Egg Rolls. Research By: Cassie Alvarado Kelsey Banks Valerie Douglass Heather Stout
|
|
- Posy Marian Snow
- 6 years ago
- Views:
Transcription
1 Egg Rolls Research By: Cassie Alvarado Kelsey Banks Valerie Douglass Heather Stout NFSC 320 Science of Food Fall 2008 December 10, 2008
2 Abstract Based on the Campus Food survey results and the opinions of the Chico State students, faculty, and local residents, our group has decided to alter the components for Wok-N-Roll egg rolls. The objective of this study is to determine how oil affects the flavor, nutritional content, and overall acceptability of egg rolls. We are striving to make the egg rolls less greasy, still taste the same, and increase their nutritional value. Since most of the complaints were due to the amount of grease, we believe by baking them and not frying them, this will diminish the problem. By baking them, they will still have a crispy outer casing, and our hopes are that the consumer will be satisfied and not be able to tell the difference. If an egg roll is baked and filled with turkey and other fresh vegetables, then it will achieve the same crispiness, texture, and taste as the original deep fried egg roll, and will be healthier and less greasy. According to the histogram of least healthy foods, Wok-N-Roll (specifically egg rolls) had been complained about as not being healthy. Although this item was ranked 4 th on the least healthy foods, we believed just changing the oil and baking the egg rolls are two simple ways that would make the egg rolls more acceptable to CSU, Chico students. We chose to produce four different treatments of egg rolls, one being deep fried in peanut oil (our control), another being deep fried in canola oil, and our other two being baked, while still using the two different oils. After weeks of research, our group has found that through the use of trained panelists and consumers, the most acceptable version of the egg rolls was the fried canola oil eggroll. This data concluded that our hypothesis was proven wrong.
3 The Rationale: The rationale for this experiment was introduced to us by the marketing survey that CSU Chico students completed. After reviewing the results of the marketing survey, our group chose to increase the healthiness of egg rolls served on campus. The students complained about the greasiness, oiliness, and overall taste. Therefore, this is why we chose to modify egg rolls for this experiment. The Objective: The objective of this assignment is to modify the way an egg roll is cooked and what it is filled with. Traditionally egg rolls are cooked by being deep fried and are filled with vegetables or chicken. Our group is going to try to achieve the same results and taste of a traditionally egg roll by baking the item and using tofu instead of chicken or just vegetables. The Hypothesis: If an egg roll is baked and filled with turkey and other fresh vegetables, then it will achieve the same crispiness, texture, and taste as the original deep fried egg roll, and will be healthier and less greasy. The Significance: The significance of this project was to see if consumers and trained panelists could tell the difference between fried and baked egg rolls.
4 Literature Review: Our group had some trouble finding research articles on egg rolls specifically. We found some articles on the properties of baking and frying food products, as well as one on obesity correlating with fried foods. The first article we chose had to do with obesity. Though it seems far from our topic of modifying egg rolls, it really isn t. The article explains how people are getting increasingly heavier because of the amount of bad foods they are consuming. One of the main foods that causes weight gain is fried foods. People are eating more and more fried foods which are loaded with fat and cholesterol and deprived of vitamins and nutrients. They are high calorie foods that fill you up with empty calories that just get turned into fat. One food that can relate to this unhealthy description on the Chico State campus is the egg rolls at the BMU Chinese food counter. If we modified the egg roll just a little, by baking it and not frying it, it would take us one step closer to making this world a healthier happier place. The next article we found was based on oil used to fry foods, and how it increases the fat intake of people s diets. There are graphs and charts showing the impact on what fat can do to cripple a person and cause them to lead unhealthy lives and get very sick. The article explains about different types of oils, and which may be healthier to use than others so that we could possibly prevent some disease from occurring at such rapid rates. Since egg rolls are fried in oil, it makes them a very unhealthy food. Though there are vegetables and protein inside the roll, it would be a lot healthier if we found an alternative way of cooking them besides in oil. Baking the egg roll would substantially reduce the amount of fat and could possibly make the snack taste better. If so, we could make a big impact on people and their fried food unhealthy eating habits.
