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

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

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 2 ABSTRACT: This lab experiment was designed to examine the effects of hemp milk in baking corn bread. Milk was used as the control ingredient. It was substituted with hemp milk in the variable corn bread recipes. Our hypothesis was that the corn bread baked with hemp milk would be moister and have a larger volume than the corn bread baked with regular-2% milk. For each of the corn bread trials, two objective tests were performed to evaluate the volume and moisture. Additionally, 29 subjective tests were completed by a random sample of the San Francisco State University student population to evaluate appearance, flavor, tenderness, and texture. All the tests yielded a mixed conclusion. Objective tests confirmed our hypothesis in terms of the volume. However, although our objective tests confirmed our hypothesis in terms of moisture, our subjective tests did not. INTRODUCTION: There is an undeniable national revolution that grows stronger everyday. It is a movement towards healthy eating. An important aspect to this focuses on healthy alternatives for those who have certain disorders or diseases, which prevent them from eating normally. For example, many people are lactose intolerant. Because the American diet has a high focus on milk and dairy products, the lactose intolerant population has to monitor its intake to avoid these food items. Additionally, there are many who consciously choose to avoid animals and animal products all together because of an ethical and personal standpoint. These select vegetarians and vegans also avoid milk and dairy products. Popular dairy substitutes for milk and dairy products are almond milk, rice milk, and soy milk. A lessor known alternative is hemp milk. As a team, we decided to investigate the possible benefits of hemp milk and experiment with it to create a delicious corn bread that contains no dairy/milk. The hypothesis of the experiment is that hemp

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 3 milk will increase the volume and moisture of corn bread as compared to corn bread made with regular-2% milk. Conversely, the null hypothesis of the experiment dictates that corn bread made with regular-2% milk have a higher volume and moisture content compared to corn bread made with hemp milk. REVIEW OF LITERATURE: Hemp milk is one of the newer milk substitutes compared to extremely popular soy and almond milk. In our review of literature, we discovered many impressive qualities in hemp seeds and hemp milk. Additionally, we examined the individual compounds of milk and hemp to present a fair comparison of their beneficial qualities. Firstly, we researched the characteristics of milk and examined its effects on baking products. Generally, raw milk from cows are processed and pasteurized for safe storage and consumption by consumers. Milk is consumed most popularly in three forms: whole milk, low fat, and non-fat/skim milk. These forms are named for their approximate fat content: 3.25%, 1-2%, and 0% fat, respectively. The fat in milk is used as a tenderizer in baking by shortening gluten strands. This shortening effect can help limit the chewiness or toughness of the baked product. Fat also helps to increase moisture and add flavor. In addition to fat, milk has consists of sugars and proteins. In regards to the sugars in milk, Margaret Williams Food: Experimental Perspectives (2008) states that almost all [milk sugars are] in the form of lactose [ ] which is only about a fifth as sweet as sucrose (p. 295). Compared to other sugars, lactose has a much lower solubility and sweetness. However, like other sugars, it maintains an ability to attract and hold water, or its hygroscopicity. Due to this quality, the sugars and water in milk contribute to the moisture in the baking process. Sugar also helps the baked product to brown aesthetically. Milk also contains proteins, which can be separated into two primary categories: casein and

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 4 whey proteins. This is important to note because those who cannot consume milk generally have to find alternatives for proteins found in milk. Hemp milk is made from the nut or seed of the hemp plant. In the manufacturing process, the seeds are pulverized, water is added, and the mixture is strained to produce a rich nutty milk. Although it is part of the Cannabis family, hemp produced industrially contains no tetrahydrocannabinol, or THC, which is a psychotropic agent (Wells, 2009). The milk is high in omega-3, along with calcium, vitamin A, vitamin B, B2, B12 and riboflavin. Omega-3 fatty acids play a vitally important role in brain function and development. They also help in reducing inflammation and lower the risk of chronic diseases like cancer and heart disease (Rodriguez-Leyva & Pierce, 2010). The healthy effects of the omega-3 come mostly from elcosapentaenoic acid, EPA, and docosahexaenoic acid, DHA, which are generally found in cold water fish, such as salmon and tuna. Alpha- linolenic acid (ALA) form is found in seeds and oils, such as hemp and flax. ALA is converted to the EPA and DHA forms in the body (University of Maryland Medical Center--UMMC, 2011) to provide the benefits from the omega-3 fatty acids in hemp milk. It is exciting to note that hemp milk contains the recommended 3:1 ratio of omega-6 to omega-3 intake daily. The B vitamins are another addition to hemp milk that make it a desirable dairy alternative. Like omega-3, they help prevent chronic disease like atherosclerosis and aid in cognition to prevent Alzheimer s disease (Journal of the American Medical Association). Like regular cow s milk, consumption of hemp milk provides necessary vitamins and nutrients. Furthermore, hemp milk has vitamins and nutrients that regular cow s milk does not offer. Hemp contains no know allergens, so it is a great alternative to those with lactose intolerance/deficiency or celiac disease. Those who suffer from these, have trouble producing

