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

Size: px
Start display at page:

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

Transcription

1 Brittany Haller and Allie Jeffs FN 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, poultry, seafood, dairy, or eggs to be consumed. To give those considered vegan other eating options, a chocolate vegan ice cream with similar nutritional values to commercial dairy ice cream was created using coconut and rice milk. In order to do this a chocolate ice cream recipe was used as a standard then coconut milk, rice milk, and combination of coconut milk and rice milk was created for a total of three variables. This use of different milks affected the thickness of ice creams in their liquid state, product texture, and chocolate flavor. Introduction In America, about 2% of adults age 18 years and old consider themselves vegan. (Stahler, 2006) A vegan lifestyle is already limited in acceptable foods to consume especially dessert since so many are heavily dairy reliant. Having more eating options allows an individual to have more food choices while still sticking to their vegan lifestyle regardless the reason they are vegan. Diary milk fat gives ice cream its distinctive richness and characteristic smooth texture depending on percent milk fat by weight in product which can range from 10-20%. However, "There are no real chemical reactions that take place when you make ice cream," says H. Douglas Goff, an ice-cream expert and professor in the department of food science at the University of Guelph, in Ontario, "but that doesn't mean there isn't plenty of chemistry." Tiny air bubbles and ice crystals are dispersed among liquid water and a network of destabilized fat globules. This structure contributes to the taste. "When you bite into ice cream, how the flavor is released into the mouth probably is a function of structure," says Richard W. Hartel, professor of food engineering at the University of Wisconsin, Madison. Initially, the milk fat exists as tiny globules in the milky starting mixture. Milk proteins on the globules' surface work as an emulsifier to keep the fat in solution. To make the ice-cream structure, these fats need to be destabilized so that they coalesce into larger networks. Whipping the mixture introduces air bubbles and also helps the fat globules to coalesce. These fat globules, in turn, help stabilize the air bubbles. (Halford, 2004)

2 Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars. The use of coconut milk as a dairy milk substitute gives the final ice cream product the same creaminess as dairy milk well possibly added a tropical flavor. Coconut milk is high in potassium and good saturated fat according to Mary Enig, fellow of the American College of Nutrition in Silver Springs, MD which can attribute to fulfilling nutritional values similar in dairy based ice cream. Rice Milk is not as thick as dairy milk or coconut milk, but because it is slightly sweet it works will with dessert recipes such as ice cream. Compared to dairy milk, rice milk contains more carbohydrate, but not a significant amount of calcium or protein which is why fortifying rice milk for nutritional value is key. Thus samples of dairy milk, coconut milk, and rice milk based ice creams are made to compare for consumer acceptance, color, and texture. Can ice cream made with coconut or rice milk contain the same or similar nutritional value with maintain consumer acceptance? Null hypothesis: There will be no difference between a commercial ice cream and our new vegan ice cream. The independent variable is the different milks, coconut and rice milk. The dependent variable will be measured on color, texture, viscosity, and consumer acceptance of the product. Methods The recipe used to create the homemade chocolate coconut ice cream was found though The Nourishing Gourmet website (Harris). A website dedicated to recipes to create healthy and nourishing foods. The ice cream recipes are listed below. Standard Dairy Milk Ice Cream 237ml of milk 25g of cocoa powder 30ml agave syrup 1.7ml vanilla extract Variable 1 Chocolate Coconut Milk Ice Cream 237ml of unsweetened coconut milk 25g of cocoa powder 30ml agave syrup 1.7ml vanilla extract Variable 2 Chocolate Rice Milk Ice Cream 237ml of shelf-stable rice milk 25g of cocoa powder