5 Another article we found was on the scientific properties of oil in foods. The main topics were about the polar content should not be higher than 25% of the oil used, and this is all part of present regulations for frying foods. There are multiple studies listed in this article dealing with the frying and cooking of foods, which will help us in our study and alteration of egg rolls. One article we found was on the effects of baking and frying on corn based foods. This testing of the food products was done on rats, and it was testing for different toxicity levels. It was unfortunately the only study we could find that had to do with baking versus frying. Another article we found was about the crispy/crunchy factors in producing fried foods. The article talked about how oil uptake from the crust decreases the noise emitted when biting into the fried product. Scientists from the Netherlands did an experiment on how time and oil effects the crispy noise emitted from the fried product and found that the longer a fried product sat, the noise emitted decreased. The product would soak up more oil as it sat, therefore softening the outer shell, and decreasing the fracture noise. This is very helpful in our experiment because since we are making egg rolls, we want the outer shell to be crispy and make a crunching noise after it has been bit. By decreasing the amount of oil surrounding it, the less it will soak up, and a bigger fracture noise will be produced. One possible method is to set the newly cooked eggrolls on paper towels to decrease the amount of grease surrounding it, therefore decreasing the amount of oil soaked into the eggroll shell. We are baking our eggrolls, so we want to try to make them as crispy as possible. All of this research and information will help us modify our egg rolls. Hopefully we will be able to modify them to make them taste the same, as well as making them healthier and less greasy. All of this research will be helpful in making our product better and more readily accepted by the campus community.
6 Independent Variable: Our independent variable was the acceptability of egg rolls. We chose this as our independent variable because the consumer accepting the eight attributes we chose was the main point of this experiment. Dependent Variable: Our two dependent variables were the types of oil used and the methods of cooking. We chose these dependent variables because consumers wanted a healthier product. Therefore, changing the type of oil would accomplish that. When it comes to the cooking methods of egg rolls, the traditional method is deep frying and our experiment was to see if baking the egg rolls could be substituted. Treatments: Deep fried Deep fried Baked Baked peanut oil canola oil peanut oil canola oil Greasy Oily Flaky Crispy Moisture Chewy Color Hardness
7 Nutritional Differences: There were four different treatments that were done in this experiment. Deep fried peanut Deep fried canola Baked peanut Baked canola Calories Fat 24.5 g 20 g 13 g 9 g Cholesterol 44 mg 40 mg 20 mg 15 mg Protein 13.7 g 10 g 8 g 6 g Procedure of Production: Every week we were consistent in the tasks performed. Kelsey was responsible for cleaning, peeling, grating, and weighing the carrots. Valerie was responsible for cleaning, chopping, and weighing the cabbage. Heather was responsible for cooking the ground turkey to the proper temperature. Cassie was responsible for cleaning, peeling, and finely grating the ginger. After everything was mixed together in the skillet, it was cooled to room temperature. At that time, all four of the group members consistently measured out the perfect portion into the egg roll wraps. For the deep fried egg rolls, the oils were heated to the desired temperature. When it came to the baked egg rolls, they were baked for ten minutes and then broiled for an additional ten minutes, being rotated every two minutes. The egg rolls were then served to the trained panelists. Descriptive Analysis: Every week, the egg rolls were prepared the exact same way as the week prior. The four different egg rolls were cut into thirds and then randomly numbered and placed on a paper plate
8 that was divided into four sections. At this time, the trained panelists were in a red lit room where they were unable to see visual differences among the four samples. The trained panelists were asked to try all four samples and rate them using a hedonic scale ranked from not at all to very in regards to the eight attributes that were being tested. At the end of each testing, the results were measured and averages were calculated after every week of testing. Here is an example of one week s calculations: Canola: fried Canola: baked Peanut: fried Peanut: baked Oily Chewy Flaky Moistness Greasy Hardness Color