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 5 enough lactase, the enzyme used to breakdown lactose (milk sugar) in the body (Harvard Women s Health Watch, 2011). The lactase enzyme breaks lactose into smaller molecules that are easier for the intestines to absorb. To prevent any negative reaction to consuming regular milk, individuals can ingest hemp milk and receive vitamins and nutrients, like calcium. Cow s milk is rich in calcium and fortified with vitamin D, these are important to maintain strong bones and teeth. Hemp milk also contains these essential nutrients to aid in bone development. It also contains proteins, making it ideal for those practicing a vegetarian or vegan diet. Protein fuels the body and helps to build muscle. However, because vegetarian and vegan do not eat meat or other animal products that can be lacking the adequate amount needed in their diet. Hemp milk contains around 5g of protein per 8 ounces and cows milk contains about 8g per 8 ounces. With all of its benefits, hemp milk is a solid alternative to cow s milk. However, because of the different characteristics between cow s milk and hemp milk, we have designed this experiment to compare the effects of baking with hemp milk. METHOD/DESIGN: The goal of this experiment is simple: compare how 2% and hemp milk individually affect volume and moisture when baked into cornbread. The independent variable is milk, both 2% (the control variable) and hemp milk (the experimental variable). The dependent variables are (1) volume of the cornbread and (2) the moisture content of the cornbread. To limit any extraneous variables, we decided to accurately weigh all of the ingredients to maintain an acceptable level of consistency. All ingredients were weighed on a digital scale in gram units. Additionally, we used the exact same ingredients for each trial to help eliminate any error resulting from using different ingredients. Although we initially discussed adding corn kernels to the cornbread, we decided that the corn kernels could easily affect and cause fluctuations in

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 6 the volume. As a result, we eliminate the option of including real corn kernels in our baked cornbread. We committed to these parameters to keep our work as consistent as possible, to limit human error, and to keep hemp milk the only variable. In our search for our cornbread recipes, we encountered some difficulty in finding a control recipe for cornbread that excluded butter to make our product vegetarian friendly or acceptable to lactose intolerant individuals. As a dairy product, butter would yield useless in our experiment. We changed only one variable (milk) and keep all other things constant. Therefore, we wanted a recipe that switched the butter for another fat or fat replacement. Ultimately, we found our control recipe via The Delicious Life blogspot: this recipe required oil not butter. Please refer to Appendix A for the complete recipe (The Delicious Life, 2011). To modify our experiment, we designed three different types of cornbread to baked: (1) 100% regular-2% milk, 0% hemp milk; (2) 50% regular-2% milk, 50% hemp milk; and (3) 0% regular-2% milk, 100% hemp milk. The control recipe would include 100% regular-2% milk and 0% hemp milk. As a part of our lab procedures, we performed three trials of each recipe for a total of nine samples created. Please refer to Appendix A for the complete lab procedures and variable recipes. In order to test and evaluate our hypothesis, we created subjective and objective tests. The objective tests for volume and moisture were to be performed by us, the lab experimenters. In addition to our subjective tests, the primary subjective tests were to be performed by random taste testers on Friday, December 2, 2011. To ensure that testers were not biased in any way, each of the corn breads was assigned a random three digit number: the control was #248, the 50/50 variable was #963, and the 100% variable was #571. Although we, the lab experimenters, knew which corn bread was the control or variable, we did not tell what the secret ingredient was

