Study: Snacking on raisins controls kids’ hunger

The study, funded by a grant from the California Raisin Marketing Board, was conducted among 26 normal-weight boys and girls ages eight to 11 during a three-month timeframe. Study participants were randomly assigned to eat raisins or other snacks, including grapes, potato chips or chocolate chip cookies, until they were comfortably full.

Additionally, each child received the same standardised breakfast, morning snack and lunch on test days. Subjective appetite was measured before and immediately after snack consumption at 15-minute intervals. Key study findings include:

- Food intake following raisin consumption was lower and satiation greater compared to the other snacks

- When eating raisins, children consumed significantly fewer calories when compared to the other snacks in the study

- Grapes, potato chips and cookies resulted in approximately 56 percent, 70 percent and 108 percent higher calorie intake compared to raisins, respectively

- Cumulative calorie intake (breakfast, morning snack, lunch and after-school snack) was ten percent to nine percent lower after raisins compared to other snacks

- Although all snacks reduced subjective appetite, desire-to-eat was lowest after consuming raisins

The study was conducted by lead researcher, G Harvey Anderson, PhD, Professor of Nutritional Sciences and Physiology, Department of Nutritional Sciences, University of Toronto and co-investigated by Nick Bellissimo, PhD, Assistant Professor, School of Nutrition, Ryerson University and Bohdan Luhovyy, PhD, Assistant Professor, Department of Applied Human Nutrition, Mount Saint Vincent University. “To our knowledge, this is the first controlled study that looks at after-school snacking and satiety among children,” said Anderson.

“We found consumption of raisins as a snack prevented excessive calorie intake, increased the feeling of fullness, and thereby may help contribute to the maintenance of a healthy weight in school-age children.”

California Raisin Brownies

Ingredients

2 cups all-purpose flour

1/2 cup cocoa

3/4 teaspoon salt

1 cup butter

6 ounces dark chocolate baking bars, chopped

2 teaspoons vanilla extract

5 eggs

2 cups sugar

2 cups golden raisins

4 ounces chocolate chips

Method:

Preheat oven to 350F. Mix flour, cocoa powder, baking powder and salt together in a bowl; set aside. In small pan over low heat, melt butter with dark chocolate and vanilla until chocolate is melted.

In another bowl, beat eggs; add sugar and beat again. Then, add butter and dark chocolate mixture. Stir in flour mixture, raisins and one-half of chocolate chips. Spread in two 8?8-inch buttered baking pans and sprinkle remaining chips on top. Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and cut each pan 4 X 4 to make 32 squares.

Note: For more interest, use half white and half milk chocolate chips.

Carrot Cake Cookies

Ingredients

Cream Cheese Filling

2 tablespoons butter, softened

3 ounces cream cheese, softened

1/2 teaspoon vanilla extract

1 cup powdered sugar, sifted

Cookies

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 egg

1 teaspoon vanilla

3/4 cup quick-cooking oats

1 1/4 cups all-purpose or pastry flour

1/4 teaspoon salt

1 cup finely grated carrots

1 cup California raisins

Method:

Cream Cheese Filling

In small bowl, cream butter and cream cheese together with mixer on low speed. Beat in vanilla. Add powdered sugar, a little at a time, beating and scraping sides of bowl after each addition, until smooth. Chill until set.

Cookies

In bowl of food processor or blender, pulse oats until coarse meal; set aside. In large bowl, beat butter with electric mixer on medium-high for 30 seconds. Add sugars, baking powder, baking soda and spices; beat, scraping sides of bowl occasionally, until well mixed. Beat in egg and vanilla. Add processed oatmeal to mixer bowl along with flour, salt, carrots and raisins; mix well.

Drop by rounded teaspoon, 2 inches apart, onto cookie sheet lined with parchment paper. Flatten each cookie slightly using bottom of glass dipped in sugar. Bake at 375F for 20 minutes or until edges are golden. Cool on cookie sheet 1 minute; transfer to wire rack and cool completely.

When cookies are cool and filling is set, spoon teaspoonful onto flat side of one half cookies; top with remaining cookies, flat sides together, and press gently to make sandwiches. Store cookies in an air tight container and keep in refrigerator for up to a week or freeze.

Grab and Go Granola Bars

Ingredients

1 cup quick-cooking or old-fashioned oats

1 cup spoon-size shredded wheat cereal

1 cup walnuts

1 1/2 cups California raisins

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 large eggs

1/4 cup honey

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

Method

Preheat oven to 350F. Lightly oil or coat an 8?8-inch baking pan with nonstick cooking spray; set aside.

