Non-Allergenic Egg Substitutes in Muffins

Size: px
Start display at page:

Download "Non-Allergenic Egg Substitutes in Muffins"

Transcription

1 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 in eggs, they are not feasible for use by consumers with egg allergies or consumers who are vegan and therefore do not consume eggs by choice. A pumpkin muffin recipe was chosen for testing as a control and with three different non-allergenic egg replacers: potato starch, flax meal, and silken tofu. The muffins were then assessed using a hedonic rating scale, the texture analyzer, and the water activity analyzer. While scores of each variation were not staggeringly different from one another, there were still clear results. Of all of the substitutes, the tofu yielded the best results, even surpassing the control recipe in measures of texture and consumer rating for tenderness. Flax meal yielded the least desirable product on all measures. Although the tofu yielded the best results out of all of the egg replacers, it is important to recognize that it still fell below the control muffin made with egg, indicating that some qualities of the egg are not being replaced adequately. The control muffin surpassed the tofu egg replacer with regard to consumer rating of appearance and flavor. INTRODUCTION The purpose of this project was to explore the use of several non-egg based egg substitutes in baked goods. Most egg substitutes are those derived from egg proteins, but lacking the fat and cholesterol of the yolk. These are great substitutes for many people, considering the prevalence of cardiovascular disease in our population today (Totheroh and Ries 1994). However, there are yet other populations who will be interested in a different type of egg replacer which is not derived from eggs. Such a replacement is desirable for persons who have an allergy to eggs or those who choose not to include eggs in their diet, such as vegans. Although vegan diets are still a minority, eggs rate as one of the top most allergenic foods, especially for children (Kilshaw 1981). Although the simple solution here would be to just leave the eggs absent from foods, the eggs themselves contribute many important qualities which desire replacement. The white of the egg adds structure and helps to bind the product, while the yolk often adds tenderness due to the fat present. In addition, eggs add an element of moisture to baked goods (Bradshaw 1969). With at least some ingredient of substitution, past research has shown that quality losses will be minimized (Totheroh and Ries 1994). For experimentation, three non-allergenic egg substitutes were chosen as independent variables to replace the egg in a pumpkin muffin recipe: potato starch, ground flax meal, and soft silken tofu (Coughlin 1999). The resulting products were assessed regarding several dependent variables: texture, water activity, tenderness, appearance, flavor, and consumer preference. Because of the original function of egg (tenderizer, moisturizer) the best means of objectively measuring the outcome were the texture analyzer and the water activity analyzer. Other dependent variables were assessed using a subjective consumer rating scale.

2 METHODS Procedure 1. Measure out ingredients, mix muffin batter, and bake as directed in original recipe below. Each muffin cup should be filled with ¼ cup of batter to control muffin size. 2. Repeat Step One three more times, each time choosing one egg substitute listed below and replacing the eggs in the original recipe. 3. After all variations have been baked, assign a three digit number to each variation. 4. Place each batch of muffins on plate with variation number labeled. Set out and allow for others to rate with hedonic rating scale (attached). 5. Take one muffin of each type, and perform three trials on the texture analyzer using the cone attachment and the muffin setting. 6. Use small piece taken from the top center of each muffin as a sample in the water activity analyzer. Analyze each muffin once to determine water activity. Control Recipe Used for Testing: Pumpkin Muffins Make 12 Muffins (Source: (150 g) 3/4 cup white sugar (60 ml) 1/4 cup vegetable oil (100 g) 2 eggs (180 g) 3/4 cup canned pumpkin (59 ml)1/4 cup water (172.5 g)1 1/2 cups all-purpose flour (2.85 g) 3/4 teaspoon baking powder (2 g) 1/2 teaspoon baking soda (.5 g) 1/4 teaspoon ground cloves (2 g) 1 teaspoon ground cinnamon (1.6 g) 1/4 teaspoon salt (.5 g) 1/4 teaspoon ground nutmeg 1. Preheat the oven to 400 degrees F (200 degrees C). Place paper liners in muffin pan. 2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Combine with wet mixture. 3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

