Protein Binding Agents in Homemade. Granola
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1 Protein Binding Agents in Homemade Granola Jessica Off Lindsey Newman Amber Noll 11/19/2012 Wednesday 2:30 Lab
2 2 Title: Protein Binding Agents in Homemade Granola Abstract: In today s consumer market, health food is becoming ever more popular. Granola is a popular food that commonly has a high amount of sugar and chemical additives used as binding agents. This experiment aimed to compare honey, eggs, and peanut butter as the binders used in homemade granola. Both objective and subjective measures were used to analyze the hypothesis. Objective measures include results from the Stable Micro Systems Texture Analyzer and the Water Activity Systems. Objective measures that were similar to that of the control were considered desirable. Subjective measures include flavor, appearance, texture, and overall positive aspects of the granola. Texture results concluded there was no significant difference found between the control, which was honey, and eggs, and also there was no significant difference between the peanut butter and the eggs. However, there was a significant difference between the control (honey) and peanut butter. This showed that the eggs had the most desirable texture results. For the Water Activity Systems test, there was no significant difference between the control and the peanut butter. There was however a significant difference between both the control and the peanut butter when compared to the water activity levels of the granola made with eggs as the binder. This would make the peanut butter the most desirable water activity results. Subjectively, there were differences between the three variables. Peanut butter created the most desirable texture, which supports our hypothesis. Honey received the best ratings overall, which disproves our hypothesis. Hypothesis: When testing peanut butter and egg as protein binding agents in granola, the agent with
3 3 the most protein, the egg, will be the best binder, but the peanut butter will result in the most desirable texture of the two. Introduction: Using peanut butter or eggs in granola bars would be a good replacement of the normal binder of honey in homemade granola. These products would be better binders, improving not only the texture and cohesiveness, but also the taste. A large amount of previous research has been done studying eggs as binding agents, providing an understanding of exactly how eggs act as binders. No research was found on peanut butter as a binding agent. Several commercial granolas use chemicals as binding agents. This experiment attempted to stay away from chemicals and use natural food products as binders. The Journal of Food Engineering published an article called Application of Egg Whites and Plasma Powders as Muscle Food Binding Agents. This article verified that egg whites were an acceptable binding agent. The study tested binding agents between two muscle chunks. The results indicated that egg white powders and de-sugared egg whites were the best binders of those tested. (Lu and others, 1999) Published in the Journal of American Society of Nephrology, Hsu researched phosphatebinding agents. This is an example of a more chemically-based food binder that some commercial companies use. Although this may be an effective binding agent, this study focused on more natural food product protein binders. (Hsu and others, 1997) In research done by Pearce, it was found that consumption of eggs can improve blood lipid and blood glucose levels in those with Type 2 diabetes. With this being said, it is possible that it could have the same health benefits to those consuming the eggs from granola. The participants consumed the egg in an energy-restricted high-protein diet plan. (Pearce and others,
4 4 2011) In conclusion, the granola should provide more protein and be better bound when made with eggs. The objective of this experiment was to increase protein content and improve taste and texture of homemade granola while also improving the overall healthiness of the bar. This will be done by replacing the standard binder of honey with peanut butter and eggs to see which one provides optimum results. When testing peanut butter and egg as protein binding agents in granola, the agent with the most protein will be the best binder. This binder will be the egg. The Null Hypothesis will support there being no difference between honey, eggs, and peanut butter as binding agents. The independent variables that were used are the ingredients in the granola. The dependent variables will be the different biding ingredients (honey as the control, peanut butter, and eggs) To compare the success of each of these binding agents, the Stable Micro Systems Texture Analyzer and the Water Activity System machines were used. The Texture Analyzer tests hardness, cohesiveness, adhesiveness, as well as other factors. This experiment used these qualities to understand which binder bound the granola most effectively. The Water Activity System tests the free water in a food. This experiment used this test to determine the moistness of the granola, and thus the textural quality of the food. This is an important factor for the subjective end of this experiment, since soggy granola will not be appealing to consumers. Subjective analysis was also done with a sensory panel. Elements observed included flavor, appearance, texture, and overall preference of the granola.
