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Food Science and Nutrition Alumni

Black Bean Powder as a Nutritional Additive to a Commercial Gluten Free Brownie Mix

by Margaret Shields, Darrell Kangiser, and Kimberly Richardson

Margaret Shields, Darrell Kangiser, and Kimberly Richardson

The gluten-free Namaste brownie mixture was supplemented with Vegefull's Black Bean Powder to determine if black bean powder is an acceptable addition to gluten free brownies in order to improve the fiber content in the brownies; gluten free diets commonly lack adequate amounts of fiber.  Twelve gluten intolerant judges were given a randomized single blind test using the Namaste brownie mixture as a control.  The black bean powder was added to the Namaste brownie mixture, which contains two grams of fiber, to increase the fiber amount to a good source of fiber, which is 2.5 grams of fiber. The third batch of brownies tested contained three grams of fiber, which increased the control’s fiber content by 50%.  Once subjective and objective data was collected, a mean, standard deviation, and Tukey’s LSD were calculated to find significant differences in the brownies.

A duo-trio test conducted between the three types of brownies resulted in nine out the 12 judges determining the difference between the control and the two types of brownies with the bean powder.  This showed no significant difference between the brownies (p>0.05).  Subjective tests for tenderness, sweetness, and preference did show a significant difference between the brownies.  The 50% more fiber brownies were significantly less tender, and preferred significantly less (p<0.05) than the other two brownies.  The control brownies were significantly sweeter (p<0.05) than the two brownies with bean powder added.  Objective tests for shear force and cone penetration force were done with the TA.XT2 texture analyzer.  The shear force and cone penetration force between the three brownies were significantly different.  The control required the least shear force and the 50% more fiber brownies had the highest shear force.  The good source of fiber brownies had the lowest force necessary for the cone to penetrate.  The 50% more fiber brownies had the largest amount of force for the cone to penetrate.

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