Undergraduate Research at FIU (URFIU) Conference

Use of Fig Paste as a Fat Replacement in Baked Goods and Sauces

Fat replacer is an ingredient that provides some or all of the function of fat in a food matrix but yielding fewer calories than regular fat. With consumers' concerns of fat negatively influencing one’s health, many “healthier” alternatives have surfaced such as margarine, vegetable oil, applesauce or mashed bananas are commonly known in vegan cooking as potential fat replacements. Fat is a major component in baked goods and sauces since it stabilizes the structure, adds flavor, and maintains moisture in the products. A number of carbohydrate and fiber-based ingredients are used in the food industry to replace fat, for example, inulin, lupin extract, maltodextrin, corn fiber, rice starch. The carbohydrate-based substitutes reduce calorie intake by ¼th to the regular fat but are not suitable for cooking due to their water absorbing and holding capacity. Similarly, the protein-based substitutes are not resistant to heat because protein denatures at the processing temperatures, and consequently, the structural changes do not allow the desired creaminess and lubricity – a hallmark of traditional fats. The fat-based replacers, on the other hand, are closest to the desired textural attributes, flavor profile, aroma and suitable for further processing when incorporated in a food matrix. Although the calorie count is much less than conventional fats, they are heavily associated with numerous health issues. Hydrocolloids are another form of fat replacers that have great potential; however, consumers are wary of these ingredients. Therefore, none of these ingredients mimic fully the properties of fat. With increased awareness of eating wholesome foods, plant-based materials; chia seeds, fruit puree, and beans are also finding their way into mainstream food manufacturing. One such product is fig paste that is potentially an innovative concept in terms of maintaining the flavor, moisture, and texture of a product without risking one’s health. Fresh and dry figs are known for their nutritional value and physico-chemical properties. Dried figs are used to produce versatile products such as fig concentrate, fig butter, fig paste and slurry that are further incorporated in a number of food formulations. These products vary based on a variety of fig, particle size and final moisture content that is determined by their intended use. Fig based ingredients of various grades have already been established as a natural coloring agent, humectant, flavor enhancer, and anti-staling agents. The versatility of fig paste in terms of its technical functionalities derived from its ability to form colloidal bonds with the component of food matrix — protein, fats, and water. Seasoned chefs often dub fig paste and water slurry (50:50) as an excellent emulsification duo as it delivers vital sensory appeal and physico-chemical function in a formulation just like fats. However, objective data is lacking to support this assumption. This study is, therefore, focused on determining experimental evidence that fig paste slurry mimics the function of fats in selected products. This current research study, therefore, focuses on the potential use of fig paste as a fat replacer in baked goods and sauces and to evaluate consumer acceptance using physico-chemical and sensorial properties. Using a standard BBQ sauce recipe (McGEE, 2004) and a baked good recipe (DiMuzio, 2010) as the positive control, fig paste was used as a fat substitute at 50-100% and its impact was studied as an independent variable while the other ingredients are controlled variables. Evaluation of results will be through organoleptic testing of flavor using sensory panels, moisture content determination, water activity and texture measurement using a Texture Analyzer (compression testing). For the sauce, rheological properties (viscosity, shear stress, and yield) were determined. Increased percentage of fig paste in a food matrix is hypothesized that it is directly proportional to the moisture retention because of the fig paste hydorcolliadal and water retention properties. With these results, we aim to provide scientific data to support the use of fig paste with higher confidence by manufacturers and wider consumer acceptability.