9 Data and Results: Egg Roll Hedonic Test Data Sample 173 Sample 245 Sample 563 Sample 736 Like Extremely (9) Key Like Very Much (8) Sample 173 = Peanut Baked Like Moderately (7) Sample 245 = Peanut Fried Like Slightly (6) Sample 563 = Canola Baked Neither Like nor Dislike (5) Dislike Slightly (4) Dislike Moderately (3) Dislike Very Much (2) Dislike Extremely (1) Total Average Score Sample 736 = Canola Fried Males 14 % Males 34% Females 22 % Females 54% No Response 5 Total 41 % No Response 12% For our hedonic testing, we tripled the recipe. We had 41 consumers try our egg rolls and rank them from 1-9. We had four different samples on each plate: egg roll baked and brushed with peanut oil, egg roll fried in peanut oil, egg roll baked and brushed with canola oil, and an egg roll fried in peanut oil. Each consumer also received a glass of water. There were a total of 41 consumers, 14 being males and 22 being females. 5 consumers did not report their sex. The average score that was the highest was 6.63 and that was from the
10 sample of an egg roll fried in canola oil. The others ranged from a , all very close in average. The sample of the egg roll brushed and baked with canola oil was the least popular. For our Quantitative Data Analysis (QDA), we chose seven different attributes to help our group effectively modify our eggrolls. The figure above is called a spider web diagram that shows how each of the different attributes compare to each of the variables. Type of Egg Roll Baked Peanut Egg Roll Fried Peanut Egg Roll Baked Canola Egg Roll Fried Canola Egg Roll Preference (1) Oily (2) Chewy (3) Flaky (4) Moistness (5) Greasy (6) Hardness (7) Color (8) 5.7± 1.5 a 5.8± 2.0 a 6.5± 1.9 a 3.3 ± 1.8 a 6.8± 1.5 a 5.8± 2.4 a 3.2 ± 2.9 ± 1.57 a 1.2 a a 5.6 ± ± 2.0 a 5.6± 1.4 a 5 ± 2.3 a a.6.6 ± ± ± 6± 1.9 a bd 1.0 bd 5.4± 1.6 a 5.2± 0.9 a 7.0± 0.7 a 4.1± 2.1 a 6.5± 1.1 a a 3.7 ± ± 5 ± 1.4 abc 1.2 ac 6.7± 1.5 b 4.9± 1.3 a 5 ± 1.8 a 5.7± 1.5 a a 5.1 ± ± 1.4 a 5.6 ± 1.6 d 7.8 ± 0.8 d (1) Preference based on Hedonic Scale (1 = Dislike very much, 9 = Like Very Much) (2-8) Preference based on 1-9 scale (1=Not at all, 9=Very)
11 This table represents the consumer testing that was conducted in the lab. This table represents the statistical differences between the egg roll attributes. We have performed an ANOVA test on each attribute, and only two of them showed that there was a statistical difference (hardness and color). With these two sets of data from the ANOVA test, we then performed T-tests and found that there was a significant difference. Comparison with Hypothesis: Through our research and experimentation, it is evident from our tables that there is only a significant difference in hardness and color of the egg rolls. It is also evident that our hypothesis was proven wrong because the consumers and trained panelists still preferred the fried egg roll and not the healthiest version. Compare and Contrast Literature Studies to our own: Due to the lack of literature studies on egg rolls, we only focused on one article that was based on crispiness and tenderness of fried foods. We used this knowledge gained when serving our egg rolls, because this article focused on the timeliness of serving egg rolls, and how the longer an egg roll sits after being fried, the less crispy it will be. We made sure to serve our egg rolls promptly after baking or frying them. We also found that when we did this, the acceptance of our egg rolls by consumers increased. Limitations: 1. We did not have a consistent recipe based on the feedback from panelists. We altered the recipe to make the egg rolls more acceptable.
12 2. We found this recipe on-line because we were unable to obtain the Wok-n-Roll s egg roll recipe. 3. Whitney Hall only serves egg rolls twice a year. Their egg rolls are premade and frozen. 4. Our sample size was small. 5. A vegetarian version was not offered. Conclusions and Recommendations: According to the consumers, the fried Canola Oil egg roll were the most preferred out of the four different variations. The healthiest option, baked egg rolls, were the least preferred by the consumers and trained panelists. Further Research Recommendations and Changes that would be made: If further research is to be done, we recommend that a more satisfying recipe is used. We received feedback from our trained panelists stating that a more flavorful and tasty recipe be used. Another factor in the recipe is that we would have chosen one that was less temperature/time sensitive. Also, we had a recommendation to find a way to make the baked egg rolls crunchier. We also recommend that a vegetarian option be prepared during consumer testing to allow all consumers to participate. We had numerous consumers not try our egg rolls because they contained meat, which led to a decreased sample size. Bottom Line: The bottom line is that consumers prefer fried products over baked products, even though they requested a healthier option in the market research survey.
