Effects of Acai Berry on Oatmeal Cookies

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Effects of Acai Berry on Oatmeal Cookies"

Transcription

1 Jessica Dooley and Jennifer Gotsch FN 453 Team Project Written Report Effects of Acai Berry on Oatmeal Cookies Abstract: Oxidative stress can cause many diseases such as cancer, heart disease, and stoke. (Hassimotto, 2005) The use of antioxidants has been found to reduce the levels of oxidative stress on the body and thus reducing the risk of these diseases. Studies have shown that Acai berry pulp has a high antioxidant capacity. (Pozo Insfran, 2004) Through the supplementation of Acai berry juice, it will allow individuals to obtain more antioxidants in their diet which helps to decrease the amount of oxidative stress. In this experiment Acai berry juice is used to substitute orange juice in order to add greater antioxidant capacities to the oatmeal cookie. Three different variations of the oatmeal cookies are used in this experiment. The first variation consists of all orange juice, the second variation is half orange juice and half Acai berry juice, and the third variation is all Acai berry juice. The Stable Micro Systems Texture Analyzer, Hunter Colorimeter, and a sensory panel test were all used to evaluate the different variations of the oatmeal cookies. The main finding from this experiment is that as there was an increase in Acai berry juice, the acceptability of the appearance decreased. This experiment also found that the mixture of orange juice and Acai berry juice resulted in the hardest texture whereas just Acai berry juice resulted in the second hardest texture. There was not a significant difference in mouth feel in the different variations of oatmeal cookies. The cookie that had the most pleasurable flavor was the control cookie, but the all Acai berry had the second best rating of flavor. Introduction: Acai berry juice has been shown to have a high antioxidant capacity. The consumption of antioxidants has been shown to reduce the level of oxidative stress. Oxidative stress can reduce the function of lipids, proteins, carbohydrates, and nucleic acids. The result of oxidative stress can cause many diseases such as cancer, heart disease, and stroke. (Hassimotto, 2005) Acai berry pulp has been found to have a high antioxidant capacity compared to many other berries such as blueberries, strawberries, raspberries, blackberries, cranberries, and grape juice. (Pozo Insfran, 2004) The purpose of this experiment is to test whether substituting different amounts of Acai Berry juice for orange juice in an oatmeal cookie recipe will increase the antioxidant capacity of the product while maintaining desirability for the product. The independent variable is the amount of Acai Berry juice added to the oatmeal cookies making a cookie that is not necessarily healthy to have an added health benefit. It has been shown that a product that is created with a health claim, consumers are more likely to try and like the food. (Sabbe, 2009) The dependent variables that were measured were mouth feel, flavor, appearance, color and texture. The hypothesis for this experiment was that the amount of Acai Berry juice will not have an effect on the mouth feel, flavor, appearance, color and texture.

2 The experiment was designed to nutritionally improve a product that is not necessarily healthy but is readily consumed. Two objective methods were used to test whether the addition of a different product in a recipe will change the texture and overall color. The Texture Analyzer was used to assess the texture of the cookies and the Hunter s Colorimeter was used to assess the color changes that occurred. The consumer acceptability of the product was also tested by having consumers rate the 3 products on a 9 point hedonic scale. They assessed mouth feel, flavor, and appearance. By adding Acai berry juice to the product, the original recipe had an increased amount of antioxidants. As mentioned before, antioxidants are shown to help reduce the risks of many diseases later in life. Methods: Three variations of the oatmeal cookies were made in this experiment. The first variation was the control oatmeal cookies. The control oatmeal cookies were made following the original recipe using 73.95mL of orange juice. The second variation substituted mL of the orange juice for Acai berry juice. The third variable substituted 73.95mL orange juice for 73.95mL of Acai berry juice. The other ingredients in the recipe remained the same among the different variations. Each trial began after the previous trial was finished being made. The recipe for the different variations are as followed. Orange Oatmeal Cookies (Variation 1) 102.5g shortening 100g sugar 1 egg 84 grams quick cooking oats 115g sifted flour 6g soda 4.5g salt 2g cinnamon 73.95mL orange juice Orange/Acai Berry Oatmeal Cookies (Variation 2) 102.5g shortening 100g sugar 1 egg 84 grams quick cooking oats

3 115g sifted flour 6g soda 4.5g salt 2g cinnamon mL spoons orange juice mL Acai berry juice Acai Berry Oatmeal Cookies (Variation 3) 102.5g shortening 100g sugar 1 egg 84 grams quick cooking oats 115g sifted flour 6g soda 4.5g salt 2g cinnamon 73.95mL Acai berry juice Preheat the oven to 177 o C. Cream together shortening and sugar until light and fluffy. Add egg and beat well. Stir in the oats. Sift together flour, soda, salt, and cinnamon. Add creamed ingredients, alternately with Acai berry juice, beating well after each addition. Drop from teaspoon onto greased baking sheet that is at room temperature. Bake in a moderate over at 177 o C for 10 to 12 minutes. Once the first variation of the cookies were finished cooking, the next variation of cookies were started. The same baking sheet was used to cook each variation of cookies. The baking sheet was at room temperature before the cookie batter could be placed on it. After the cookies were done baking, they were taken out of the oven and set on cooling rack to cool to room temperature. Once the cookies were at room temperature, two cookies were taken from each trial to be used to test for texture and color. The Stable Micro Systems Texture Analyzer was used to assess the cookie s texture. The cookie setting and the knife probe were used to complete this analysis. The second cookie was used to test for color using Hunter Colorimeter. This cookie was broken up into small pieces and then firmly packed into the bottom of a 300mL clear beaker. Once the cookie was

