AlexaAnderson
BrittanyFiedler
JohannaRohler
NUTR453:WrittenPresentation
Title:EffectofPureedDatesasaSugarSubstituteinBananaBread
Abstract:
Thisexperimentexplorestheeffectsofreplacingwhitesugarwithdate
puréeinbananabreadwhileprovidinganacceptabletasteandtextureto
consumers.Datescontainbeneficialmineralsinvolvedinglucosemetabolism
(diabetes)andhavealowerglycemicindexthansugar.Just6‐7datesprovides
sweetnessequivalenttoonecupofsugar.Thecontrolvariablecontained150grams
ofsugarandnodates,variable1contained75gramsofsugarand75gramsof
pureeddates,andvariable2contained150gramsofpureeddatesandnosugar.
Theobjectivemethodsincludethetextureanalyzer,Huntercolorimeter,andwater
activity.Thesubjectivemethodstestedincludedtaste,texture,andoverall
preferencebyconsumers.Themostpreferredvariableratedforbothtasteand
texturewasvariable1,with75gramsofsugarand75gramsofpureeddates.The
leastpreferredvariablewasthecontrol,with150gramsofsugar.TheHunter
colorimeterresultsindicatedminimaleffectoncolorofthefinishedproduct
betweenvariables.Thecontrolsamplewith150gramswhitesugarhadthelowest
wateractivity,whilevariable2with150gramsdateshadthehighestwateractivity.
Overall,thedataindicatesthatpureeddatesareaviablesugarreplacer,minimally
affectingcolor(pvalueof0.0317)andwateractivity(pvalueof0.0317)while
improvingtaste.
Introduction:
AccordingtoTheInternationalJournalofFoodSciencesandNutrition,alow
intakeofdietaryfiberisassociatedwithahigherincidenceofdiabetesmellitus(Al‐
Shahibandothers,2003).Datesarecomposedofmineralsthatareinvolvedin
glucosemetabolismandmaybebeneficialforthepreventionofdiabetes(Vayalil,
2012).Thehighglycemicindexofsugar,140,(Cardarelli,2011)causesblood
glucoselevelstorapidlyrise,whichcanbelinkedtohealthproblemslaterinlife.
Dateshavealowerglycemicindexof58.5(Cardarelli,2011),whichhelpsto
maintainbloodglucoselevelsbysustainingblood‐sugarspikes.TheUSDANational
NutrientDatabaserecognizesdatesasafruitthathasextremelyhighlevelsof
potassium(Vayalil,2012).Datesalsocontainpotassium,whichplaysarolein
maintainingbloodpressure.Consumingdatescanhelppreventthedevelopmentof
hypertensionbymaintainingelectrolytebalancewithinthebody.Allthreeofthese
nutritionalaspectsthatdatesprovidehavethepotentialtocontrolbloodglucose
levels,preventhypertension,andprovidebeneficialfoodconstituentssuchasfiber
andpotassium.
Thefocusofthisprojectwillbeontasteandtexturetoensurethatthe
replacementofafruit(dates)insteadofsugardoesnotaltersubjectiveand
objectivevalues.Usingdatesinsteadofwhitesugarmayalterthetextureofthe
AlexaAnderson
BrittanyFiedler
JohannaRohler
bananabread.Datescouldalsochangethecolorofthebananabreadbecausedates
haveadarkercolorthanwhitesugar.Becauseofthesefactors,atextureanalyzer,
wateractivityandthecolorimeterwillbetheobjectivemeasureinstruments,
becausetheyarestandardproceduresthataccuratelymeasurethetextureand
volumeofbakedgoodssuchasbreads.
Pureeddatesareaviablereplacementfortablesugar,with6‐7datescreating
anequivalentforonecupofsucroseduetoahighersweetnessindex(Cardarelli,
2011).Eachcupofsucroseweighs200gramswithanestimatedglycemicloadof
140,while6‐7datesonlyweighsaround150gramsandhasanestimatedglycemic
loadof58.5.Therefore,datesprovideanequivalentlevelofsweetnesswitha
significantlylowerglycemicload.Additionally,drieddateshaveestimatedmoisture
contentaround12.7%(Al‐Shahibandothers2003)whereastablesugarhas
approximately0.075%(ScharnowRandothers.2014).Theadditionalwater
contentindatesshouldimpartamoistertexturetothefinalproductthanwhatis
derivedfromsucrose.Thegradualadditionofdatesasspecifiedinthisprocedure
willbedirectlyobservedandassessedtomeasuretheeffectsofthedate
replacementontextureandtaste.
