How Texture and Preference are Affected by Replacing Regular Margarine with Smart Balance in Oatmeal Cookies
|
|
- Bethanie Carson
- 6 years ago
- Views:
Transcription
1 Courtney Cleveland F&N /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 that contains trans-fats which are in fats that have been hydrogenated. Trans-fats have been found to cause negative health effects such as raising the LDL cholesterol and lowering the HDL cholesterol. It is difficult to find products that are non-hydrogenated while being equal functionally and economically to hydrogenated fats (Talbot, 2004). One of the new trans-free fats is called Smart Balance. Since this is a relatively new product, not a lot of people may realize that they can substitute Smart Balance for butter or margarine in cooking and baking. Research studies are lacking in the area of how texture and preference of baked goods are affected by using Smart Balance. This study examined these two areas using cookies, 1 batch made with margarine and 1 with Smart Balance. The experiment was conducted 3 times. The water activity machine and texture analyzer was used to analyze texture and a taste panel of 15 people ranked the cookies on the Hedonic Scale and made comments about why they picked this rating. The taste panel reported similar results with the preference of the cookies. The majority of people like both cookies or. It basically depended on whether a softer cookie or a crisper cookie is preferred. The cookie made with Smart Balance was softer than the cookie made with margarine. Greater force was required to break the cookie made with margarine than with Smart Balance. Smart Balance produced a cookie that was preferred equally to a cookie made with margarine. This finding is good for the future of baking with healthier products such as Smart Balance which provide no trans fats and, therefore, reduce the risk for future health problems. Introduction Studies have recently found that trans fats, which are in products such as hardened fats like margarine, have been linked to many negative health problems. Trans fat has been linked to raising LDL cholesterol and lowering HDL cholesterol, increases blood insulin levels in humans in response to glucose load, affects immune response, decreases the response of the red blood cell to insulin, inhibits the function of membrane-related enzymes, causes alterations in physiological properties of biological membranes, and causes alterations in adipose cell size, cell number, lipid class, and fatty acid composition. People have been working on developing products without trans fats that have equal taste and functionality while still being affordable for consumers. One of the new trans free fats is called Smart Balance. This product is a blend of natural vegetable oils that was created to improve the cholesterol ratio. Smart Balance has no hydrogenation and no trans fats but has a good balance of fats for our diet. It uses palm fruit, soybean, canola seed, and olive oils which provides this healthy balance of fats to help sustain HDL cholesterol. Palm oil has been studied and has been not found to raise the levels of blood cholesterol. Palm oil has anti-thrombotic effect, contains a safe level of linoleic acid, and does not contain trans fatty acid isomers found in hydrogenated fats (Bhattacharyya, DK, Majumdar, S, Roy, S, Basu, R., 1987). This product would be good for eone to use instead of butter or margarine.
2 In this experiment, three trials were completed. In each trial, one batch of cookies was made using the normal recipe with margarine and one batch was made replacing the margarine with Smart Balance. All other variables were kept the same. The independent variables in this experiment were the margarine and butter. The dependent variable was texture. Texture of the cookies was analyzed with the texture analyzer and activity of water was measured as well. Methods Ingredients- 200g flour 10ml baking powder 2.5ml salt 5ml ground cinnamon 1 ml ground nutmeg 125g margarine (softened to room temp) 200g brown sugar 120g quick cooking oats (uncooked) 100g eggs (should be about 2 lg eggs) 5ml vanilla extract 5ml almond extract 150g raisins 150g chopped dates 250g chopped pecans 1) Preheat oven to 175 degrees Celsius. Mix flour, baking powder, salt, cinnamon, and nutmeg together in 25 strokes. 2) In a separate bowl, stir margarine in with brown sugar with 50 strokes. 3) Stir dry ingredients into margarine-sugar mixture with 50 strokes. Stir in dry oats and eggs with 25 strokes and add vanilla and almond extracts and stir with 25 strokes. Mix in raisins, dates, pecans with 25 strokes. 4) Drop 30g of dough onto a cookie sheet sprayed with Pam. Bake cookies for 18 minutes at 175 degrees Celsius. Remove cookies and let cool flat on cookie sheet. Do same exact experiment again only using Smart Balance this time in place of margarine. After cookies cooled for 15 minutes, texture analyzer was used with the knife probe. The water activity machine was then used to measure the activity of water. 3 runs were completed on each of the machines for both batches of cookies (see tables 1-6). The cookies were placed separately but next to each other with one set labeled as number 534 (Smart Balance) and the other set numbered as 812 (margarine). The cookies tested by a taste panel of 15 people using the Hedonic Scale (see attached sheets for tallies of results and comments): Check the box which corresponds to how you like cookie number 534: Extremely Neither like nor dislike Extremely.