5 5 Methodology: The experiment began with a granola recipe using the binding agent of honey from Cooks.com. Preparation included mixing all dry ingredients, preparing the three variations (control with honey, peanut butter in place of honey, and eggs in place of honey). All ingredients were combined until they were dispersed evenly through the mixture. The mix was then spread into a 20 x 33cm non-stick pan. To avoid any discrepancies found in the results, the only changes to the recipes were the binding agents added. The three types of variations were properly labeled with random three digit numbers. These numbers were assigned to ensure randomization and to avoid any bias that could result from specific numbering given to the variations. The numbers used included 153, 694, and 202. The recipes used for the control variable, variable I and variable II are as follows: Recipe: Control Uncooked oats 250g Chopped walnuts 243g Brown sugar 157.8g Softened unsalted butter 63.4g Honey 47.5g Vanilla Extract 2.3g Salt 2.3g Recipe: Variable I Uncooked oats 250g Chopped walnuts 243g Brown sugar 157.8g Softened unsalted butter 63.4g Peanut butter 47.5g Vanilla Extract 2.3g Salt 2.3g
6 6 Recipe: Variable II Uncooked oats 250g Chopped walnuts 243g Brown sugar 157.8g Softened unsalted butter 63.4g Eggs 47.5g Vanilla Extract 2.3g Salt 2.3g After all variables were prepared, they were placed in an oven pre-heated to 177 degrees Celsius. Each variation was placed in the same oven for minutes. To ensure all variations received the same amount of heat, each variation was baked alone on the same shelf and in the same oven each time. All recipes baked for the same time (12 minutes), and they were immediately taken out of the oven. The variations were allowed to cool for 15 minutes to reach room temperature. Once the granola was cooled, the variations were taken out of the pan. To compare the three variations, subjective and objective measures were used. Subjective results were obtained through various sensory characteristics. An unstructured rating scale was used to measure flavor, appearance, texture, and overall preference of the variations. The three samples were coded using the same random 3 digit codes used during preparation. The subjective taste panel consisted of Purdue students. The panel was given no previous information regarding ingredients or the experiment. The panel was given the samples on Purdue s campus. The panel was then asked to mark their feelings on the flavor, appearance, texture and overall preference of the granola. A sample of the sensory score card is represented in Appendix I. To assess objective results, one test used was the Stable Micro Systems Texture Analyzer. The cone probe was used to measure the hardness and texture of each variation. The
7 7 granola setting was used with a pre-test speed of 2.0mm/s, test speed of 3.0mm/s, and post test speed of 10.0mm/s. Rupture test distance was 1.0mm, distance was 8.0mm, and force was g. Each test took 5.0 seconds. The maximum force of compression for each sample was recorded. Samples were uniform in size and shape. To assess objective results, water activity was measured using the Water Activity System. This is based on dew point, and this number indicates the free water in the food. This instrument was turned on and prepared for use an hour before the tests were conducted. The sample cups were filled half full with the same amount of granola in each and set into the sample drawers for reading. The final reading of water activity for each sample was recorded. Results: Table 1: Texture Analyzer (g) Measurements in Granola Bars with Three Different Types of Binders Trials Control (Honey) Peanut Butter Eggs Average Stand Dev
8 b a Texture Analyzer (g) ab 10 0 Variations Control (Honey) Peanut Butter Eggs Figure 1: The average amount of force measured by the texture analyzer to see the effect of each different type of binder. Bars not bearing the same superscript are statistically significant, p<0.05. Table 2: Water Activity (A w ) Levels Measured in Granola Bars with Three Different Types of Binders Trials Control (Honey) Peanut Butter Eggs Average Stand Dev
9 b 0.6 Water Actvity ( aw) a a Variations Control (Honey) Peanut Butter Eggs Figure 2: The average water activity (a w ) levels found in each of the three different protein binders of granola bars. Bars not bearing the same superscript are statistically significant, p< Table 3: Average Subjective Test Scores Using an Unstructured Rating Scale Control (Honey) Peanut Butter Eggs Flavor Appearance Texture Overall Liking
10 10 Average Liking Score Control (Honey) Peanut Butter Eggs Variations Figure 3: Subjective test averages for overall liking of the different variations of protein binders. There was no statistical significance between any of the variations. Discussion: The objective of this experiment was to test the effectiveness of different binders in granola by increasing the protein content and improving taste and texture. Honey is often seen as a common binder, so it served as the control for this experiment. Peanut butter and eggs were chosen as the variations for the binding agents used. The prediction would be that the best binding agent would be the one with the highest protein content, which, in this case, is the egg. However, we predicted that peanut butter as a binding agent would improve the taste and texture of a granola bar. The Texture Analyzer was used to measure the differences in texture among the three variations of binders. The cone probe was used for this objective measurement. There was no significant difference found between the control, which was honey, and eggs, and also there was
