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Food Science and Nutrition Alumni

Acceptability of Benefiber as a DietaryFiber Supplement in Jell-O Instant Butterscotch Pudding

by Mahhuri Tripurana and Tera Lamb

The purpose of the study was to determine the acceptability of dietary fiber supplement Benefiber in Jell-O Instant Butterscotch Pudding. Three variations were tested: 1) Control pudding, 2) Treatment A with 3g of Benefiber (10% RDA of fiber), and 3) Treatment B with 6g of Benefiber (20% RDA of fiber).

Twenty-five untrained judges evaluated the puddings for sweetness, viscosity and overall preference. A Universal Texture Analyzer was used to measure the compression force (peak force down), and tackiness (peak force up). Bostwick Consistometer was also used to measure the distance flowed by the three pudding samples. 

Statistical analysis was performed using Analysis of Variance, Tukey's LSD, P 0.05. The results indicate that the judges were able to identify a significant difference among the three pudding samples in the triangle test. However, there was no significant difference in the descriptive tests.

Objective tests revealed that Treatment A required more compression force, and Treatment B was significantly different in tackiness. In addition, Treatment B was able to flow to a greater distance compared to the Control and Treatment A. Thus, we can conclude that Benefiber is an acceptable dietary fiber supplement.

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