College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute

ABSTRACT

Reducing dietary fat and Caloric intake may reduce one’s risk of developing cardiovascular disease and obesity, respectively. While some adults are beginning to select healthier items when dining out, eating practices both inside and outside the home are often compromised when individuals attend college. This study examined college student acceptance and moisture content of chocolate bar cookies containing puree of canned green peas as a fat ingredient substitute. Substitution of up to 75% of egg yolk and margarine with green peas resulted in acceptable cookies with lower fat and Calories and higher moisture levels and moistness acceptability compared to full-fat cookies. This study provides both college students and foodservice personnel who serve these students, with an acceptable, easy-to-prepare, healthier baked goods option.

KEYWORDS:

• Food product development
• cookies
• fat reduction
• green peas
• consumer acceptability

Acknowledgments

The authors thank Paul F. Cerpovicz, PhD, for providing editorial assistance.