3 Variable 3 30ml agave syrup 1.7ml vanilla extract Chocolate Combo Milk Ice Cream 118ml of shelf-stable rice milk 118m) of unsweetened coconut milk 25g of cocoa powder 30ml agave syrup 1.7ml vanilla extract Procedure: Whisk cocoa powder in a small amount of the variable milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions. For trial one, the recipe was followed to make the dairy milk ice cream mixture and placed into an ice cream maker containing three cups of ice and one cup of salt. The ice cream maker was run until the mixture was at a thick, creaming consistency. This procedure was replicated for each variable recipe stated above. Each variable when finished was placed into multiple sample cups labeled with three randomized numbers 828,765, 101, and 623. One sample cup from each variable was used to conduct texture analyzer test with a cone probe and Hunter Colorimeter test. Results were recorded. The rest of the samples for each variable, were set out in a random order to be sampled by consumers. Each consumer was given a sensory scorecard to record their scores for each sample on. Ten consumers scores were used to determine overall data as well as create tables and graphs. The scorecard is in the attached appendix. For trials two and three, the same procedure as trial one was replicated for a total of three trials each containing four samples, standard and three variables. Trial two had sample numbers 754, 202 and 205. Trial three had samples 407, 381, and 599. Results Table 1. Variations in Trials Code Amount of Various Milks Trial # ml Coconut Milk Trial ml Coconut Milk Trial ml Coconut Milk Trial ml Rice Milk Trial ml Rice Milk Trial ml Rice Milk Trial ml Coconut Milk and 118 ml Rice Milk Trial ml Coconut Milk and 118 ml Rice Milk Trial ml Coconut Milk and 118 ml Rice Milk Trial ml Cow s Milk Standard

4 Table 2. Colorimeter Values for Various Trials Variable L a b Table 3. Texture Data for Variations Variation Texture Analyzer Force (g) Table 4. Average Ratings for Variations Variation Color Rating Color SD* Aroma Ratings Aroma SD Texture Ratings Texture SD Flavor Ratings Flavor SD Acceptability Ratings Acceptability SD *SD = Standard Deviation

5 Color Values L a b 0 Figure 1. Subjective Values for Color of the Variable Ice Creams 350 Texture Analyzer Force (g) Figure 2. Texture Analyzer Force for Each Variable Ice Cream Average Color Rating

6 Figure 3. Average Color Ratings for Variable Ice Creams Average Aroma Rating Figure 4. Average Aroma Ratings for Variable Ice Creams Average Texture Rating Figure 5. Average Texture Ratings for Variable Ice Creams Average Flavor Rating Figure 6. Average Flavor Ratings for Variable Ice Creams

7 Average Acceptability Rating 1 Figure 7. Average Acceptability Ratings for Varia4ble Ice Creams Discussion All data from the tables and figures above was collected in the lab. There are sample calculations in the appendix Table 2 and Figure 1shows that the standard color is out of reach for all variables. Table 3 and Figure 2 show that the variables are all very different from the standard. The standard was soft and the trials were much more dense. When the sensory data was analyzed (Table 4) the variables can be compared to the standard. In this experiment, it was not the goal to match the standard in sensory qualities, nutritional qualities were more important. However, when dealing with consumers, it is important the consumers accept a product. Figure 3 shows, for color, that the coconut samples are the closest to the standard. The farthest from the standard are the rice variabilities. And the mixture of the rice and coconut is between the two in color ratings. This matches up with objective color data. Figure 4 shows, for aroma, that all samples smelled similar to the standard. The group that matched the standard most closely is the combination rice and coconut ice cream. Figure 5 shows, for texture, that all the samples varied even if they started with the same recipe. This is due to variability in ice cream freezers. They all worked on the same principle. They had spinning units that were surrounded by ice with salt to lower the temperature. The same amount of liquid was added to each freezer. However the liquid did not freeze the same amount and the textures were different. The objective data shows similar results as well. Figure 6 shows, for flavor, that not one of the samples came close to the desirable flavor of the standard. Figure 7 shows for overall acceptability, that the combination rice and coconut milk is the closest to the standard, but they are not that similar. The conclusion is that when trying to replicate the nutritional quality of the standard, the variables don t match the standard in color, texture, flavor, aroma or acceptability. For the future, this product should be evaluated for the sensory parameters and they should try to match the standard. As stated before, a product won t do any good in the marketplace if it is not liked by consumers. This product has too much cocoa which changes color and flavor to be less acceptable. The agave syrup also thins out the product. Possibly corn syrup may be a better alternative.

8 References Edy's. Web. 28 Sep < Halford, B. (2004). Ice cream. Chemical and Engineering News, 82(45), 51. Harris, Kimi. "Chocolate Coconut Milk Ice Cream." The nourishing gourmet. 05 May WordPress, Web. 28 Sep < Heenan, C.N., Adams, M.C., Hosken, R.W., & Fleet, G.H (2003). Survival and snesory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Elsevier, 37, Lightowler, Helen., & Davies Jill. (1998). The vegan dairy. Nutrition & Food Science, 3, "Nuts, coconut milk, raw." Nutrition Data. Web. 28 Sep < Stahler, C. (2006). How many Adults are vegetarian?. The Vegetarian Journal, (6), Surapat, Somjit, and Pacharin Rugthavon. "Use of modified starch as fat replacer in reduced fat coconut milk ice cream." Kasetsart Journal of Natural Science (2003): Print. WordPress, Web. 28 Sep < 2.html>.

