The Effect of Modifying the Fat and Fiber Content in Fettuccine Alfredo

Faculty Advisor

Teri L. Burgess-Champoux, PhD, RD, LD


Department of Nutrition and Exercise Sciences

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The Effect of Modifying the Fat and Fiber Content in Fettuccine Alfredo

THE EFFECT OF MODIFYING THE FAT AND FIBER CONTENT IN FETTUCCINE ALFREDO. K.J. Daugherty, J.M. Fashant, A.A. Sullivan. Department of Nutrition and Exercise Sciences, Henrietta Schmoll School of Health, St. Catherine University, St. Paul, MN.

Contributing factors to the obesity epidemic in the United States include an increased intake of saturated fats and decreased consumption of whole grains and fiber. The objective of this research was to modify a fettuccine alfredo recipe by increasing the whole grain content and decreasing the fat content. NHANES indicates that for American adults 19 years and older, of the 25 top caloric food sources, pasta and pasta dishes ranks eighth. This experiment aims to find that a modified recipe is an acceptable replacement to the baseline fettuccine alfredo recipe. The study design included four phases of experimentation. In the first phase, a baseline fettuccine alfredo recipe was created to serve as a control. Undergraduate students confirmed overall likeability of the control product using a sensory evaluation form that assessed overall liking, texture, aroma, and appearance on a scale of 1 to 10. In the following phases, the sauce was manipulated with Greek yogurt and a lower fat alfredo sauce and tested against the original fettuccine alfredo recipe. The pasta was prepared using millet flour as a substitute for all-purpose flour in the baseline recipe. Millet flour is a whole grain and ¼ cup contains 10% of the daily-recommended amount of dietary fiber. Research is ongoing. The final phase will include an adult sensory panel, to assess the overall likeability of the experimental whole grain, low-fat fettuccine alfredo compared to the baseline recipe. Food Processor will be used to examine the nutrient profile of the various recipes. Due to high consumption of pasta among American adults, this research will provide a more nutritious and likeable alternative for fettuccine alfredo.