Sensory and nutritional evaluations of oatrim

Abstract

Effects of the substitution of Oatrim for fat on the sensory characteristics of cookies and candy [chocolate truffles] were investigated. Shortening in oatmeal raisin cookies was replaced with Oatrim gel at 50, 75, and 100% levels. Cookies were evaluated by a 20-member sensory panel. The cookie with a 50% level of substitution was not significantly different (P > 0.05) for flavour and texture characteristics from the control cookie, but at 75 and 100% levels of substitution, differences were observed. Substituting Oatrim gel for whipping cream in reduced-fat truffle centres caused no significant flavour intensity changes at the 50% level compared with control. At a 100% level of substitution, there was a significant (P < 0.05) reduction in the creamy/buttery flavour compared with the control. To confirm that Oatrim exhibited the hypocholesterolaemic properties associated with oat products, a nutritional evaluation of Oatrim in chicks showed a very significant reduction [P < 0.0001] in total and low-density lipoprotein cholesterol levels.