Moisture Retention and Consumer Acceptability of Chocolate Bar Cookies Prepared with Okra Gum As a Fat Ingredient Substitute

Low dietary fat intake may reduce the risk of developing atherosclerosis. This study determined the feasibility of using okra gum as a fat replacer in chocolate bar cookies. Fat-free cookies were prepared with okra gum (OK) or applesauce (AP), replacing margarine and egg yolk in high-fat cookies (CTL). The moisture content of cookies was determined by using a drying oven. The moisture contents of fresh OK (28.3+/-0.4%) and AP (27.6+1.1%) cookies were higher than CTL (8.5+/-0.3%) and remained higher after 48 hours (P<.001)(n=3). Fifty-two consumers evaluated the quality of cookies using a hedonic scale. Sensory scores for color, smell, flavor, aftertaste, moistness, and overall acceptability for fresh cookies were acceptable, yet lower for flavor and aftertaste in fat-free cookies than CTL (P<.01). After 48 hours, moistness ratings for fat-free cookies were acceptable and higher than CTL (P<.01). Okra gum is an acceptable fat replacer in chocolate bar cookies.