Date of Award

Fall 12-1-2003

Document Type

Thesis

Degree Name

Master of Science (MS)

Department

Family and Consumer Sciences

First Advisor

Sarah Hawkins

Second Advisor

Frederica Kramer

Third Advisor

Rao Ivaturi

Abstract

Increasing numbers of people worldwide are being diagnosed with Celiac Disease, an intestinal disorder caused by ingestion of foods containing gluten. Traditional baked goods are prepared using wheat flour that contains gluten. Literature suggests that the absorptive surface of the small intestine is damaged in people susceptible to gluten. Alternative gluten-free products are needed to improve the health of people with this disease. The purpose of this study was to assess the overall acceptability and palatability of chocolate brownies made with 100% banana flour or a blend of banana flour and potato starch. Appearance, color, texture, flavor and overall acceptability of the experimental brownies were compared with the traditional chocolate brownies and with gluten-free brownies made with a rice-potato-tapioca blend. The sensory evaluation was performed on three separate occasions; ninety panelists participated on days one and two, and seventy-nine, on day three. Sensory characteristics and overall acceptability were rated by participants using a nine point hedonic scale. No statistical differences in the scores were observed for appearance and color among the control and the green banana flour variations. On the contrary, brownies made with rice-potato-tapioca blend had statistically poorer scores compared with the control and the other variations (p<0.05). Flavor and texture of the control and the three variations were significantly different (p

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