9 Appendix: I. Blank Sensory Evaluation Sheet Please evaluate each of the 10 samples for the following 5 qualities. Please rinse your mouth with water between each sample. Color 1=light 9= dark Aroma 1=undesirable 9=desirable Texture 1=slushy 9=creamy Flavor 1=unpleasant 9=pleasant Acceptability 1=unpleasant 9=pleasant II. Sample Calculations Average Rating: (Sum of color ratings for 828)/number of samples ( )/10 = 4.6 Standard Deviation: (1/10)[(5-4.6) 2 +(8-4.6) 2 +(8-4.6) 2 +(4-4.6) 2 +(8-4.6) 2 +(1-4.6) 2 +(4-4.6) 2 +(1-4.6) 2 +(4-4.6) 2 +(3-4.6) 2 ] = 2.54 II I. Lab write-up (carbon copy sheets attached)

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

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

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

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

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

More information

The 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

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 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

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

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

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

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

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

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

Non-Allergenic Egg Substitutes in Muffins

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

More information

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

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

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

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

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

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

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

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

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

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

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

Names Date Pd. Mentos Investigation

Names Date Pd. Mentos Investigation Names Date Pd. Mentos Investigation Harned, Slatoff, Stanchock 8 th Grade Science Pre Lab Questions:. How would you describe the surface of the Mentos if you look really closely?. Ingredients for the Mentos

More information

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

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

More information

The 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

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

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

Milk and Dairy Food Lecture

Milk and Dairy Food Lecture Milk and Dairy Food Lecture I. What is milk? A. 87% water B. 13% solids { fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals.

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

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

Process standardization of low-calories and low-sugar kalam

Process standardization of low-calories and low-sugar kalam 2018; 7(3): 142-147 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating: 5.03 TPI 2018; 7(3): 142-147 2018 TPI www.thepharmajournal.com Received: 22-01-2018 Accepted: 23-02-2018 Santosh P Shinde Latur,

More 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

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

DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS

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

More information

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

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

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

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

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

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

GELATIN in dairy products

GELATIN in dairy products GELATIN in dairy products Gelatin in dairy products Gelatin is particularly well suited for use in dairy products thanks to its compatibility with milk proteins and its functional properties. It provides

More information

EXPANDED CHOICES FOR EXTENDED FRESHNESS SOLUTIONS

EXPANDED CHOICES FOR EXTENDED FRESHNESS SOLUTIONS & EXPANDED CHOICES FOR EXTENDED FRESHNESS SOLUTIONS Corbion.com/ultrafresh Raising the standards for sustained freshness set a new standard for ensured freshness. It delivers the industry-leading enzyme

More information

Use of a New GH8 Family Xylanase in Baking and Milling

Use of a New GH8 Family Xylanase in Baking and Milling Use of a New GH8 Family Xylanase in Baking and Milling Dr. Irina Matveeva Novozymes A/C The 24th Annual IAOM MEA District Conference & Expo's Technical Session Sousse, Tunisia, 5-8 November 2 Agenda Arabinoxylan

More information

DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa)

DEVELOPMENT 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 information

FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY

FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY FOOD FOR THOUGHT Topical Insights from our Subject Matter Experts LEVERAGING AGITATING RETORT PROCESSING TO OPTIMIZE PRODUCT QUALITY The NFL White Paper Series Volume 5, August 2012 Introduction Beyond

More information

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

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

More information

Molecular Gastronomy: The Chemistry of Cooking

Molecular Gastronomy: The Chemistry of Cooking Molecular Gastronomy: The Chemistry of Cooking We re surrounded by chemistry each and every day but some instances are more obvious than others. Most people recognize that their medicine is the product

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

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

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

Agriculture Update 12 TECHSEAR preparation of Kulfi with ginger extract. and T 3 OBJECTIVES