4 completely covering the bottom of the beaker, the beaker was placed onto of the Hunter Colorimeter. Each variation was tested and the results were recorded for each of these two tests. The remaining cookies from each variation and trial were cut in half and used for the sensory panel that tested for mouth feel, flavor, and appearance. The cookies for each variation were placed on separate plates that were labeled appropriately. Score sheets were placed on the table next to the plates. A 9 point hedonic scale was used to complete the sensory evaluation. Three trials were completed for each of the three variations. Repetition was used to make sure that the results were consistent. The order that the variations were made in each trial were different. The variations for each trial were put on the table in different orders to help prevent bias from previous trials. Sampling was completed by semi trained individuals. Different individuals were used to sample each of the three trials but the individuals sampled all three variations in a trial. The use of different individuals also helped to prevent bias. Please circle the appropriate response for each variable. Mouth Feel Variable 349 Variable 857 Variable 631 Like extremely Like extremely Like extremely Like very much Like very much Like very much Like moderately Like moderately Like moderately Like slightly Like slightly Like slightly Neither like nor dislike Neither like nor dislike Neither like nor dislike Dislike slightly Dislike slightly Dislike slightly Dislike moderately Dislike moderately Dislike moderately Dislike very much Dislike very much Dislike very much Dislike extremely Dislike extremely Dislike extremely Flavor Variable 349 Variable 857 Variable 631 Like extremely Like extremely Like extremely Like very much Like very much Like very much Like moderately Like moderately Like moderately Like slightly Like slightly Like slightly Neither like nor dislike Neither like nor dislike Neither like nor dislike Dislike slightly Dislike slightly Dislike slightly Dislike moderately Dislike moderately Dislike moderately Dislike very much Dislike very much Dislike very much Dislike extremely Dislike extremely Dislike extremely

5 Appearance Variable 349 Variable 857 Variable 631 Like extremely Like extremely Like extremely Like very much Like very much Like very much Like moderately Like moderately Like moderately Like slightly Like slightly Like slightly Neither like nor dislike Neither like nor dislike Neither like nor dislike Dislike slightly Dislike slightly Dislike slightly Dislike moderately Dislike moderately Dislike moderately Dislike very much Dislike very much Dislike very much Dislike extremely Dislike extremely Dislike extremely Results: Table 1 The Average of the Effect of the Addition Acai Juice on the Mouth Feel, Flavor, and Appearance of the Oatmeal Cookie as Measured by Subjective Tests* from All Three Trials: Variable 349 (Control) Variable 857 Juice and Orange Variable 631 Mouth feel Flavor Appearance (* 9= Like Extremely, 8=Like Very Much, 7=Like Moderately, 6=Like Slightly, 5=Neither Like Nor Dislike, 4=Dislike Slightly, 3=Dislike Moderately, 2=Dislike Very Much, 1=Dislike Extremely)

6 Table 2 The Effect of the Addition of Acai Juice on the Texture (g) of the Oatmeal Cookie as Measured by the Texture Analyzer: Variable 349 (Control) Variable 857 Juice and Orange Variable 631 Trial Trial Trial Average Std. Dev Table 3 The Effect of the Addition of Acai Juice on the Texture (g) of the Oatmeal Cookie as Measured by the Hunter Colorimeter: Variable 349 (Control) Variable 857 Juice and Orange Variable 631 L A B L A B L A B Trial Trial Trial Average Std. Dev

7 9 point Hedonic Scale Mouth Feel Flavor Appearance Tested Variables Variable 349 (Control) Variable 857 (Addition of Acai Juice and Orange Variable 631 (Addition of Acai Figure 1 Average of the effect of the addition of Acai berry juice on the mouth feel, flavor, and appearance of the oatmeal cookies as measured by subjective test from all three trials. Grams Trial 1 Trial 2 Trial 3 Average Trials Variable 349 (Control) Variable 857 (Addition of Acai Juice and Orange Variable 631 (Addition of Acai Figure 2 The effect of the addition of Acai berry juice on the texture in the oatmeal cookie as measured by the texture analyzer.

8 Colorimeter Values L a B 0 Variable 349 Variable 857 Variable 631 Variables Figure 3 The effect of the addition of Acai berry juice on the color in the oatmeal cookies as measured by the colorimeter. Discussion: After all three variations and trials were complete the data was collected and analyzed. The first piece of data that was analyzed was the subjective assessment. The data collected from each trial was averaged for each variable (see table 1 and Figure 1 for results). The results showed that as more Acai berry juice was added, the mouth feel for the oatmeal cookie decreased. The flavor was relatively similar to the control when the Acai berry juice was added. The oatmeal cookie with the mixture of Acai berry juice and orange juice had the least acceptability in flavor. The acceptability of the appearance of the cookie decreased as the addition of Acai berry juice increased. As more Acai berry juice was added, the cookie turned to be a bluer color. The results from the texture analyzer showed that the addition of the Acai berry juice increased the breaking force of the oatmeal cookie (see table 2 and figure 2). When comparing the full Acai berry juice cookie to the mixture of the orange juice and Acai berry juice, the Acai berry juice cookie had a lower breaking force. The oatmeal cookie with only orange juice had the lowest breaking force of all three variations. These results showed that there was a significant difference (P=0.01) in breaking force for full orange juice and half orange juice and Acai berry juice. There was also a significant difference (p=0.035) between the full Acai berry juice and the half orange juice and Acai berry juice. This

