The Addition of Wheat Germ to Granola Bars Molly Meridith Rebecca Nichols

Size: px
Start display at page:

Download "The Addition of Wheat Germ to Granola Bars Molly Meridith Rebecca Nichols"

Transcription

1 The Addition of Wheat Germ to Granola Bars Molly Meridith Rebecca Nichols

2 Abstract: The reasoning for doing this experiment was to see if the addition of wheat germ would affect the water activity, breaking strength, and texture of granola bars. Wheat germ has been proven to be very beneficial for reducing the risk of cancer and the decreasing the risk of heart disease. In order to find out if wheat germ had any effect on the texture, water activity, and breaking strength it was necessary to conduct tests with the Water Activity machine, Texture Analyzer, and the Shear Press machine. After results were found from the laboratory testing, a sensory panel was used for all three trials. It was then concluded that wheat germ had little to no effect on taste or texture. Introduction: This year, cancer is expected to claim 569,49 American lives according to the American Cancer Society. Epidemiological studies show a correlation between diet and preventing cancer and coronary heart disease (WHO 199). This experiment was hypothesized to create a product that would increase the daily consumption of vitamin E in a palatable form therefore lowering the risk of cancer and coronary heart disease. Vitamin E contains a-tocopherols which are able to donate hydrogen atoms easily. They react with free radicals before they cause cell damage by oxidation (Gropper 9). The Finnish Mobile Clinic Health Survey found when serum a-tocopherol levels were examined from the individuals diagnosed with cancer and the individuals that served as the control, the individuals with a low level of a-tocopherol had about a 1.5 fold risk of cancer compared to the individuals with a higher level (Knekt 1991). Not all research is conclusive the amount of vitamin E consumption that would be beneficial against disease. More research needs to be done to form conclusive results for consumers. The richest dietary source of tocopherols comes from wheat germ and wheat germ oil (Leenhardt 8). Wheat germ also contains other vitamins, minerals, and fiber. In a study using rats, wheat germ and wheat germ oil with the same amounts of vitamin E were compared to see if the antioxidants would offer oxidation protection. The results concluded that the wheat germ diet decreased the heart and liver lipids oxidation (Leenhardt 8). Therefore wheat germ was chosen to increase vitamin E levels in granola bars. The 5 Dietary Guidelines for Americans recommends that 15 mg of a- tocopherols be consumed per day (Gropper 9). No current data was found on consumption levels of vitamin E. By adding the wheat germ to granola bars, it would make the food item healthier and more beneficial to the consumer. Because granola bars are very crunchy and have a rough texture in the first place, the addition of wheat germ should have not altered the texture as as another food item such as yogurt. In this experiment, it was required to discover whether wheat germ had an effect on the texture and palatability of granola bars. In order to extend the investigation it was considered necessary that laboratory tests were run on the granola bars. In order to test this, the amount of wheat germ was varied in each variation. The independent variable that was conducted was the amounts of wheat germ used in each variation. There was a control variation which contained no wheat germ (# 94), the first variation contained. grams of wheat germ per recipe (#63), and the second variation contained 4. grams of wheat germ (#359). The dependent variables were texture, moisture content, and breaking strength.

3 Methods Design: This experiment required several trials of the granola bars. One recipe was made and then it was equally divided out into three parts, which equaled one cup. After dividing it out into one cup the wheat germ variations were added. The products were displayed on paper plates labeled with the sensory numbers. The sensory panel was then conducted at free will with 9 panelists per each trial. The reason for having a sensory panel was to have them evaluate the flavor and texture of the granola bars. Participants were asked to rank the granola bars on a hedonic scale and rank their favorite granola bars from one to three. Before the products were displayed, tests were conducted in the laboratory to find water activity, breaking strength, and texture. Preparation Instruments used in this experiment were three ceramic bowls, a hand mixer, wooden spoons, three nine by nine metal pans, ovens, and a microwave. The work area was divided into 3 separate parts, which represented each variable and amounts of wheat germ. Another area was set up to conduct our sensory panel and to place the finished products on. Ingredients Mrs. Jan Buckles bought all of the ingredients for this experiment. Each trial batch contained the following: Control Variation 1 Variation 1/3 egg white 43 grams peanut butter 4.4 grams brown sugar 8.5 grams honey grams unsalted butter, melted 14 grams old fashioned oats, grams miniature chocolate chips 1/3 egg white 43 grams peanut butter 4.4 grams brown sugar 8.5 grams honey grams unsalted butter, melted 14 grams old fashioned oats, grams miniature chocolate chips. grams of wheat germ 1/3 egg white 43 grams peanut butter 4.4 grams brown sugar 8.5 grams honey grams unsalted butter, melted 14 grams old fashioned oats, grams miniature chocolate chips 4. grams of wheat germ Procedure The granola bars started with beating the egg white to foam like texture. Then, the peanut butter, honey, and brown sugar were stirred in. Melted butter, oats, and wheat germ variation was then added and mixed together. Finally, the chocolate chips were mixed in. The pans were sprayed with cooking spray and then placed into the oven at 16.7 degrees Celsius. The granola bars were cooked until golden brown. Sensory Panel A sensory test was preformed after each trail that was made. Assigning specific numbers to each variation was necessary in order to avoid bias opinions. The control variable number was 94, the first variable s number was 63 and the second variable s number was 539. Each variation was placed on white paper placed labeled with each corresponding number. The granola bars were cut up into bite sized pieces in order to make tasting go at a faster pace. At each trial, 9 people were surveyed and used a sensory scorecard to rate their preferences.

4 Sensory Card: Please sample the food that has been given to you Please mark one X where you believe that each sample belongs 94 Like Like very Like moderately Like slightly Neither like nor dislike slightly moderately very 359 Like Like very Like moderately Like slightly Neither like nor dislike slightly moderately very 63 Like Like very Like moderately Like slightly Neither like nor dislike slightly moderately very Please rate each sample in order of preference. 1 being the most liked and 3 being the least liked

