Healthy Avocado Brownies Student Researchers: Lea Giambruno, Christina Tursi, Samantha

Ferguson Sponsored by: Alexandra Nicolette M.S. RD

Department of Human Ecology Results Nutritional Facts

Methods

References Avocado nutrition facts and label. (2015). Hass Avocado Board. Retrieved from http://www.avocadocentral.com/nutrition/avocado-nutrition-health-facts-label#calories-half Dreher, M., Davenport, A. (2013). Hass avocado composition and potential health effects. Critical Reviews in Food Science and Nutrition, 53 (7), 738-750. doi:10.1016/j.jand.2013.06.206 Fulgoni, V., Davenport, A., Dreher, M. (2013). Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risks in US adults: Results from the National Health and Nutrition Examination Survey (NHANES) 2001-2008 [electronic resource]. Nutrition Journal, 12 (1), 567.http://dx.doi.org/10.1186/1475-2891-12-1 Lerman-Garber, I., Cardoso-Saldana, G., Posadas-Romero, C., Ichazo-Cerro, S., Zamora-Gonzalez, J. (1994). Effect of high-monounsaturated fat diet enriched with avocado in NIDDM patients. Diabetes Care, 17 (4). pg. 311-315. Retrieved from http://openagricola.nal.usda.gov/Record/IND20426342 Michas, G., Micha, R., Zampelas, A. (2014). Dietary fats and cardiovascular disease: Putting together the pieces of a complicated puzzle. Atherosclerosis, 234 (2), 320-328. doi:10.1016/j.atherosclerosis.2014.03.013 Pieterse, Z., Jerling, J., Oosthuizen, W. (2003). Avocados (monounsaturated fatty acids), weight loss and serum lipids. South African Avocado Growers’ Association Yearbook, 26 (2), 65-71. Retrieved from http://www.avocadosource.com/Journals/SAAGA/SAAGA_2003/saaga_2003_pg_65-71.pdf Wang, L., Bordi, P., Fleming, J., Hill, A., Kris-Etherton, P. (2015). Effect of a moderate fat diet with a without avocados on lipoprotein particle number, size, and subclasses in overweight and obese adults: A randomized, controlled trial. Journal of the American Heart Association, 4 (1). doi: 10.1161/JAHA.114.001355 Wekwete, R., Navder, K. (2003). Effects of avocado fruit puree and Oatrim as fat replacers on the physical, textural and sensory properties of oatmeal cookies. Journal of Food Quality, 31 (2). Retrived by http://dx.doi.org/10.1111/j.1745-4557.2008.00191.x

Abstract In America today, obesity rates are skyrocketing. One of the factors contributing to this is American consumption of excess saturated fats. Increasing the polyunsaturated and monounsaturated fat content, and decreasing saturated fat in the American diet can help lead to a more heart-healthy diet, and decrease health concerns related to obesity and heart disease. Testing must be done to further show this. The purpose of this study was to find a stable fat substitute by replacing butter in brownies with avocados, and lowering the saturated fat while also increased heart healthy fat content. Avocados have the characteristics of a fat, such as mouth feel and texture. The study substituted avocados at 50%, 75%, and 100% of butter fat in the brownies. These brownies were made with a standardized recipe, which became the control group. The different levels were made and compared using a hedonic scale rating from 1 (most liked) to 4 (least liked). Based on hedonic scale ratings, participants observed significant subjective differences in samples as the percentage of avocado increased. The participants favored the 50% avocado brownies most, with the 100% replacement being not as well liked compared to the other samples provided given. All of the brownies scored between a 2 and 3 rating for mouth feel and texture, meaning these categories were acceptable to participants. In conclusion, avocados can be used as a reliable replacement for other fats in brownies, but more research is warranted.

Brownie Preparation: - Preheat oven to 350 degrees Fahrenheit and grease pan - Melt butter (if necessary) in medium saucepan with the unsweetened chocolate at low heat - Once melted, set aside and let cool - If avocado needed, mash and set aside - Add sugar slowly to cooled chocolate/butter mixture - Add eggs one at a time, beat - Stir in vanilla - In small mixing bowl, mix flour and baking soda - Add flour mixture to chocolate mixture, then add avocado if necessary - Put into pan and bake for 30 minutes Variables: Independent variable: Fat content (type of fat) Dependent variables: Taste, texture, Surveying: Fourteen Dietetics and Foodservice undergraduate students at SUNY Oneonta rated the brownies in the categories of flavor/taste, mouth feel, appearance, and overall rating. These were all scaled from one to four, with one being the best and four being the worst. Four different trials took place: - Control: ½ cup butter - Variation 1: 50% substitution – ¼ cup butter, ¼ cup avocado - Variation 2: 75% substitution – 1/8 cup butter, 3/8 cup avocado - Variation 3: 100% substitution- ½ cup avocado