FOOD 230 RESEARCH PROJECT

Reduction of Saturated Fat

Heavy cream replacement by avocado puree
By Kimberly Chong, Kerianne Hofsiss, Alex Nichols, & Amy Nieves

Importance of Research
Increasing Obesity Rate in America
Decrease Saturated Fat Intake Decreased Calorie Intake Increased Fiber

Increased Nutrient Density

It contains fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the days requirements of vitamin K.

Obesity Trends* Among U.S. Adults BRFSS, 1985

(*BMI 30, or ~ 30 lbs overweight for 5 4 person)

No Data

<10%

10%14%

Obesity Trends* Among U.S. Adults BRFSS, 2000

(*BMI 30, or ~ 30 lbs overweight for 5 4 person)

No Data

<10%

10%14%

15%19%

20

Obesity Trends* Among U.S. Adults BRFSS, 2010

(*BMI 30, or ~ 30 lbs. overweight for 5 4 person)

No Data

<10%

10%14%

15%19%

20%24%

25%29%

30%

Fats
Saturated fat derived from animal sources, solid at room temperature, found in butter, meat and dairy According to the American Heart Association to reduce CVD (Cardiovascular disease), saturated fat intake should be limited to 7% Mono and polyunsaturated fats derived from plants and are monounsaturated containing heart-healthy fats such as omega and omega 6 fatty acids
Monounsaturated - high consumption of this fat has shown to improve cholesterol and lipid levels and decrease blood pressure

Benefits of Reducing Saturated Fat in the Diet

American Heart Association considers mono and poly unsaturated fats to be Heart-Healthy Fats
Studies have shown that replacing all fat with refined carbs and sugar increases risk of heart disease, it is becoming widely known that replacing bad fats with good fats is a healthier option A recent survey showed only 9% of 1000 people believed that reducing ALL fats is a healthier option According to Lichenstein - The emphasis should be on displacing saturated fat & trans fat with unsaturated food.

Our Plan and Purpose

The purpose of this experiment was to create a healthier frozen dessert by replacing the heavy cream by avocado puree
Avocado puree was chosen as the fat replacement because it contains a form of fat which keeps the consistency of ice cream Avocados also contain monounsaturated fat, which is a healthier fat compared to saturated fat The independent variables were the amounts of each ingredient and the dependent variables were the characteristics we tested for such as taste, color, melting point, texture and flavor.

Hypothesis
By proportionally replacing the heavy cream in Ice Cream with avocado puree we will create 4 different samples and that the acceptability rate will not exceed 50% avocado puree and 50% heavy cream

Methodology

List of Required Ingredients 4 eggs 2 cups sugar teaspoon salt 3 1/8 cup whipping cream 6 ripe avocado
4 cups half and half 4 vanilla extract

Total

Original

Modified

Ingredient
4 2 1/2 eggs sugar salt

Measure
each cup teaspoon

Full
2 1 1/4

1/2
1 1/2 1/8

25%
1 1/2 1/8

50%
1 1/2 1/8

75%
1 1/2 1/8

3 1/8

whipping cream

cup

2 1/2

1 1/4

5/8

1/3

1 7/8 4 4 1/2

pureed avocado half and half vanilla extract

cup cup teaspoon

0 2 2 1/4

0 1 1 1/8

1/3 1 1 1/8

5/8 1 1 1/8

1 1 1 1/8

Assessment
We utilized a Likert scale consisting of 6 questions with a scale of 1 -5 to assess the quality of the products. Surveys were completed by 26 individuals that sampled our product

Q1: The taste (mouth feeling) is acceptable1 2 3 4 5 Q2: The texture is acceptable1 2 3 4 5 Q3: The color is acceptable ...1 2 3 4 5 Q4: The flavor (mouth feeling + smelling).1 2 3 4 5 Q5: The melting point..1 2 3 4 5 Q6: The overall quality is acceptable.1 2 3 4 5

Survey Results
DV Product A Product B Product C Product D

Taste 3.27 (Mouthfeel) Texture 3.73 4.61 4.19 4.27 4.65 4.03 3.53

Color

3.50

4.73

4.11

3.96

Flavor
Melting

3.03

4.65

3.69

3.15

4.07

4.46

4.19

3.96

point

Overall

3.38

4.42

4.03

3.46

Survey Results (continued)

Nutritional Analysis
Nutrients Calories (kcal) Carbohydrates (g) Product A 1832.20 120.53 Product B 1747.87 125.39 Product C 1544.70 128.61 Product D 1831.30 234.79

Proteins (g) Fiber (g) Fat (g) Saturated Fat (g)

20.38 0 144.24 88.03

20.69 5.14 133.28 75.84

20.18 9.63 109.81 56.54

20.47 15.41 96.56 42.25

Sodium (mg)

583.91

566.48

536.97

517.42

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The Five Most Expensive Medical Conditions*

Heart Disease
Disorders of the Gastrointestinal Tract High Blood Pressure Type II Diabetes Cancer

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Recipe Substitution

Recipe Substitution (continued)

Treatments Percentage of Heavy Cream Percentage Avocado Puree

Treatment 1

100% 1 cups heavy cream

0% 0 cups avocado puree

Treatment 2

75% 1 cup heavy cream

25% 1/3 cup avocado puree

Treatment 3

50% 5/8 cup heavy cream

50% 5/8 cup avocado puree

Treatment 4

25% 1/3 cup heavy cream

75% 1 cup avocado puree

Limitations of Research
Experimental integrity
No addition of flavor -Citrus, chocolate, strawberry, raspberry, almonds (texture) Varied Melting rate -75% had a higher melting point -Control had lowest melting point Restriction of sample population -Dishonesty -Personal taste -Limited population (not representative of entire population)

Conclusions and Implications

Commercial production: Successes:
Decreased saturated fats Increased nutrient density Increased acceptability Trending foods Niche market Production ready replacement technique

Future concerns:
Expense of production Texture and melting point Price point of final product

References
Tufts University Health & Nutrition , letter Dec 2011, Vol 29, issue 10, p 4-5 www.avocadopoint.com Cheskin, Lawrence J.; Margolis, Simeon. Nutrition & Weight Control for Longevity, Jan 2008, p6-13, 6p. Griel, Amy E,; Kris-Etheron, Penny M., Nutrition Reviews , May 2006, Vol. 64 Issue 5, p257-262 Lecerf, Jean-Michel, Nutrition Reviews , May 2009, Vol. 67 Issue 5, p 273-283 Nutrition Health Review: The Consumers Medical Journal , 2004, Issue 92, p3-6, 3p

Questions?