Sensory Evaluation of Brownies Prepared with Different Types of Fat

Background: Cardiovascular disease (CVD) is the number one leading cause of death in current society due to the popularity of high consumption of fatty foods which affects the heart. Many dietitians and other health care professionals suggests the in order to decrease the risk for CVD the patients must lower the consumption of saturated fats in the diet and replace them for healthy fats such as monosaturated and polysaturated fats. With providing patients a lower fat/ saturated fats options and still appealing food alternative, it can help lower the risk for heart disease. Methods: There was a total of 26 participants. Results from the scoreboards were collected and put into an excel spreadsheet to organize the data and to create tables and graphs. Average scores were run over each category and standard deviations as well. Nutritionist Pro was used to analyze macronutrients. Results: Color- butter was the highest ranked with 46% of the participants stating that it had a very dark brown or black with olive oil coming in second place. Aroma- amongst all the variables, 57% of the participants reported that applesauce had the highest slight aroma . 61 % stated that butter was the most tender and moist, with olive oil in second place. The best overall flavor was butter and applesauce were ranked the lowest with unsweet flavor . Applesauce had the highest distinct aftertaste, with avocado following it Conclusion: Overall, the butter control had the best results. Due to the similarity structure, olive oil came in second place. Regarding the nutrient analysis the variables with less fat were avocado and applesauce