The Characteristics of Substituting Butter for SmartBalance®, a Plant Sterol, in Buttermilk Scones

ORIGINAL RESEARCHBY MARIAM MIRBABA

Introduction The Centers for Disease Control and Prevention report:

610,000 people die of heart disease in the United State per year

Equates to 1 in every 4 deaths Heart disease is the leading cause of death for both men and

women Each year, an average of 735,000 Americans have a heart

attack

Need to decrease the consumption of saturated fats and cholesterol and increase the consumption of plant sterols

By doing so, it may reduce the risk factors contributing to cardiovascular disease

Modification of Recipe for a Healthy Heart

The replacement of butter with SmartBalance® Light with Flaxseed Oil

Decrease saturated fatty acids in the American diet and increase the consumption of omega-3 fatty acids and plant sterols

Plant sterols reduce cardiovascular disease by: Reduce absorption of cholesterol and lowers LDL

Buttermilk Scones

The purpose of this experiment is to create a buttermilk scone using SmartBalance® as a substitution for butter to reduce the saturated fat in the original recipe

Original recipe from

 Buttermilk Biscuit

Scorecard

 Judge__________________________________

Date________April 6, 2015_________________ 

  

Characteristics

 Sample

 775 542 321

Color of surface1= pale; 3= golden brown; 5=dark brown

 

     

Texture1= heavy/thick; 3=slightly heavy; 5=airy 

     

Tenderness1=extremely crumbly; 3=crumbly; 5=slightly crumbly 

     

Mouthfeel1=dry; 3=somewhat moist; 5=very moist 

     

Aftertaste1=none; 3=slight; 5=distinct 

     

Out of the three samples, which do you prefer? Mark with an X

     

Subjective and Objective Measures Objective Measurements

CT3 Texture Analyzer:

Hardness

Deformation

Hardness work consistency

Test Parameters: Probe TA39

Target Value = 10mm

Tigger Load = 10g

Speed = 1mm/s

Color of Surface: 321

Texture: 542

Tenderness: 321

Mouthfeel: 321

Aftertaste: 542

The Mean of sample #

775542321

Sample 775 Sample 542 Sample 3210

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

Color of Surface Texture Tenderness Mouthfeel Aftertaste

Color of Surface: 321

Texture: equal

Tenderness: 321

Mouthfeel: equal

Aftertaste: 542 & 321 equal

The Median of sample #

775542321

Sample 775 Sample 542 Sample 3210

1

2

3

4

5

6

Color of Surface Texture Tenderness Mouthfeel Aftertaste

Color of Surface: 321

Texture: equal

Tenderness: 321

Mouthfeel: equal

Aftertaste: 775 & 542 equal

*321: subjective testers claimed too much butter flavor

The Mode of sample #

775542321

Sample 775 Sample 542 Sample 3210

1

2

3

4

5

6

Color of Surface Texture Tenderness Mouthfeel Aftertaste

Preference Test:

• 43% of Sensory Testers chose sample

#321-the experimental sample

• 36% preferred sample #775-control

sample

• 21% preferred sample 542-control

sample

Sample 775, 36%

Sample 542, 21%

Sample 321, 43%

Subjective Comments

Sample 321“Had the strongest butter flavor”

“Tasted like margarine”

“Had a dry taste”

“Was very moist in comparison to other samples”

“Visibly attractive”

“Strong butter flavor”

“All tasted good, but texture wise preferred 321”

Sample 542“Did not care for this sample”

“Least favorite”

Sample 775“Buttery taste”

“The best one”

“Seem all the same”

Objective Measure: Hardness Cycle (g)

Control Scone Experimental Scone0

50

100

150

200

250

300

350

400

450

500

Minimum Maximum Average Standard Deviation

Objective Measure: Deformation at Hardness (mm)

Control Scone Experimental Scone0

2

4

6

8

10

12

Minimum Maximum Average Standard Deviation

Objective Measure: Hardness Work Cycle (mJ)

Control Scone Experimental Scone0

5

10

15

20

25

30

35

40

Minimum Maximum Average Standard Deviation

Discussion

Objective

Hardness Cycle

Deformation of Hardness

Hardness Work Cycle

Control Scone > Experimental Scone

SubjectiveColor of Surface

Texture

Tenderness

Mouthfeel

Aftertaste

* Sensory panelists were semi-skilled professionals in the foods and nutrition field

Preference

43% of sensory testers preferred the experimental scone

• Tenderness

• Color Surface

Conclusion

Experimental Scone made with SmartBalance® Lite with Flaxseed is acceptable and appropriate for target audience because:

Decrease in total calories by 80

Decrease in fat calories 80 calories

Decrease in total fat by 10 grams

Decrease in saturated fat by 8.5 grams

Experimental Scone contains zero trans fatty acids and zero cholesterol