Effects of Ground Chickpea as Wheat Flour Replacer in Corn Muffins B.A. Hollingsworth
|
|
- Domenic Williams
- 5 years ago
- Views:
Transcription
1 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. Cardiovascular diseases are related to high blood cholesterol levels, which can be affected by consumption of pulses, or legumes. Infusing foods typically in the American diet with pulses, such as chickpeas, lentils, soybeans, or black beans could help to improve the American diet and reduce the incidence of high blood cholesterol. Pulses provide high levels of protein, fiber, a variety of micronutrients and phytochemicals with low levels of fat, and thus are ideal to help individuals maintain a low-fat, high-fiber diet and decrease disease risk. In this experiment, pulses were added as a flour replacer to corn muffins. Muffin volume, height, and texture were measured on 3 trials. Muffin volume and height decreased with an increase in percentage of chickpea, while force required to cut the muffin increased with an increase in percentage of chickpea in the recipe. Sensory panel analysis and preference ratings also indicated that 100% replacement of flour with chickpea results in a product with many undesirable texture and flavor changes. Introduction Close to 930,000 Americans die every year from cardiovascular diseases. Heart disease and stroke together account for over 40% of the deaths in America each year, and one main risk factor for both conditions is high blood cholesterol levels (Centers for Disease Control and Prevention 2005). According to data published by the CDC, over 106,000,000 individuals were diagnosed with high blood cholesterol levels in High cholesterol levels, along with many other diseases can be affected by consumption of legumes or pulses. Examples of pulses include black beans, lima beans, chickpeas, kidney beans, lentils, navy beans, soybeans, pinto beans, and great northern beans. Increased legume consumption is also linked to lower levels of LDL cholesterol in the body (Duane 1997). A high level of Low-Density Lipoprotein cholesterol is a risk factor for Metabolic Syndrome and Atherosclerosis (American Heart Association, 2007). Research has also shown that a Mediterranean diet, which includes legumes and is rich in alpha linolenic acid can have preventative effects on the development of coronary heart disease (de Lorgeril 1994). In a correlational study published in 2000, a protective effect of legumes against prostate cancer was found, as those who had the highest intake of legumes had the lowest incidence of prostate cancer (Kolonel). The benefits of pulses and legumes are not only limited to their connection to disease prevention, but they also assist in maintaining a low fat, high fiber diet. Pulses, or legumes, provide high levels of protein, dietary fiber, and a variety of micronutrients and phytochemicals, with relatively low levels of fat (Messina 1999). These pulses are used frequently in the cuisine of non-western countries such as India and China, but are currently are infrequently present in Western diets, and rarely, if ever, as replacements for typical flours made from wheat (Messina, 1999). The nutritional 1
2 content of pulses can help individuals maintain a low fat, high fiber diet, with good sources of protein. Because of the benefits of including legumes and pulses in the diet, infusing foods with additional pulses has become a subject of recent food product research, including a pulse breakfast bar that contains up to 30% yellow pea and lentil flour, according to an article in Food Product Design from September 2006 (Spurling). Research studying the effect on glycemia, insulinemia, satiety, and palatability of adding chickpea flour to white wheat flour bread was reported in the European Journal of Clinical Nutrition in This study reported no significant differences in the sensory acceptability ratings of control white bread and chickpea bread. (Johnson 2005). The type of muffin (corn) was prepared because the flavors fall more in line with the nutty, grainy flavors of the chickpea. Adding ground chickpeas to a fruit-flavored muffin could have adverse effects in consumer acceptability. These experimental procedures used canned chickpeas, ground directly before including in the recipe to measure the effects of adding ground whole chickpeas instead of pre-milled chickpea flour. This strategy is well-documented in lay websites promoting gluten-elimination diets, but rarely found in the scientific literature. Through the use of canned chickpeas, this allows for more experimental control and less variability between trials. The muffins were measured for volume, using the seed volume apparatus, height using a tape measure, and texture via the texture analyzer. Consumer acceptance was measured through sensory panel evaluation. The hypothesis of this experiment was that the replacement of flour with ground chickpea could be a simple way to incorporate more pulses into the average diet of Americans. Pulses are rarely present in the typical American diet, and although the benefits are well-documented, the effects on consumer acceptability may vary widely. Hence, the objectives of this study were 1) to develop corn muffins with added pulses for enhanced nutritional content and 2) to measure effects on consumer acceptability of corn muffins with ground chickpea. Methods One control and two variables of corn muffins were baked and trials repeated in triplicate. The sensory panel evaluated muffins of each variable with no division respect to trial number. The objective measures of volume, height, and texture were completed on 3 muffins from each variable for each trial. Each variable was cooked in a muffin tin with 6-muffin cups, and samples were taken from the left row of muffin cups for each trial. Each muffin was expected to have some individual variability due to pouring of batter, which is why 3 muffins were measured for height and volume on each variable. 2
