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Low dietary fat intake may reduce one's risk of cardiovascular disease. In this study, dietary managers determined the acceptability and their willingness to serve fat-free chocolate bar cookies prepared with either okra gum or applesauce as the fat substitute. Sensory ratings for fat-free cookies with okra gum were acceptable and similar or better than the full-fat version. Fat-free chocolate bar cookies with applesauce were rated neutral to moderately acceptable on all characteristics except flavor. However, ratings were lower than full-fat cookies in all areas except smell, and dietary managers were least willing to serve the fat-free cookies with applesauce. In conclusion, fat-free chocolate bar cookies with okra gum may be a novel alternative for foodservice operations offering fat-free baked products.
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RD Joelle E. Romanchik-Cerpovicz (2008) studied this question.
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