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 7 and which corn bread was the control or variable. This contributed to a proper blind experiment. The numbers and corresponding corn bread were placed on the plate for each tester. We created scorecard based on a hedonic scale of personal preference and subjective opinion. The scorecard s hedonic scale was used to rate the tenderness, texture, appearance, and flavor of the three different corn breads. The consumer was asked to rate them on a scale from 1 through 9: 9 being excellent, 5 being acceptable, and 1 being unacceptable. Please refer to the Results/Discussion section below for further explanation of the experiment s findings. RESULTS/DISCUSSION: As a part of the objective testing of each trial, we performed a test for volume and moisture. To evaluate the volume of each corn bread, we cut 2 X 3 pieces of corn bread to calculate the estimated volume. Each piece was weighed and photocopied in three different dimensions. Please refer to Appendix C. This was performed for one trial of each control and variable. Each piece was examined as well to note any physical and significant changes. The control corn bread was bright yellow with many compact air pockets. The 50/50 variable corn bread was a darker yellow product with big and more spaced out air pockets. Lastly, the variable corn bread with 100% hemp milk was the darkest of all the corn bread. It had large air pockets. Per the calculations, the volumes of the corn bread were 8.55 cubic inches, 7.8 cubic inches, and 7.5 cubic inches for the control, 50/50 variable, and 100% variable, respectively. The small margin of difference is not dramatic and could be a result of human error: improper tracing of each item or unequal cutting of piece. Still, these results support the null hypothesis that when baking with hemp milk, corn bread products have less volume. To test moisture of each corn bread, we used the same 2 X 3 piece to perform the wettability test. First, we weighed each piece of corn bread, soaked it in water for 5 seconds, and

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 8 then weighed the corn bread with the absorbed water. We used a timer to keep our time as accurate and consistent as possible. Please refer to Appendix B for results of the wettability test. Note that high water moisture retention is an indication of moist bread. Therefore, the higher the change in weight of the product due to water retention indicates a moister corn bread. From the results, there was a trend of increased moisture of the corn bread when adding hemp milk. This supports our hypothesis that baking with hemp milk would yield a moister corn bread. This is also supported by our personal subjective taste test after ever trial made in the lab. We noted the hemp milk being the moistest. Although this is true, taste testers, who participated in the subjective tests, disagreed with us when it came to moisture of the corn bread. Based on the results of the scorecards, the overall favorite with the best acceptability was the corn bread made with half 2% milk and half hemp milk (corn bread #963). In terms of tenderness, 79.3% raked it as excellent (a score between 9-7). 72.4% of testers also ranked the flavor as excellent, noting sweetness and taste as favorable. In Appendix D, it shows that this version of the corn bread ranked the highest compared to the others. Favorable rankings in all categories make this the clear winner. The corn bread with the worst overall acceptance was the 100% hemp milk recipe (corn bred #571). Comments were left on the some of the scorecards describing it as to dry for their liking. The dryness is surprising because it is the opposite of what the lab trials and wettability test demonstrated. Only 24% found the tenderness in the excellent range (a score of 9-7), 48% found the texture acceptable (score of 6-4), 39% found the flavor to be excellent. Although the corn bread had a slight sweet taste, the texture was dry and grittier than the other two. This resulted in a less desirable mouthfeel and overall eating quality. Out of all three samples, the control corn bread (#248) had an overall appearance ranking