5 Objective Data Collection: After baking each batch of granola bars, a series of objective data was collected in order to compare the effects of wheat germ on granola bars. In this experiment the Water Activity Machine, the Texture Analyzer, and the Shear Press were used. All instruments were used as described within the Food Laboratory Manual. The Water Activity machine is used in order to detect the water activity. In order to gather the data, a small piece of each granola bar from each trial and variation was placed in a small plastic cup and placed in the machine. Finally, when the machine is through conducting its test, the machine beeps, and a number is revealed on the front display. That is the number that was recorded for the water activity. The next test conducted was done using the Shear Press. This test is done in order to test the breaking strength of the granola bars. The data collection starts when a small piece of granola bar is placed in the indicated spot. Next, the scissor-like movement forces itself down on the granola bar, causing the scale to shift to show how many pounds of force it took to break the granola bars. The Texture Analyzer is very similar to the Shear Press, however, it is all done by a computer. In order for the machine to work, you must log into the system. After that, it is important to find the correct probe. For this experiment the cone probe was used. All of the samples that were tested were relatively the same size. The samples were placed under the cone probe and the instructions on the computer guided how the data should be collected. The instructions read to select file, new, and graph window. It is important to change the settings to match the object being tested. In order to do that, go to T.A., T.A. setting, and load the sample granola, and click update. Then a quick test was run by selecting T.A., and T.A. Quick Test Run. After the reading is concluded, the numbers appear on the side of the screen. These numbers will reveal grams of force. The numbers were then recorded. Results and Discussion: The purpose of this experiment was to produce a granola bar using wheat germ that contained Vitamin E which could lower the risk of cardiovascular and heart disease. Once all the data from the experiment was collected it was analyzed. The tables and figures can be seen at the end of the document. The sensory evaluation of trial 1 which can be seen is Table, resulted in 6 people ranking variable, which contained the most wheat germ, as the most liked variation. Variable 1 had 5 people that described it as the least liked variation. The control was in the middle with 6 people marking it as between most liked and least liked. The control also ranked 1 like, 3 like very, and 5 like moderately. As seen in Table 1, Variable 1 had a spread of people who liked and disliked the variable. 1 person liked, 3 people liked very, people like moderately, 1 liked slightly, 1 disliked slightly, and 1 moderate dislike. Variable had people that marked that they liked, 5 liked very, and that liked moderately. As seen in Table 4, Trial varied with the control being most liked with 5 votes. Variable was slightly behind with 4 votes for most liked and also tied with variable 1 for least liked. Variable one scored the highest between least liked and most liked with 5 votes. Table 3 details what the control had 6 people like very, 1 like moderately, 1 like slightly, and 1 dislike. Variable 1 had like very, 5 like moderately, 1 like slightly, and one dislike very. Variable had 1 like, 3 like very, like moderately, 1 like slightly, 1 neither like nor dislike, and 1 dislike slightly.

6 Trial 3 also ranked variable as the most liked with 6 votes, as seen in Table 6. There is a three way tie with three votes each between most and least liked. The control was least liked in this trial. Table 5 details that the control ranked 3 like very, 5 like moderately, and 1 like slightly. Variable 1 had 5 like very, like moderately, and like slightly. Variable had 7 like very and like moderately. Overall, the hypothesis of creating a granola bar with wheat germ that was palatable and had no difference in texture was confirmed for this experiment. out of 3 trials ranked variable as the most liked product. 15 out of 7 people liked variable 3 very and 4 out of 7 like it. More testing should be done to confirm that adding wheat germ to a granola bar does in fact have no impact on the palatability or texture of the product. The objective measures we looked at were the Texture Analyzer, the Water Activity machine, and the Shear Press. The results for the Texture Analyzer can be seen in Graph 1 and the averages and standard deviations can be seen in Graph 7. The averages of each were trial 1 was 1.48g, trial was 458g, and trail 3 was 5.7g. The standard deviations were 196, 3.6, and 43.9 respectively. The p-values for the Texture Analyzer for all trials were significant. The Water Activity machine averages were 1.57 for trial 1,.4 for trial, and.47 for trial 3. The standard deviations were.,.4, and.4 respectively. The results are depicted in graphs for the results and 8 for standard deviations and averages. The Water Activity p-values for trial 1 were significant, but trial and 3 were not significant. The Shear Press averages were 3.88lbs for trial 1, 3.59lbs for trial, and 3.5lbs for trial 3. The standard deviations are depicted in graph 9 and were.1 for trial 1, 1.17 for trial, and 1.47 for trial 3. The graph of the results is graph 3. The Shear Press p-values were all not significant. The Texture Analyzer values were close in value except for trial. It had a value that was almost g over the other trials. The Water Activity is the same but trial 1 has the very high value of 1.57 compared to trial and.4 and trial 3 at.47. All of the Shear Press values were closer in value. Muhammad Arshad and colleagues also experimented with wheat germ and palatability. Instead of using granola as in this experiment, they used cookies. In their experiment, they replaced wheat flour with defatted wheat germ at levels of -5%. They also rated their product with a hedonic scale, but used trained judges unlike this experiment. The cookies were rates on color, flavor, texture, and overall acceptability. They found that up to a 15% substitution of wheat germ produced cookies that were similar to the control and acceptable (Arshad 6). In any experiment there are many possible sources of error. Another possible source of error would be the use of scales or any other the other measures were not properly calibrated. This would cause measurements that were too high or too low. This could cause so error that a person would not be able to duplicate the experiment. Human error is also another possible source of error in this experiment. Human error can occur in the measurement of the ingredients, preforming processes for objective data collection, and having an untrained sensory panel. One of the granola bars had to be placed in a non-convection oven. This also could have altered the results. If this experiment could be taken further, the product would be tested for vitamin E levels and then used in a trial where disease free humans would consume the product. Serum α- tocopherol levels would be taken and compared after time had passed or disease was diagnosed to see if vitamin E did offer protection against heart disease and coronary heart disease. As students with limited resources, this would be difficult. For now, the experiment is only developing a granola far that contains vitamin E that is palatable. Overall, this experiment was

7 successful in two trials by finding the variable with the most wheat germ was preferred over the control. References Arshad, Muhammad Umair, Anjum, Fagir Muhammad, Zahoor, Tahir. 6. Nutritional Assessment of Cookies Supplemented with Wheat Germ. Food Chemistry 1: Cancer facts and figures. 1. American Cancer Society. Retrieved from Gropper, Sareen, Smith, Jack, Groff, James. 9. Advanced Nutrition and Human Metabolism. 5 th ed. Belmont, CA: Wadsworth Cengage Learning Knekt, Paul and others Vitamin E and Cancer Prevention. Am J Clin Nutr 53: Leenhardt, Fanny and others. 8. Wheat Germ Supplementation of a Low Vitamin E Diet in Rats Affords Effective Antioxidant Protection in Tissues. J Am Col Nutr 7(): 1-7. Weaver CM, Daniel JR. 3. Physical Properties of Foods. In: Weaver CM, Daniel JR. The Food Chemistry Laboratory: A manual for experimental foods, dietetics, and food scientists. nd ed. Boca Raton: CRC press. World Health Organization Diet, Nutrition and the Prevention of Chronic Diseases. Technical Report Series, 797.