Thegoalofthisprojectistodevelopaproductthatiscomparabletoregular
bananabread.Usingthecorrectamountofpureeddateswillcreatebananabread
thatisdesirableinbothtasteandtexture.Theoverallgoalofthisprojectisto
developaproductthatisacceptabletoconsumers,whileincorporatingthehealth
benefitsofdates.
MaillardBrowningisareactionthatinvolvesreducingsugarsandamino
acidscontributingtothecolorandflavoroffinishedfoodproducts.Becausesucrose
isastrongerreducingsugarthanthefructoseprimarilyfoundindates,theinitially
expectedresultwasmorebrowningtooccurinthecontrol(sweetenedexclusively
withsucrose).However,theactualresultscontradictedthathypothesis.Thebanana
breadsweetenedwithhalfdatesandhalfsucrosebecamedarkerthanthecontrol,
andthebananabreadexclusivelysweetenedwithdateswasthedarkestafter
baking.Theinitialexplanationoftheseresultswasthedarkercolorofthedate
pureecomparedtothewhitesugarcausingthisdiscrepancy.However,Rizziinhis
article“RoleofPhosphateandCarboxylateIonsinMaillardBrowning”gavefurther
insightintowhatwasobserved.Datescontainhighamountsofphosphorous,which
actsasacatalystfortheMaillardreaction.Thus,theeffectofglucoseasastronger
reducingsugarislikelynegatedbythepresenceofphosphorusinthedate
sweetener.Additionally,withthecolordifferencebetweensucroseanddatepuree,
therearetoomanyconfoundingvariablestobeabletodeterminewhetherthecolor
differencesbetweenourdifferenttrialswasduetoMaillardbrowning,color
differencesbetweenthesweetener,orthepresenceofphosphorusinthedatetrials
actingasacatalyst.
AlexaAnderson
BrittanyFiedler
JohannaRohler
Daniel,James.“AminoAcidsPostlab.”25September,2014
Methods
Totestthehypothesis,nineloavesofbananabreadweremade.Thefirst
threeloaves,thecontrolvariable,contained150gramsofsugarandnodates.The
nextthreeloaves,variableone,contained75gramsofsugarand75gramsofpureed
dates.Thelastthreeloaves,variabletwo,containednosugarand150gramsof
pureeddates.Eachofthesevariableswasthentestedwithasensorypaneltocollect
subjectivedata.Thehuntercolorimeter,textureanalyzer,andwateractivitywere
alsoanalyzedtoaidintheinterpretationofcolor,texture,andwateractivityofeach
variable.Thesubjectiveandobjectivetestsweredonethreedifferenttimesusing
eachloafofbreadfromeachofthethreevariables.