9 experiment found that there was no significant difference (p=.095) in the breaking force between the full orange juice and the full Acai berry juice. The colorimeter demonstrated the changes seen in the oatmeal cookie appearance in statistics (See table 3 and figure 3). As the Acai berry juice was added to the cookie, there was a decrease in the L, a, and B values. This shows that the color does not remain the same and would help to indicate why there was a different in the acceptability in appearance among the different variations. The results from the study showed that there was significant difference in L value for the full orange juice and the full Acai berry juice (p<0.05). There was significant difference in the a value for the full orange juice and the half orange juice and Acai berry juice (p<0.05). There was significant difference in the B value for the full orange juice and the Acai berry juice (p<0.05). There were no significant difference in the L values for the full orange juice and the half orange juice and Acai berry juice, and the half orange juice and the Acai berry juice and the full Acai berry juice. There was also no significant difference in the a values for the full orange juice and the full Acai berry juice, and the half orange juice and Acai berry juice and the full Acai berry juice. There was no significant difference in the B values for the full orange juice and the half orange juice and Acai berry juice, and the half orange juice and Acai berry juice and the full Acai berry juice. The results from this study show that the addition of Acai berry juice can be used as juice substitute to increase antioxidant capacity of foods when the appearance of food would not be affected. The dark colored foods or purple foods would be best to have Acai berry juice to be used as a substitute. The overall taste and mouth feel is not generally affected by using Acai berry juice making this juice be a good substitute. Acai berry juice should not be substituted in lighter color foods due to the unacceptable change in food color. Through the completion of this experiment, the original hypothesis tested was found to be incorrect. The addition of Acai berry juice to the oatmeal cookies resulted in reduced consumer acceptability, flavor, color, and texture. The recommendations formed from the completion of this experiment are that Acai berry juice should not be added to light food products in high quantities due to its ability to change the product s appearance. The Acai berry juice is a good substitute to add antioxidant capacities to food while maintaining acceptable flavor. A source of error that could have occurred in this experiment was weighing and measuring errors of the ingredients. If there were differences in the ingredients that were added to the different products, the results and acceptability would have been altered. The proper use of the Texture Analyzer and the Hunter Colorimeter could have also resulted in error. If these machines were used incorrectly, the results that were obtained would not have been accurate. Further research should be done on the use of Acai berry juice. Experiments could be completed to determine what effect Acai berry powder versus Acai berry juice has on the texture of an oatmeal cookie and the consumers acceptability of the product. The use of powder might be able to be added in greater quantities resulting in the cookies having a greater antioxidant capacity.

10 Reference Sabbe S, Verbeke W, Deliza R, Matta V, Damme PV Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of acai. Appetite 53: Pozo Insfran DD, Brenes CH, Tacott ST Phytochemical composition and pigment stability of Acai. J Agric Food Chem 52: Hassimotto NMA, Genovese MI, Lajolo FM Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem 53: Weaver, Connie and Daniel, James. The Food Chemistry Laboratory a manual for Experimental Foods, Dietetics, and Food Scientists. CRC Press (2 nd edition); pgs#

The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Mary Reher

The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Mary Reher The Effect of Soy Flour Content on the Texture and Preference of Pasta Beth Bessler Abstract: The objective of this experiment was to replace part of the wheat flour in pasta with soy flour without sacrificing

More information

Tofu is a high protein food made from soybeans that are usually sold as a block of

Tofu is a high protein food made from soybeans that are usually sold as a block of Abstract Tofu is a high protein food made from soybeans that are usually sold as a block of wet cake. Tofu is the result of the process of coagulating proteins in soymilk with calcium or magnesium salt

More information

The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel

The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies Joclyn Wallace FN 453 Dr. Daniel 11-22-06 The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies

More information

Allison Ehalt F&N 453. Title: The Effect of Sugar Replacers on Sugar Cookies

Allison Ehalt F&N 453. Title: The Effect of Sugar Replacers on Sugar Cookies Allison Ehalt F&N 453 Title: The Effect of Sugar Replacers on Sugar Cookies Abstract: This experiment attempts to demonstrate the effects that sugar replacers have on sugar cookies. The problem with sugar,

More information

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract:

Audrey Page. Brooke Sacksteder. Kelsi Buckley. Title: The Effects of Black Beans as a Flour Replacer in Brownies. Abstract: Audrey Page Brooke Sacksteder Kelsi Buckley Title: The Effects of Black Beans as a Flour Replacer in Brownies Abstract: One serving of beans can provide 30% of an average adult s daily recommendation for

More information

The Effect of Blackstrap Molasses on Cookies. 11/21/2011 FN 453 Written Report Hannah Abels, Shane Clingenpeel and Jennifer Smith

The Effect of Blackstrap Molasses on Cookies. 11/21/2011 FN 453 Written Report Hannah Abels, Shane Clingenpeel and Jennifer Smith The Effect of Blackstrap Molasses on Cookies 11/21/2011 FN 453 Written Report Hannah Abels, Shane Clingenpeel and Jennifer Smith Hannah Abels Shane Clingenpeel Jennifer Smith The Effect of Blackstrap Molasses

More information

Lauren Paradiso, Ciara Seaver, Jiehao Xie

Lauren Paradiso, Ciara Seaver, Jiehao Xie Lauren Paradiso, Ciara Seaver, Jiehao Xie Abstract The amount of fat present in each pie crust had a big impact on the flavor, color and texture and overall affected the quality of each pie crust. In terms

More information

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole

More information

The Effect of Various Protein Sources On the Quality of Chocolate Chip Muffins

The Effect of Various Protein Sources On the Quality of Chocolate Chip Muffins The Effect of Various Protein Sources On the Quality of Chocolate Chip Muffins Team Members:, Dr. James Daniel, F&N453: Due Date: November 24, 2008 ABSTRACT There are individuals that may not be physically

More information

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans

Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Laboratory Research Proposal Streusel Coffee Cake with Pureed Cannellini Beans Lab Unit #1 Ali Aucoin Kelly Reardon Shannon Flynn Kelly Fischl Wednesday Lab Section Purpose: The purpose of this project

More information

Individual Project. The Effect of Whole Wheat Flour on Apple Muffins. Caroline Sturm F&N 453

Individual Project. The Effect of Whole Wheat Flour on Apple Muffins. Caroline Sturm F&N 453 Individual Project The Effect of Flour on Apple Muffins Caroline Sturm F&N 453 November, 6 Abstract: The problem with many muffins and baked products is that they lack nutritional value. Most Americans

More information

Mischa Bassett F&N 453. Individual Project. Effect of Various Butters on the Physical Properties of Biscuits. November 20, 2006

Mischa Bassett F&N 453. Individual Project. Effect of Various Butters on the Physical Properties of Biscuits. November 20, 2006 Mischa Bassett F&N 453 Individual Project Effect of Various Butters on the Physical Properties of Biscuits November 2, 26 2 Title Effect of various butters on the physical properties of biscuits Abstract

More information

Step 1: Brownie batter was prepared for each oil variation following the recipe on the Betty Crocker brownie mix box.