8 Table 1: Trial 1 The effect of Wheat Germ on Texture and Taste Like 1 Like 1 Like Like very 3 Like very 3 Like very Like moderately 5 Like Like moderately moderately Like slightly Like slightly 1 Like slightly Neither like not Neither like Neither like dislike not dislike not dislike Slightly 1 Slightly Slightly Moderately 1 Moderately Moderately very very very 5 Table : Trial 1 The effect of Wheat Germ on Texture and Taste 1 (Most Liked) 3 (Least Liked) Control 1 6 Variable 1 5 Variable 6 1

9 Table 3: Trial The effect of Wheat Germ on Texture and Taste Like Like Like 1 Like very 6 Like very Like very 3 Like moderately 1 Like 5 Like moderately moderately Like slightly 1 Like slightly 1 Like slightly 1 Neither like not Neither like Neither like 1 dislike not dislike not dislike Slightly 1 Slightly Slightly Moderately Moderately Moderately very very 1 very 1 Table 4: Trial The effect of Wheat Germ on Texture and Taste Trial 1 (Most liked) 3 (Least Liked) Control 5 1 Variable Variable 4 3

10 Table 5: Trial 3 The effect of Wheat Germ on Texture and Taste Like Like Like Like very 3 Like very 5 Like very Like moderately 5 Like Like moderately moderately Like slightly 1 Like slightly Like slightly Neither like not Neither like Neither like dislike not dislike not dislike Slightly Slightly Slightly Moderately Moderately Moderately very very very 7 Table 6: Trial 3 The effect of Wheat Germ on Texture and Taste 1 (Most liked) 3 (Least Liked) Control Variable Variable 6 3

11 Table 7: Trial 1 The effect of Wheat Germ on Texture, Breaking Strength, and Water Activity Texture Analyzer (g) Water Activity Shear Press (lbs) Table 8: Trial The effect of Wheat Germ on Texture, Breaking Strength, and Water Activity Texture Analyzer (g) Water Activity Shear Press (lbs) Table 9: Trial 3 The effect of Wheat Germ on Texture, Breaking Strength, and Water Activity Texture Analyzer (g) Water Activity Shear Press (lbs) Table 1: Averages and Standard Deviations of all Trials Texture Analyzer (g) Water Activity Shear Press (lbs) Average Trial 1 Average Trial Average Trial 3 Standard Deviation Trial 1 Standard Deviation Trial Standard Deviation Trial

12 Table 11: P-Values of all Trials Texture Analyzer (g) Water Activity Shear Press (lbs) P Value Trial 1 P Value Trial P Values Trial 3 P<.5 significant P<.5 significant P>.5 not significant P<.5 significant P<.5 significant P>.5 not significant P>.5 not significant P>.5 not significant P>.5 not significant 6 5 Texture Analyzer (g) 4 3 Trial 1 Trial Trial 3 1 Variables Graph 1: The Effect of Wheat Germ on the Texture Analyzer

13 .6.5 Water Activity (%) Trial 1 Trial Trial 3 Variables Graph : The Effect of Wheat Germ on Water Activity Shear Press (Lbs.) Trial 1 Trial Trial 3 Variables Graph 3: The Affect of Wheat Germ on the Shear Press

14 People Control Variable 1 Variable 1=Most Liked =Neutral 3=Least Liked Rankings Graph 4: Trial 1 Rankings Comparing Texture and Taste People 3 1 Control Variable 1 Variable 1=Most Liked =Neutral 3=Least Liked Rankings Graph 5: Trial Rankings Comparing Texture and Taste

15 People Control Variable 1 Variable 1=Most Liked =Neutral 3=Least Liked Rankings Graph 6: Trial 3 Rankings Comparing Texture and Taste 6 5 Texture Analyzer (g) 4 3 A 1 A Avg 1 Avg Avg 3 SD 1 SD SD 3 Graph 7: Comparing the averages and standard deviations along with 5% error bars of all the variations in each trial in the Texture Analyzer (g). A=significantly different B=not significant

16 .5 A Water Activity (aw) B B Avg 1 Avg Avg 3 SD 1 SD SD 3 Graph 8: Comparing the averages and standard deviations along with 5% error bars of all the variations in each trial in Water Activity. A=significantly different B=not significant Shear Press (lbs) B B 1.5 Avg 1 Avg Avg 3 SD 1 SD SD 3 B Graph 8: Comparing the averages and standard deviations along with 5% error bars of all the variations in each trial in Shear Press (lbs). A=significantly different B=not significant

The development of brownies with substituted avocado. for fat, to increase fiber and healthy fat intake for optimal nutrition

The development of brownies with substituted avocado. for fat, to increase fiber and healthy fat intake for optimal nutrition The development of brownies with substituted avocado for fat, to increase fiber and healthy fat intake for optimal nutrition Kelly Schreuder and Kelcie Walters Daniel NUTR 453 Abstract: Avocado is a good

More information

The effect of various amount of oat flour on the texture and palatability of brownies

The effect of various amount of oat flour on the texture and palatability of brownies The effect of various amount of oat flour on the texture and palatability of brownies Katie Reddington Katelyn Vosburgh FN453 Written Report November 21, 2011 Abstract The purpose of this study was to

More information

The Effect of Fibersol-2 on the Texture, Appearance, Color, and Viscosity of Instant Pudding. John Santerre. Margaret Stephon.

The Effect of Fibersol-2 on the Texture, Appearance, Color, and Viscosity of Instant Pudding. John Santerre. Margaret Stephon. The Effect of Fibersol-2 on the Texture, Appearance, Color, and Viscosity of Instant Pudding. John Santerre Margaret Stephon Sara Vaisvilas FN 453 Wednesday 2:30p Lab 11/21/2011 Abstract: In today s society

More information

Research Project. The Effect of Ground Flaxseed on the Physical and Sensory Properties in Banana Bread. Adam Gehring Avery Warwick Pauline Lay

Research Project. The Effect of Ground Flaxseed on the Physical and Sensory Properties in Banana Bread. Adam Gehring Avery Warwick Pauline Lay Research Project The Effect of Ground Flaxseed on the Physical and Sensory Properties in Banana Bread Adam Gehring Avery Warwick Pauline Lay Purdue University Dr. James R. Daniel FN 453- Food Chemistry

More information

The Effect of Replacing Coconut Oil for Shortening in Chocolate Chip Cookies. By Logan Jenney & Lindsey Poynter

The Effect of Replacing Coconut Oil for Shortening in Chocolate Chip Cookies. By Logan Jenney & Lindsey Poynter The Effect of Replacing Coconut Oil for Shortening in Chocolate Chip Cookies By Logan Jenney & Lindsey Poynter Abstract: Chocolate chip cookies are a popular baked good loved by consumers for several years

More information

Research Project. Gina Bressani Alicia Porras Brittany Wonnell. Purdue University

Research Project. Gina Bressani Alicia Porras Brittany Wonnell. Purdue University Fiber Supplemented Oatmeal Bars 1 Running Head: Fiber Supplement Oatmeal Bars Research Project The effect of an added fiber supplement on the physical and sensory properties of fruited oatmeal bars Gina

More information

How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies

How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies Courtney Cleveland F&N 453 11/21/05 How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies Abstract There is now a lot of concern with consuming foods

More information

The Effect of Adding Flaxseed to Oatmeal Chocolate Chip Cookies. Rachel Hudson John Baccino Aashvi Patel NUTR 453

The Effect of Adding Flaxseed to Oatmeal Chocolate Chip Cookies. Rachel Hudson John Baccino Aashvi Patel NUTR 453 The Effect of Adding Flaxseed to Oatmeal Chocolate Chip Cookies Rachel Hudson John Baccino Aashvi Patel NUTR 453 December 1, 2014 Abstract The addition of nutrient dense ingredients to commonly used foods