Agriculture Update 12 TECHSEAR preparation of Kulfi with ginger extract. and T 3 OBJECTIVES A U Volume DOI: 10.15740/HAS/AU/12.TECHSEAR(4)2017/1008-1012 Agriculture Update 12 TECHSEAR-4 2017 1008-1012 Visit us : www.researchjournal.co.in RESEARCH ARTICLE : Preparation of Kulfi with ginger extract

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

Make & Taste Dairy. Whipped Cream (Grades 3-5) Lesson Plan LESSON OVERVIEW: LESSON OBJECTIVES:

Make & Taste Dairy. Whipped Cream (Grades 3-5) Lesson Plan LESSON OVERVIEW: LESSON OBJECTIVES: Lesson Plan LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of whipping heavy cream into a delicious topping. Participants will make

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

Mentos very quickly and in huge quantities and shoot out of the bottle.

Mentos very quickly and in huge quantities and shoot out of the bottle. RESEARCH Mint Mentos have lots of tiny craters inside them that create greater surface area. Having more surface area causes more reaction. The Mentos sink to the bottom of the bottle. Carbon dioxide bubbles

More information

Foster Farm s Variety Pack Three-Product Sampler

Foster Farm s Variety Pack Three-Product Sampler Foster Farm s Variety Pack Three-Product Sampler No Antibiotics Ever All Natural 100% Whole Grain Breaded Chicken Breast Nuggets, CN (91690) No Antibiotics Ever All Natural 100% Whole Grain Breaded Chicken

More information

Attracting bugs M7-12. M7-12 Life Science

Attracting bugs M7-12. M7-12 Life Science Attracting bugs M7-12 M7-12 Life Science Testable Question & Purpose Question: : Which of the following solutions sugar, cinnamon, salt and honey will attract the most insects? Purpose: People do want

More information

Volume NaOH ph ph/ Vol (ml)

Volume NaOH ph ph/ Vol (ml) Determining Acidity of Foods I. Purpose/Objective: The purpose is to identify the normality of a prepared sodium hydroxide solution by titrating samples of KAP. With the known normality of the base solution,

More information

Papaya leaf has a bitter taste but it is nutritious and has medicinal properties. This research study aimed to

Papaya leaf has a bitter taste but it is nutritious and has medicinal properties. This research study aimed to DEVELOPMENT AND ACCEPTABILITY OF CARICA PAPAYA LEAVES AND MENTHA SPICATA ENHANCED ICE CREAM Theodora Wilhelmina Widjaja, Larissa Ndamukunda, Gladys Mae Laborde, Maribel Balagtas, Ruchel Oasan, Lorcelie

More information

Project Concluding: Summary Report Mandarin Trial for the California Desert

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

More information

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of

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

An Investigation into the relative gluten content of wheat flours

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

More information

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon?

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon? Fermentation Lab: Yeast Reproduction Lab ( unicellular) Objective: To observe fermentation and discuss the process. Your Lab: In this lab you will test for the production of carbon dioxide as a waste product

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

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

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

More information

MILK HAS LONG BEEN A POPULAR BEVERAGE. not only for its flavor, but because of its unique nutritional package.

MILK HAS LONG BEEN A POPULAR BEVERAGE. not only for its flavor, but because of its unique nutritional package. providing high-quality protein, vitamins & other minerals HAS LONG BEEN A POPULAR BEVERAGE not only for its flavor, but because of its unique nutritional package. WHAT IS : Milk from a dairy cow is composed

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

HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE

HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books The book covers Introduction, Nutritional Value and Classification of Ice Cream, Composition

More information

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

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

More information

Diffusion, Osmosis, and Water Potential Lab Report

Diffusion, Osmosis, and Water Potential Lab Report Diffusion, Osmosis, and Water Potential Lab Report Activity A: Diffusion Background: Diffusion is the movement of molecules from areas of higher concentration to areas of lower concentration. Two specific

More information

concepts and vocabulary

concepts and vocabulary Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same

More information

MEMO CODE: SP , CACFP , SFSP Smoothies Offered in Child Nutrition Programs. State Directors Child Nutrition Programs All States

MEMO CODE: SP , CACFP , SFSP Smoothies Offered in Child Nutrition Programs. State Directors Child Nutrition Programs All States United States Department of Agriculture Food and Nutrition Service 3101 Park Center Drive Alexandria, VA 22302-1500 DATE: November 14, 2013 MEMO CODE: SP 10-2014, CACFP 05-2014, SFSP 10-2014 SUBJECT: TO:

More information

Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan

Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan Quality characteristics of set yoghurt blended with Tender Coconut Water Milk - Carrageenan G.Swarnalatha Assistant professor, College Of Dairy Technology Sri Venkateswara Veterinary University Tirupati

More information

DISTRICT 8 4-H FOOD SHOW

DISTRICT 8 4-H FOOD SHOW Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project.