Step 1: Brownie batter was prepared for each oil variation following the recipe on the Betty Crocker brownie mix box. Title: The effects of substituting coconut oil in brownies Abstract: In baking brownies, canola oil was replaced with coconut oil in the same amount to test the effect on texture, flavor and overall satisfaction.

More information

The Effect of Tofu Replacement In Cheesecake On Flavor, Texture, Tenderness and. Appearance.

The Effect of Tofu Replacement In Cheesecake On Flavor, Texture, Tenderness and. Appearance. Lauren Smith, Meng Li, Abby Elisha Nutrition 453 Special Project: Written Report 12/1/2014 The Effect of Tofu Replacement In Cheesecake On Flavor, Texture, Tenderness and Appearance. Abstract The purpose

More information

The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters. Nicole Myer F&N 453-Food Chemistry November 21, 2005

The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters. Nicole Myer F&N 453-Food Chemistry November 21, 2005 The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters. Nicole Myer F&N 453-Food Chemistry November 21, 2005 The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters. Abstract:

More information

The Effects of Dried Beer Extract in the Making of Bread. Josh Beedle and Tanya Racke FN 453

The Effects of Dried Beer Extract in the Making of Bread. Josh Beedle and Tanya Racke FN 453 The Effects of Dried Beer Extract in the Making of Bread Josh Beedle and Tanya Racke FN 453 Abstract: Dried Beer Extract is used in food production to create a unique and palatable flavor. This experiment

More information

The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies

The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies Katie Mitsch Madison Moore FN 453 The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies Introduction: The Center for Disease Control states that cancer and

More information

Effects of Ground Chickpea as Wheat Flour Replacer in Corn Muffins B.A. Hollingsworth

Effects of Ground Chickpea as Wheat Flour Replacer in Corn Muffins B.A. Hollingsworth F&N 453 Individual Project Written Report Effects of Ground Chickpea as Wheat Flour Replacer in Corn Muffins B.A. Hollingsworth ABSTRACT: Heart Disease and Stroke account for over 40% of deaths in America.

More information

Final Report NUTR 453 Candace Crowley, Amanda Jones, Blake Criss December 1, 2014

Final Report NUTR 453 Candace Crowley, Amanda Jones, Blake Criss December 1, 2014 Final Report NUTR 453 Candace Crowley, Amanda Jones, Blake Criss December 1, 2014 Title The Effect of Greek Yogurt in Place of Ricotta Cheese on the Viscosity, Color, Water Activity, and Palatability in

More information

Amy Porter FN / 20/ 06 Written Report

Amy Porter FN / 20/ 06 Written Report Different Levels of Loaded Sweet Potato in Ice Creams I. Abstract You scream, I scream, we all scream for ice cream! an American proverb once stated. Nearly everyone loves ice cream as a frozen dessert.

More information

The Use of Sugar Alcohols in Banana Bread

The Use of Sugar Alcohols in Banana Bread Tiffany Brown F&N 453 11/21/05 Written Report The Use of Sugar Alcohols in Banana Bread Abstract With Americans eating the equivalent of twenty teaspoons of sugar each day, there is a need to find an alternative

More information

on a regular basis. However, peanut butter while having many positive health benefits

on a regular basis. However, peanut butter while having many positive health benefits talissa Edsall F&N 453 Dr. Daniel November 21, 2005 The Quality of Peanut Butter-Chocolate Cookies ABSTRACT Peanut Butter is a common product found in many American s homes and used on a regular basis.

More information

Effect of Texture, Consistency, and Palatability of All Purpose Flour vs. Gluten Free Flour. NUTR Research Project

Effect of Texture, Consistency, and Palatability of All Purpose Flour vs. Gluten Free Flour. NUTR Research Project Effect of Texture, Consistency, and Palatability of All Purpose Flour vs. Gluten Free Flour. NUTR 45300 Research Project Katie Regan, Emily Hoff, Taylor Chamberlain 12/1/2014 Hypothesis and Objectives:

More information

Non-Allergenic Egg Substitutes in Muffins

Non-Allergenic Egg Substitutes in Muffins Non-Allergenic Egg Substitutes in Muffins ABSTRACT Most egg substitutes on the market are those derived from egg products. While these are acceptable for consumers merely wanting to avoid the cholesterol

More information

BLBS015-Conforti August 11, :35 LABORATORY 1. Measuring Techniques COPYRIGHTED MATERIAL

BLBS015-Conforti August 11, :35 LABORATORY 1. Measuring Techniques COPYRIGHTED MATERIAL LABORATORY 1 Measuring Techniques COPYRIGHTED MATERIAL 1 LABORATORY 1 Measuring Techniques Proper measuring techniques must be emphasized to ensure success in food preparation. There are differences when

More information

Title: The effect of replacing cow s milk with soy or goat s milk in blueberry muffins on

Title: The effect of replacing cow s milk with soy or goat s milk in blueberry muffins on Amanda Kendall Written Report F&N 43 November 21, 2 Title: The effect of replacing cow s milk with soy or goat s milk in blueberry muffins on taste and texture. Abstract: Some people are cannot tolerate

More information

The Effect of Varying Amounts of Oat Flour on Texture and Flavor of Muffins

The Effect of Varying Amounts of Oat Flour on Texture and Flavor of Muffins Jackie Eberhard Individual Project-F&N 453 November The Effect of Varying Amounts of Oat Flour on Texture and Flavor of Muffins Abstract: The purpose of this study was to test whether varying amounts of

More information

Using Chia Seed Gel as a Substitution for Eggs in Pumpkin Muffins to Enhance Protein and Fiber Values

Using Chia Seed Gel as a Substitution for Eggs in Pumpkin Muffins to Enhance Protein and Fiber Values Using Chia Seed Gel as a Substitution for Eggs in Pumpkin Muffins to Enhance Protein and Fiber Values NUTR 453 Written Report Cody Long Lindsay Swartz November 22, 2014 Abstract: In today s time, people

More information

The Effect of Different Suppliers of Flaxseed on Sensory Properties and Texture of Oatmeal Cookies

The Effect of Different Suppliers of Flaxseed on Sensory Properties and Texture of Oatmeal Cookies The Effect of Different Suppliers of Flaxseed on Sensory Properties and Texture of Oatmeal Cookies Danielle Cherry Sophie Maier Kaitlyn Wolak NUTR 453 November 19, 2012 Abstract Flaxseed has been growing

More information

The effect of Ultragrain white whole wheat flour in sugar cookies.

