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Journal Article
Research Support, Non-U.S. Gov't
Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
Journal of the American Dietetic Association 2011 December
Fortification can help individuals achieve adequate nutritional intake. Foods may be fortified with soy flour as a source of protein for individuals limiting their intake of animal products, either due to personal dietary preference or to reduce their intake of saturated fat, a known risk factor for heart disease. This study determined the feasibility of fortifying peanut butter graham crackers by substituting soy flour for all-purpose wheat flour at 25%, 50%, 75%, or 100% weight/weight. Graham crackers fortified with soy flour were compared to similarly prepared nonfortified peanut butter graham crackers. Moisture contents of all graham crackers were similar. Consumers (n=102) evaluated each graham cracker using a hedonic scale and reported liking the color, smell, and texture of all products. However, unlike peanut butter graham crackers fortified with lower levels of soy, graham crackers fortified with 100% weight/weight soy flour had less than desirable flavor, aftertaste, and overall acceptability. Overall, this study shows that fortification of peanut butter graham crackers up to 75% weight/weight with soy flour for all-purpose wheat flour is acceptable.
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