13 References Jackson, Lauren S., et al. "Effects of Baking and Frying on the Fumonisin B1 Content of Cornbased Foods." Journal of Agricultural and Food Chemistry (Dec. 1997): Biological Abstracts Present. EBSCO. [Library name], [City], [State abbreviation]. 15 Sep =boh&an=bacd &site=ehost-live Pennybacker, Mindy. "Reducing "Globesity" Begin at Home." World Watch 18.5 (Sep. 2005): Academic Search Premier. EBSCO. [Library name], [City], [State abbreviation]. 15 Sep =aph&an= &site=ehost-live Marmesat, Susana, et al. "Quality of Used Frying Fats and Oils: Comparison of Rapid Tests based on Chemical and Physical Oil Properties." International Journal of Food Science & Technology 42.5 (May 2007): Academic Search Premier. EBSCO. [Library name], [City], [State abbreviation]. 15 Sep =aph&an= &site=ehost-live Minihane, Anne M., and Janice I. Harland.. "Impact of Oil used by the Frying Industry on Population Fat Intake." Critical Reviews in Food Science & Nutrition 47.3 (Apr. 2007): EBSCO. =aph&an= &site=ehost-live Wageningen Centre for Food Sciences, Wageningen, The Netherlands Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands c Friesland Foods Corporate Research, Harderwijkerstraat 41006, 7418 BA Deventer, The Netherlands
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 informationLauren 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 informationF&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 informationThe 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 informationMischa 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 informationIndividual 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 informationAudrey 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 informationEffects of Acai Berry on Oatmeal Cookies
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.
More informationon 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 informationThe 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 informationStep 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 informationNon-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 informationLaboratory 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 informationAmericans love dessert so telling people not to eat them for good health is not the answer. The answer is make desserts a sometime food and choose
1 Americans love dessert so telling people not to eat them for good health is not the answer. The answer is make desserts a sometime food and choose desserts that add to the overall meal plan and provide
More informationThe 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 informationFinal 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 informationThe 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 informationHow Much Sugar Is in Your Favorite Drinks?
Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages
More informationThe 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 informationFeasibility 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 informationFOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY
FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY The NFL White Paper Series Volume 5, August 2012 Introduction Beyond
More informationFeasibility Study: The Best Chewy Chocolate Brand Name Granola Bar Available at the Denton Wal-Mart.
Feasibility Study: The Best Chewy Chocolate Brand Name Granola Bar Available at the Denton Wal-Mart. Prepared By: Edith Padilla Craig Seykora Whitney Freeman Table of Contents iii Contents Introduction...
More informationUsing 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 informationBLUEBERRY 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 informationCan You Tell the Difference? A Study on the Preference of Bottled Water. [Anonymous Name 1], [Anonymous Name 2]
Can You Tell the Difference? A Study on the Preference of Bottled Water [Anonymous Name 1], [Anonymous Name 2] Abstract Our study aims to discover if people will rate the taste of bottled water differently
More informationAllison 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 informationIntroduction 1. Methods for Evaluating the Options 1. Determining the Options..1. Determining the Criteria..1. Results of the Evaluation...
Table of Contents Introduction 1 Methods for Evaluating the Options 1 Determining the Options..1 Determining the Criteria..1 Results of the Evaluation...2 Taste for Richness in Chocolate Flavor..3 Chewiness/Softness
More informationDRINKING SUGAR DENVER URBAN GARDENS SCHOOL GARDEN AND NUTRITION CURRICULUM 1
Denver Urban Gardens School Garden and Nutrition Curriculum Drinking Sugar Lesson Goals Students will see how much sugar is in their soda and explore healthier alternatives. Objectives Students will calculate
More informationCOMPARISON 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 informationEffects 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 informationAmy 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 informationLesson 4. Choose Your Plate. In this lesson, students will:
Lesson 4 Choose Your Plate In this lesson, students will: 1. Explore MyPlate to recognize that eating a variety of healthful foods in recommended amounts and doing physical activities will help their body
More informationStatistics: Final Project Report Chipotle Water Cup: Water or Soda?