More information

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)

Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE

More information

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

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

More information

PROGRAM REQUIREMENTS. Service Styles. Water Availability in the CACFP

PROGRAM REQUIREMENTS. Service Styles. Water Availability in the CACFP PROGRAM REQUIREMENTS Service Styles The two meal service styles that can be used in CACFP are pre-portioned and family style. Preportioned means that the minimal requirement (or more) of food for each

More information

Saved analysis metric definition sheet

Saved analysis metric definition sheet Saved analysis metric definition sheet Overview There are three types of count options each containing a number of metrics. 1. Patent families 2. Forward 3. Other metrics 1. Patent families These metrics

More information

UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC MELAMINE TESTING OF RETAIL MEAT AND POULTY PRODUCTS

UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC MELAMINE TESTING OF RETAIL MEAT AND POULTY PRODUCTS UNITED STATES DEPARTMENT OF AGRICULTURE FOOD SAFETY AND INSPECTION SERVICE WASHINGTON, DC FSIS NOTICE 97-08 12/11/08 MELAMINE TESTING OF RETAIL MEAT AND POULTY PRODUCTS I. PURPOSE In light of recent disclosures

More information

2013 Technology Snapshot Presentation

2013 Technology Snapshot Presentation Sophisticated Solutions for Simplified Labels October 29-30, 2013 Hyatt Lodge, Oak Brook, Illinois, USA 2013 Technology Snapshot Presentation Clean Label Meat and Savory Flavors By: Innova Flavors Clean

More information

2. Materials and methods. 1. Introduction. Abstract

2. Materials and methods. 1. Introduction. Abstract Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut

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

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors

More information

- NSES-C, NSES-F, NSES-G, NHES-1

- NSES-C, NSES-F, NSES-G, NHES-1 Lesson 1.3 The Good Samaritans Estimated time: One 50 min period Instructional overview Lesson 1.3 will show students the importance of beneficial microorganisms in food production and increase awareness

More information

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use. THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze

More information

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

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

More information

FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra)

FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra) FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra) Janica Charelle S. Borja 1, Dominique S. Sedano 1 and Marissa G. Noel 1 1 Chemistry Department, De

More information

TRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12

TRACKS Lesson Plan. Philly Students Heat It Up Spanish Cooking Grade: 6-12 TRACKS Lesson Plan Philly Students Heat It Up Spanish Cooking Grade: 6-12 I. Nutrition Education Goal & Objective: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating

More information

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using

More information

PRODUCT SPECIFICATIONS

PRODUCT SPECIFICATIONS PRODUCT INFORMATION PRODUCT SPECIFICATIONS Product Description: Product Category: Manufacturer: Packer: Weight per pack: Units per pack: Rice Protein & Quinoa Strips Frozen Fry Group Foods SA Fry Group

More information

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE PROPERTIES OF INGREDIENTS ANDERSON HIGH SCHOOL HIGHER HEALTH & FOOD TECHNOLOGY Page 1 Page Aeration 3,4,5 Binding 3 Caramelisation 4 Coagulation

More information

Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma

Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma Scientific Cooking and The Physics of Complex Systems Davide Cassi Department of Physics Scientific Gastronomy Lab. Università di Parma SCIENTIFIC COOKING = USE OF SCIENTIFIC METHOD AND SCIENTIFIC KNOWLEDGE

More information

The Best Thing Since Sliced Bread

The Best Thing Since Sliced Bread The Best Thing Since Sliced Bread Consumers could not tell the difference between bread prepared with ENSEMBLE and PHO-prepared bread. Consumers taste for bread is ingrained. In all of its different forms,

More information

INVERTS AND TREACLE SYRUPS.

INVERTS AND TREACLE SYRUPS. www.asr-group.com 1 INTRODUCING CANE SUGAR INVERTS With their unique characteristics, Invert Sugars and Syrups, made from natural cane sugars, benefit many aspects of food production by naturally improving

More information