ArticleNutrients2025
Vegetable-Enriched Brownies: A Healthier Twist on a Classic Treat.
Article in Nutrients, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Authors and funding
2 authors.
Funding
Abstract
BACKGROUND/
objectivesIn response to concerns about high-fat and low-fiber diets, this study modified a traditional brownie recipe by replacing butter with plant-based ingredients, including sweet potatoes, red beans, beetroot, zucchini, pumpkin, lentils, and spinach. The goal was to increase vegetable consumption while identifying the best vegetable fat replacer using sensory and instrumental analyses.
methodsChemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations.
resultsThe butter replacement led to a significant reduction in fat content, up to three-fold, and a decrease in caloric value by 57% while increasing dietary fiber and ash levels. Sweet potato brownies (SPB) had the highest fiber and ash content, while zucchini brownies (ZB) exhibited improved texture due to greater moisture retention. Sensory assessments showed that classic brownies (CB) ranked highest in appearance, taste, and texture, while lentil (LB) and spinach brownies (SB) had lower acceptability.
conclusionsIncorporating plant-based ingredients into brownies significantly improves their nutritional profile but can affect sensory attributes. Further optimization is needed to balance nutritional benefits with consumer preferences, offering a promising approach to increasing vegetable intake through a popular dessert.
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