3 Egg Substitute s: 1. (25.6 g) 4 T. flax + (88.5 g) 6 T. water 2. (113.9 g) 4 oz. soft silken tofu (blended with wet ingredients) 3. (10.4 g) 4 T. potato starch RESULTS Table 1: Average Hedonic Rating of Muffins Category Tenderness Texture Flavor Appearance Hedonic Rating Control Tofu Potato Starch Figure 1: Tenderness of Muffins Flax Meal Note: Based on a scale of 1 to 9, w ith 1 being the w orst and 9 being the best. Lines on each bar represent the standar deviation. Hedonic Rating Control Tofu Potato Starch Figure 2: Texture of Muffins Flax Meal Note: Based on a scale of 1 to 9, w ith 1 being the w orst and 9 being the best. Lines on each bar represent the standar deviation.

4 Hedonic Rating Control Tofu Potato Starch Figure 3: Flavor of Muffins Flax Meal Note: Based on a scale of 1 to 9, w ith 1 being the w orst and 9 being the best. Lines on each bar represent the standar deviation. Hedonic Rating Control Tofu Potato Starch Figure 4: Appearance of Muffins Flax Meal Note: Based on a scale of 1 to 9, w ith 1 being the w orst and 9 being the best. Lines on each bar represent the standar deviation. Table 2: Overall Muffin Preference* Average Std. Dev *Based on rating scale with 1 being the most preferred and 4 being the least preferred Table 3: Water Activity Average Std. Dev

5 Water Activity Figure 5: Water Activity of Muffins Note: Lines on the bars represent the standard deviation. Table 4: Muffin Texture According To the Texture Analyzer Average Std. Dev Figure 6: Muffin Texture According to the Texture Analyzer Note: Lines on the bars represent the standard deviation. Force (g) DISCUSSION The results of using various egg substitutes in a muffin recipe were not extremely obvious. For tenderness, each egg substitute variation was ranked fairly similarly with scores ranging just from 6.3 for flax meal to 7.2 for tofu. For texture, values were again similar, ranging from flax meal and potato starch at 6.2 to tofu at 7.0. For flavor, scores ranged from 5.4 for flax meal to 6.3 for the control. Finally, for appearance, scores

6 ranged from 5.2 for flax meal to 7.2 for the control, the largest variation in scores across all categories of interest. These scores can be viewed in Table 1, and Figures 1-4. Overall, it appears that the flax meal variation consistently scored the worst on all measures. This is consistent with findings from Ramcharitar et al., who found that in comparison of a flax seed muffin with a control containing no flax, tasters found significant differences in regard to color, flavor, texture, and overall acceptability. On the other hand, the tofu variation was scored well pretty consistently, coming in as best for both tenderness and texture, and following closely behind the control for flavor and appearance. These individualized ratings are consistent with the overall ranking preference for each muffin. As seen in Table 2, the control was the most preferred, followed by the tofu variation, the potato starch variation, and the flax meal variation. For objective values, water activity and texture were measured. Similar to the hedonic ranking of each muffin type, the water activity did not differ much between variations. As seen in Table 3 and Figure 5, the control had the most water activity, followed by the tofu variation, the flax variation, and the potato starch variation. The potato starch was somewhat expected to show a lower water activity, based on the it s function as a starch and gelling agent. It binds much more water closely to the starch, making the overall quality of the muffin appear drier (Almasi 1979). Objective values of texture differed slightly from the hedonic ratings of texture. According to the Texture Analyzer and as seen in Table 4 and Figure 6, the most tender texture was found to be the muffin using tofu as the substitute. The flax meal variation was the next most tender, followed by the control, and finally the potato starch variation. Although results were not strikingly different among the different muffins, it appears that the tofu variation is the best egg substitute of all three tested. It seemed to come in first or second in many categories of ranking, as well as in objective measures. Though it is the best of all three substitutes, it is apparent that it is not quite as well received by tasters as the control muffins made with regular eggs. While using tofu as an egg replacer appears to improve texture and tenderness, the flavor and appearance of the final product may be slightly negatively affected. This is to be expected based on the fact that egg contributes to maillard browning, an improver of appearance (Beatreme Foods 1991). Further research should be done on this subject. It may be important to observe the effects of the same substitutes in a more basic recipe to assess the tenderness and texture. Canned pumpkin is an obvious contributor of moisture in the recipe used, and could have unrealistically caused the results to turn out better than a regular recipe may. Other sources of error during experimentation could be due to a faulty pumpkin measurement in the first trial, however, these results were still included because they did not appear to differ drastically from the rest. Different baking pans could have also caused variations and possible error in the results.