Place oats, shredded wheat, walnuts, raisins, cinnamon and salt in bowl of food processor fitted with steel blade; pulse until mixture resembles dried peas or lentils; set aside. In large bowl, whisk together eggs, honey and vanilla until well blended. Add oat mixture and chocolate chips; stir to combine. Spread mixture evenly in prepared pan.

Bake at 350F for about 18 minutes, or until golden brown. Cool completely in pan before cutting 3 X 4 into 12 bars.

Raisin-filled Pastry Bars

Ingredients

Raisin Filling

1 1/2 cups raisins

3/4 cup water

Dough

2 1/2 cups all-purpose four

1/3 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

3 tablespoons vegetable oil

6 to 8 tablespoons water, divided

1 egg, beaten and divided

1 1/4 teaspoons distilled white vinegar

Method:

For Filling: Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and process in food processor or blender until smooth paste. Set aside to cool.

For Bars: A day or two ahead, oil a 9X13-inch jelly roll pan or line it with parchment paper; set aside. Preheat oven to 375F.

Then, combine flour, sugar, salt and baking soda in work bowl of food processor or mixer. Mix together. In small bowl, beat egg to combine thoroughly. Measure 2 tablespoons beaten egg into a second small bowl, reserve any remaining egg in first bowl. Then, combine measured egg in second small bowl with oil, and mix together; add to dry ingredients and process or mix or pulse until crumbly. In same small bowl, mix 4 tablespoons water with vinegar and add to dry ingredients, a little at a time, adding additional water, 1 tablespoon at a time, as needed; process or mix after each addition until dough forms ball and cleans the sides of bowl.

Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9X13-inch rectangle; fold in half and arrange flat on bottom of prepared pan. Make diagonal cuts about 1 inch apart from outer edges to within 1-3/4 inches of fold at center. Open and spread dough flat; then, spread one-half of Raisin Filling evenly down center. To make braid, fold and overlap strips of dough from alternate sides of filling. Repeat with remaining dough and filling to make 2 braids. Brush generously with reserved egg and bake at 375F for 20 to 30 minutes or until golden brown and done.

Cool; cut each braid into 6 bars and store in airtight container at least 24 hours before serving.

Note: Raisin filling may also be prepared by procesing 1-1/2 cups raisins with 6 tablespoons of water in a food processor until smooth; or combine 1-1/2 cups raisins with 6 tablespoons water and soak overnight before processing, if time allows.

Choco-Raisin Nuggets

Ingredients

2 cups flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup butter or margarine

1 1/2 cups firmly packed brown sugar

1 egg

1/4 cup milk

3 cups raisins

1 package (6 ounces) semi-sweet chocolate pieces

1 cup finely chopped nuts

Method

Sift together flour, cinnamon, baking powder, salt and nutmeg; set aside. In a large bowl, cream butter and brown sugar; beat in egg. Add flour mixture alternately with milk. Stir in raisins, chocolate pieces and nuts. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350F for 15 to 20 minutes. Cool on a wire rack.

Black-Eyed Susans

Ingredients

Filling

1 1/2 cups chopped raisins

1/2 cup orange juice

1/2 teaspoon grated orange peel

1/4 cup sugar

Dash of salt

Dough

1/2 cup butter or margarine

1/2 cup peanut butter

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Method:

For filling, combine all ingredients in saucepan. Cook, stirring frequently, until sugar dissolves and mixture thickens slightly. Set aside to cool.

For dough, cream together butter, peanut butter, sugar, egg and vanilla. Sift together flour, baking powder and salt; stir into creamed mixture. Chill dough several hours.

On lightly floured board, roll out half the dough to 1/8-inch thickness. Cut dough into 12 rounds with cookie cutter. Spoon about 2 teaspoons of filling on centers. Roll out other half of dough to 1/8-inch thickness. Cut with a doughnut cutter and remove centers so that the filling will show through the round hole. Place centerless dough rounds on top of raisin-filled rounds. Press edges together lightly to seal.

Arrange on greased baking sheets and bake at 350F for 10 to 12 minutes or until golden brown. Allow to cool on baking sheet a few minutes before removing.

Note: If you do not have a doughnut cutter, use a 1-1/2 inch cookie cutter or a thimble to cut out centers.