Sensory and Objective Evaluation of Pumpkin Bars using Ground Flaxseed or Sweet Potato Baby Food as Egg Replacers

Abstract

The purpose of this study was to produce an acceptable dessert product that met the dietary needs of an individual with an egg allergy. Three variations of pumpkin bars were analyzed to determine sensory and objective differences in taste, mouthfeel, overall acceptability, batter viscosity, and springiness that resulted due to the elimination of eggs in the recipe. The experimental variations consisted of a replacement of eggs with ground flaxseed, a replacement of eggs with sweet potato baby food, and a control recipe utilizing eggs. Samples of each variation’s batter were subjected to viscosity testing using a Bostwick Consistometer. The distance that each 30mL batter sample travelled was recorded at two and four minutes. Once the pumpkin bars were baked and cooled, they were cut into 1”x1” squares for sensory analysis. A total of thirty-nine participants completed a randomized taste test of the pumpkin bars and filled out a ballot to rate the samples on a four-point Likert scale for taste, mouthfeel, and overall acceptability. Data collected from the sensory ballots was entered into SPSS, and paired sample t-tests were completed to compare each of the three variations. The variation made with sweet potato baby food had the highest average ratings for taste and overall acceptability; however, statistical analysis concluded that there was no significant difference between the control and either variation for taste, mouthfeel, or overall acceptability. The pumpkin bar samples were subjected to a springiness test using a Brookfield Texture Analyzer, with the Control producing the springiest final product. It was concluded that acceptable dessert products, specifically pumpkin bars, can be produced without the use of eggs, and that certain egg replacers may even create products of greater acceptability to consumers.