Title of project

EFFECTS OF WHOLE GRAINS IN SCONES ON OVERALL LIKEABILITY AND FIBER CONTENT

Faculty Advisor

Teri Burgess-Champoux

Department

Department of Nutrition and Exercise Sciences, Henrietta Schmoll School of Health

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EFFECTS OF WHOLE GRAINS IN SCONES ON OVERALL LIKEABILITY AND FIBER CONTENT

The 2010 Dietary Guidelines for Americans state that females need 25 grams of dietary fiber a day. Increased fiber intake has been shown to lower risks of obesity, cardiovascular diseases, and type two diabetes in adults. However, most women are unable to meet daily fiber intake guidelines. The purpose of this experiment was to create a breakfast product to increase fiber intake on a daily basis. Scones enhanced with whole grains and vegetable purees were tested for increased fiber content and overall likeability to help meet daily fiber needs. All-purpose flour was replaced with whole wheat, teff, and amaranth flours, after which pumpkin and winter squash purees were added to the modified recipe. Likeability was determined by a sensory panel composed of students and faculty from the Nutrition and Exercise Sciences Department at St. Catherine University. Participants were asked to grade each sample using a hedonistic scale for taste, texture, odor, appearance, and mouth feel, leading to an overall likeability score. Experimental scone recipes were analyzed using Food Processor to determine fiber content and SPSS statistical software to assess likeability scores. Scones made with whole grains and added vegetable purees showed higher fiber content than the baseline recipe, while added spices, fruits, and nuts increased likeability scores. Test results show that an acceptable whole grain scone with added vegetable purees can successfully enhance daily fiber intake in adult females.