SENSORY AND NUTRITIONAL EVALUATIONS OF OATRIM

Effects of the substitution of oatrim for fat on the sensory character istics of cookies and candy were investigated. Shortening in oatmeal r aisin cookies was replaced with oatrim gel at 50, 75, and 100% levels. The cookies were evaluated by a 20-member sensory panel. The cookie w ith a 50% level of substitution was not significantly different (P > 0 .05) for flavor and texture characteristics from the control cookie, b ut at 75 and 100% levels of substitution, differences were observed. S ubstituting oatrim gel for whipping cream in reduced-fat truffle cente rs caused no significant flavor intensities changes at the 50% level c ompared with the control. At a 100% level of substitution, there was a significant (P < 0.05) reduction in the creamy/buttery flavor compare d with the control. To confirm that oatrim exhibited the hypocholester olemic properties associated with oat products, a nutritional evaluati on of oatrim in chicks showed a very significant reduction in total an d low-density lipoprotein cholesterol levels.