3 The recipe for the corn muffins follows. Control (Unaltered Recipe) 120 g flour 170 g cornmeal 50 g sugar 20 ml baking powder 3 ml salt 2 eggs 250 ml milk 50 ml vegetable oil Recipe adapted from: 50% Flour replaced with Ground Chickpeas 60 g flour 60 g chickpeas, ground 170 g cornmeal 50 g sugar 20 ml baking powder 3 ml salt 2 eggs 250 ml milk 50 ml vegetable oil 100% Flour replaced with Ground Chickpeas 120 g chickpeas, ground 170 g cornmeal 50 g sugar 20 ml baking powder 3 ml salt 2 eggs 250 ml milk 50 ml vegetable oil 3
4 The single variable modified in the corn muffin recipe was the amount of flour vs. amount of ground chickpea. Flour (g) Ground Chickpea (g) Control Variable Variable The chickpeas were ground in a food processor to a very fine texture, with no particles larger than 1mm cubes. The 2 eggs were cracked into a separate bowl and mixed prior to addition to the other ingredients. The dry ingredients were mixed in a small bowl first, then milk, vegetable oil, and mixed eggs were added. Ground chickpea was added last and the mixture was stirred by hand until just mixed, where all dry ingredients were moist. The increasing amount of ground chickpea increased water content, making a much less viscous batter prior to cooking. The batter was poured into each cup of a 6-cup muffin tin, lined with paper baking cups, as even as possible. After baking, muffins were measured for volume, height, and texture. Volume measurements were completed in a seed volume apparatus. All 3 muffins were placed into the compartment and the total volume of the 3 muffins was recorded. This measurement was repeated in triplicate. Height measurements were completed using a centimeter measure, and the height of each of the 3 muffins was measured and recorded. Texture measurements were completed via the Texture Analyzer using a knife probe and muffin settings. Texture measurements were recorded for each of the 3 muffins. Sensory panelists scored muffins from each trial, and each sample was numbered with a three-digit number. The muffin samples were moved in position on the table between sensory panelists to avoid the middle-sample bias. The sensory scorecard used by the sensory panel is included. 4
5 Sensory Evaluation Scorecard Please taste each sample in front of you. On the scale below, please place an X where you would rate each muffin. 815 SOFTNESS Neither nor Very Slightly Slightly Very 134 Neither nor Very Slightly Slightly Very 647 Neither nor Very Slightly Slightly Very Please rank the samples in order of FLAVOR preference, 1= muffin you like most, 3= muffin you like least Please rank the samples in order of TEXTURE preference, 1= muffin you like most, 3= muffin you like least
6 815 GRAININESS Neither nor 134 Very Slightly Slightly Very Neither nor 647 Very Slightly Slightly Very Neither nor Very Slightly Slightly Very Comments: 6
7 Discussion & Results Volume in Muffin Variations Increasing chickpea content of the muffin recipe significantly decreased muffin volume as measured by the seed volume apparatus (Table 1, Figure 1). This effect may be due mainly to the loss of gluten formation resulting from replacing flour in the muffin recipe with ground chickpea. Table 1: Volume in cubic centimeters of each 3-muffin sample, Trials 1-3. St St St Variable cm 3 Avg Control Dev cm 3 Avg Dev cm 3 Avg Dev % Flour + 50% Chickpea % Chickpea (cm3) Seed Volume Apparatus Control 50% Flour + 50% Chickpea 100% Chickpea Figure 1: Total Volume Decreases with Chickpea Replacing Flour 7
8 Texture of Muffin Variables With increasing percentage of chickpea in the muffin recipe, the force required to cut the muffin increased (Figure 2). Across all trials, the force required to cut the 100% Chickpea muffin was more than 200% the force required to cut the Control muffin (Table 2). In conjunction with the lower volume with increasing chickpea content, lower amount of gluten formation would cause an increase in force necessary to cut into the muffin. Table 2: Force Required to Cut Muffins via Texture Analyzer increases with Increases in Percentage Chickpea, Trials 1-3. Force St Force St Force Variable (g) Control Avg Dev (g) Avg Dev (g) Avg St Dev % Flour + 50% Chickpea % Chickpea Force (g) Control 50% Flour + 50% Chickpea 100% Chickpea Figure 2: Force Required to Cut One Muffin via Texture Analyzer 8
9 Height Increasing percentage of chickpea in the muffin recipe showed a decrease in muffin height (Figure 3). This change in height could be explained by less gluten forming proteins available when more of the flour in the recipe is replaced with the ground chickpeas. The average across trials for the Control muffin was almost 0.5cm taller than for the 100% Chickpea muffin (Table 3). Table 3: Height of Muffins per Variable, Trials 1-3. Variable Height (cm) Avg St Dev Height (cm) Avg St Dev Height (cm) Avg St Dev Control % Flour + 50% Chickpea % Chickpea Height (cm) Control 50% Flour + 50% Chickpea 100% Chickpea Figure 3: Height of One Muffin per Variable 9