Recipe:
Control(Trial1):
122gramsgluten‐freeall‐purposebakingflour
2.5grams(2.5mL)bakingsoda
0.71grams(0.625mL)salt
2eggs
240gramsmashedripebanana
150gramsgranulatedsugar
30gramsunsweetenedapplesauce
40grams(45mL)canolaoil
2grams(2.5mL)vanilla
AlexaAnderson
BrittanyFiedler
JohannaRohler
Trial2:
122gramsgluten‐freeall‐purposebakingflour
2.5grams(2.5mL)bakingsoda
0.71grams(0.625mL)salt
2eggs
240gramsmashedripebanana
75gramsgranulatedsugar
75gramspureeddates
30gramsunsweetenedapplesauce
40grams(45mL)canolaoil
2grams(2.5mL)vanilla
Trial3:
122gramsgluten‐freeall‐purposebakingflour
2.5grams(2.5mL)bakingsoda
0.71grams(0.625mL)salt
2eggs
240gramsmashedripebanana
150gramspureeddates
30gramsunsweetenedapplesauce
40grams(45mL)canolaoil
2grams(2.5mL)vanilla
Tobegin,preheattheovento3500F.Next,mash15bananasinalargebowl
withafork.Weighout122gramsofglutenfreeflour,2.5gramsofbakingsoda,150
gramsofgranulatedsugar,and0.71gramsofsalt.Inalargebowl,thoroughlymix
theflour,bakingsoda,andsalt.Forthecontrolvariable,combinetwoeggs,240
gramsofmashedbanana,30gramsofunsweetenedapplesauce,40gramsofcanola
oil,and2gramsofvanillainasmallmixingbowl.Stirthewetingredientsintothe
dryingredientsuntilthemixturebecomesthoroughlymixedandhasasmooth
consistency.Placethemixtureintothree8in.by4in.greasedaluminumfoilpans
andplacetotheside.Tobeginpreparingvariablesoneandtwo,place35datesina
microwavesafebowl,andaddapproximately90mLofwater.Microwavefor2
minutes,drainthedates,andpureeinablender.Then,blendthedatesonhighuntil
athickenedpasteforms.Followtheprocedureabove,butinplaceof150gramsof
granulatedsugaruse75gramsofthedatepasteand75gramsofgranulatedsugar
topreparevariableone.Placethemixtureintothree8in.by4in.greasedaluminum
foilpans.Forvariabletwo,substituteallofthegranulatedsugarfor150gramsof
theprepareddatepasteandplacethemixtureintothelastthreealuminumfoil
pans.Cookthenineloavesofbananabreadforapproximately45minutesandallow
tocoolfor15minutes.
AlexaAnderson
BrittanyFiedler
JohannaRohler
Toobjectivelyanalyzethesamples,thehuntercolorimeter,textureanalyzer,
andwateractivitymachineswereutilized.Apieceofeachofthethreedifferent
loavesfromthethreevariableswasplacedonthehuntercolorimetertobeginthe
analysis.Threedifferentwavelengths(L,A,andB)werethenrecorded.Whenusing
thetextureanalyzer,theconeprobewasusedandthesettingwaschangedtocake.
Thepre‐test,testspeed,andpost‐testspeedwereallsetat1mm/sec.Thedistance
ofpenetrationwas3mm,andthetriggerforcewas1gram.Theforcetopenetrate
eachvariablewasdisplayedafterplacingthevariablesunderneaththeprobe.Lastly,
thewateractivitywasdeterminedbyplacingeachdifferentsampleinthedrawer
connectedtothemachine.Thedisplayednumberindicatedthemoisturecontentof
eachofthevariables.
Atastepaneloftenstudentsperformedsubjectiveevaluations.Athree‐digit
codewasusedtorandomizethethreevariables.Thecontrolwaslabeledas246,
variable1was708,andvariable3was401.Thiswasusedtopreventbias,which
couldpotentiallyalterdatathatwascollected.Studentswereaskedtorankthetaste
ofthethreevariablesaccordingtotheirdegreeofpreferenceusinga5‐point
hedonicscale.Thehedonicscalerangedfrompreferringthesampleverymuchto
dislikingthesampleverymuch.Studentswerealsoaskedtoanalyzethetextureof
eachsample.Thedescriptionofthetexturerangedfrombeingverymoisttovery
dry.Lastly,studentswereaskedtoindicatewhichsampletheypreferredthemost,
whichsamplewasmoderatelypreferred,andwhichsamplewasleastpreferred.
Examplesofthescorecardsaredisplayedbelow:
SensoryEvaluation
Tasteeachsample(401,246,and708)andmarkthelinethatbestdescribeseach
bananabread
Taste:
Degreeof
Sample401
Sample246
Sample708
Preference
Likeverymuch
Likemoderately
Neitherlikenor
dislike
Dislikemoderately
Dislikeverymuch
Describethetextureofeachsample(401,246,and708)andmarkthelinethatbest
describeseachbananabread
Texture:
Texture
Sample401
Sample246
Sample708
description
Verymoist
Moist
Nodifference
Dry
Verydry
AlexaAnderson
BrittanyFiedler
JohannaRohler
Rankthesampleinorderofpreference.
