 1/8

3 1/8 whipping cream cup 2 1/2 1 1/4 1 5/8 1/3

1 7/8 pureed avocado cup 0 0 1/3 5/8 1

4 half and half cup 2 1 1 1 1

4 1/2 vanilla extract teaspoon 2 1/4 1 1/8 1 1/8 1 1/8 1 1/8

List of Required Ingredients• 4 eggs• 2 cups sugar• ½ teaspoon salt• 3 1/8 cup whipping cream• 6 ripe avocado

• 4 cups half and half• 4 ½ vanilla extrac

Assessment• We utilized a Likert scale consisting of 6 questions with a scale

of 1 -5 to assess the quality of the products. Surveys were completed by 26 individuals that sampled our product

• Q1: The taste (mouth feeling) is acceptable…………1 2 3 4 5• Q2: The texture is acceptable…………………………1 2 3 4 5• Q3: The color is acceptable …………………………...1 2 3 4 5• Q4: The flavor (mouth feeling + smelling)…………….1 2 3 4 5• Q5: The melting point…………………………………………..1 2 3 4 5• Q6: The overall quality is acceptable………………….1 2 3 4 5

Survey ResultsDV Product A Product B Product

CProduct

D

Taste

(Mouthfeel)

3.27 4.65 4.03 3.53

Texture 3.73 4.61 4.19 4.27

Color 3.50 4.73 4.11 3.96

Flavor 3.03 4.65 3.69 3.15

Melting

point4.07 4.46 4.19 3.96

Overall 3.38 4.42 4.03 3.46

Survey Results (continued)

Nutritional AnalysisNutrients Product A Product B Product C Product D

Calories (kcal) 1832.20 1747.87 1544.70 1831.30

Carbohydrates (g)

120.53 125.39 128.61 234.79

Proteins (g) 20.38 20.69 20.18 20.47

Fiber (g) 0 5.14 9.63 15.41

Fat (g) 144.24 133.28 109.81 96.56

Saturated Fat (g)

88.03 75.84 56.54 42.25

Sodium (mg) 583.91 566.48 536.97 517.42

Nutritional Benefits of Avocado• Antioxidants• • Fiber• • Vitamins and Minerals• • Monounsaturated Fat•

The Five Most Expensive Medical Conditions*

Heart DiseaseDisorders of the Gastrointestinal TractHigh Blood PressureType II DiabetesCancer

*Institute for Health and Productivity Management

Carmelite Sisters for the Aged and Infirm

Recipe SubstitutionIngredient Measure Full 1/2 25% 50% 75%eggs each 2 1 1 1 1sugar cup 1 1/2 1/2 1/2 1/2salt teaspoon 1/4 1/8 1/8 1/8 1/8whipping cream cup 2 1/2 1 1/4 1 5/8 1/3pureed avocado cup 0 0 1/3 5/8 1half and half cup 2 1 1 1 1vanilla extract teaspoon 2 1/4 1 1/8 1 1/8 1 1/8 1 1/8

Orignial Modified

Treatments Percentage of Heavy Cream Percentage Avocado Puree

Treatment 1 100%1 ¼ cups heavy cream

0%0 cups avocado puree

Treatment 2 75%1 cup heavy cream

25%1/3 cup avocado puree

Treatment 3 50%5/8 cup heavy cream

50%5/8 cup avocado puree

Treatment 4 25%1/3 cup heavy cream

75%1 cup avocado puree

Limitations of Research• Experimental integrity• No addition of flavor

-Citrus, chocolate, strawberry, raspberry, almonds (texture)• Varied Melting rate

-75% had a higher melting point-Control had lowest melting point

• Restriction of sample population-Dishonesty-Personal taste-Limited population (not representative of entire

population)

Conclusions and Implications • Successes:• Decreased saturated fats• Increased nutrient density• Increased acceptability

• Future concerns:• Expense of production• Texture and melting point• Price point of final product

• Commercial production:• Trending foods• Niche market• Production ready replacement

technique

References• Tufts University Health & Nutrition, letter Dec 2011, Vol 29, issue 10, p 4-5

Questions