Statistics: Final Project Report Chipotle Water Cup: Water or Soda? Introduction: For our experiment, we wanted to find out how many customers at Chipotle actually get water when they order a water cup.
More informationSWEET 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 informationTitle: 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 informationThe 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 informationCHOCOLATE 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 informationACCEPTABILITY 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 informationCONTEMPORARY RESEARCH IN INDIA (ISSN ): VOL. 7: ISSUE: 2 (2017)
FINGERMILLET AS A NUTRITIONAL INGREDIENT IN BAKERY PRODUCTS Mushtari Begum J 1, Shamshad Begum. S 2, Anupama Pandey 3 and Shivaleela. H. B 4 1 Former Professor and Principal Investigator (NATP-RNPS1),
More informationThe 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 informationThe 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 informationDEVELOPMENT 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 informationDenver Urban Gardens School Garden and Nutrition Curriculum Fat Sandwiches Lesson. Goals! Students learn about healthy and unhealthy meal choices.!
Denver Urban Gardens School Garden and Nutrition Curriculum Fat Sandwiches Lesson Goals Students learn about healthy and unhealthy meal choices. Objectives Students gain a better understanding of the amount
More informationRunning Head: BROWN SUGAR MEATLOAF RECIPE DEVELOPMENT. Recipe Development Project. Brown Sugar Meatloaf
1 Running Head: BROWN SUGAR MEATLOAF RECIPE DEVELOPMENT Recipe Development Project Brown Sugar Meatloaf Libby Sells Miami University KNH 404 Professor Minges October 21, 2013 Recipe Development Project:Brown
More informationVegan 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 informationThe Nutrition Takeout Series. Dr Charmaine McGowan
The Nutrition Takeout Series Dr Charmaine McGowan Research Takeaway Series http://www.safefood.eu/publications/research-reports.aspx Takeaway Series Rationale Change in Lifestyle Ease of access Westernized
More informationThe 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 informationGrade: Kindergarten Nutrition Lesson 4: My Favorite Fruits
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
More informationDevelopment 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 informationToxicology Study with Lima Beans
Barbara Soares June 2009 Toxicology Study with Lima s Some material borrowed from the following website: Grade: 7/8 Time: 1 class period preparation, two weeks of observation Lesson Plan: Toxicology Study
More informationPrimary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.
THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze
More informationStatistics 5303 Final Exam December 20, 2010 Gary W. Oehlert NAME ID#
Statistics 5303 Final Exam December 20, 2010 Gary W. Oehlert NAME ID# This exam is open book, open notes; you may use a calculator. Do your own work! Use the back if more space is needed. There are nine
More informationHow caffeine affect college students mentality?: I-Search Research Process
Salveta 1 Kaylee Salveta Professor Susak English 1020 31 October 2018 How caffeine affect college students mentality?: I-Search Research Process I ve always used the lack of caffeine as an excuse as to
More informationFACULTY OF SCIENCE DEPARTMENT OF FOOD TECHNOLOGY (DFC) NOVEMBER EXAMINATION
FACULTY OF SCIENCE DEPARTMENT OF FOOD TECHNOLOGY (DFC) MODULE: FTN1BF1 FOOD TECHNOLOGY I (NATIONAL DIPLOMA FOOD TECHNOLOGY) NOVEMBER EXAMINATION DATE: 1 NOVEMBER 2014 SESSION: 8:30-10:30 EXAMINER Dr S
More informationExploring MyPlate with Professor Popcorn
Exploring MyPlate with Professor Popcorn Grade 4: Energized by Food Grade 4: Lesson 3 (4:3) Make half of your plate fruits and vegetables: Vegetables Objectives Upon completion of Lesson 3, youth will:
More informationDe La Salle University Dasmariñas
A COMPARATIVE STUDY OF THE LEVEL OF CUSTOMER SATISFACTION OF J.CO DONUTS IN SM DASMARIÑAS & KRISPY KREME THE DISTRICT IMUS An Undergraduate Thesis Presented to The Faculty of Hospitality Management De
More informationPUBLIC HEALTH BRIEF 2011 UPDATE HEALTHIER CHOICES IN SCHOOL VENDING MACHINES: SURVEY RESULTS FROM MAHONING COUNTY SCHOOLS
PUBLIC HEALTH BRIEF 2011 UPDATE HEALTHIER CHOICES IN SCHOOL VENDING MACHINES: SURVEY RESULTS FROM MAHONING COUNTY SCHOOLS Background In its 2004 report of a national survey of school vending machine contents,
More informationClass 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 informationIn the eye of the beer holder: thoughts on color, bubbles and the meaning of life. Charlie Bamforth
In the eye of the beer holder: thoughts on color, bubbles and the meaning of life Charlie Bamforth Perceptions of Beer Foam Smythe et al J Inst Brew 2002 Impact of foam on perception of a beer W X Y Z
More informationSPONGE 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 information1. Determine which types of fruit are susceptible to enzymatic browning.
Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic
More informationMyPlate The New Generation Food Icon
MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:
More informationAtis (Annona Squamosa) Tea
Vol. 1 January 2012 International Peer Reviewed Journal IAMURE: International Journal of Mathematics, International Engineering Peer Reviewed & Technology Journal Atis (Annona Squamosa) Tea PAULETTE MARCIA
More informationBody Science: Healthy Habits (K 2 nd grades) Pre-Visit Activities
Body Science: Healthy Habits (K 2 nd grades) Pre-Visit Activities Vocabulary List and Student Definitions (early elementary level) Food: source of nutrients Grain: small seeds; cereals Living: alive; needs
More informationUpdate on Wheat vs. Gluten-Free Bread Properties
Update on Wheat vs. Gluten-Free Bread Properties This is the second in a series of articles on gluten-free products. Most authorities agree that the gluten-free market is one of the fastest growing food
More informationThe 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 informationRazor Ranch Fries Comparison
Razor Ranch Fries Comparison Razor Ranch Fries Comparison Michael Dearing Chelle Collins Courtney Staley Jacob Essy Table of Contents Executive Summary... 3 Introduction... 5 Chick-Fil-A... 5 Whataburger...
More informationProcess standardization of low-calories and low-sugar kalam
2018; 7(3): 142-147 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 TPI 2018; 7(3): 142-147 2018 TPI www.thepharmajournal.com Received: 22-01-2018 Accepted: 23-02-2018 Santosh P Shinde Latur,
More informationTRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8
MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance
More informationCHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY
CHEESECAKE APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN CHEESECAKE FORMULATIONS RESEARCH SUMMARY CHEESECAKE RESEARCH EXECUTIVE SUMMARY Starting with a gold standard cheesecake
More informationFeasibility report on best fast food options on University Drive in Denton, Texas.
Feasibility report on best fast food options on University Drive in Denton, Texas. By: Reagan Teltschik Table of Contents iii Table of contents Introduction... 5 Chapter 1... 3 Methods... 3 Chapter 2...
More informationExperiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN
Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN Purpose: The purpose is to determine and compare the mass percent of water and percent of duds in two brands of popcorn. Introduction: When popcorn kernels
More informationThe 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 informationConsumer Perceptions: Dairy and Plant-based Milks Phase II. January 14, 2019
Consumer Perceptions: Dairy and Plant-based s Phase II January 14, 2019 1 Background & Objectives DMI would like to deepen its understanding of consumer perceptions of milk and plant-based milk alternatives
More informationAnalysis of Coffee Shops Within a One-Mile Radius of the University of North Texas
Feasibility Report Analysis of Coffee Shops Within a One-Mile Radius of the University of North Texas Prepared by: Robert Buchanan, Christopher Douglas, Grant Koslowski and Miguel Martinez Prepared for:
More informationSUGAR 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 informationORGANOLEPTIC 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 informationMBA 503 Final Project Guidelines and Rubric
MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationName Date. Materials 1. Calculator 2. Colored pencils (optional) 3. Graph paper (optional) 4. Microsoft Excel (optional)
Name Date. Epidemiologist- Disease Detective Background Information Emergency! There has been a serious outbreak that has just occurred in Ms. Kirby s class. It is your job as an epidemiologist- disease
More informationRed Wine and Cardiovascular Disease. Does consuming red wine prevent cardiovascular disease?