10 Consumer Sensory Evaluation A small sensory panel evaluated the product on two qualities, softness and graininess. The control muffin was rated as the softest muffin and the least grainy (or most smooth) muffin (Table 4). The 100% Chickpea muffin was rated as the hardest muffin and the most grainy. No consumers on the sensory panel preferred the 100% Chickpea muffin on texture or flavor, only one consumer preferred the 50% Chickpea + 50% Flour on texture, while the clear majority of consumers preferred the Control muffin on both texture and flavor (Table 5). These results are consistent with the obvious changes measured in volume, height, and texture. Table 4: Sensory Panel Ratings Sensory attributes Control 50% Flour + 50% Chickpea 100% Chickpea ness (1.75) 5.33 (1.63) 6.67 (1.51) Graininess (1.26) 3.50 (1.64) 2.17 (1.60) Numbers in parentheses refer to standard deviation 1 Nine point scale, 1=, 9= 2 Nine point scale, 1=, 9= Table 5: Sensory Panel Preferences Control 50% Flour + 50% Chickpea 100% Chickpea Texture 5* 1 0 Flavor *n=number of panelists selecting muffin variable as favorite (asked to rank samples in order of preference 1-3) Conclusions As identified, there is substantial difference in product quality and consumer acceptability when replacing flour with ground chickpea in a corn muffin recipe. Replacing only 50% of the flour caused smaller, but still noticeable changes in the corn muffin qualities. More research and testing is necessary before ground chickpeas can be considered an acceptable replacement for flour in muffin recipes. Because of the substantial effect on volume, height, and texture with the increasing percentage of chickpea, the optimal percentage of chickpea to flour would be presumably less than 50%, unless gluten formation or leavening is made possible by other means. As the benefits of human consumption of pulses have been outlined, discovering a method for incorporation of pulses into typical foods in the American diet is a significant problem for a future focus of food development. Perhaps the use of ground dried or roasted chickpeas would make a difference in limiting liquid content in the muffin recipe. Also, chickpeas could be tested in products which depend less on volume, texture, and height for acceptance, such as granola or breakfast bars. 10
11 References American Heart Association LDL and HDL Cholesterol: What s Bad and What s Good? Accessed on September 11, Centers for Disease Control and Prevention publications/factsheets/prevention/pdf/cvh.pdf. Accessed on November 18, de Lorgeril M, Renaud S, Mamelle N, et al Mediterranean alpha-linolenic acidrich diet in secondary prevention of coronary heart disease. Lancet. 343(8911): Duane WC Effects of legume consumption on serum cholesterol, biliary lipids, and sterol metabolism in humans. Journal of Lipid Research. 38: Johnson SK, Thomas SJ, Hall RS Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. European Journal of Clinical Nutrition. 59: Kolonel LN, Hankin JH, Whittemore AS, et al Vegetables, fruits, legumes and prostate cancer: a multiethnic case-control study. Cancer Epidemiology, Biomarkers & Prevention. 9(8): Messina MJ Legumes and soybeans: overview of their nutritional profiles and health effects. The American Journal of Clinical Nutrition. 70(supplement):439S- 450S. Spurling CP A Healthy Pulse. Food Product Design. p90. 11
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 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 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 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 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 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 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 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 informationTofu 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 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 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 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 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 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 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 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 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 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 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 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 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 informationTitle: 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 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 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 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 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 informationThe 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 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 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 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 informationDevin 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 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 informationDISCOVER PULSES WITH BONDUELLE. Your Complete Guide to Pulses: Nutritional Information, Recipes, and More!