The effect of Ultragrain white whole wheat flour in sugar cookies. The effect of Ultragrain white whole wheat flour on sugar cookies. Amanda Cummings F & N 453 Food Chemistry Dr. Daniel November 20, 2005 The effect of Ultragrain white whole wheat flour in sugar cookies.

More information

The Effect of Milk Fat Percentage on Milk Gummy Snacks

The Effect of Milk Fat Percentage on Milk Gummy Snacks Whitney Heavrin F&N 453 Food Chemistry The Effect of Milk Fat Percentage on Milk Gummy Snacks Abstract: The idea of a milk snack was conceptualized and to see what would make the best product, different

More information

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School

Expert s Opinion. Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks. Dr. Jae Park Professor OSU Surimi School Expert s Opinion Fish Oil from Alaska Pollock as Healthy Nutrition Ingredient for Crabsticks Dr. Jae Park Professor OSU Surimi School I. Introduction Fish oil has played a significant role in healthy nutrition.

More information

Development of Value Added Products From Home-Grown Lychee

Development of Value Added Products From Home-Grown Lychee Development of Value Added Products From Home-Grown Lychee S. Ahammed 1, M. M. H. Talukdar 1, M. S. Kamal 2 1 Department of Food Engineering and Technology Hajee Mohammad Danesh Science and Technology

More information

DEVELOPMENT AND STANDARDISATION OF FORMULATED BAKED PRODUCTS USING MILLETS

DEVELOPMENT AND STANDARDISATION OF FORMULATED BAKED PRODUCTS USING MILLETS IMPACT: International Journal of Research in Applied, Natural and Social Sciences (IMPACT: IJRANSS) ISSN(E): 2321-8851; ISSN(P): 2347-4580 Vol. 2, Issue 9, Sep 2014, 75-78 Impact Journals DEVELOPMENT AND

More information

Title: Will adding non-fat dry milk solids improve the taste and palatability of skim and

Title: Will adding non-fat dry milk solids improve the taste and palatability of skim and Title: Will adding non-fat dry milk solids improve the taste and palatability of skim and 2% fat milk? Abstract: This experiment tested if adding non-fat dry milk solids to skim milk and 2% milk would

More information

Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream

Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream Brittany Haller and Allie Jeffs FN 453 23 November 2009 Project Written Report Vegan Ice Cream with Similar Nutritional Value to Dairy-based Ice Cream Abstract Vegan is way of living that entails no meat,

More information

Devin Bates, Rossy Bueno & Tasha Perkins 11/18/2013

Devin Bates, Rossy Bueno & Tasha Perkins 11/18/2013 Effect of using hazelnut flour as a replacer of all-purpose flour on texture, appearance, and palatability of gluten-free cupcakes NUTR 45300 Research Project Devin Bates, Rossy Bueno & Tasha Perkins 11/18/2013

More information

Mastering Measurements

Mastering Measurements Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific

More information

Jordan Ray 21 November 2005 FN 453 Individual Project Written Report 1. Title The Effects of Sucralose, Splenda and Splenda Sugar Blend, Used in

Jordan Ray 21 November 2005 FN 453 Individual Project Written Report 1. Title The Effects of Sucralose, Splenda and Splenda Sugar Blend, Used in Jordan Ray 21 November 2005 FN 453 Individual Project Written Report 1. Title The Effects of Sucralose, Splenda and Splenda Sugar Blend, Used in Place of Sugar and Introduced at a Different Stage in a

More information

Individual Project Report Name: Ciara McDonnell Date: 11/19/07 F & N 453

Individual Project Report Name: Ciara McDonnell Date: 11/19/07 F & N 453 Individual Project Report Name: Ciara McDonnell Date: 11/19/07 F & N 453 Title: The effect of artificial sweetener content on the texture, color and palatability of Meringues. Abstract: The main problem

More information

15% Plantain Flour Vanilla Muffins Preferred Over Control

15% Plantain Flour Vanilla Muffins Preferred Over Control 15% Plantain Flour Vanilla Muffins Preferred Over Control Nicole Boling, Victoria Horton, and Rachel Stroud 23 November 2009 Food and Nutrition 453 Purdue University 15% Plantain Four Vanilla Muffins Preferred

More information

COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT

COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT New Zealand Avocado Growers' Association Annual Research Report 2004. 4:36 46. COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT J. MANDEMAKER H. A. PAK T. A.

More information

Processing Conditions on Performance of Manually Operated Tomato Slicer

Processing Conditions on Performance of Manually Operated Tomato Slicer Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation

More information

Gluten-Free Sugar Cookies

Gluten-Free Sugar Cookies Gluten-Free Sugar Cookies Behzad Alavi Angela Gomez Tallene Hacatoryan Belen Rediet Janet Solis NTRS 410- Experimental Foods California State University Los Angeles Spring 2015 Gluten-Free Background An

More information

The Effect of Different Amount of Chickpea Flour vs. All-Purpose Flour on Banana Muffins.