7 Hedonic Rating Scale Rate texture, flavor, and appearance of muffin samples on a 9-point scale with 9 = most tender, finest texture, most flavorful, best appearance and 1= extremely tough, coarse texture, least flavorful, worst appearance. Sample 542 Tenderness Texture Flavor Appearance Sample 299 Sample 712 Sample 361 Overall Preference Ranking Please rank the samples in order of your overall preference, with 1 being the sample you like the best and 4 being the sample that you like the least. Sample 542: Sample 299: Sample 712: Sample 361:

8 References All Recipes Pumpkin Muffins. Retrieved Friday September 22, Almasia E Dependence of the amount of bound water of foods on temperature. Acta-Alimentaria 8: Beatreme Foods Whipping agent replaces egg white. Prepared foods 160:62. Bradshaw CA Baking ingredients and their functions. Food Product Development 3: Kilshaw PJ Food Allergy. British Nutrition Foundation Nutrition Bulletin 6: Ramcharitar A, Badrie N, Mattfeldt-Beman M, Matsuo H, Ridley C Consumer acceptability of muffins with flaxseed. Journal of Food Science 70: Totheroh B, Ries C Palatability of peanut butter and sugar cookies made with egg substitutes. Journal of the American Dietetic Association 94:

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

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

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

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

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 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

Effects of Acai Berry on Oatmeal Cookies

Effects 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 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

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

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

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 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

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 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

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

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

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

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

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

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

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

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

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

Running Head: BROWN SUGAR MEATLOAF RECIPE DEVELOPMENT. Recipe Development Project. Brown Sugar Meatloaf

Running 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 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

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 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

CHEESECAKE 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 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 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

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

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

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

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

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

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

1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids

1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids Report to the Oregon Processed Vegetable Commission 2007 2008 1. Title: Identification of High Yielding, Root Rot Tolerant Sweet Corn Hybrids 2. Project Leaders: James R. Myers, Horticulture 3. Cooperators:

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

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

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

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

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

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

Northern Region Central Region Southern Region No. % of total No. % of total No. % of total Schools Da bomb

Northern Region Central Region Southern Region No. % of total No. % of total No. % of total Schools Da bomb Some Purr Words Laurie and Winifred Bauer A number of questions demanded answers which fell into the general category of purr words: words with favourable senses. Many of the terms supplied were given

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

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

CONTEMPORARY RESEARCH IN INDIA (ISSN ): VOL. 7: ISSUE: 2 (2017)

CONTEMPORARY 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 information

A Note on a Test for the Sum of Ranksums*

A Note on a Test for the Sum of Ranksums* Journal of Wine Economics, Volume 2, Number 1, Spring 2007, Pages 98 102 A Note on a Test for the Sum of Ranksums* Richard E. Quandt a I. Introduction In wine tastings, in which several tasters (judges)

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

Herbacel - AQ Plus Citrus. for optimising the quality, calorie content and cost of burger patties

Herbacel - AQ Plus Citrus. for optimising the quality, calorie content and cost of burger patties Herbacel - AQ Plus Citrus for optimising the quality, calorie content and cost of burger patties Herbacel -AQ Plus Citrus for optimising the quality, calorie content and cost of burger patties Advantages

More information

Tips for Writing the RESULTS AND DISCUSSION:

Tips for Writing the RESULTS AND DISCUSSION: Tips for Writing the RESULTS AND DISCUSSION: 1. The contents of the R&D section depends on the sequence of procedures described in the Materials and Methods section of the paper. 2. Data should be presented

More information

Predicting Wine Quality

Predicting Wine Quality March 8, 2016 Ilker Karakasoglu Predicting Wine Quality Problem description: You have been retained as a statistical consultant for a wine co-operative, and have been asked to analyze these data. Each

More information

Feasibility 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. 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 information

Coconut Flour in Lieu of All-purpose Flour for Gluten Intolerant/Sensitive Individuals