DISCOVER PULSES WITH BONDUELLE Your Complete Guide to Pulses: Nutritional Information, Recipes, and More! 2016: THE YEAR OF PULSES LEARN ABOUT ONE OF THE WORLD S MOST IMPORTANT AND NUTRITIONAL FOODS Every
More informationPROTEINS (VEGETARIAN) Dr. Donna F. Smith
The following is a list of vegetarian combinations, which provide complete proteins, when eaten in the same meal. For example, eating each of the foods listed in each row below at the same meal. For example:
More informationPlant Population Effects on the Performance of Natto Soybean Varieties 2008 Hans Kandel, Greg Endres, Blaine Schatz, Burton Johnson, and DK Lee
Plant Population Effects on the Performance of Natto Soybean Varieties 2008 Hans Kandel, Greg Endres, Blaine Schatz, Burton Johnson, and DK Lee Natto Natto soybeans are small (maximum of 5.5 mm diameter),
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 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 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 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 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 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 informationJordan Ray 21 November 2005 FN 453 Individual Project Written Report 1. Title The Effects of Sucralose, Splenda and Splenda Sugar Blend, Used in
Jordan Ray 21 November 2005 FN 453 Individual Project Written Report 1. Title The Effects of Sucralose, Splenda and Splenda Sugar Blend, Used in Place of Sugar and Introduced at a Different Stage in a
More informationWine and Health. Mickey Parish, Ph.D. Professor and Chair Dept of Nutrition and Food Science College of Agriculture and Natural Resources
Wine and Health Mickey Parish, Ph.D. Professor and Chair Dept of Nutrition and Food Science College of Agriculture and Natural Resources "Nothing more excellent or valuable than wine was ever granted by
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 informationHEART-HEALTHY WALNUT RECIPES
HEART-HEALTHY WALNUT RECIPES WALNUTS for more than 25 years & published research has been investigating how eating walnuts affects various heart-health 1 biomarkers and risk markers including, but not
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 informationTomatoes, Lycopene and Human Health. APTRC Inc
Tomatoes, Lycopene and Human Health APTRC Inc Topics Australian Industry Statistics Report on Overseas Tomato & Health Projects Communication of health messages relating to horticultural products Nutritionist
More informationDEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS
International Journal of Science, Environment and Technology, Vol. 3, No 5, 2014, 1797 1802 ISSN 2278-3687 (O) DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS Thejaswini, M. L and H.G. Ramachandra
More informationSquash/Pumpkin. I. What is Squash?
Squash/Pumpkin I. What is Squash? A. In North America squash is grouped into summer squash and winter squash B. Summer squash means they are harvested as immature vegetables, which means they are harvested
More informationDevelopment and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)
2015 IJSRSET Volume 1 Issue 3 Print ISSN : 2395-1990 Online ISSN : 2394-4099 Themed Section: Engineering and Technology Development and Nutritional Evaluation of Value Added Baked Products using Strawberry
More informationSodium and Healthy Hearts
Sodium and Healthy Hearts Sodium is a mineral required by the body for normal functions, such as moving fluids between cells, signaling nerves and regulating blood pressure. Sodium vs. Salt Sodium is a
More informationIndividual 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 informationVegan 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 informationDOES BEER PLAY A SOLE ROLE IN ALCOHOL AND HEALTH SYMPHONY?
6 th Beer and Health Symposium: from Myths to Science Bibliothèque Solvay Leopoldpark Brussels, 20 September 2011 DOES BEER PLAY A SOLE ROLE IN ALCOHOL AND HEALTH SYMPHONY? Licia Iacoviello MD, PhD Simona
More informationSeizing the power of pulses with clean-taste pulse ingredients
Seizing the power of pulses with clean-taste pulse ingredients 2017 Clean Label Conference March 28-29, 2017 Presented by: Pat O Brien, Manager, Strategic Business Development What consumers want 2 I m
More informationCOMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT
New Zealand Avocado Growers' Association Annual Research Report 2004. 4:36 46. COMPARISON OF CORE AND PEEL SAMPLING METHODS FOR DRY MATTER MEASUREMENT IN HASS AVOCADO FRUIT J. MANDEMAKER H. A. PAK T. A.