The Effect of Different Amount of Chickpea Flour vs. All-Purpose Flour on Banana Muffins. Megan Allen Foods & Nutrition 453 Individual Project Written Report The Effect of Different Amount of Flour vs. All- Flour on Banana Muffins. Abstract: One would think they could just pick up any type

More information

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced

More information

Pitahaya postharvest management and sensory evaluation

Pitahaya postharvest management and sensory evaluation Pitahaya postharvest management and sensory evaluation Mary Lu Arpaia, UC Riverside Marita Cantwell, UC Davis Ramiro Lobo, UCCE San Diego County David Obenland, USDA Parlier Pitahaya Production Seminar

More information

CHICKEN AND CORN BREAD NUTRITIONAL BREAD MAKING Challenge Bake & Dine

CHICKEN AND CORN BREAD NUTRITIONAL BREAD MAKING Challenge Bake & Dine RECIPE CHICKEN AND CORN BREAD NUTRITIONAL BREAD MAKING Challenge Bake & Dine Dean TILDEN AUSTRALIA Perfect preparation and practice prevents poor performance Bake and Dine Challenge (1) Name of the dish

More information

BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY

BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN BLUEBERRY MUFFIN FORMULATIONS RESEARCH SUMMARY BLUEBERRY MUFFIN RESEARCH EXECUTIVE SUMMARY For this study,

More information

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE

ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Ind. J. Extn. Educ. & R.D. 22 : 141-145, 2014 ORGANOLEPTIC EVALUATION OF RECIPES BASED ON DIFFERENT VARIETIES OF MAIZE Deepika* and Shashi Jain** ABSTRACT Among the food grains, maize is utilized in more

More information

Baking Math. Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands?

Baking Math. Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands? Baking Math NAME Equivalents HOUR Video Worksheet 1. The term equivalent means. 2. 1 Tablespoon = Teaspoons 3. 1 Cup = Tablespoons 4. 4 Tablespoons = Cup 5. Cups = 1 Pint 6. Pints = 1 Quart 7. Quarts =

More information

Vegan minced meat alternatives with healthy dietary fibre concentrates

Vegan minced meat alternatives with healthy dietary fibre concentrates Passionate about fibres sanacel add Vegan minced meat alternatives with healthy dietary fibre concentrates From vegetarian to vegan, from artificial to natural Abstract In the past few years the number

More information

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria) 2015 IJSRSET Volume 1 Issue 3 Print ISSN : 2395-1990 Online ISSN : 2394-4099 Themed Section: Engineering and Technology Development and Nutritional Evaluation of Value Added Baked Products using Strawberry

More information

An Investigation into the relative gluten content of wheat flours

An Investigation into the relative gluten content of wheat flours An Investigation into the relative gluten content of wheat flours By Abbey.Kumar Student Number: 170312 Mrs Hendriks Background Research Earlier this year, my younger cousin was diagnosed with coeliac

More information

Buying Filberts On a Sample Basis

Buying Filberts On a Sample Basis E 55 m ^7q Buying Filberts On a Sample Basis Special Report 279 September 1969 Cooperative Extension Service c, 789/0 ite IP") 0, i mi 1910 S R e, `g,,ttsoliktill:torvti EARs srin ITQ, E,6

More information

Studies on Preparation of Mango-Sapota Mixed Fruit Bar

Studies on Preparation of Mango-Sapota Mixed Fruit Bar Studies on Preparation of Mango-Sapota Mixed Fruit Bar R.F. Chavan 1*, V.G.Jadhao 1 and B.K. Sakhale 2 1 Department of Agricultural Engineering, MIT, Aurangabad (MS) 2 Department of Chemical Technology,

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin

More information

Using Honey in the Kitchen

Using Honey in the Kitchen Using Honey in the Kitchen Ash Apiaries / Sunshine Valley Honey These recipes are available on www.ashapiaries.com For best results, use recipes developed for using honey, like those below. When substituting

More information

ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE

ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE www.pitayaplus.com ACCEPTABILITY CHARACTERISTICS OF DRAGON FRUIT CUPCAKE JOANNA MARIE T. GUARIN ILOCOS SUR POLYTECHNIC STATE COLLEGE INSTITUTE OF HOSPITALITY MANAGEMENT SANTA MARIA, ILOCOS SUR OBJECTIVES

More information

SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY

SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY SUGAR COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SUGAR COOKIE FORMULATIONS RESEARCH SUMMARY SUGAR COOKIE RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced

More information

Michigan Grape & Wine Industry Council Annual Report 2012

Michigan Grape & Wine Industry Council Annual Report 2012 Michigan Grape & Wine Industry Council Annual Report 2012 Title: Determining pigment co-factor content in commercial wine grapes and effect of micro-oxidation in Michigan Wines Principal Investigator:

More information

Old Fashioned Snickerdoodles

Old Fashioned Snickerdoodles Old Fashioned Snickerdoodles Amount Measure Ingredient 2 3/4 cups + 2 tablespoons all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 lb. (2 sticks) unsalted butter, softened 1 1/2 cups +

More information

Egg Rolls. Research By: Cassie Alvarado Kelsey Banks Valerie Douglass Heather Stout

Egg Rolls. Research By: Cassie Alvarado Kelsey Banks Valerie Douglass Heather Stout Egg Rolls Research By: Cassie Alvarado Kelsey Banks Valerie Douglass Heather Stout NFSC 320 Science of Food Fall 2008 December 10, 2008 Abstract Based on the Campus Food survey results and the opinions

More information

Fungicides for phoma control in winter oilseed rape

Fungicides for phoma control in winter oilseed rape October 2016 Fungicides for phoma control in winter oilseed rape Summary of AHDB Cereals & Oilseeds fungicide project 2010-2014 (RD-2007-3457) and 2015-2016 (214-0006) While the Agriculture and Horticulture

More information

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS

COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS COMPARISON OF THREE METHODOLOGIES TO IDENTIFY DRIVERS OF LIKING OF MILK DESSERTS Gastón Ares, Cecilia Barreiro, Ana Giménez, Adriana Gámbaro Sensory Evaluation Food Science and Technology Department School

More information

Final Report. Prepared by the Peter Frohlich, Canadian international Grains Institute for the Manitoba Pulse and Soybean Growers.

