MONDAY, OCTOBER 21
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research
Physical, Textural and Sensory Properties of Gluten-Free Muffins Prepared Using
Quinoa Flour as a Replacement for Rice Flour
Author(s): M.G. Baker, H. Hudson, L. Flores, S. Bhaduri, R. Ghatak, K.P. Navder;
Nutrition Program, CUNY School of Public Health, Hunter Coll., New York, NY
Learning Outcome: To evaluate the effectiveness of quinoa flour as a gluten-
free flour replacer in muffins.
The market for gluten-free products that are nutritious and palatable is
growing exponentially as more people are choosing a gluten-free diet out of
necessity or personal preference. Rice flour is often used in gluten-free
products. However, other choices, such as quinoa flour, can provide an
improved nutrition profile. The purpose of this study was to examine the
effect of quinoa substitution on the physical, textural and sensory properties
of gluten-free muffins. A 100% rice flour control muffin was compared with
muffins containing quinoa substitutions at 30% and 50%. There was no sig-
nificant difference in volume, percent increase in height, and water activity
with quinoa substitution. Textural analysis measured by TA.XT plus Texture
Analyzer (Texture Technologies Corp., Scarsdale, NY) showed muffins with
quinoa substitution have decreased firmness versus the control, but no sig-
nificant differences were seen in cohesiveness and springiness. Acceptability
was determined by 75 untrained consumer panelists using a 9-point hedonic
scale. There were no significant differences found between the variations in
appearance, odor, flavor or taste. There was a trend for the 50% variation to be
ranked highest in order of preference while the control ranked lowest.
Muffins prepared with 50% quinoa flour were highly acceptable to consumers
and had a more favorable nutrient profile (22% more protein, 1600% more
fiber, 829% more magnesium, 204% more potassium and 209% more zinc)
than the rice flour control. Quinoa flour can be considered a good alternative
to rice flour in the production of gluten-free products.
Funding Disclosure: None
The Effects Chia Seeds as a Fat Replacer on the Physical and Sensory
Characteristics of Muffins
Author(s): P.H. Terry, M. Hancock, K. McCreless; Kinesiology and Nutrition
Science, Samford Univ., Birmingham, AL
Learning Outcome: After reading this abstract, participants will be able to
understand the rationale and apply the techniques for substituting a chia
seed mixture as a fat replacer in muffins.
High fat diets have been linked to heart disease, obesity, and diabetes. Chia
seeds are a good source of both dietary fiber and omega-3-fatty acids.
Omega-3-fatty acid deficiencies are connected to many human health prob-
lems such as heart disease, eczema, and ADHD. The purpose of this study was
to determine the effects of the fat substitute, chia seeds, on physical and
sensory characteristics of muffins. The recipe for the two samples used
consistent ingredients and methods of mixing and baking, substituting only
for the fat in the control recipe. The chia seeds were incorporated into the
recipe using a chia seed mixture (ratio of 1:9 chia seed to water) to replace
half the fat in the muffins. Thirty female subjects voluntarily evaluated the
final products for color, texture, mouth -feel and flavor. Objective testing
included a line-spread test, TA.XT2 texture analyzer, Venier calipers, and a
picture of the interior texture of the muffins. Sensory results of the study
showed that the color of the chia seed muffin was significantly disliked
compared to that of the control recipe (p¼0.001), but for texture, mouth-feel
and flavor there were no significant differences. Objective testing confirmed
that the muffins with chia seeds were more dense and compact. A chia seed
mixture can be substituted for half the fat in baked products; however,
further research is needed to improve physical characteristics and overall
acceptability.
Funding Disclosure: None
A-60 JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
Quality of Student Lunches Brought from Home
Author(s): M.L. Caruso1, K.W. Cullen2; 1School of Public Health, Univ. of Texas,
Houston, TX, 2USDA/ARS Children's Nutrition Research Center, Baylor Coll. of
Med., Houston, TX
Learning Outcome: To understand the nutrient and food group content
of student lunches from home, and how average content compares to the
National School Lunch Program meal.
This study examined the quality of lunches brought from home by students
from 12 schools (4 intermediate/8 elementary) in one Houston area school
district. In the fall of 2011, 243 elementary and 96 intermediate students were
anonymously observed during lunch. Foods brought from home and amounts
eaten were recorded on observation sheets, along with student grade level
and gender, and then entered into NDSR diet analysis software. Nutrient and
food group content were calculated. Average energy content of home lunches
as prepared was 645 calories (SD 200), and contained 1/2 serving of fruit, 1/10
serving of juice, 1/10 serving of vegetables, 1/2 ounce of milk, 4 ounces
of sweetened beverages, 3 ounces of water, 2/3 serving of chips, 2/3 serving of
dessert, 1.75 ounce equivalents of protein, and 2.75 ounce equivalents of
grains. Elementary student home lunches contained more milk and protein
foods (both p<0.05). This meal pattern contrasts with the 2012 National
School Lunch Program meal that provides the food groups that enable
children to meet the Dietary Guidelines for lunch: 8 ounces of milk, 2 ounce
equivalent each of grains and protein foods, 1 serving of fruit, and 2 servings
of vegetables. Students consumed about 570 calories of their home lunches,
89% of total calories brought. For those who brought the item, waste varied
by food group; the highest waste was 18% for vegetables. These results
document the need for methods and strategies to enable families to prepare
healthy lunches from home for students.
Funding Disclosure: NIH
Refrigeration Equipment in School Nutrition Programs in the USDA Southwest
Region
Author(s): V.S. Webb1, E.B. Barrett2; 1Family and Consumer Sciences, Delta
State Univ., Cleveland, MS, 2Hospitality Management and Dietetics, Kansas
State Univ., Manhattan, KS
Learning Outcome: Describe perceived adequacy of refrigeration equipment to
meet 2012 meal patterns.
Today school nutrition programs must meet increasing expectations and
requirements without expanding resources. This includes implementing the
2012 meal patterns which require that more fruits, vegetables and whole
grains be served. Refrigeration equipment is needed to implement these
guidelines and for safe storage of many nutritious fruits and vegetables
served to children in school nutrition programs. Since resources in the
literature that estimate refrigeration space needs are 15+ years old and actual
refrigerated space in school nutrition programs is not available in recent
publications, there is a need to investigate refrigerated equipment. Therefore,
the purpose of this research was to gain insight into the refrigeration avail-
ability in school nutrition programs in the Southwest Region and to identify
perceived adequacy of refrigeration to meet the new meal patterns. A non-
experimental research design was used for this study with mixed methods
research techniques. The study methodology included the use of Delphi
panel, ten site observations, a pilot study, and a regional survey of school
nutrition directors. The sample included 2,200 school nutrition directors in
the Southwest Region. Findings of this study indicated that over a third of
school nutrition directors classified refrigerated equipment as inadequate to
meet the 2012 meal patterns. Refrigeration equipment and capacity were
identified. School nutrition professionals may use study results to assist in
justification of increasing refrigerated storage and to identify practices to
compensate for inadequate refrigeration. Survey methodology may be used
to complete further research on refrigeration in school nutrition and in other
foodservice operations.
Funding Disclosure: None
September 2013 Suppl 3—Abstracts Volume 113 Number 9