More informationCOUNTLESS POSSIBILITIES FOR BARLEY PRODUCTS REVIEW OF OUTCOMES. Hilde Halland, NIBIO Holt Tromsø in northern Norway
COUNTLESS POSSIBILITIES FOR BARLEY PRODUCTS REVIEW OF OUTCOMES Hilde Halland, NIBIO Holt Tromsø in northern Norway Food trends: Local food traceability Traditional back to the roots Healthy Convenience
More information23 Studies on Low-Carb and Low-Fat Diets Time to Retire the Fad
23 Studies on Low-Carb and Low-Fat Diets Time to Retire the Fad Kris Gunnars, BSc Few things have been debated as much as carbohydrates vs fat. Some believe that increased fat in the diet is a leading
More informationDOWNLOAD OR READ : LOW CHOLESTEROL DIET AND RECIPE BOOK PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : LOW CHOLESTEROL DIET AND RECIPE BOOK PDF EBOOK EPUB MOBI Page 1 Page 2 low cholesterol diet and recipe book low cholesterol diet and pdf low cholesterol diet and recipe book In 1967,
More informationCholesterol Lowering Diet: Lower Cholesterol With Paleo Recipes And Low Carb By Nelson Sarah, Jacqueline Collins READ ONLINE
Cholesterol Lowering Diet: Lower Cholesterol With Paleo Recipes And Low Carb By Nelson Sarah, Jacqueline Collins READ ONLINE Click Here http://mediabooks.club/?book=b00ja1zppacholesterol Lowering Diet:
More informationFactors Affecting the Rising of Bread Dough - Ingredients
Factors Affecting the Rising of Bread Dough - Ingredients Objective To study the effects of adding certain ingredients on the rising of bread dough. Principles* Yeast is a single-cell microbe that has
More informationA BEGINNER S GUIDE TO TEA. Types of Tea, Best Steeping Practices and Natural Health Benefits
A BEGINNER S GUIDE TO TEA Types of Tea, Best Steeping Practices and Natural Health Benefits What is Tea? Tea comes from the plant, Camellia Sinensis. It s a sub-tropical plant that grows best in acidic
More informationINTERNATIONAL UNDERGRADUATE PROGRAM BINA NUSANTARA UNIVERSITY. Major Marketing Sarjana Ekonomi Thesis Odd semester year 2007
INTERNATIONAL UNDERGRADUATE PROGRAM BINA NUSANTARA UNIVERSITY Major Marketing Sarjana Ekonomi Thesis Odd semester year 2007 THE RELATIVE IMPORTANCE OF FOOD, SERVER ATTENTIVENESS, AND WAIT TIME: THE CASE
More informationCornell University Wellness Program pg. 1
Week #5: Cooking and eating real food, nourishing your body, mind, and spirit Week #4 action steps check-in: 1. If there is a place you d like to try shopping for quality real food ingredients, make a
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 informationProcessing Conditions on Performance of Manually Operated Tomato Slicer
Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation
More informationWALNUT HEDGEROW PRUNING AND TRAINING TRIAL 2010
WALNUT HEDGEROW PRUNING AND TRAINING TRIAL 2010 Carolyn DeBuse, John Edstrom, Janine Hasey, and Bruce Lampinen ABSTRACT Hedgerow walnut orchards have been studied since the 1970s as a high density system
More informationLab 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 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 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 informationMore Diet Fads and Fantasies. Written by Jeff Novick, M.S., R.D. Tuesday, 21 September :58
It is criminal how few health writers take the time to read really read and dissect newly published scientific articles. Too often, snappy headlines overrule substance. Recently, that s what happened with
More informationDEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa)
International Journal of Science, Environment and Technology, Vol. 5, No 2, 2016, 816 821 ISSN 2278-3687 (O) 2277-663X (P) DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET
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 information15% 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 informationFigure 1: Percentage of Pennsylvania Wine Trail 2011 Pennsylvania Wine Industry Needs Assessment Survey
Industry Needs Assessment Demographic of Participants As part of my initiative to get a quick snap shot of the Pennsylvania wine industry needs, an assessment survey was made public on July 1, 2011. This
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 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 informationKETOGENIC DIET FAMILY. Beginners Guide and FAQ s. For the. ketoeveryday.co.za. ketonutritioneveryday. The wherever tastier healthier lifestyle!