Final Report. Prepared by the Peter Frohlich, Canadian international Grains Institute for the Manitoba Pulse and Soybean Growers. Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Edible Beans and Faba Beans on the Flavour and End Product Quality of Baked Products Final Report Prepared by the Peter Frohlich, Canadian

More information

Fractions with Frosting

Fractions with Frosting Fractions with Frosting Activity- Fractions with Frosting Sources: http://www.mybakingaddiction.com/red- velvet- cupcakes- 2/ http://allrecipes.com/recipe/easy- chocolate- cupcakes/detail.aspx http://worksheetplace.com/mf/fraction-

More information

DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS

DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS International Journal of Science, Environment and Technology, Vol. 3, No 5, 2014, 1797 1802 ISSN 2278-3687 (O) DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS Thejaswini, M. L and H.G. Ramachandra

More information

How Does Butter Affect Cookie Width? By: Bailey Murphy

How Does Butter Affect Cookie Width? By: Bailey Murphy How Does Butter Affect Cookie Width? By: Bailey Murphy 2 Table of Contents Abstract... 3 Experimental Design... 4 Materials... 5 Procedures... 6 Data... 7 Photographs... 8 Analysis of Results... 9 Conclusion...

More information

Harvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA

Harvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection

More information

EFFECT OF STERILITY (F 0 ) VALUE AT DIFFERENT CANNING TEMPERATURES ON THE PHYSICAL PROPERTIES OF CANNED GUDEG

EFFECT OF STERILITY (F 0 ) VALUE AT DIFFERENT CANNING TEMPERATURES ON THE PHYSICAL PROPERTIES OF CANNED GUDEG EFFECT OF STERILITY (F 0 ) VALUE AT DIFFERENT CANNING TEMPERATURES ON THE PHYSICAL PROPERTIES OF CANNED GUDEG Anna Amania Khusnayaini, Eko Hari Purnomo Department of Food Science and Technology, Faculty

More information

Use of Lecithin in Sweet Goods: Cookies

Use of Lecithin in Sweet Goods: Cookies Use of Lecithin in Sweet Goods: Cookies Version 1 E - Page 1 of 9 This information corresponds to our knowledge at this date and does not substitute for testing to determine the suitability of this product

More information

COMPARISON OF BLACKLINE-RESISTANT AND CONVENTIONAL WALNUT VARIETIES IN THE CENTRAL COAST

COMPARISON OF BLACKLINE-RESISTANT AND CONVENTIONAL WALNUT VARIETIES IN THE CENTRAL COAST COMPARISON OF BLACKLINE-RESISTANT AND CONVENTIONAL WALNUT VARIETIES IN THE CENTRAL COAST - 2013 William W. Coates ABSTRACT Samples of nine conventional walnut varieties were compared to samples of nine

More information

Effects of Freezing on a Modified Cream Pie Filling

Effects of Freezing on a Modified Cream Pie Filling RESEARCH BULLETIN 868 AUGUST, 1964 UNIVERSITY OF MISSOURI COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION ELMER R. KIEHL, Director Effects of Freezing on a Modified Cream Pie Filling BERNICE W.

More information

Bunny Hoppers. Lizard Skins

Bunny Hoppers. Lizard Skins Bunny Hoppers ¾ cup margarine These Bunny Hoppers will jump right down 1 ¾ cups flour the rabbit hole your kids mouths. But ½ cup packed light don t tell them what that crunchy nutritious brown sugar ingredient

More information

CHOCOLATE CHIP COOKIE APPLICATION RESEARCH

CHOCOLATE CHIP COOKIE APPLICATION RESEARCH CHOCOLATE CHIP COOKIE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHOCOLATE CHIP COOKIE FORMULATIONS RESEARCH SUMMARY CHOCOLATE CHIP COOKIE RESEARCH EXECUTIVE SUMMARY For

More information

Feasibility Project for Store Brand Macaroni and Cheese

Feasibility Project for Store Brand Macaroni and Cheese Feasibility Project for Store Brand Macaroni and Cheese Prepared by Group 2 Jenna Forrest, Christina Gatti, Anna Flobeck, Dylan Fawcett Terry Smith TECM 2700.003 April 23, 2014 Table of Contents Table

More information

Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test

Quality Assessment of Fresh Squashes through Organoleptic Analysis by Hedonic Test International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 9 (2017) pp. 483-487 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.609.058

More information

Project Concluding: Summary Report Mandarin Trial for the California Desert

Project Concluding: Summary Report Mandarin Trial for the California Desert Project Concluding: Summary Report Mandarin Trial for the California Desert Peggy A. Mauk UC Cooperative Extension, Riverside County Tracy L. Kahn Botany and Plant Sciences, UC/Riverside Mandarin production

More information

Quick and Easy Cookies by Food Storage Moms. Whole Wheat Sugar Cookies

Quick and Easy Cookies by Food Storage Moms. Whole Wheat Sugar Cookies Quick and Easy Cookies by Food Storage Moms Whole Wheat Sugar Cookies 1 cup softened butter (no substitute) 3/4 cup oil (I use vegetable oil) 2 cups sugar 2 tablespoons water 2 eggs 1/2 teaspoon Cream

More information

Activity List. Activity Type. Benchmark Muffin Demonstration Muffin Demonstration. Mrs. Dalto. Joy of Baking Muffins

Activity List. Activity Type. Benchmark Muffin Demonstration Muffin Demonstration. Mrs. Dalto. Joy of Baking Muffins Self-Assessment Code (SAC) 4=I am an expert and am proud. 3=I did it successfully. 2=I tried the Week activity, 1 but it was difficult. 1=I need help! Activity List Learning Objectives: SWBAT Understand

More information

Honey. Bake It Up. Delicious home-baked treats sweetened with honey

Honey. Bake It Up. Delicious home-baked treats sweetened with honey Honey. Bake It Up. Delicious home-baked treats sweetened with honey Home Baked and Better Who doesn t love the smell of bread baking in the oven? Or the rich fresh taste of home-baked cookies or scones?

