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.