More information

I. Title: The effect of different types of peanut butter on the taste and palatability of

I. Title: The effect of different types of peanut butter on the taste and palatability of Erica Nelson FN 453 Individual Project 11/19/07 I. Title: The effect of different types of peanut butter on the taste and palatability of peanut butter cookies. II. Abstract: People are looking for ways

More information

Lipid-Based Fat Replacer in Cookies: The Effect On Taste and Texture. Meagan Moyer 20 November 2006 F&N 453 Individual Project Report

Lipid-Based Fat Replacer in Cookies: The Effect On Taste and Texture. Meagan Moyer 20 November 2006 F&N 453 Individual Project Report Lipid-Based Fat Replacer in Cookies: The Effect On and Meagan Moyer 20 November 2006 F&N 453 Individual Project Report Abstract Dietary fats are an important topic in today s American society. High fat

More information

Replacing Oil with Smart Balance or Benecol Spreads in Boxed Brownie Mix. FN 453 Research Project. Brittany LoCoco, Ceneca Ramos, Carrie Scott

Replacing Oil with Smart Balance or Benecol Spreads in Boxed Brownie Mix. FN 453 Research Project. Brittany LoCoco, Ceneca Ramos, Carrie Scott Replacing Oil with Smart Balance or Benecol Spreads in Boxed Brownie Mix FN 453 Research Project Brittany LoCoco, Ceneca Ramos, Carrie Scott I. Replacing oil with Smart Balance or Benecol in boxed brownie

More information

The Effect of Egg Substitutes on the Texture and Palatability of Brownies

The Effect of Egg Substitutes on the Texture and Palatability of Brownies F&N 453 Food Chemistry Individual Project November 20, 2006 The Effect of Egg Substitutes on the Texture and Palatability of Brownies Rebecca E. Nelson Purdue University, West Lafayette, IN Abstract Vegetarianism

More information

Carissa Dixon, Kayla Ballard, and Cynthia Rawley. Nutr 453, Thursday 9:30am lab

Carissa Dixon, Kayla Ballard, and Cynthia Rawley. Nutr 453, Thursday 9:30am lab The Effect of Buckwheat Flour on the Taste and Texture of Pumpkin Bread Carissa Dixon, Kayla Ballard, and Cynthia Rawley Nutr 453, Thursday 9:30am lab November 19, 2012 Title: The Effect of Buckwheat Flour

More information

The Effect of Hazelnut Flour on the Texture and Palatability of Banana Pancakes

The Effect of Hazelnut Flour on the Texture and Palatability of Banana Pancakes The Effect of Hazelnut Flour on the Texture and Palatability of Banana Pancakes F&N 453 Group Research Project Heather Steele, Lisa Strueh, Sarah Kleine 11/3/11 Abstract: The world today is facing a huge

More information

Food Chemistry 453. Individual Project. November 20, By, Katie Flickinger

Food Chemistry 453. Individual Project. November 20, By, Katie Flickinger Food Chemistry 453 Individual Project November 20, 2006 By, Katie Flickinger The Effect of Omega-3 Fatty Acids on the Texture, Color, and Palatability of Macaroni and Cheese Abstract There have been no

More information

IMPLICATIONS OF ADDING VITAMIN C TO PANCAKE MIX TO ENHANCE IRON ABSORPTION. Emily James 21 November 2005 F&N 453 Individual Project

IMPLICATIONS OF ADDING VITAMIN C TO PANCAKE MIX TO ENHANCE IRON ABSORPTION. Emily James 21 November 2005 F&N 453 Individual Project IMPLICATIONS OF ADDING VITAMIN C TO PANCAKE MIX TO ENHANCE IRON ABSORPTION Emily James 21 November 2005 F&N 453 Individual Project ABSTRACT: This experiment studied the effects of replacing different amounts

More information

The Effect of PromOat on Palatability, Texture, and Water Activity of Peanut Butter Cookies.

The Effect of PromOat on Palatability, Texture, and Water Activity of Peanut Butter Cookies. Danielle Drake Grace Jang Beth Spangler The Effect of PromOat on Palatability, Texture, and Water Activity of Peanut Butter Cookies. Abstract: Dietary fiber has long been shown to have a plethora of health

More information

Susanna Kaiser. Individual Project Report. of Marshmallows F&N 453. November 21, 2005

Susanna Kaiser. Individual Project Report. of Marshmallows F&N 453. November 21, 2005 Susanna Kaiser Individual Project Report The Effect of Soy Protein Isolates on the Nutritional, Physical and Sensory Attributes of Marshmallows F&N 453 November 21, 2005 Title: The Effect of Soy Protein

More information

Effect of Four Fats on. Muffin Texture and Color. FN 453 Final Project Report

Effect of Four Fats on. Muffin Texture and Color. FN 453 Final Project Report Effect of Four Fats on Muffin Texture and Color FN 453 Final Project Report Group members: Wenqi Cui Jiwon Min Liang Bo 11/23/2009 Abstract Coronary heart disease is the leading cause of death in the United

More information

The Effects of Replacing Butter with Plant Sterol Containing Margarine in Dinner Rolls. Stephanie Stromp F&N 453 Fall 2007

The Effects of Replacing Butter with Plant Sterol Containing Margarine in Dinner Rolls. Stephanie Stromp F&N 453 Fall 2007 The Effects of Replacing Butter with Plant Sterol Containing Margarine in Dinner Rolls. Stephanie Stromp F&N 453 Fall 2007 Abstract: The purpose of this experiment was to determine the effects of replacing

More information

The effect of adding Acai to brownies could reduce the risk of potential health problems

The effect of adding Acai to brownies could reduce the risk of potential health problems Abigail Stevens and Laura Griggs F&N 453 Team Project Written Report The effect of adding Acai to brownies could reduce the risk of potential health problems Abstract: Acai is known to be rich in anthoycyanins

More information

Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies

Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies Bonnie Janota November 19, 2007 Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies Abstract: Flaxseed offers many health benefits when it is consumed. One of the benefits

More information

Spinach in Brownies. Alyssa Eriksson 227 S. Salisbury St Apt 4 West Lafayette, IN (317)

Spinach in Brownies. Alyssa Eriksson 227 S. Salisbury St Apt 4 West Lafayette, IN (317) in Brownies 1 in Brownies Alyssa Eriksson 227 S. Salisbury St Apt 4 West Lafayette, IN 47906 aeriksso@purdue.edu (317) 258-9957 Sara Hollingsworth 270 Littleton St. Apt 431 West Lafayette, IN 47906 skhollin@purdue.edu

More information

Chocolate Cupcakes. Jessica Brown. November 19, F&N 453 Individual Project. Section 3 3:30 Lab

Chocolate Cupcakes. Jessica Brown. November 19, F&N 453 Individual Project. Section 3 3:30 Lab The Physical Characteristics and Sensory Effects of Substituting Vegetable Extract into Chocolate Cupcakes Jessica Brown November 19, 2007 F&N 453 Individual Project Section 3 3:30 Lab Abstract When analyzing

More information

Fiber is an important nutrient that many Americans do not consume enough of.