More information

Thank you for choosing World Cancer Research Fund s cookbook, Healthier Home Baking.

Thank you for choosing World Cancer Research Fund s cookbook, Healthier Home Baking. 1 Dear supporter, Thank you for choosing World Cancer Research Fund s cookbook, Healthier Home Baking. Enjoying a healthy, balanced diet is an important way of helping to reduce your cancer risk enjoy

More information

Lab session developed by Julie Tuizer, MS Instructor Kendall College

Lab session developed by Julie Tuizer, MS Instructor Kendall College Lesson 8 Lab Session III Baking with Fresh California Avocados Lab session developed by Julie Tuizer, MS Instructor Kendall College Objectives: Upon completing this course, students will know: How to incorporate

More information

SPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY

SPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY SPONGE CAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SPONGE CAKE FORMULATIONS RESEARCH SUMMARY SPONGE CAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard sponge

More information

COPYRIGHT 2015 BY HAYLIE POMROY GROUP INC.

COPYRIGHT 2015 BY HAYLIE POMROY GROUP INC. HayliePomroy.com 1 COPYRIGHT 2015 BY HAYLIE POMROY GROUP INC. THIS INFORMATION DOES NOT PROVIDE ANY MEDICAL ADVICE. The information provided is for informational purposes only and is not intended as a

More information

QUALITY AND ACCEPTABILITY OF Artocarpus heterophyllus JACKFRUIT COOKIES

QUALITY AND ACCEPTABILITY OF Artocarpus heterophyllus JACKFRUIT COOKIES QUALITY AND ACCEPTABILITY OF Artocarpus heterophyllus JACKFRUIT COOKIES Isabel F. Salvador Faculty Researcher Quirino State University Diffun, Quirino Rationale Jackfruit (Artocarpus heterophyllus) is

More information

Evaluation of quality characteristics of soy based millet biscuits

Evaluation of quality characteristics of soy based millet biscuits Available online at www.pelagiaresearchlibrary.com Advances in Applied Science Research, 2010, 1 (3): 187-196 ISSN: 0976-8610 CODEN (USA): AASRFC Evaluation of quality characteristics of soy based millet

More information

Peppermint Meltaways

Peppermint Meltaways Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy.

More information

COOKING FOR ONE OR TWO

COOKING FOR ONE OR TWO COOKING FOR ONE OR TWO Lack of variety and leftovers are real problems for many persons who fix food for a few. Here are some suggestions to help you have variety with a minimum of leftovers. 1. If you

More information

Class 3: Pancakes and Waffles. Talking Points: b. Breakfast is the first meal you eat after night long fast hence it

Class 3: Pancakes and Waffles. Talking Points: b. Breakfast is the first meal you eat after night long fast hence it Learning Objectives: At the end of these four sessions, participants will be able to: 1. discuss at least two reasons breakfast is an important meal; 2. demonstrate at least one way to cook and egg and

More information

COURSE FOD 3030: CREATIVE BAKING

COURSE FOD 3030: CREATIVE BAKING Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,

More information

GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA

GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA Mihaela Tianu, Nicolae N. Sãulescu and Gheorghe Ittu ABSTRACT Bread-making quality was analysed in two sets of wheat

More information

"UNLEAVENED"RECIPES" Unleavened Cinnamon-Pecan Crisps

UNLEAVENEDRECIPES Unleavened Cinnamon-Pecan Crisps Unleavened Cinnamon-Pecan Crisps 1 cup sugar 1/2 cup butter, slightly melted 1 large egg, separated 1 cup all-purpose flour 2 teaspoons ground cinnamon 1/2 cup finely chopped pecans Cream sugar and butter.

More information

Let's cook! Station Set-Up and Recipe Script Station Set-Up: Pasta Salad

Let's cook! Station Set-Up and Recipe Script Station Set-Up: Pasta Salad Let's cook! Station Set-Up and Recipe Script Station Set-Up: Pasta Salad Station #1 1 cutting mat 1 onion 1 chef s/utility knife 1 large bowl 1 medium bowl (placed in center of table sealable plastic bags

More information

DETERMINATION OF FRYING TEMPERATURE AND VACUUM PRESSURE TO PRODUCE PINEAPPLE CHIPS USING SIMPLE VACUUM FRIER *)

DETERMINATION OF FRYING TEMPERATURE AND VACUUM PRESSURE TO PRODUCE PINEAPPLE CHIPS USING SIMPLE VACUUM FRIER *) DETERMINATION OF FRYING TEMPERATURE AND VACUUM PRESSURE TO PRODUCE PINEAPPLE CHIPS USING SIMPLE VACUUM FRIER *) Yuniarti 1, Susinggih W 2, Nur Hidayat 2 and Anang L 2. 1. Dept. of Postharvest Handling

More information

Supplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients. Summary of Report

Supplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients. Summary of Report Supplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients Summary of Report Heather Maskus Manager, Food Innovation Project December 1, 2008 Objectives: o functional properties of

More information

KEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design

KEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Directions: Read the paragraph below and then respond to the questions. Baking soda and vinegar react to form carbon dioxide gas.

More information

HOME ECONOMICS DEPARTMENT

HOME ECONOMICS DEPARTMENT HOME ECONOMICS DEPARTMENT Year 10 (2017/2018) My Recipe Collection Name: Class: Teacher: Recipe Collection Learning Intentions for Practical Lessons: Build and develop new skills to be practiced in Home

More information

Sensory Evaluations of Advanced Specialty Potato Selections

Sensory Evaluations of Advanced Specialty Potato Selections Sensory Evaluations of Advanced Specialty Potato s Steven R. James and Charles R. Brown Abstract Sensory evaluations were performed on an array of specialty potato selections as part of a field day held

More information