1‐Mostpreferred
2‐Moderatelypreferred
3‐Leastpreferred
401______
246______
708______
Discussion:
Thisexperimentstudiedtheeffectsofsubstitutingdatesforwhitesugarin
bananabread,whichhelpstocreateaproductwithalowerglycemicindexscore.
Thiswillallowthebananabreadtobeamoresuitableproductforthosewith
diabetesorthosewhoneedtowatchtheirbloodglucoselevels.Theexperiment
wascarriedoutinthestyleofatriplicateprocedure,consistingofacontrolbanana
breadmadewith100%whitesugar,variable1with50%whitesugarand50%date
puree,andvariable2with100%datepuree.Theobjectivemethodstestedincluded
wateractivity,textureanalyzer,andtheHunterColorimeter.Thesubjective
methodstestedincludedtaste,texture,andoverallpreference.Replacingthewhite
sugarwithpureeddateshadminimaleffectonthetextureofthebananabread
accordingtotheconsumers.Ona5pointhedonicscalemeasuringtexture,the
controlbananabread(246)madewithallwhitesugarhadanaverageofa4.7rating,
thebananabreadmadewithalldates(401)hada4.0rating,andthebananabread
madewith50%whitesugarand50%dateshada4.2rating(refertofigure1.1).On
afivepointhedonicscalemeasuringtaste,sample708(halfsugar,halfdates)had
thehighestratingat4.2.Thenexthighestwassample401(alldates)witharating
of3.9,andsample246(control)hadthelowesttastepreferencewitha3.6rating
(refertofigure1.2).Thisindicatesthatreplacinghalfofthesugarwithpureeddates
wasabletoincreasethetasteofthefinalproduct.Themostpreferredbananabread
overall(takingintoaccountbothtasteandtexture)wassample708,whichwas
madewithhalfsugarandhalfpureeddates.Theleastpreferredbananabread
samplewasthecontrolsample(246),andthemoderatelypreferredsamplewasthe
bananabreadmadewith100%pureeddates(401).(refertofigure1.3).
Thewateractivitygraph(Figure1.5)showsthatsample401,whichwasthe
samplewithalldates,hadthehighestwateractivity.Thiswastobeexpected
becauseaccordingtotheJournalofInternationalAgrophysics,themoisturecontent
ofdatefruitis10.45%.However,themoisturecontentofwhitesugarisonly0.03‐
AlexaAnderson
BrittanyFiedler
JohannaRohler
0.05%.Figure1.5showsthattheresultslineupwiththatistobeexpected:the
controlsample(246)withallwhitesugarhadthelowestwateractivity,whilethe
samplewithalldates(401)hadthehighestwateractivity.Wateractivity(aw)
representstheratioofwatervaporpressureofthefoodtothewatervaporpressure
ofpurewaterunderthesameconditionsandisexpressedasafraction(Jahromiand
others).Thewateractivityofpurewateris1.0,andthewateractivityscaleextends
from0.0‐1.0.Wateractivityisveryusefulinpredictingtheshelflifeoffoods,aswell
asthegrowthofbacteria/molds/etc.Table1.5showsapvalueof0.4187,andthe
higheststandarddeviationwas0.032.Thisindicatesthatthevalueswereveryclose
togetherandshowsnosignificantdifferenceinthewatercontentofthethree
variables.Asaresult,datescanbeusedasasubstituteforsugarwithoutalteringthe
shelflifeofavarietyofproducts.
Theexperimentindicatedreplacingsugarwithpureeddateshadaminimal
effectonthecoloroftheproduct.Figure1.6displaystheL(lightness)ofthe
productsasfollows:Control(43.53),variable1(38.63),andvariable2(41.09).This
dataindicatesthatthecolorofthebananabreadwasuniformacrossallofthe
variations.Theseresultsmighthaveoccurredbecausethedatesaredarkerincolor,
whichmayhavemaskedtheeffectsofMaillardbrowningreaction.Phosphorusis
alsoacatalystforMaillardbrowning,soitspresenceindatescouldhaveaccelerated
thisreaction,resultinginalowerLvalueforthevariablethatcontainedalldates.