Coconut Flour in Lieu of All-purpose Flour for Gluten Intolerant/Sensitive Individuals Running Head: Coconut Flour Coconut Flour in Lieu of All-purpose Flour for Gluten Intolerant/Sensitive Individuals Group Research Project Prepared by Josephine Middleton Lupe Preciado John Rhee Prepared

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

SQUASH S Q U A S H 1 5 1

SQUASH S Q U A S H 1 5 1 SQUASH The family of squashes is a large and varied group that is broken down into the hard skin, or winter squash, category; and the soft skin category, which consists of summer squash, cucumbers, and

More information

COOKING SCHOOL #4. Mexican Salad. Red bell pepper

COOKING SCHOOL #4. Mexican Salad. Red bell pepper COOKING SCHOOL #4 Vegetable Lasagna Ricotta-Style Filling Mexican Salad Pumpkin Pudding HEALTH TIPS Foods to avoid for optimal health Lasagna Noodles 9 noodles Cashew nut, raw Spaghetti Sauce 8 Cups Recipe

More information

The Diet Doc La Grande s. Tips to Baking Lighter

The Diet Doc La Grande s. Tips to Baking Lighter The Diet Doc La Grande s Tips to Baking Lighter Food Substitutions: Butter Brit s Favorites 1. Canned Pumpkin Puree : it s easy and you don t have to make it! Low carb and no fat. 2. Butternut Squash Puree:

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

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

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

Grain Free Dessert And Baking Cookbook. Delicious Grain Free Baking And Dessert Recipes

Grain Free Dessert And Baking Cookbook. Delicious Grain Free Baking And Dessert Recipes Grain Free Dessert And Baking Cookbook Delicious Grain Free Baking And Dessert Recipes Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted

More information

Cookie Capers: Types of Cookies

Cookie Capers: Types of Cookies Cookie Capers: Types of Cookies Although the variety of cookies seems endless, there are only six basic types. These are drop, bar, refrigerator, molded, rolled, and pressed. Once you learn to make these,

More information

Effect of Breed on Palatability of Dry-Cured Ham. S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin

Effect of Breed on Palatability of Dry-Cured Ham. S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin Effect of Breed on Palatability of Dry-Cured Ham S.J. Wells, S.J. Moeller, H.N. Zerby, K.M. Irvin Abstract: The objective of the study was to assess the impact of genetic background (treatment) on palatability

More information

Ulrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best

Ulrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best Ulrick&Short Technically the Best Technical Briefing Functionality of Sugar in Cakes starches flours fibres proteins Ulrick&Short Technically the Best Functionality of Sugar in Cakes In July 2015 the Scientific

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

western Canadian flaxseed 2003

western Canadian flaxseed 2003 Quality of western Canadian flaxseed 2003 Douglas R. DeClercq Program Manager, Oilseeds Services James K. Daun Section Head, Oilseeds and Pulses Contact: Douglas R. DeClercq Program Manager, Oilseeds Services

More information

Okara can be dried by spreading fresh okara onto flat surfaces, and then drying in 120 C (250 F) oven, stirring every minutes or so until dry.

Okara can be dried by spreading fresh okara onto flat surfaces, and then drying in 120 C (250 F) oven, stirring every minutes or so until dry. 1 The Basics About Okara Okara is the solid by-product from processing soybeans into soymilk. It resembles a pale damp corn meal. How damp depends on the degree of pressure used when pressing the liquid

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

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 1

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 1 CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 1 Savanna Kemp Thomas Ngo Corn Bread: Regular-2% Milk Versus Hemp Milk 7 December 2011 CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 2 ABSTRACT: This lab experiment

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

Jane Student - 6B. Nose Creek School. April 29, 2016

Jane Student - 6B. Nose Creek School. April 29, 2016 1 Does Flavor Affect the Melting Process of Ice Cream? Jane Student - 6B Nose Creek School April 29, 2016 2 Purpose The purpose of this project was to find out what flavored ice cream melts the fastest.

