Modified Fettuccine

Alfredo
BY: ROSE ALEXANDER, EMILY MARCELLIN, KASEY FIELDS, AND MARIA FAV ARON
Introduction

 High fat diets directly contribute to the development of

cardiovascular disease (CVD)
 Inadequate protein in the diets of the elderly lead to protein
energy malnutrition (PEM)
 Goal: To reduce the amount of fat and increase the amount of
protein in Alfredo sauce in order to better suit the needs of elderly
people who suffer from heart disease and/or protein
energy malnutrition.
 Replacing butter with cannellini beans
Literature Review

 Previous studies have recognized cannellini beans as fat replacers and shown
a result with decreased fat and increased protein and dietary fiber

 Replacement of shortening with cannellini beans in brownies proved a

healthier result with hedonic ratings dropping only at the 75% replacement
level (Szafranski et al., 2005).

 Replacement of shortening with chia mucilage gel in pound cakes observed

color lightens as fat is replaced (Felisberto et al., 2015)

 Replacement of milk fat with inulin in ice cream observed that mixture
becomes thinner as fat is replaced (Tiwari et al., 2015)
Literature Review Con't

 A study was conducted and published in 2012 by the Journal of Food

Science; the aim of the study was to develop nutrient fortified sauces with
acceptable sensory properties suitable for elderly people at risk of
malnutrition (Tsikritzi, 2015).

 Tomato, gravy, and white sauce were fortified with macro and
micronutrients using food ingredients rich in energy and protein (Tsikritzi,
2015).
Hypothesis

 Substituting cannellini beans for butter will affect the texture and flavor of
the alfredo sauce by increasing thickness and adding an earthy flavor.

 Based on these predictions, the 50% substitution will be the most

acceptable because it will provide adequate nutritional value without
sacrificing taste.
 Methodology

 Sauces were produced with replacement levels of 50%, 75%, and 100%
 Replaced the butter in alfredo sauce with pureed cannellini beans
 Cannellini beans drained, rinsed, and pureed with water
 Line spread test was conducted to measure sauce spread in cm
 Parchment paper and ramekin
 ¼ cup of each sauce
 Measured in centimeters
 Weight was taken of 1 tbsp of each sauce
 Standard electronic scale and prep bowl
 1 tablespoon of each sauce
 Measured in grams
 pH levels of sauce were taken and measured
 Standard pH strips and scale
Methodology Cont'd
Results

Control 50% 75% 100%

Data Analysis: Hedonic Scales

• Flavor: • Appearance
• Highest- 50% • Highest- 50% and 75%
• Lowest- 100% • Lowest- 100%
Data Analysis: Hedonic Scales Cont'd

Texture:
• Highest- control
• Lowest- 75% and
100%
Mouthfeel
• Highest- control
• Lowest- 100%

Odor:
• Highest- 50%
• Lowest- 100%

Overall Acceptability
• Highest- 50%
• Lowest- 100%
 Data Analysis: Objective Tests

 Line spread test

 Highest: Control
 Lowest: 100%
 Weight of sauces
 Highest: 50%
 Lowest: 100%
 pH levels of sauces
 Control and 50%: 5
 75% and 100%: 6
Data Analysis: Objective Tests Cont'd
Data Analysis: Nutrient Content

 The samples with the higher percentage of replacement had:

 Lower Calories
 Higher Protein
 Lower Total Fat
 Lower Saturated Fat
 Higher Fiber
 Lower Cholesterol
Data Analysis: Nutrient Content Cont'd
 Discussion

 The sauce that was preferred overall by the participants was the 50%
fat replacement sauce
 Flavor of the alfredo sauce was the main difference between all
sauces
 As more bean puree was added into the recipe, the lower the rating
for flavor was
 In the 50% fat replacement, flavor was not sacrificed and it is
healthier than the original recipe
Conclusions

 Cannellini beans can be an affective fat replacement and

protein additive
 By incorporating beans as a replacement for butter it can
help increase protein intake in the diet of the elderly population
with protein energy malnutrition
 High fat diets directly contribute to the development of
cardiovascular disease, and by incorporating beans as a fat
replacement it reduces the total fat and risk of CVD
 Applications/Implications

 Who will benefit from this research?

 Those at risk for or suffering from CVD
 Elderly at risk for or suffering from PEM
 Cardiac centers
 Hospitals/nursing homes

 Suggestions for further research

 Other bean varieties
 Other high fat sauces
 Different levels
Limitations

 Sample size

 Population

 Temperature of food
References

 Felisberto, M. F., Wahanik, A., Gomes-Ruffi, C. R., Clerici, M. P., Chang, Y., & Steel, C. J. (2015). Use of chia
mucilage gel to reduce fat in pound cakes. LWT - Food Science and Technology, 63(2), 1049-1055.
Retrieved from http://eds.b.ebscohost.com/eds/command/detail?sid=5efaf232-1153-4478-b22d-
85a70bfb3689%40sessionmgr120&vid=1&hid=113
 Szafranski, M., Whittington, J. A., & Bessinger, C. (2005). Research: Pureed Cannellini Beans Can Be
Substituted for Shortening in Brownies. Journal Of The American Dietetic Association, 1051295-1298.
doi:10.1016/j.jada.2005.05.002
 Tiwari, A., Sharma, H., Kumar, N., & Kaur , M. (2015). The effect of inulin as a fat replacer on the quality
of low-fat ice cream. International Journal of Dairy Technology, 68(3), 374-380. Retrieved from
http://eds.a.ebscohost.com/eds/pdfviewer/pdfviewer?sid=d5ca6acd-f4a3-4a92-bef8-
e982d6339ceb%40sessionmgr4006&vid=2&hid=4105
 Tsikritzi, R., Wang, J., Collins, V. J., Allen, V. J., Mavrommatis, Y., Moynihan, P. J., . . .Methven, L.
(2015). The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and
Subsequent Liking by Older Adults. Journal of Food Science,80(5).