INTRODUCTION

1. Americans consume approximately 15 grams of fiber each day, which is only half of the recommended daily intake. The Institute of Medicine recommends consuming 14 grams of fiber per 1000 kcal. Figure 1 displays the comparisons between the recommended intake of dietary fiber and the actual amounts consumed. High fiber diets have been linked to a reduction in the risks of cardiovascular disease, diabetes, cancer, and obesity, while offering improvements in bowel functions, gastrointestinal disorders, cholesterol ratios, blood pressure, blood glucose, and weight loss. Thus, the lack of fiber intake has become a public health concern. Project Goals Use participating Kellogg’s products to create or modify three recipes to contain a minimum of 3 grams of fiber per serving. Recipes must retain flavor and texture, while being relatively simple and quick to prepare. Why Is This Important? Small dietary changes may help Americans increase fiber intake, while not dramatically increasing calories. One contributing factor to a lack of fiber intake is that foods that are typically high in fiber are not as palatable as their fiber lacking alternatives. Modifying common recipes is one approach to closing this fiber gap. Question “Is it possible to produce higher fiber alternatives to popular food items, without compromising their palatability?” Is it possible to increase fiber content without affecting palatability? Creating recipes that increase fiber content is a challenging process. The taste and texture of foods are often altered with fiber addition, which decreases palatability for some individuals. Creating recipes requires trial & error and taste is a subjective factor. INTRODUCTION OBJECTIVE In order to investigate our question, we experimented with various Kellogg’s products and recipes to compare the palatability of the fiber lacking foods to our newly developed high fiber counterparts. We created two original recipes, and choose one Kellogg’s recipe to modify. METHOD RESULTS ANALYSIS Fiber plays an important role in overall health; consuming adequate amounts may reduce the risk of diseases that plaque our nation. It is possible to create recipes that contain greater amounts of fiber, while maintaining their palatability. High fiber recipes, such as the black bean burger wraps could can be adapted to suit a variety of settings, including hospitals and school lunch menus, to reach a large pool of consumers. Those who do not like fiber modifications in recipes, should opt to eat more fruits, vegetables and whole grains to increase their fiber intake. ACKNOWLEDGEMENTS American Dietetic Association. “Health Implications of Dietary Fiber.” Journal of the American Dietetics Association 108.10 (2008): 1716-1731. <http://www.eatright.org/About/Content.aspx?id=8355> Cho, Susan S., and Nelson Almeida. Dietary Fiber and Health. Boca Raton, FL: CRC Press, 2012. 30 Apr. 2013 http://www.crcnetbase.com/doi/book/10.1201/b12156 Kellogg’s Company Kristen Rasmussen, UC Berkeley NST 135 Professor University of California, Berkeley. NST 135 Final Project Ashley Dudley & Michelle Huang Fiber Content May Affect Food Palatability CONCLUSION Black Bean Burger Wraps Created using the MorningStar Farms Spicy Black Bean Veggie Burgers, however any veggie burger would work well. Vegetarian, full serving of vegetables, high in protein Wraps were very palatable. Excellent source of fiber; over 19g in each “Fiberful” Brownies Created using Kellogg’s All-Bran Buds cereal Made 3 different brownies; one as a control, and two with different fiber amounts. Difference in taste and texture between the brownies; the more fiber they contained, the less palatable they were. Up to 3 grams of fiber per serving. Kellogg’s Banana Bread Contains Kellogg’s Frosted Mini-Wheats Bite Size cereal. Modified recipe using whole wheat flour in place of all-purpose and added additional ¼ C of walnuts. Modifications made bread more dense, but still palatable. Contains 3g of fiber per serving.