Fiber is an important nutrient that many Americans do not consume enough of. Written Report Shelly Davis November 21, 2005 Title: Bene Affects on Fruity Oatmeal Bars Abstract: Fiber is an important nutrient that many Americans do not consume enough of. Bene is a soluble dietary

More information

The Effect of Full Fat Soy Protein Flour on the Texture, Moisture and Color of Cheesy Bread

The Effect of Full Fat Soy Protein Flour on the Texture, Moisture and Color of Cheesy Bread The Effect of Full Fat Soy Protein Flour on the Texture, Moisture and Color of Cheesy Bread Nutrition 453 Research Project Jennifer Addison, Kelly Gates &Tracey Ropp 11/19/2012 Table of Contents Abstract..

More information

Food Chemistry Special Project Written Report. II. Abstract: Dietary fiber is widely under consumed in the United States. Fiber fortification of

Food Chemistry Special Project Written Report. II. Abstract: Dietary fiber is widely under consumed in the United States. Fiber fortification of Michelle Klink and Chelsea Kingston FN 453 Written Report November 24, 2008 Food Chemistry Special Project Written Report I. Title: Effect of fiber fortification on soft pretzels II. Abstract: Dietary

More information

The Effect of GNC Pro Performance Soy Protein 95 on the palatability, texture, and water activity of brownies

The Effect of GNC Pro Performance Soy Protein 95 on the palatability, texture, and water activity of brownies The Effect of GNC Pro Performance Soy Protein 95 on the palatability, texture, and water activity of brownies Meghan Buhrman, Amber Nolder, and Margaret Schwuchow Table of Contents Title:... 2 Abstract:...

More information

TITLE: The effects of soy nut to peanut ratios on the properties of nut butter spreads

TITLE: The effects of soy nut to peanut ratios on the properties of nut butter spreads Corrie Whisner F&N 453 11/20/06 TITLE: The effects of soy nut to peanut ratios on the properties of nut butter spreads ABSTRACT: While peanut butter is one of a wide variety of nut spreads, it tends to

More information

A Sugar Substitute in Pancakes

A Sugar Substitute in Pancakes A Sugar Substitute in Pancakes Abstract: The purpose of this experiment was to determine whether a sugar substitute could be used in the preparation of homemade pancakes. Sugar substitutes are often used

More information

The Effect of Using Splenda on the Texture and Palatability of Fudge

The Effect of Using Splenda on the Texture and Palatability of Fudge The Effect of Using Splenda on the Texture and Palatability of Fudge Alice Robinson 11/19/07 F&N 453 Abstract With the great increase of obesity in the United States, low calorie food options are becoming

More information

Locust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009

Locust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009 Locust Bean Gum as Fat Replacer in Broccoli and Cheddar Soup Jacqueline Vahle and Samantha Steed FN 453 11/22/2009 ABSTRACT The role of locust bean gum (Cesagum) in operating as a fat replacer was investigated

More information

The Effect of Ensure Supplementation on the Texture, Color, and Flavor of Ice Cream.

The Effect of Ensure Supplementation on the Texture, Color, and Flavor of Ice Cream. The Effect of Ensure Supplementation on the Texture, Color, and Flavor of Ice Cream. Kaylin Duncan Alicia Mezera 11/17/2008 1 Abstract: Chocolate ice cream was supplemented with different concentrations

More information

Quinoa as a Substitute for White Rice in a Mediterranean Pilaf Dish

Quinoa as a Substitute for White Rice in a Mediterranean Pilaf Dish Quinoa as a Substitute for White Rice in a Mediterranean Pilaf Dish NUTR 453 Final Research Project Chelsea Slayter, Amanda Deckard, and Melanie Sturm 11/19/2013 1 Abstract: Quinoa is a supergrain that

More information

The effect of adding flaxseed as an egg replacer in chocolate chip cookies. NUTR 453 Research Project Fall 2012 Chooing Lim Lindsay Turner

The effect of adding flaxseed as an egg replacer in chocolate chip cookies. NUTR 453 Research Project Fall 2012 Chooing Lim Lindsay Turner The effect of adding flaxseed as an egg replacer in chocolate chip cookies NUTR 453 Research Project Fall 2012 Chooing Lim Lindsay Turner Abstract: Egg allergy is pretty common among kids. Usually it will

More information

Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation

Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation Food Chemistry NUTR 453 Fri 2:30 Kristin Fritts, Stefanie Reed, Jessica Leyva 12/01/2014 Abstract: The

More information

The Effect of GNC Pro Performance Soy Protein 95 on Palatability, Texture, Viscosity, and Color of Bisquick Original Pancakes.

The Effect of GNC Pro Performance Soy Protein 95 on Palatability, Texture, Viscosity, and Color of Bisquick Original Pancakes. The Effect of GNC Pro Performance Soy Protein 95 on Palatability, Texture, Viscosity, and Color of Bisquick Original Pancakes. Kendra Beckham, Jessica Dogert, & Megan Daugherty F&N 453 Research Project

More information

The effect of adding different amounts of Avocado on Ice Cream. Maria Holland F&N 453 Individual Project Written Report November 19, 2007

The effect of adding different amounts of Avocado on Ice Cream. Maria Holland F&N 453 Individual Project Written Report November 19, 2007 The effect of adding different amounts of Avocado on Ice Cream Maria Holland F&N 453 Individual Project Written Report November 19, 2007 The effect of adding different amounts of Avocado on Ice Cream Abstract:

More information

The Effects of Replacing Butter with Pureed Eggplant on the Quality of Chocolate Chip Cookies

The Effects of Replacing Butter with Pureed Eggplant on the Quality of Chocolate Chip Cookies Lauren Doolittle F&N 453 November 19, 2007 The Effects of Replacing Butter with Pureed Eggplant on the Quality of Chocolate Chip Cookies Abstract: Obesity is a huge epidemic in America today. Its high

More information

The Effect of Replacing Fat with Avocado in Oatmeal Cookies

The Effect of Replacing Fat with Avocado in Oatmeal Cookies The Effect of Replacing Fat with Avocado in Oatmeal Cookies Brianna Jenison F&N 453 November 2007 ABSTRACT Dietary fat-intake is a major concern for researchers, health care professionals, and every health

More information

The Effect of Fat Type on the Acceptability of Oatmeal Raisin Cookies

The Effect of Fat Type on the Acceptability of Oatmeal Raisin Cookies Tamar Karabian FND 310- Summer 2015 Recipe Modification Project The Effect of Fat Type on the Acceptability of Oatmeal Raisin Cookies Introduction and Justification The obesity epidemic in the United States

More information

Pumpkin Puree as a Fat Replacer in Brownies

Pumpkin Puree as a Fat Replacer in Brownies Pumpkin Puree as a Fat Replacer in Brownies Michelle Wang Jacquie Sullivan FN 453 Written Report 11/22/2010 ABSTRACT: Levels of obesity have reached epidemic proportions in the United States. Obesity can

More information

The Effect of Walnut Oil on Texture and Flavor Profile as a Fat Replacer in Fudge