More information

Food Technology 2014 DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD. By Annette Bentley

Food Technology 2014 DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD. By Annette Bentley Food Technology 2014 DEVELOPMENT OF GLUTEN-FREE MILK-FREE FRENCH BREAD By Annette Bentley Gluten-Free/Milk-Free Bread A search for palatable and tasty gluten-free/milk free breads was performed in both

More information

Meatless is a pioneer and front runner in the field of hybrid products

Meatless is a pioneer and front runner in the field of hybrid products FIGURE 1: THE ENVIRONMENTAL PERFORMANCE OF MEATLESS PRODUCTS COMPARED WITH MEAT (1%) Meatless is a pioneer and front runner in the field of hybrid products Meatless products make a significant contribution

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

REPLACEMENT GUIDE FOR HEALTHY COOKING AND BAKING

REPLACEMENT GUIDE FOR HEALTHY COOKING AND BAKING REPLACEMENT GUIDE FOR HEALTHY COOKING AND BAKING This guide offers an in-depth look at healthy food replacements for your cooking and baking. View this guide on your ipad or mobile device while cooking

More information

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts

Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts When you need to understand situations that seem to defy data analysis, you may be able to use techniques

More information

You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers.

You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers. You know what you like, but what about everyone else? A Case study on Incomplete Block Segmentation of white-bread consumers. Abstract One man s meat is another man s poison. There will always be a wide

More information

Quorn the production of alternative first-class protein source for a balanced, sustainable diet.

Quorn the production of alternative first-class protein source for a balanced, sustainable diet. Quorn the production of alternative first-class protein source for a balanced, sustainable diet. WHITE PAPER FEBRUARY 2017 Table of contents 1. Executive Summary 2. Introduction 3. Quorn a) Nutritional

More information

Relation between Grape Wine Quality and Related Physicochemical Indexes

Relation between Grape Wine Quality and Related Physicochemical Indexes Research Journal of Applied Sciences, Engineering and Technology 5(4): 557-5577, 013 ISSN: 040-7459; e-issn: 040-7467 Maxwell Scientific Organization, 013 Submitted: October 1, 01 Accepted: December 03,

More information

Vinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines.

Vinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines. Vinmetrica s SC-50 MLF Analyzer: a Comparison of Methods for Measuring Malic Acid in Wines. J. Richard Sportsman and Rachel Swanson At Vinmetrica, our goal is to provide products for the accurate yet inexpensive

More information

Report To The Oregon Processed Vegetable Commission

Report To The Oregon Processed Vegetable Commission 74 Report To The Oregon Processed Vegetable Commission 1999-2 Title: Project Leaders: Cooperator: Identification of Sweet Corn Hybrids Resistant to Root/Stalk Rot J. R. Myers, Horticulture N.S. Mansour,

More information

Statistics & Agric.Economics Deptt., Tocklai Experimental Station, Tea Research Association, Jorhat , Assam. ABSTRACT

Statistics & Agric.Economics Deptt., Tocklai Experimental Station, Tea Research Association, Jorhat , Assam. ABSTRACT Two and a Bud 59(2):152-156, 2012 RESEARCH PAPER Global tea production and export trend with special reference to India Prasanna Kumar Bordoloi Statistics & Agric.Economics Deptt., Tocklai Experimental

More information

HW 5 SOLUTIONS Inference for Two Population Means

HW 5 SOLUTIONS Inference for Two Population Means HW 5 SOLUTIONS Inference for Two Population Means 1. The Type II Error rate, β = P{failing to reject H 0 H 0 is false}, for a hypothesis test was calculated to be β = 0.07. What is the power = P{rejecting

More information

super breads gluten-free yeast-free guilt-free! that are and Yuri Elkaim, BPHE, RHN and Amy Coates, RHN

super breads gluten-free yeast-free guilt-free! that are and Yuri Elkaim, BPHE, RHN and Amy Coates, RHN super breads that are gluten-free yeast-free and guilt-free! By Yuri Elkaim, BPHE, RHN and Amy Coates, RHN super breads that are gluten-free yeast-free and guilt-free! By Yuri Elkaim, BPHE, RHN and Amy

More information

Quality of Canadian oilseed-type soybeans 2016

Quality of Canadian oilseed-type soybeans 2016 ISSN 1705-9453 Quality of Canadian oilseed-type soybeans 2016 Véronique J. Barthet Program Manager, Oilseeds Section Contact: Véronique J. Barthet Program Manager, Oilseeds Section Tel : 204 984-5174 Email:

More information

Super Foods (And the Recipes to Go with Them)

