Participants

1. Effect of Replacing Raisins with Goji Berries and Cacao Nibs on Sensory Perception of Flavor Texture and Aftertaste of Oat Bar April Ayers, Erica Gaddis, Adrienne Holloway Bastyr University, Kenmore, WA Abstract Conclusion The research showed that participants had an increased preference for the experimental Bar B in both flavor and texture, while the control bar Bar A, was more desirable in terms of aftertaste. The addition of both cacao nibs and goji berries, not only provides favorable characteristics in flavor and texture, but also provides a host of healthful benefits. Cacao, or Theobroma Cacao has been recognized for centuries for its medicinal properties and is considered a functional food because it contains substances that are considered beneficial to health. A few of these substances include flavonoids, flavanols, and polyphenols. Gojiberries, or wolfberries have been used in medicine and as a functional food in Asia for at least 2,000 years. Due to their increasing acceptance as “superfood” in the Western world it has become widely utilized in a variety of food products. There are several reported benefits associated with goji berries, which include their ability to improve vision, kidney and liver function, increase immunity and delay the signs of aging. (11). Aftertaste was the only sensory factor in which participants preferred the control Bar A to experimental Bar B. The flavanol compounds contained in the raw cacao produce a distinctive bitter taste. Favorability for this taste will vary amongst individuals and can be considered a piece for further investigation to reduce aftertaste (12). Two factors that may have influenced the results were psychological bias and gluten free ingredients. The first bias that may have occurred when participants learned that the second bar contained cacao nibs and goji berries which may have compelled them to give higher sensory scores to Bar B thus affecting the overall mean scores for these categories. The other factor that may have influenced the outcome was that all the ingredients utilized in the creation of the bars were either certified gluten free or manufactured on gluten-free equipment.  Making the bars gluten-free would enhance the product marketability to the health conscious and gluten free market, but might have an increased cost associated with manufacturing. The experiment concluded that aftertaste was not a favorable component for participants. Further investigation into ingredient finished flavor profile could improve this. The cacao nibs in particular demonstrated a strong recognizable flavor, but also provided optimal health benefits as a functional food. In order to maintain the health benefits a sweetener such as honey could be incorporated to calm the sharp taste or, almond butter could be added to create richness so that the cacao would be a complementary flavor in the bar. Objective: People are looking for quick meals that are easy to eat on the run, and often turn to pre-made breakfast or snack bars to fulfill this need. Additionally, consumers are demanding products that are more healthful and reasonably priced. This experiment set forth to identify if changing a standard recipe from containing raisins to cacao nibs and goji berries would enhance the palatability of texture, flavor and aftertaste. Methods: One standard recipe was used and both bars were made at the same time using the same ingredients with the acceptation of adding raisins to the control bar, and cacao nibs and goji berries to the experiment bar. The following morning participants were accrued in the hallway at Bastyr University and 26 total participants tasted both bars and completed a sensory analysis. Results: Results were calculated using a related-samples t-test. The mean flavor of Bar A (5.846) was significantly less than the mean flavor of Bar B (6.385), the mean texture of Bar A (5.885) was significantly less than the mean texture of Bar B (6.462), and the mean aftertaste of Bar A (6.385) was significantly greater than the mean aftertaste of Bar B (5.808). The mean difference in scores between Bar A and Bar B was over half a score point (0.538) for flavor and (5.77) for texture and aftertaste. Conclusion: Adding goji berries and cacao nibs increased preference for flavor and texture but caused an undesirable aftertaste. Hypothesis and Purpose Sensory Analysis Participants were asked to rank their opinion of the texture, flavor and aftertaste of each bar on a scale of 1 to 9. The control and experiment bar looked the same after being cooked and cut, therefore the sensory test focused on sensory characteristics other than appearance These three sensory characteristics are instrumental to a consumers’ decision to purchase the bar on a regular basis. Hypothesis: Removing raisins and adding goji berries and cacao nibs, two functional foods, will change the desirability