The Effect of Walnut Oil on Texture and Flavor Profile as a Fat Replacer in Fudge The Effect of Walnut Oil on Texture and Flavor Profile as a Fat Replacer in Fudge NUTR 53 Individual Research Project: Madison Gutwein Karrie Lincoln Olivia Lockwood December 1, 201 Title: The Effect of

More information

MANAGING DIABETES. with a healthy diet

MANAGING DIABETES. with a healthy diet MANAGING DIABETES with a healthy diet Getting Started For many people with diabetes, the keys to controlling blood glucose are: 1) choosing the right amount of healthy foods 2) getting enough exercise

More information

PURDUE UNIVERSITY, NUTR 453. A New Take on Mashed Potatoes Substitution of cauliflower in mashed potatoes for nutritional and caloric benefits

PURDUE UNIVERSITY, NUTR 453. A New Take on Mashed Potatoes Substitution of cauliflower in mashed potatoes for nutritional and caloric benefits PURDUE UNIVERSITY, NUTR 453 A New Take on Mashed Potaes Substitution of cauliflower in mashed potaes for nutritional and caloric benefits Alisha Chess, Katlynn Doyle, Brooke Slaughter 11/18/2013 Abstract:

More information

The Effect of Orange-Flavored Psyllium Fiber in Cranberry-Orange Quick Bread Mix on Texture and Flavor Abstract: Introduction:

The Effect of Orange-Flavored Psyllium Fiber in Cranberry-Orange Quick Bread Mix on Texture and Flavor Abstract: Introduction: The Effect of Orange-Flavored Psyllium Fiber in Cranberry-Orange Quick Bread Mix on Texture and Flavor Lauren Crowder November 2, 26 F&N 453 Project Abstract: Adequate fiber intake is a concern in many

More information

The Effect of Fiber on the Physical Properties and Consumer Acceptability of Buttercream Frosting

The Effect of Fiber on the Physical Properties and Consumer Acceptability of Buttercream Frosting Megan Barnes, Christina Cook, Hailey Wilson The Effect of Fiber on the Physical Properties and Consumer Acceptability of Buttercream Frosting I. ABSTRACT Dietary fiber has been shown have beneficial health

More information

Blameless Brownies: Investigating the replacement of fats in commercially prepared brownies

Blameless Brownies: Investigating the replacement of fats in commercially prepared brownies Preuschl 1 Emma Preuschl Friday Morning Lab Dr. James Daniels Blameless Brownies: Investigating the replacement of fats in commercially prepared brownies Abstract The purpose of this experiment is to use

More information

Addition of Pumpkin to Yogurt

Addition of Pumpkin to Yogurt Brooks Pritchett F&N 453 Individual Project Written Report Addition of Pumpkin to Yogurt Abstract Both pumpkin and yogurt contain a wide variety of nutrients and compounds that aid in promoting health.

More information

The Effect of Temperature and Fat Type on the Physical and Sensory. Properties of Doughnut Holes. By: Amy Wright

The Effect of Temperature and Fat Type on the Physical and Sensory. Properties of Doughnut Holes. By: Amy Wright The Effect of Temperature and Fat Type on the Physical and Sensory Properties of Doughnut Holes By: Amy Wright Abstract Fats contribute to the texture, color, mouth feel, and taste of foods. The purpose

More information

Carbohydrates GRAINS 2. FRUITS VEGETABLES PLANT PROVIDE ENERGY FOUR

Carbohydrates GRAINS 2. FRUITS VEGETABLES PLANT PROVIDE ENERGY FOUR Carbohydrates Carbohydrates 1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates come from PLANT

More information

Oil Replacement with Fruit Puree in Waffles

Oil Replacement with Fruit Puree in Waffles Oil Replacement with Fruit Puree in Waffles Allison Shaffer John Oswalt Mary Duff NUTR 453 November 18, 2013 ABSTRACT The purpose of this experiment is to determine the relationship of physical attributes

More information

The Effect of Tempering Time on the Immediate Texture of Sugar Cookies. Anna Rose Alsman, F&N 453 Individual Project

The Effect of Tempering Time on the Immediate Texture of Sugar Cookies. Anna Rose Alsman, F&N 453 Individual Project The Effect of Tempering Time on the Immediate Texture of Sugar Cookies 1 of 11 Anna Rose Alsman, F&N 453 Individual Project Abstract Tempering refers to a step in many cereal and pasta processes which

More information

12/1.85 LB BAGS REFRIGERATED SCRAMBLED EGGS WITH BUTTER FLAVOR, TABLE. 1 / 1 Start Stop

12/1.85 LB BAGS REFRIGERATED SCRAMBLED EGGS WITH BUTTER FLAVOR, TABLE. 1 / 1 Start Stop Product Spec Sheet Page 1 of 5 12/1.85 LB BAGS REFRIGERATED SCRAMBLED EGGS WITH BUTTER FLAVOR, TABLE READY, PHE Dot#: 463525 Mfr #: 46025-85877-00 GTIN: 10746025858772 Supplier: Description: Michael Foods,

More information

June-July, 2016 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions

June-July, 2016 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions June-July, 2016 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Exercise and Diabetes Regular physical activity is an important health

More information

Mass Measurements. Did you know that we use weights and measures every day? Chapter 1: Weights & Measures. Weights & Measures

Mass Measurements. Did you know that we use weights and measures every day? Chapter 1: Weights & Measures. Weights & Measures Chapter 1: Mass Measurements Did you know that we use weights and measures every day? People use weights and measures all the time. Whether you are stepping onto the scale at the doctor s office, measuring

More information

Colorado Family and Consumer Sciences Lesson Plan

Colorado Family and Consumer Sciences Lesson Plan Colorado Family and Consumer Sciences Lesson Plan FACS State Course Name: Nutrition and Wellness Unit: Nutrition Wellness (Science of Nutrition) Lesson: Benefits of Dark Chocolate & Oats Competencies/Purpose:

More information

Mass Measurements. Did you know that we use weights and measures every day? Chapter 1: Weights & Measures. Weights & Measures

Mass Measurements. Did you know that we use weights and measures every day? Chapter 1: Weights & Measures. Weights & Measures Chapter 1: Mass Measurements Did you know that we use weights and measures every day? People use weights and measures all the time. Whether you are stepping onto the scale at the doctor s office, measuring

More information

THE ULTIMATE GUIDE TO PUMPKINS AND DOGS

THE ULTIMATE GUIDE TO PUMPKINS AND DOGS THE ULTIMATE GUIDE TO PUMPKINS AND DOGS Improve Your Senior Dog s Overall Health Naturally And Deliciously! By: Shelley West Canine Advocate www.nailedgolf.com The amazing benef its of pumpkin for senior

More information

Instructions for 3 Day Diet Analysis for Nutrition 219

Instructions for 3 Day Diet Analysis for Nutrition 219 Name Instructions for 3 Day Diet Analysis for Nutrition 219 1. Keep a record of everything you eat and drink for 3 days. Be specific. Was it white or wheat bread, 1% or 2% milk, 1 cup or 1½ cups, did you

More information

FOOD. that fits YOUR LIFE. snack ideas & everyday wellness tips

FOOD. that fits YOUR LIFE. snack ideas & everyday wellness tips FOOD that fits YOUR LIFE snack ideas & everyday wellness tips You don t have to cook fancy or complicated just good food and fresh ingredients. to have a healthy diet! Banana Strawberry Smoothie Smart

More information

QUESTIONS AND ANSWERS

QUESTIONS AND ANSWERS QUESTIONS AND ANSWERS I. WHOLE GRAIN-RICH 1. How will centers and day care homes identify whole grain-rich foods? Centers and day care homes can identify whole grain-rich foods using one of several methods.

