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Oatrim is an Acceptable Fat Replacement in Duncan Hines Chewy Brownies

by Elizabeth Kijima and Tony Hoffman

lizabeth Kijima and Tony Hoffman

The purpose of this study was to determine the feasibility of using Oatrim, a carbohydrate-based fat replacement, in Duncan Hines Chewy Brownies.  Oatrim (Bob's Red Mill, Milwaukie, OR) reduces the fat in baked products and adds soluble fiber.

Three variations were tested: 1) a control prepared with 100% of the fat (½ cup oil); 2) a reduced-fat variation prepared by replacing 50% of the fat with Oatrim; 3) a low-fat version prepared by replacing 75% of the fat with Oatrim.

Twenty-one untrained panelists evaluated the three brownie products for tenderness, moistness, and overall acceptability. Significant differences were found in the height of the brownie and the overall acceptability in the low-fat (75% less fat) brownie when compared to the control.  The control brownie had the least moisture content while the reduced-fat brownie made with 50% less fat was found to be the most acceptable brownie of the three variations. 

Overall, Oatrim was found to be an acceptable fat replacement in Duncan Hines Chewy Brownies when only half of the fat was replaced with Oatrim. Individuals seeking to reduce fat and add soluble fiber to baked products will benefit by replacing fat with Oatrim.

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