of the food bar as a more healthful product. Independent Variables: raisins (control), cacao nibs and goji berries (experiment) Dependent Variables: texture, flavor, and aftertaste as rated on a 9-point scale The purpose of this experiment was to create a food bar with better flavor, texture and overall acceptability while providing added health benefits. Cacao nibs should add a nice crunchy texture and chocolaty flavor. There is however, the potential for some to find the cacao too bitter. Goji berries might be a tasty alternative to raisins while providing a number of macro and micronutrients and potential antioxidant benefits. Materials and Methods Introduction Participants Participants were students passing through the main floor hallway near the dining commons at Bastyr University in Kenmore, WA, on a Monday morning between 10:00am and 11:45am. Participants were asked if they would like to participate in a short taste-test with a survey as they passed by the test table. Twenty-six students completed the taste test and survey. Ingredient Intervention Bar A (control recipe) contained raisins, where as Bar B (experiment recipe) contained gojiberries and cacao nibs in place of the raisins. Study Design Both bars were made at the same time, using the same ingredients with the following exceptions: the control, Bar A, contained 1/2 cup regular raisins; the experiment, Bar B, contained 1/2 cup gojiberries and 1/3 cup cacao nibs, shown in Table 1. All ingredients were certified or guaranteed to be free of gluten ingredients and processed on clean or dedicated gluten-free equipment. More and more people are eating on the go or looking for quick portable snack options. Protein or granola bars are popular choices whether looking for a snack or a quick breakfast while running out the door. Healthier versions of these types of foods are sometimes thought to lack flavor or to be unappealing overall. The purpose of this experiment was to create a food bar with better flavor, texture and overall acceptability while providing added health benefits. It was thought that by taking out raisins and adding goji berries and cacao nibs, the food bar would have both an improved nutritional and taste profile. Areas measured were texture, flavor, and aftertaste. Cacao nibs are coca beans that have been roasted, separated from their husk and broken into smaller pieces. When incorporated into baked goods they provide an added crunch and chocolaty flavor. Nutritionally speaking, 1oz of cacao nibs contains 130 calories, 13g of fat, 10g of carbohydrates, and 3g of protein. They are a good source of magnesium with 77mg in 1oz (1). In a study that employed emulsion preparations to test the mineral content of chocolate it was found that dark chocolate has a substantial concentration of both magnesium and potassium. Minor component contents include iron and zinc (2). Recent research has been undertaken to determine the antioxidant capacity of cocoa and its potential benefits to humans. There is some indication that proposed health benefits of consuming chocolate can be attributed to its rich polyphenol content. Cacao polyphenols have been suggested to positively influence cardiovascular health through inhibition of lipid peroxidation, platelet activation or cyclo-oxegenase, and lipoxygenase activities, and enhancing levels of the endothelial derived relaxing factor nitric oxide (4). Lyciumbarbarum, more commonly known as goji or wolfberry has been used since ancient times in traditional Chinese medicine to nourish the liver and kidney and brighten the eye. Recent studies indicate that extracts from L. barbarum fruit and one of its active compounds, polysaccharides (LBP) possess various biological activities that include effects on aging, neuroprotection, anti-fatigue/endurance, increased metabolism, glucose control in diabetics, glaucoma, antioxidant properties, immunomodulation, anti-tumor activity, and cytoprotection (5). Results A total of 26 Bastyr University students, all over the age of 18, completed the study by tasting both bars and filing out the survey in full. The mean flavor of Bar A (5.846) was significantly less than the mean flavor of Bar B (6.385), which shows that there was a greater preference for the flavor of Bar B. The mean texture of Bar A (5.885) was significantly less than the mean texture of Bar B (6.462), which shows that there was a greater preference for the texture of Bar B. The mean aftertaste of Bar A (6.385) was significantly greater than the mean aftertaste of Bar B (5.808) which shows that there was a greater preference for the aftertaste of Bar A. The mean difference in scores between Bar A and Bar B was over half a score point (0.538) for flavor and (5.77) for texture and aftertaste. Resources Table 2 Sensory Scorecard with three independent variables (texture, flavor, aftertaste) judged on a preference rating scale of 1 to 9.