More information

SUGAR BEET AND ZUCCHINI CAKES: A PRODUCT DEVELOPMENT. Melchor S. Lumiked

SUGAR BEET AND ZUCCHINI CAKES: A PRODUCT DEVELOPMENT. Melchor S. Lumiked SUGAR BEET AND ZUCCHINI CAKES: A PRODUCT DEVELOPMENT Melchor S. Lumiked Reasons why the study was conducted: Low utilization and production of sugar beets and zucchini To give consumers a new and healthy

More information

Top 10 Protein Sources for Vegetarians

Top 10 Protein Sources for Vegetarians Top 10 Protein Sources for Vegetarians Proteins are the building blocks of life. They are one of the building blocks of body tissue, and even work as a fuel source for proper development of the body. When

More information

AUNT JEMIMA WHOLE GRAIN PANCAKES 12/12CT

AUNT JEMIMA WHOLE GRAIN PANCAKES 12/12CT AUNT JEMIMA WHOLE GRAIN PANCAKES 12/12CT http://foodservice.pinnaclefoods.com/product-portfolio/product-detail/?prod=60019600435... Page 1 of 2 7/10/2012 Brands you know. Brands you love. AUNT JEMIMA WHOLE

More information

Cooking Club Lesson Plan

Cooking Club Lesson Plan Cooking Club Lesson Plan Healthy Snacks Grades 6-12 I. Lesson Objectives: A. Students will identify tips for choosing healthy snacks. B. Students will list healthy snack food options. C. Students will

More information

Test Bank 1 for Chapter 2 Food Evaluation

Test Bank 1 for Chapter 2 Food Evaluation 2-1 Test Bank 1 for Chapter 2 Food Evaluation Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference Multiple Choice 1. Subjective evaluation is a. evaluation

More information

Nutrition Facts Serving Size (92g) Servings Per Bar 1

Nutrition Facts Serving Size (92g) Servings Per Bar 1 2:1 Almond Caramel Crunch Serving Size (92g) Calories 360 Calories from Fat 130 Total Fat 14g 25 % Saturated Fat 9g 45% Cholesterol 5mg 2 % Sodium 140mg 6% Total Carbohydrate 30g 10% Dietary Fiber 8g 31%

More information

Kellogg's Cereal Assortment Pack, Favorite

Kellogg's Cereal Assortment Pack, Favorite Kellogg's Cereal Assortment Pack, Favorite Kellogg's Assortment Pack - Favorite - Assorted cereal cup pack. Includes Apple Jacks (8), Corn Pops (6), Froot Loops (8), Kellogg's Frosted Flakes (14), Raisin

More information

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label! POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value

More information

SENSORY EVALUATION OF FOOD

SENSORY EVALUATION OF FOOD SENSORY EVALUATION OF FOOD Review Influences on Food Preferences Physical Psychological Cultural Environmental Senses & Food Appearance Texture Hearing Flavor: Taste Aroma Imagine if any one of these experiences

More information

Smart Snacking. TeensHealth.org. Why Healthy Snacking Is Good for You. A safe, private place to get. doctor-approved information

Smart Snacking. TeensHealth.org. Why Healthy Snacking Is Good for You. A safe, private place to get. doctor-approved information TeensHealth.org A safe, private place to get doctor-approved information on health, emotions, and life. Smart Snacking Between school, homework, sports, your after-school job, and hanging out with friends,

More information

3 Day Diet Analysis for Nutrition 219

3 Day Diet Analysis for Nutrition 219 Name 3 Day Diet Analysis for Nutrition 219 Keep a record of everything you eat and drink for 3 days. Be specific. Was it white or wheat bread, 1% or 2% milk, 1 cup or 1½ cups, did you fry it in oil or

More information

Design a Healthy Snack

Design a Healthy Snack Lesson Plan for Grades: Middle School Length of Lesson: 2 hours Authored by: UT Environmental Science Institute Date created: 05/05/2017 Subject area/course: Health Education, Mathematics Materials: **Please

More information

Reading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to:

Reading Food Labels A few questions before we start. Questions Continued. After this session, you will be able to: A few questions before we start Reading Food Labels 1. A healthy food might have lots of: a) Cholesterol b) Sugar c) Fibre d) Saturated fat Questions Continued 2. Fibre is healthy because it: a) Helps

More information

Snackwise. A nutrient density approach to vended foods

Snackwise. A nutrient density approach to vended foods Snackwise A nutrient density approach to vended foods The Dilemma Can schools offer nutritious a la carte and vended snacks and maintain an adequate revenue stream? Local School Wellness Policies Mandated

More information

Live Well. Be Well. MONROE COUNTY HEALTH DEPARTMENT MAY AUGUST 2018

Live Well. Be Well. MONROE COUNTY HEALTH DEPARTMENT MAY AUGUST 2018 Live Well. Be Well. MONROE COUNTY HEALTH DEPARTMENT MAY AUGUST 2018 Health Education Services Live Well. Be Well. aims to educate, promote and lead Monroe County residents to eat healthy, be active and

More information

Nutrition Facts Serving Size 1 Bar (24 g) Servings Per Container see table

Nutrition Facts Serving Size 1 Bar (24 g) Servings Per Container see table QUAKER CHEWY 90 CALORIE GRANOLA BAR CHOCOLATE CHUNK.84 OZ. (24g.) Serving Size 1 Bar (24 g) Servings Per Container see table Calories 90 Calories from Fat 20 Total Fat 2g 3% Saturated Fat 0 0% Polyunsaturated

More information

Sun dried mushroom powder, Vitamin D, Cookies.