11 11 no significant difference between the peanut butter and the eggs. However, according to Figure 1, there was a significant difference between the control (honey) and peanut butter (p-value <0.05). This disproves the hypothesis that peanut butter would result in a better texture of a granola. This proves the study from Lu and others correct in that the eggs are a good binding agent. (Lu and others, 1999) Water Activity was the next objective test to be measured. According to Figure 2 there was no significant difference between the control and the peanut butter. There was however a significant difference between both the control and the peanut butter when compared to the water activity levels of the granola made with eggs as the binder. This would make the peanut butter the most desirable binder because of its water activity and its similarity in water activity to honey. In both Table 3 and Figure 3, the results from the subjective testing using the unstructured rating scale can be seen. Both are reporting the average after all the individual results were complied together. From these tests, it can be seen that there were no significant differences between any of the binders used. According to Table 3, when comparing the overall liking of the samples, honey, which served as the control, and is the typical binder used, received the highest score. Overall there were some differences when using different binders in place of honey in granola. Peanut butter as a binder created a significantly different texture than that compared to honey, and eggs resulted in significantly different water activity levels than those from when honey or peanut butter was used. Potential sources of error could have occurred during this experiment. One source of error that could have occurred was when working with the Texture Analyzer. Three samples
12 12 were taken from each variation. If the samples were all not taken from generally the same location of the granola, that could have led to different texture scores. For example, if the granola came from the edge of the pan, then the texture from that sample would be much harder in comparison to a sample that was taken from the middle. Other possible sources of error for measuring water activity levels include not using the equipment correctly, or not letting all the samples cool for the same amount of time. When trying to determine the water activity, not all of the samples were cool enough for a measurement to be taken at the same time. With the subjective testing, one potential source of error could have been that someone received a sample that had an altered appearance. Some of the samples were baked in different locations on the baking sheet, resulting in variations of appearance. Also, walnuts were one ingredients present in all of the variations, but they were not uniformly shaped throughout the product. There were some samples which had walnuts, and some samples which did not. This could have had an effect on both taste and texture, therefore affecting the overall preference of the sample. Further research should look into alternative protein binders. There are people who are allergic to certain ingredients used in this experiment and would not be able to consume granola if either eggs or peanut butter was present. From the results in this experiment, eggs created a binder similar to that of honey, but did not receive good subjective rankings. Further work could look into creating a recipe using eggs as a binder that results in higher approval in taste and other subjective categories.
13 13 References: Hsu, C.H., Patel, S.R., Young, E.W New phosphate binding agents. Journal of American Society of Nephrology 10: Lu, G.H., Chen, T.C Application of egg whites and plasma powders as muscle food binding agents. Journal of Food Engineering 42: Pearce, K.L., Clifton, P.M., Noakes, M Egg consumption as part of an energy-restricted high-protein diet improves blood lipid and blood glucose profiles in individuals with type 2 diabetes. The British Journal of Nutrition 105:
14 14 Appendix I. Sensory Evaluation Directions: Please taste each sample present, and mark on the scale provided what best represents the flavor, appearance, texture and overall liking of the protein bar. Sample: 153 Bad Flavor Good Flavor Bad Appearance Good Appearance Bad Texture Good Texture Bad Overall Liking Good Overall Liking
15 15 Sample: 694 Bad Flavor Good Flavor Bad Appearance Good Appearance Bad Texture Good Texture Bad Overall Liking Good Overall Liking
16 16 Sample: 202 Bad Flavor Good Flavor Bad Appearance Good Appearance Bad Texture Good Texture Bad Overall Liking Good Overall Liking
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