Enhancing the Nutrient Content of Brownies with Black Beans

Faculty Advisor

Teri Burgess-Champoux


Nutrition and Dietetics

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Enhancing the Nutrient Content of Brownies with Black Beans

Enhancing the Nutrient Content of Brownies with Black Beans. N. Baldwin, E. Hutcheson, A. Mathiowetz. Department of Nutrition and Exercise Science, St. Catherine University, St. Paul, MN.

Legumes contribute a significant amount of dietary fiber, among other important nutrients, which can reduce the risk of chronic diseases such as heart disease, colon cancer and diabetes. Evidence shows that while Americans do not receive adequate fiber from their diets, they consume a large amount of desserts. This study analyzed how black bean brownies can be used to enhance the nutritional value of brownies in three ways: adding black beans, replacing shortening with pureed black beans and replacing the all-purpose flour with black bean flour. We hypothesized that modifying the recipes with black beans would not produce detectable differences in the sensory characteristics of the brownies but would require modifications to the original recipes to accommodate for the beans’ effect on moisture and texture. The baseline and three trial recipes were evaluated by a panel of untrained adults, on a 9-point hedonic scale for taste, texture, odor and appearance. SPSS software was used to test for statistical differences in sensory characteristics. A nutrient analysis of the recipes was conducted using Food Processor. The preliminary results suggest that the black bean enhanced brownies will be accepted by the general population. Legumes, particularly black beans, are an innovative idea for increasing the fiber, folate, iron and protein content in desserts typically low in micronutrients yet commonly consumed by the American population.