3 Comments about why you picked this rating: Check the box which corresponds to how you like cookie number 812: Extremely Comments about why you picked this rating: Neither like nor dislike Extremely. The experiment was completed three times. The methods were repeated exactly as described above. Discussion A lot of development studies have been done to figure out exact components of trans-free fats to make a good product similar to hydrogenated fat. Research has been conducted to match the melting curve, crystallization rate, and post-hardening of regular fats with new trans-free fats (Petrauskaite, V, Greyt, W, Kellens, M, Huyghebaert, A. 1998). Matching the melting curves of some hydrogenated fats can be achieved by specific blends of palm oil fractions and sometimes other vegetable oils and fats. One important feature of hydrogenated fats is the way they have early crystallization onset and then a quick crystallization rate. With the palm oil fractions, trans-free fats have been created that have about the same crystallization rate as hydrogenated fats. After the initial solidification of making a food with fat, there is a continuation of hardening. The fats made with palm oil fractions are more likely to harden after manufacturing the food. This has been studied and better products have been developed, however, there is still somewhat more of a post-hardening process in these trans-free fats (Kristott, 2003). The 67% oil Smart Balance in the tub is acceptable for use in baking, cooking, and pan frying, as well as use as a spread (Harris, 2005). A lot of research was done to create this product so it could be used in all these different ways. As mentioned already, the taste panel reported similar results with the preference of the cookies. The majority of people like both cookies or (refer to attached sheets to see comments about the cookies). It basically depended on whether a softer cookie or a crisper cookie is preferred. The cookie made with Smart Balance was softer than the cookie made with margarine (see tables 1-6). The optimal Aw of the oatmeal cookie depends on whether a more soft or crisp cookie is desired. A crisper cookie may need an Aw around 0.4 to 0.6 while a softer cookie may have an Aw of 0.6 to 0.8. An Aw of greater than 0.8 is more prone to spoilage and will have a shorter shelf life. The difference in texture is because of the slight difference in the melting curve, crystallization rate, and post-hardening. There is a slower crystallization onset and crystallization rate in products, such as Smart Balance, that do not contain hydrogenated fats. The texture may have also been affected by the amount of raisins and dates that were in the cookies. Since an exact amount was not measured into each cookie, some cookies may have had more raisins and dates which would give more moisture to the cookie. Greater force was required to break the cookie made with margarine than with Smart Balance (see figures 1-3). Smart Balance produced a cookie that was preferred about equally to a cookie made with
4 margarine. This finding is good for the future of baking with healthier products such as Smart Balance because they provide no trans fats and, therefore, reduce the risk for future health problems. Replacing butter and margarine with Smart Balance is an acceptable substitution and is a good way to go about improving health. More research is needed though to produce a product that is even more similar to hydrogenated products with respect to melting curves, crystallization rates, and post-hardening. Results Trial 1 Table 1. Aw of different samples Aw Table 2. Texture Analyzer of different samples TA Sample Run 1 Run 2 Run 3 Avg Sample Run 1 Run 2 Run 3 Avg Trial 2 Table 3. Aw of different samples Aw Table 4. Texture Analyzer of different samples TA Sample Run 1 Run 2 Run 3 Avg Sample Run 1 Run 2 Run 3 Avg Trial 3 Table 5. Aw of different samples Aw Table 6. Texture Analyzer of different samples TA Sample Run 1 Run 2 Run 3 Avg Sample Run 1 Run 2 Run 3 Avg Trial 1
5 g force-ta margarine Smart Balance 0 Figure 1. Trial g force-aw Grams force vs. Aw g force-ta margarine Smart Balance Figure g force-aw Grams force vs. Aw Trial g force-ta margarine Smart Balance Figure g force-aw Grams force vs. Aw
6 References 1) Talbot, G Trans fats, the means and effects of eliminating them. Food Science & Technology 18(4): ) Bhattacharyya, DK, Majumdar, S, Roy, S, Basu, R Margarines from palm oil and its fractions 42(6): ) Petrauskaite, V, Greyt, W, Kellens, M, Huyghebaert, A Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. Journal of the American Oil Chemists Society 75(4): ) Kristott, J New trans-free fats for the replacement of hydrogenated fats in confectionary products. Britannia Food Ingredients Ltd 13: ) Harris, Bob Smart Balance. Accessed Sept. 22, 2005.