KETOGENIC DIET Beginners Guide and FAQ s For the FAMILY The wherever tastier healthier lifestyle! ketoeveryday.co.za ketonutritioneveryday The ketogenic diet is a way of eating that is very low in dietary
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 informationFood 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 information5. Supporting documents to be provided by the applicant IMPORTANT DISCLAIMER
Guidance notes on the classification of a flavouring substance with modifying properties and a flavour enhancer 27.5.2014 Contents 1. Purpose 2. Flavouring substances with modifying properties 3. Flavour
More informationSupplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients. Summary of Report
Supplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients Summary of Report Heather Maskus Manager, Food Innovation Project December 1, 2008 Objectives: o functional properties of
More 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 information10-WEEK PULSE PLEDGE CHALLENGE
10-WEEK PULSE PLEDGE CHALLENGE STARTER GUIDE Pulse Pledge Brought to You By: Take the 10 Week Pulse Pledge Challenge! It s easy and delicious to incorporate nutritious, affordable pulses into your diet.
More informationQuality INVESTIGATION of Rice Noodles Safe from Gluten
2018 3(2) 1-5 Submission: 2018/11/10, Peer review: 2018/11/20, Accepted: 2018/11/25, Published: 2018/12/30 International journal of protection, security & investigation Publication state: Japan ISSN: 2423-8368
More informationGENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA
GENOTYPIC AND ENVIRONMENTAL EFFECTS ON BREAD-MAKING QUALITY OF WINTER WHEAT IN ROMANIA Mihaela Tianu, Nicolae N. Sãulescu and Gheorghe Ittu ABSTRACT Bread-making quality was analysed in two sets of wheat
More informationFinal Report. Prepared by the Peter Frohlich, Canadian international Grains Institute for the Manitoba Pulse and Soybean Growers.
Influence of Pre-Milling Thermal Treatments of Field Peas, Dry Edible Beans and Faba Beans on the Flavour and End Product Quality of Baked Products Final Report Prepared by the Peter Frohlich, Canadian
More informationWine-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 informationSENSORY ATTRIBUTES OF CEREAL AND PULSE BASED TEMPEH CHIPS
e- ISSN: 2394-5532 p- ISSN: 2394-823X General Impact Factor (GIF): 0.875 Scientific Journal Impact Factor: 1.205 International Journal of Applied And Pure Science and Agriculture www.ijapsa.com SENSORY
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 informationCoconut 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 informationAvocados. Janine Fahri BSc (Hons) MBANT. Nutritional Therapist at NutriLife Clinic. Description
Avocados by Janine Fahri BSc (Hons) MBANT Nutritional Therapist at Description Colloquially known as the alligator pear, avocados are the fruit of the Persea americana, a tall evergreen tree which flourishes
More informationThe nutritional benefits of an alternative firstclass meat-free protein source, Quorn.
The nutritional benefits of an alternative firstclass meat-free protein source, Quorn. WHITE PAPER FEBRUARY 2017 Table of contents 1. Executive summary 2. Introduction 3. Quorn key nutrition facts 4. Mycoprotein
More informationA 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 informationObjective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate.
Objective 1: Identify and prepare yeast breads. a. Lean Dough, Enriched Dough b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method Objective 2: Identify and discuss the different types
More informationColorize YOUR Plate. Orange: carrots, orange peppers, oranges, cantaloupe, sweet potato, apricots, peaches.
Colorize YOUR Plate Winning athletic teams don t just happen. Teams rely on strategies to optimize their performance on the field. When it comes to eating fruits and vegetables, there are two important
More informationBean and Veggie Enchiladas
TOOLKIT #1 LESSON PLAN: Eat Powerful Plant Foods Bean and Veggie Enchiladas Eat powerful plant foods with the Super Crew! Grades: K-5 Designed by: SuperKids Nutrition Inc. in partnership with the American
More informationFACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE
12 November 1953 FACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE The present paper is the first in a series which will offer analyses of the factors that account for the imports into the United States
More informationA FLOURISHING SUPPLY & BURGEONING CONSUMER INTEREST PRESENT AN OPPORTUNITY TO INNOVATE
A FLOURISHING SUPPLY & BURGEONING CONSUMER INTEREST PRESENT AN OPPORTUNITY TO INNOVATE Eight hundred grower families cultivate 99% of the U.S. hazelnut crop on farms nestled along the Willamette Valley
More informationSpecialty Coffee Market Research 2013
Specialty Coffee Market Research 03 The research was divided into a first stage, consisting of interviews (37 companies), and a second stage, consisting of a survey using the Internet (0 companies/individuals).
More information