Petka Katarzyna, Topolska Kinga
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland.
Nutrients. 2025 Jan 3;17(1):184. doi: 10.3390/nu17010184.
BACKGROUND/OBJECTIVES: In response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
The butter replacement led to a significant reduction in fat content, up to three-fold, and a decrease in caloric value by 57% while increasing dietary fiber and ash levels. Sweet potato brownies (SPB) had the highest fiber and ash content, while zucchini brownies (ZB) exhibited improved texture due to greater moisture retention. Sensory assessments showed that classic brownies (CB) ranked highest in appearance, taste, and texture, while lentil (LB) and spinach brownies (SB) had lower acceptability.
Incorporating plant-based ingredients into brownies significantly improves their nutritional profile but can affect sensory attributes. Further optimization is needed to balance nutritional benefits with consumer preferences, offering a promising approach to increasing vegetable intake through a popular dessert.
背景/目的：为回应人们对高脂肪和低纤维饮食的担忧，本研究对传统布朗尼食谱进行了改良，用包括红薯、红豆、甜菜根、西葫芦、南瓜、扁豆和菠菜在内的植物性食材替代黄油。目标是增加蔬菜摄入量，同时通过感官和仪器分析确定最佳的植物脂肪替代品。
进行了化学分析以测量干物质、蛋白质、脂肪、灰分和膳食纤维，同时进行质地、颜色和感官评估。
用植物性食材替代黄油使脂肪含量显著降低，降幅高达三倍，热量值降低57%，同时膳食纤维和灰分含量增加。红薯布朗尼（SPB）的纤维和灰分含量最高，而西葫芦布朗尼（ZB）由于保水性更强，质地有所改善。感官评估表明，经典布朗尼（CB）在外观、味道和质地上排名最高，而扁豆布朗尼（LB）和菠菜布朗尼（SB）的可接受性较低。
在布朗尼中加入植物性食材可显著改善其营养成分，但会影响感官特性。需要进一步优化以平衡营养益处和消费者偏好，这为通过一种受欢迎的甜点增加蔬菜摄入量提供了一种有前景的方法。
