{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T10:57:47Z","timestamp":1779361067415,"version":"3.51.4"},"reference-count":55,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,1,3]],"date-time":"2025-01-03T00:00:00Z","timestamp":1735862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science and Higher Education of the Republic of Poland"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: In 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. Methods: Chemical analyses were conducted to measure dry matter, protein, fat, ash, and dietary fiber, alongside texture, color, and sensory evaluations. Results: The 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. Conclusions: Incorporating 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.<\/jats:p>","DOI":"10.3390\/nu17010184","type":"journal-article","created":{"date-parts":[[2025,1,3]],"date-time":"2025-01-03T11:50:10Z","timestamp":1735905010000},"page":"184","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Vegetable-Enriched Brownies: A Healthier Twist on a Classic Treat"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8286-2485","authenticated-orcid":false,"given":"Katarzyna","family":"Petka","sequence":"first","affiliation":[{"name":"Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0383-6869","authenticated-orcid":false,"given":"Kinga","family":"Topolska","sequence":"additional","affiliation":[{"name":"Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicz Av., 31-120 Krakow, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"77","DOI":"10.5334\/aogh.4111","article-title":"Mitigating the Rising Burden of Non-Communicable Diseases through Locally Generated Evidence-Lessons from Tanzania","volume":"89","author":"Ndumwa","year":"2023","journal-title":"Ann. 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