TheA(greentored)valueswereasfollows:Control(4.97),variable1(6.59),and
variable2(6.17).TheBvalueswereasfollows:Control(19.59),variable1(20.01),
andvariable2(16.69)(refertofigure1.6).Thehigheststandarddeviationamong
allofthevariationswas2.716,andthepvaluewas0.0486forL,0.0229forA,and
0.0317forB(refertotable1.6.2).Thisindicatesthatthecolorofthebananabread
wasonlyslightlysignificatnwhensugarwasreplacedwithpureeddates.
Accordingtoanarticlethatanalyzedthechemicalcompositionandcolorof
differentoils,the(L,A,andB)valuesmeasuredonpalm,soybean,sunflower,olive,
corn,anddatesrangedfrom63.4to69.5,3.8to4.4,and9.2to10.4,respectively.
ThedatashowedthattheBvaluesweremuchhigherinthedateseedoilthanthe
othervegetableoils.Dateseedoilsappearedtobemoreyellowincolorthanthe
othervegetableoils(HsuandYu,2002),andthusmightsuggestmorecarotenoidsin
dateseedoils.Overall,thearticleconcludedthatusingdateseedoilsinfoodmight
accountforadarkerproduct.
Datashowedthattexturewasaffectedbytheamountofpureeddatesthat
wasincorporatedinthebananabread.Table1.4depictsapvalue0f0.0003,which
showsasignificantdifferencebetweenthetextureofthevariables.Thestandard
deviation,3.1,wasrelativelyhighforthecontrolaswell.Thiscouldhavebeen
causedfrommeasurementerrorswhenusingthetextureanalyzer.Consumersalso
ratedthebananabreadwith100%ofpureeddatesastheleastpreferredbanana
breadaccordingtothetexture.Sincesugarisatenderizingagent,thiswas
predicted.Eventhoughthetexturewasnotthemostappealing,itdidnotappearto
affecttheoverallpalatabilityofthebananabreadtotheconsumerpanel.Taste
appearedtooutweighanytexturaldifferencesinthebananabread,withconsumers
selectingVariable1,with50%sugarand50%datepuree,asmostpreferred.
AlexaAnderson
BrittanyFiedler
JohannaRohler
Overall,thedataindicatesthatpureeddatesareaviablesugarreplacer,
minimallyeffectingwateractivityandcolor,whileimprovingtasteratingsobtained
fromatestingpanel.Accordingtothesubjectivesensoryevaluations,thebanana
breadsweetenedwith50%dates,50%sugarwasratedashavingthebesttaste,
withthebananabreadexclusivelysweetenedwithsugarratedasleastpreferred.
However,textureratingsfromconsumersshowedthatthecontrolwasmost
preferred(refertofigure1.1).Asaresult,thebananabreadwith100%pureed
dateshadtheleastpreferredtexture.Sugarisatenderizingagent,soitisnot
unusualthatthesensorypanelfoundthetextureslightlymoreappealingthanthe
trialwith100%sugar.However,thepreferencewassmall,andclearlydidnot
impacttheoverallsensoryexperiencesincetheoverallpreferenceratingsmatched
thetasteresultswiththe50%dates.Thetrialwith50%sugarand50%pureed
dateswasthemostpreferredandthe100%sugarsamplewastheleast
preferred.Overall,thedatasuggeststhatpureeddatescanbeanacceptable
substituteamongconsumers.
Inthefuture,researchersshouldconsiderimplementingdatesintobanana
breadtohelpimprovethenutritionalvalue.Replacingsugarwithpureeddatescan
potentiallyhelptomaintainbloodglucoselevels,thusdecreasingthepossibilityof
developingtype2diabetes.Incorporatingdatesintootherbakedgoodsand
reducingtheamountofgranulatedsugarcouldalsoresultinthesehealthbenefits.