Red Wine and Cardiovascular Disease 1 Lindsay Wexler 5/2/09 NFSC 345 Red Wine and Cardiovascular Disease Does consuming red wine prevent cardiovascular disease? Side 1: Red wine consumption prevents cardiovascular
More informationAlamo Heights ISD Food Services. Student Health Advisory Council Meeting 11/3/2010
Alamo Heights ISD Food Services Student Health Advisory Council Meeting 11/3/2010 Background New Partnership for Southwest Food Service Excellence, LLC (SFE) 1 st Year of Contract (07/01/2010) Option to
More informationThe Best Pizza For UNT Students
The Best Pizza For UNT Students 1 The Best Pizza For UNT Students Group Six: Sean Surratt Bryan Sikes Alex Schalla Aaron Luu 2 TABLE OF CONTENTS Summary... 3 Introduction... 4 Methods for Evaluating the
More informationThe Five Most Unhealthful School Lunches A Report from the Physicians Committee for Responsible Medicine Spring 2010
Introduction The Five Most Unhealthful School Lunches A Report from the Physicians Committee for Responsible Medicine Spring 2010 Because American children consume more than 7 billion school meals every
More informationIMAGE B BASE THERAPY. I can identify and give a straightforward description of the similarities and differences between texts.
I can identify and give a straightforward description of the similarities and differences between texts. BASE THERAPY Breaking down the skill: Identify to use skimming and scanning skills to locate parts
More informationEffect 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 informationGenotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.)
ORIGINAL SCIENTIFIC PAPER Genotype influence on sensory quality of roast sweet pepper (Capsicum annuum L.) Galina Pevicharova, Velichka Todorova Maritsa Vegetable Crops Research institute, Brezovsko shosse
More informationFood in South Asia and China. Food is playing a significant role in people s lives. In China, there is a
Zhao 1 Food in South Asia and China Introduction: Food is playing a significant role in people s lives. In China, there is a famous quote Food is the first necessity of the people. It means that people
More informationTRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12
TRACKS Lesson Plan Philly Students Heat It Up Spanish Cooking Grade: 6-12 I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating
More informationEffect of Different Levels of Grape Pomace on Performance Broiler Chicks
Effect of Different Levels of Grape Pomace on Performance Broiler Chicks Safdar Dorri * (1), Sayed Ali Tabeidian (2), majid Toghyani (2), Rahman Jahanian (3), Fatemeh Behnamnejad (1) (1) M.Sc Student,
More informationVegetarian/Vegan Options. Lidia Nesci
Vegetarian/Vegan Options Lidia Nesci Incorporating Vegetarian/Vegan Options On Campus Introduction With the lack of plant-based food options, Kutztown University may be facing problems with the vegetarian
More informationMaterials and Methods
Objective OREGON STATE UNIVERSITY SEED LABORATORY SUMMIT SEED COATINGS- Caldwell ID Final Report April 2010 Effect of various seed coating treatments on viability and vigor of two blends of Kentucky bluegrass
More informationHow 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 informationMenu Labeling Evaluation
Menu Labeling Evaluation Recommendations for restaurants Drexel University, School of Public Health Introduction Americans currently purchase over one-third of their calories dining out. Recent rising
More informationPeach festival consumer insights of white peaches. Dr. Amy Bowen
Peach festival consumer insights of white peaches Dr. Amy Bowen Yellow vs. white fleshed peach Ontario Tender Fruit Growers University of Guelph peach breeding program Dr. Jay Subramanian Introduction
More informationTESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy
TESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy ABSTRACT The purpose of the experiment was to see if the condition that Honey Wheat bread was placed
More informationMEAT WEBQUEST Foods and Nutrition
MEAT WEBQUEST Foods and Nutrition Overview When a person cooks for themselves, or for family, and/or friends, they want to serve a meat dish that is appealing, very tasty, as well as nutritious. They do
More informationMastering 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 informationGluten-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 informationLEVEL: BEGINNING HIGH
Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to
More information