Fat Replacer Brochure
In this paper, we’ll explore the functional benefits and opportunities for California-grown raisins and raisin ingredients as a fat replacer in baked goods, using Fudgy Brownie Bites as a model system.
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Binder Bar Base Brochure
Raisin Administrative Committee
Sugar Reduction Brochure
Raisin Administrative Committee
In this paper, we’ll explore the functional benefits and opportunities for California-grown raisins and raisin ingredients as a refined sugar replacer in baked goods, using a Vegan Spiced Oatmeal Raisin Cookie as a model system.
People
Description
To ascertain the fat replacement potential that raisin paste may have, we ran a series of experiments with
a basic fudge brownie formula (see page 3). After determining the total fat content in the formula
contributed from the egg yolks and butter, we then used raisin paste to replace that fat at the following
percentages: 25%, 50%, 75%, and 100%. After reducing the sugar and increasing the bitter chocolate in the
formula to account for the sweetness of the raisin paste, the experiments resulted in a final product
very similar to control. The replacements at 75% and 100% were particularly interesting, as the texture and
flavor of the brownies were very slightly affected. At the higher raisin paste usage rate, the baked brownies
were a bit stickier. However, the gooey texture of the brownie was a good fit for the chewiness of the raisin.
Additionally, the increased flavor of the raisin was a natural complement to the bitter chocolate.
a basic fudge brownie formula (see page 3). After determining the total fat content in the formula
contributed from the egg yolks and butter, we then used raisin paste to replace that fat at the following
percentages: 25%, 50%, 75%, and 100%. After reducing the sugar and increasing the bitter chocolate in the
formula to account for the sweetness of the raisin paste, the experiments resulted in a final product
very similar to control. The replacements at 75% and 100% were particularly interesting, as the texture and
flavor of the brownies were very slightly affected. At the higher raisin paste usage rate, the baked brownies
were a bit stickier. However, the gooey texture of the brownie was a good fit for the chewiness of the raisin.
Additionally, the increased flavor of the raisin was a natural complement to the bitter chocolate.