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 9 of 86% in the excellent range. This sample also had favorable scores flavor with 65.5% of consumers finding it the excellent range. Discussion with taste testers noted positive sweetness but the sweetness was not over-powering. Along with 67.8% ranking the texture as excellent as well. When referring to Appendix D the mean is slightly higher for the 50/50 recipe with 7.93, compared to 2% milk with a mean of 7.69. By looking at these numbers, one can see that the 50/50 recipe was more acceptable when it came to appearance. One of the most significant differences noted by the evaluators was the color and appearance. There was a range from golden yellow to almost golden brown color. The brightest on presented was the 50/50 recipe (half 2% milk, half hemp milk), this had a strong golden yellow coloring compared to the other three. The corn bread made with only 2% milk had a dull yellow color, still appealing to the eye, but not as vibrant as the 50/50 mixture. The full hemp recipe had the darkest color, once it was sliced, it was obvious that there was a golden brown tint to it. This is most likely do to the color of the hemp milk itself. Unlike cow s milk white pigmentation, hemp milk has a light brown color to it do the seed. This causes the hemp pigment to remain in the product it is added to, unable to denature completely. Milk tends to blend in seamlessly with the products it is added to leaving no notice. It should be noted that when we tasted each trial s corn bread during lab days, we came to similar conclusions with a few exceptions. The first trial of the 100% hemp milk corn bread was bitter. It was most likely due to too much baking powder being added on accident. However, going forward and being very careful, we noted that the other two trials of hemp milk corn bread was the sweetest of all three and had the most moist texture and tenderness. This is the opposite of what the taste testers found on December 3, 2011. Examining the results, there are many explanations for the discrepancies in subjective

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 10 testing. The most significant cause would be time. In the lab, when we were performing all the trials, we let the corn bread cool for approximately 5 minutes before tasting it. For the December 3, 2011 subjective taste test day, Thomas pre baked the 100% hemp milk corn bread the night before whereas Savanna baked the corn bread the morning of. This could have resulted in the hemp milk corn bread from drying out over night on the counter. Additionally, human error may have contributed as two people baked different products in different locations and different equipment. Although, these errors were almost eliminated when performed in the lab together, they seemed unavoidable due to time and location. These errors were apparent in the results of the taste testers evaluations. CONCLUSION: Overall, our objective test and subjective lab data confirms that hemp milk increases moisture. Taste testers disagree with this and their data reject this. After examination of the situation, we identified the possible errors that explain the discrepancy. The volume of the corn breads decreased, thus rejecting our hypothesis. In summary, our lab work supports the hypothesis in terms of moisture but not volume. Based on the subjective test completed, the 50/50 recipe was considered the most acceptable produce compared to the full regular-2% milk recipe and the full hemp milk recipe. The 50/50 version of corn bread had the highest overall average of consumers who found to be an excellent product. The 2% milk recipe came in second, while the 100% hemp recipe was the least desirable in all four categories. The full 2% recipe and 50/50 recipe tied for majority for best appearance at 86% acceptance. But when the mean was evaluated, the 50/50 recipe, won with a mean of 7.93 compared to 7.69. Even though hemp is a lactose free product, it still has many of the health benefits of dairy milk. It is rich in calcium and B vitamins, as well as being rich in omega-3 fatty acids

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 11 (Wells, 2009). These fatty acids help fight inflammation and prevent against chronic disease that many people are afflicted with today (UMMC, 2011). It is important to realize the target population that would be eating this product is looking for a healthy alternative to dairy milk. Hemp is one of those products than provide the nutrients that they are looking for and more.

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 12 REFERENCES Anonymous. 2011. The Delicious Life: Cornbread (Blog Entry). Retrieved from http://the-delicious-life.blogspot.com/2011/01/cornbread.html Harvard Women s Heath Watch. (2011). Food allerges and food intolerances. Retrieved from http://www.health.harvard.edu Journal of the American Medical Association. (2008). What s up and what s down: Winners and losers in some recent studies. Retrieved from www.heath.harvard.edu McWilliams, M. (2008). Foods: Experimental Perspectives. Columbus, Ohio: Pearson Prentice Hall. Rodrigues-Leyca, D., Pierce G. N., (2010). The cardiac and haemostatic effect on dietary hempseed. Nutrition & Metabolism. Retrieved from http://www.nutritionandmetabolism.com/content/7/1/32 University of Maryland Medical Center (UMMC). (2011). Omega-3 fatty acids. Retrieved from http://www.umm.edu/altmed/articles/omega-3-000316.htm Wells, A. M.D., (2009). High on Hemp Milk. Retrieved form http://www.drweil.com/drw/u/qaa400584/high-on-hemp-milk.html

CORN BREAD: REGULAR- 2% MILK VERSUS HEMP MILK 13 APPENDICES: A: Recipes + Lab Procedures B: Data from Lab C: Photocopies + Dimensions of Cornbread D: Scorecards E: Timecards