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The Acceptability of JLS Dry as a Fat Substitute in Betty Crocker Fudge Brownie Mix

by Sara Hanson and Megan Frost

Sara Hanson and Megan Frost

The purpose of this experiment was to determine if Just Like Shortening® (JLS Dry) was an acceptable fat substitute for oil in Betty Crocker Fudge Brownie Mix ®. Three brownie variations were used; 1) a control containing the full amount of oil 2) 50% JLS Dry with half the oil and 3) 100% JLS Dry with no oil. Forty untrained judges from Central Washington University participated in a blind sensory evaluation to determine differences between variations. 

The sensory tests consisted of three triangle tests, chocolate intensity, chewiness, tenderness, and preference tests. 

Objective tests included height, moisture content, and compression and tackiness using a Universal Texture Analyzer, TA.XT2, (Texture Technologies Corp., Scarsdale, NY).   Analysis of variance and Fisher's LSD were used to determine significant difference at P<0.05.  Results found no significant differences between the control and 50% JLS Dry. Overall, the brownie using 50% JLS Dry was considered acceptable.

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