Sun dried mushroom powder, Vitamin D, Cookies. Research Paper Home Science Deveolpment of A Product Rich in Vitamin D Prepared From Mushroom Powder Pratima Bodh Mahak Sharma Lakhvinder Kaur ABSTRACT MSc. Student, Department of Nutrition and Dietetics,

More information

Mixes New for 2011: Planters NUT rition Bone Health Mix (launching January 2011) Planters NUT rition Multipacks (launching January 2011)

Mixes New for 2011: Planters NUT rition Bone Health Mix (launching January 2011) Planters NUT rition Multipacks (launching January 2011) PLANTERS NUT rition Product: Varieties: Planters NUTrition is a line of great-tasting nut mixes and bars that have been specially designed to help meet your wellness needs. The Planters NUTrition line

More information

Did You Know? Appropriate Guidelines When Planning Meals and Snacks

Did You Know? Appropriate Guidelines When Planning Meals and Snacks Did You Know? The safest environmental art projects include watercolor paints, rather than oil-based. Also, you can make your own glue or modeling dough. The ingredients are more environmentally friendly,

More information

Maple Oatmeal. with Brown Sugar. NET WT 19.0 OZ (540g) Serving Suggestion DAIRY

Maple Oatmeal. with Brown Sugar. NET WT 19.0 OZ (540g) Serving Suggestion DAIRY Maple Oatmeal with Brown Sugar Serving Suggestion NET WT 19.0 OZ (540g) DAIRY Maple Oatmeal with Brown Sugar POUCH MAKES 6 PREPARED CUPS Nutrition Facts Serving Size 1.5 cups (135g) Servings Per Container

More information

The Effect of a Carbohydrate-Based Fat Replacer in Thousand Island Salad Dressing. By: Rachel Kroll

The Effect of a Carbohydrate-Based Fat Replacer in Thousand Island Salad Dressing. By: Rachel Kroll The Effect of a Carbohydrate-Based Fat Replacer in Thousand Island Salad Dressing By: Rachel Kroll Abstract: The typical American diet is low in fruits, vegetables, and whole grains but high in saturated

More information

Aim for a healthy weight. Be physically active each day.

Aim for a healthy weight. Be physically active each day. Diet Principles and Dietary these two items should be considered each time we make a choice of what goes into our mouth Guidelines Diet Planning 6 basic diet planning principles adequacy enough energy

More information

Grocery Shopping Guidelines

Grocery Shopping Guidelines Grocery Shopping Guidelines Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse

More information

Elementary Program Unit 5.3

Elementary Program Unit 5.3 Elementary Program Unit 5.3 Lesson: Knowledge is Power Goals: Students will be able to identify the number of grams or milligrams of fat, sugar, fiber, and sodium in one serving by reading the nutrition

More information

Teaching Presentation. Lesson plan- Blueberry and Walnut Clusters. Anamarie Orgera 12/5/2011. J. Frank

Teaching Presentation. Lesson plan- Blueberry and Walnut Clusters. Anamarie Orgera 12/5/2011. J. Frank Running head: TEACHING PRESENTATION: LESSON PLAN 1 Teaching Presentation Lesson plan- Blueberry and Walnut Clusters Anamarie Orgera 12/5/2011 J. Frank TEACHING PRESENTATION: LESSON PLAN 2 Lesson plan:

More information

Julie Ann G. Feliciano Mydee O. Gervacio - Presenter Quirino State University Diffun, Quirino Region 2 Philippines

Julie Ann G. Feliciano Mydee O. Gervacio - Presenter Quirino State University Diffun, Quirino Region 2 Philippines SENSORY CHARACTERISTICS AND ACCEPTABILITY OF NAVY BEANS (Phaseolus vulgaris) POWDER AS BUTTERSCOTCH Julie Ann G. Feliciano Mydee O. Gervacio - Presenter Quirino State University Diffun, Quirino Region

More information

Eat Well For Life: Week 3

Eat Well For Life: Week 3 Eat Well For Life: Break the fast The advertisements (and your mother) are correct: breakfast is the most important meal of the day. Eating breakfast helps jumpstart your metabolism by breaking the fast

More information

Added fiber, omega 3 fatty acids, and lignans via ground flaxseed to macaroni and cheese for health benefits

Added fiber, omega 3 fatty acids, and lignans via ground flaxseed to macaroni and cheese for health benefits Research Project Written Report NUTR 453 Added fiber, omega 3 fatty acids, and lignans via ground flaxseed to macaroni and cheese for health benefits Authors: Addie Dobson, Holly Giersch, and Meghan Shanahan

More information

Grocery Shopping Tips

Grocery Shopping Tips Grocery Shopping Tips Here are some tips to help make your grocery shopping experience a healthy one. Do not shop when you are hungry. Have a snack (or meal) before grocery shopping to prevent impulse

More information

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies Mini Jumpstart Kit Oatmeal Raisin Cookies INGREDIENTS: Protein Blend (Milk Protein, Egg Protein, Organic Whey Protein, Kosher Gelatin), Vegetable Glycerin, Organic Whole Oats, Organic Whole Wheat Flour,

More information

The Effect of Proteolytic Enzymes on Pork Loin. John Downey, F&N 453 Individual Project

The Effect of Proteolytic Enzymes on Pork Loin. John Downey, F&N 453 Individual Project The Effect of Proteolytic Enzymes on Pork Loin John Downey, F&N 453 Individual Project Abstract The tenderizing of meat is achieved by breaking down the proteins that make up the muscle fibers as well

More information

THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE

THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE Shelf Life Study of a Standardized Nutritious Sugar Free Brownie Misbah Khan Student, Department of Food Science and Nutrition, Dr. B.M.N. College of

More information

Banana (Musa sapientum var. Cavendish) Flour As Wheat Flour Extender in Selected Bakery Products

Banana (Musa sapientum var. Cavendish) Flour As Wheat Flour Extender in Selected Bakery Products Banana (Musa sapientum var. Cavendish) Flour As Wheat Flour Extender in Selected Bakery Products Maria Ligaya T. Braganza, Ed.D.* School of Food Science and Technology The Philippine Women s University

More information

Foods I Food and Nutrition State Test Review

Foods I Food and Nutrition State Test Review Name: Class: Foods I Food and Nutrition State Test Review 1. Define each of the following terms: Chop: Cream: *Circle the two ingredients are the most important to remember here. Cut-In: *Circle the two

More information

Table of Contents. Lab #1 Basic Technique and Measurements 2-3. Lab #2 Sensory Evaluation and Product Sampling..3-5

Table of Contents. Lab #1 Basic Technique and Measurements 2-3. Lab #2 Sensory Evaluation and Product Sampling..3-5 Table of Contents Lab #1 Basic Technique and Measurements 2-3 Lab #2 Sensory Evaluation and Product Sampling..3-5 Lab #3 Sugar Solutions: Crystalline Candies... 6-9 Lab #4 Starch & Thickening Agents..9-11

More information

2 Read the whole of each question carefully before you answer it. Remember that some questions have an element of choice in them.

2 Read the whole of each question carefully before you answer it. Remember that some questions have an element of choice in them. FOR OFFICIAL USE X8/20 NATIONAL QUALIFICATIONS 2007 WEDNESDAY, 30 MAY 9.00 AM 0.30 AM Total HOME ECONOMICS HEALTH AND FOOD TECHNOLOGY INTERMEDIATE 2 Fill in these boxes and read what is printed below.

More information

NUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES

NUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH riboflavin, folic acid), margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides,

More information

PERFORMANCE DIET. The most important thing I can say about your diet related to performance is: REPLACE WHAT YOU USE!

PERFORMANCE DIET. The most important thing I can say about your diet related to performance is: REPLACE WHAT YOU USE! PERFORMANCE DIET Your diet can play an essential role in optimal performance for training and racing. We should start with a very brief and basic Biology lesson, though. There are certain key points that

More information