TABLE1.1
TastePanelTexture
Ratings
Variable1:50%sugar,
Control 50%dates
Variable2:100%dates
verymoist
7
4
3
moist
3
4
5
nodifference
0
2
1
dry
0
0
1
verydry
0
0
0
averages
4.7
4.2
4
Figure1.1
AlexaAnderson
BrittanyFiedler
JohannaRohler
5PointHedonicScale
TextureRatingona5‐Point
HedonicScale
4.8
4.6
4.4
4.2
4
3.8
3.6
Control:150grams
sugar
Figure1.2
Variable1:75
Variable2:150
gramspureed gramspureeddates
dates,75grams
sugar
Variables
5PointHedonicScale
TasteRatingona5‐PointHedonic
Scale
4.4
4.2
4
3.8
3.6
3.4
3.2
Control:150grams Variable1:75grams Variable2:150grams
sugar
pureeddates,75grams
pureeddates
sugar
Variables
AlexaAnderson
BrittanyFiedler
JohannaRohler
Table1.2:TESTPANELTASTERATINGS
Variable1:
(75gsugar, Variable2:
Control(150 75gpureed (150g
gsugar)
dates
pureeddates
Likeverymuch
2
4
1
Likemoderately
4
5
7
Neitherlikenor
Dislike
2
0
2
Dislikemoderately
2
1
0
Dislikeverymuch000
Avg.(on5pointHedonicscale)3.64.23.9
Figure1.3
PercentageofClassRating
SampleasMostPreferred
Variable2:150grams
pureeddates
25.50%
44.70%
29.80%
Variable1:75grams
pureeddates,75
gramssugar
Control:150grams
sugar
AlexaAnderson
BrittanyFiedler
JohannaRohler
Table1.4:Effectofreplacingsugarwithpureeddatesontexture
Trial1
Trial2
Trial3
average
SD
P‐Value
Figure1.4
Control
12.9
15.5
19.0
15.8
3.1
0.0003
Trial1
10.0
8.7
12.4
10.4
1.9
Trial2
26.0
25.9
27.8
26.6
1.1
TextureAnalyzerAveragevs.
Sweetener
30
Force(g)
25
20
15
10
5
0
Control:150grams Variable1:75grams Variable2:150
sugar
pureeddates,75 gramspureeddates
gramssugar
Variables
Figure1.4.2
TextureAnalyzervs.Sweetener
30
c
25
Force(g)
AlexaAnderson
BrittanyFiedler
JohannaRohler
20
a
15
b
10
5
0
Control
50%dates
100%dates
Table1.5:Effectofreplacingsugarwithpureeddatesonwateractivity
Trial1
Trial2
Trial3
average
SD
P‐Value
Figure1.5
Control
0.864
0.836
0.850
0.850
0.014
0.4187
Variable1
0.839
0.848
0.830
0.839
0.009
Variable2
0.855
0.898
0.836
0.863
0.032
WaterActivity
WaterActivityvs.Sweetener
0.865
0.86
0.855
0.85
0.845
0.84
0.835
0.83
0.825
Control:150
gramssugar
Variable1:75
gramspureed
dates,75grams
sugar
Variables
Variable2:150
gramspureed
dates
Figure1.5.2
AlexaAnderson
BrittanyFiedler
JohannaRohler
WaterActivityvs.sweetener
0.9
0.88
Aw
0.86
0.84
0.82
0.8
0.78
Control
Trial1
Trial2
Table1.6Effectofreplacingsugarwithpureeddatesoncolor
control:150gsugar
Variable1:75gsugar,75gpureed
dates
Variable2:150gpureeddates
L
A
B
43.53
4.97
19.59
38.63
6.59
20.01
41.09
6.17
16.69
Figure1.6
HunterCalorimetervs.
Sweetener
L,a,bvalues
50
40
30
L
20
a
10
b
0
401
246
Variables
708
AlexaAnderson
BrittanyFiedler
JohannaRohler
Table1.6.2Effectofreplacingsugarwithpureeddatesoncolor:Standard
Deviation
L(average)
SD
P‐Value
Control
43.53
1.538
0.0486
Variable1
38.63
2.716
Variable2
41.09
0.7858
a(average)
SD
P‐Value
4.97
0.2193
0.0229
6.59
0.8907
6.17
0.05508
b(average)
SD
P‐Value
19.59
0.2193
0.0317
20.01
0.8907
16.69
0.05508
Figure1.6.2
AlexaAnderson
BrittanyFiedler
JohannaRohler
HunterColorimetervs.Sweetener
Wavelength
50
45
40
35
30
25
20
15
10
a
g
d
f
c
e
b
i
h
5
0
Control
Trial1
L
a
b
Trial2
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