Super Foods (And the Recipes to Go with Them) Super Foods (And the Recipes to Go with Them) A super food is a nutrient-rich food item with various health benefits. They are often recommended to people looking to boost their overall health, since sometimes

More information

Product Consistency Comparison Study: Continuous Mixing & Batch Mixing

Product Consistency Comparison Study: Continuous Mixing & Batch Mixing July 2015 Product Consistency Comparison Study: Continuous Mixing & Batch Mixing By: Jim G. Warren Vice President, Exact Mixing Baked snack production lines require mixing systems that can match the throughput

More information

Healthy Make-Ahead Breakfast Recipes. Recipes and Photographs by Kelly Roenicke

Healthy Make-Ahead Breakfast Recipes. Recipes and Photographs by Kelly Roenicke Healthy Make-Ahead Breakfast Recipes Recipes and Photographs by Kelly Roenicke Healthy Make-Ahead Breakfast Recipes Copyright 2016 by Kelly Roenicke All rights reserved. No part of this publication may

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

Make Biscuits By Hand

Make Biscuits By Hand Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of

More information

Improving allergy outcomes. IgE and IgG 4 food serology in a Gastroenterology Practice. Jay Weiss, Ph.D and Gary Kitos, Ph.D., H.C.L.D.

Improving allergy outcomes. IgE and IgG 4 food serology in a Gastroenterology Practice. Jay Weiss, Ph.D and Gary Kitos, Ph.D., H.C.L.D. Improving allergy outcomes IgE and IgG 4 food serology in a Gastroenterology Practice Jay Weiss, Ph.D and Gary Kitos, Ph.D., H.C.L.D. IgE and IgG4 food serology in a gastroenterology practice The following

More information

Comparison of Supercritical Fluid Extraction with Steam Distillation for the Extraction of Bay Oil from Bay (Pimenta Racemosa) Leaves

Comparison of Supercritical Fluid Extraction with Steam Distillation for the Extraction of Bay Oil from Bay (Pimenta Racemosa) Leaves International Journal of Engineering Science Invention ISSN (Online): 2319 6734, ISSN (Print): 2319 6726 Volume 5 Issue 1 January 2016 PP.51-55 Comparison of Supercritical Fluid Extraction with Steam Distillation

More information

2012 Organic Broccoli Variety Trial Results

2012 Organic Broccoli Variety Trial Results 2012 Organic Broccoli Variety Trial Results The following tables present the results of organic broccoli variety trials that took place on research stations and cooperating farms in Washington, Oregon,

More information

Catering for Food Allergies and

Catering for Food Allergies and Adequate nutrition in childhood is essential for growth and development. The food a child consumes while at school contributes significantly to their dietary intake. Schools including tuckshops and canteens,

More information

Improving Sensory Properties of Wet Aged Beef Using Active VAC- Guard Packaging Solutions

Improving Sensory Properties of Wet Aged Beef Using Active VAC- Guard Packaging Solutions Objective: The most common way beef ages is through wet aging (vacuum packaging). During the aging process the vacuum packed meat is in contact with meat serum (drip loss), which can cause negative sensory

More information

Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition

Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Technologies 2015, 21(3), 222-226 Journal of Agroalimentary Processes and Technologies Studies regarding

More information

Broccoli Cheese Cornbread Muffins Breads Nutrition Facts

Broccoli Cheese Cornbread Muffins Breads Nutrition Facts Broccoli Cheese Cornbread Muffins Nutrition Facts Servings per Recipe: 20 Serving Size: 1 muffin Calories per Serving: 120 Total Fat: 3g Saturated Fat: 1g Cholesterol: 0 mg Sodium: 330mg Total Carbohydrate:

More information

> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein

> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein > HIGH TECH REFINEMENT OF CEREAL BASED RAW MATERIALS State-of-the-art technology Application technology know-how Tailor-made concepts > WHEATMEAT FOR BAKERY AND SNACK FILLINGS Textured wheat protein Textured

More information

Coconut Flour Recipes by The Coconut Mama

Coconut Flour Recipes by The Coconut Mama 1 How To Use Coconut Flour Coconut flour is a wonderful flour that can be used to recreate grain free versions of your favorite breads and desserts. Coconut flour is a high fiber flour often used by those

More information