Introduction & BackgroundThe purpose for this experiment is to see if, substituting the fat in a zucchini bread recipe (oil) with a bean puree, will create an acceptable product for consumers. The Acceptable Macronutrient Distribution Range (AMDR) for dietary fat is set at 20-35% of calories per day (FNB, 2005). The average American diet is exceeding this range of acceptable fat consumption. High fat diets are the leading cause to obesity, heart disease, cholesterol problems and high blood pressures. By creating an item that tastes good to consumers but is much lower in fat will allow people to eat products that they like without having to worry about the health risks that they may endure from the higher fat variety.

The functions of fats in baked products are to add flavor and tenderness, to help influence texture and to provide color (McWilliams, 2008). In choosing a bean replacement not only is the fat nearly eliminated, but it also adds extra protein, minerals and vitamins such as: iron, folate, phosphorus, potassium, and magnesium (Mayoclinic, 2010). Beans are also high in fiber which most Americans do not get enough of in their diet. Other nutrients found in beans are calcium, zinc and B vitamins (Szafranski, et al., 2005). Besides the nutritional benefits of choosing beans as a replacement for fat, they are also very cost effective and readily available (LoConte, 2010). The reason beans work as a fat replacement is because of their high carbohydrate content (Szafranski, et al., 2005).

Materials and methodsThis recipe called for beating 3 eggs together in a large bowl. Mix (1/2 cup) 135 mL of vegetable oil, (1/2 cup) @135 mL of unsweetened applesauce, (2 cups) 418 g of sugar and 2 tsp of vanilla into the bowl with the eggs. Beat mixture until thick and foamy. When these ingredients were beat into the eggs it was beat 45 times for 30 seconds. Stir in 2 cups of shredded zucchini and 1 cup of cut and mashed bananas. In a separate bowl, combine (3 cups) 500g of flour, 2 tsp of baking soda, 1 tsp of salt, ½ tsp baking powder, 1 ½ tsp cinnamon and ¾ tsp nutmeg. Gently stir the dry mixture into the zucchini mixture until blended. Divide the mixture evenly into 2 greased bread pans. Bake at (350°F) 176°C for 1 hour .

ResultsThe questionnaire responses provided positive results to this experiment. Seven untrained Cedar Crest College students tasted the products and filled out a questionnaire. The ratings on the questionnaire were from 1-5, one being horrible, 2 being kind of bad, 3 being tolerable, 2 being good and 5 being amazing. The lowest rating received was a 3 for texture and moistness for the experiment. All others resulted in the experiment being 4: good, or 5: amazing in all categories. One comment from a taste tester said, “can’t tell the difference”, another taste tester pointed out the correct product of the experiment and control but stated that the experiment was “more acceptable”. Other comments made about the products were adjectives such as, “very good and fabulous.”

ConclusionsBased on the results received from the taste testers, the experimental product made with white beans as a fat replacement was found to be an acceptable product. These results, along with the increase in nutritious value added to the experimental product may be taken as a positive change. Using white beans as a fat replacement is done with ease in preparation. White beans are also a very low cost substitution so financial status will not hinder one’s ability to make this change. The experimental product made with white beans was even in some cases more acceptable to taste testers than the control product. Given the results of this and other research done of the topic of beans being used as a fat replacement, it is easy to conclude that beans can successfully, and sometimes exceedingly, replace the fats used in baked goods and create a product accepted by consumers.

Creating Low Fat Zucchini BreadKristen Barrett and Martine Scannavino, DHSc, RD, LDN

Department of Nutrition, Cedar Crest College

ReferencesFood and Nutrition Board (2005). DIETARY

REFERENCE INTAKES FOR Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington D.C. The National Academies Press.

LoConte, M., Paglia, Tanzman J., Rangraj, S., Tanaka, S., Wekwete, B., Ghatak, R., Navder,KP. (2010). Effectiveness of White Bean Puree as a Fat Prelacer on the Physical, Textrual and Sensory Properties of Cheesecake. Nutrition and Food Science in Urban Public Health Program, Hunter College, New York, NY.

McWilliams, M., (2008). Foods, Experimental Perspectives. Sixth edition. California State University, LA. Pearson Prentice Hall.

Rankin, L., Bingham, M. (2000). Acceptability of Oatmeal Chocolate Chip Cookies Prepared Using Pureed White Beans as a Fat Ingredient Substitute. Journal of The American Dietetic Association.

Riccardi, G., Giacco, R., Rivellese, AA. (2004). Dietary Fat, Insulin Sensitivity and the Metabolic Syndrome. Clinical Nutrition.

Szafranski, M., Whittington, J., Bbessinger, C. (2005). Pureed Cannellini Beans Can Be Substitued for Shortening in Brownies. Journal of The American Dietetic Association.

The results listed in this table show that the experimental recipe with the white beans is almost equally acceptable to consumers as the control product which was made with oil. These results are easily backed by the science in stating that beans make an excellent replacement for fat (oil), in baked goods.

Nutrition Facts zucchini bread (original recipe)  24 Servings

Amount Per Serving

  Calories 186.7

 *** Total Fat 5.6 g

      Saturated Fat 3.6 g

      Polyunsaturated Fat 0.2 g

     Monounsaturated Fat

0.3 g

  Potassium119.4 mg

  Total Carbohydrate 32.4 g

      Dietary Fiber 1.1 g

      Sugars18.8 g

  Protein 2.6 g

  Vitamin B-12 1.0 %

  Vitamin B-6 4.4 %

  Calcium 1.6 %

  Folate 9.3 %

  Iron 5.5 %

  Magnesium 2.8 %

  Manganese 9.6 %

  Phosphorus     4.2 %

  Zinc 1.6 %

Nutrition Facts zucchini bread (beans, no oil)  24 Servings

Amount Per Serving

  Calories 153.1

 *** Total Fat 0.9 g

      Saturated Fat 0.3 g

      Polyunsaturated Fat 0.2 g

      Monounsaturated Fat0.3 g

  Potassium144.2 mg

  Total Carbohydrate 33.6 g

      Dietary Fiber 1.4 g

      Sugars 18.8 g

  Protein 3.0 g

  Vitamin B-12 1.0 %

  Vitamin B-6 4.6 %

  Calcium 2.0 %

  Folate 10.1 %

  Iron 6.4 %

  Magnesium 3.5 %

  Manganese 11.0 %

  Phosphorus     4.7 %

  Zinc 2.0 %

Nutrient Analysis Comparison of Control and Low Fat Recipes