than 7%) can help protect your heart, kidneys, blood vessels, feet and eyes from the damage high blood glucose levels. October November 2014
October November 2014 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Be Heart Smart: Know Your ABCs of Diabetes There is a strong
More informationTitle: 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 informationReplacing 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 informationI. 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 informationThe Addition of Wheat Germ to Granola Bars Molly Meridith Rebecca Nichols
The Addition of Wheat Germ to Granola Bars Molly Meridith Rebecca Nichols Abstract: The reasoning for doing this experiment was to see if the addition of wheat germ would affect the water activity, breaking
More informationThe 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 informationThe 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 informationEffect 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 informationThe 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 informationLearning Objectives. Understand the different types and uses of fats and oils in food preparation - functions.
FATS AND OILS Learning Objectives Understand the different types and uses of fats and oils in food preparation - functions. Name some of the different fats and oils. Explain how fats shorten pastry. Think
More informationSpinach 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 informationYour cholesterol levels. Questions or concerns
Because you have high cholesterol you should: Know your cholesterol levels Take the medicine to lower cholesterol that your doctor has told you to take Follow your doctor s treatment plan Keep your appointments
More informationThe 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 informationLipid-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 informationThe 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 informationThe 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 informationJune-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 informationResearch 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 informationMass 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 informationMass 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 informationAre you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
More informationFATS, OILS, & CHOLESTEROL
FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.
More informationThe 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 informationAugust-September, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2016 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Self-Management of Blood Glucose Blood glucose monitoring
More informationNutrition 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 informationThe 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 informationGRANDAD S DIET DILEMMA BY EMMA AND RACHEL
GRANDAD S DIET DILEMMA BY EMMA AND RACHEL BREAKFAST FRUIT FRESH VS PRESERVED Fresh fruit often makes the most sense in terms of taste, texture and nutritional value. But canned or preserved can be a good
More informationThe 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 informationThe 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 informationPERFORMANCE 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 informationSession Three: Fats and Sodium
Dining with Diabetes 5:1 Chapter 5 Session Three: Fats and Sodium Lesson Plans Learning Objectives Participants will recognize that Heart-Healthy eating may help lower the risk of cardiovascular disease
More informationThe 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 informationSOYBEAN OIL FACTS PROCESSING SOLUTIONS
SOYBEAN OIL FACTS PROCESSING SOLUTIONS to Remove Partially Hydrogenated Oils from the Food Supply Replace Partially Hydrogenated Oils with Soy-Based Solutions Made with U.S.-Grown Soybeans The soybean
More informationCoach on Call. Please give me a call if you have more questions about this or other topics.
Coach on Call It was great to talk with you. Thank you for your interest in learning about the fats you eat. I hope you find this tip sheet helpful. Please give me a call if you have more questions about
More informationMini 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 information2018 Hospitality: Practical Cookery. National 5. Finalised Marking Instructions
National Qualifications 2018 2018 Hospitality: Practical Cookery National 5 Finalised Marking Instructions Scottish Qualifications Authority 2018 The information in this publication may be reproduced to
More informationCarissa 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 informationParticipant Guide. Keep Your Heart Healthy
Participant Guide Keep Your Heart Healthy Session Focus Since you are at risk for type 2 diabetes, you are more likely to have problems with your heart or arteries. So it s important to keep your heart
More informationMANAGING DIABETES NUTRITION TIPS AND RECIPES INSIDE
MANAGING DIABETES NUTRITION TIPS AND RECIPES INSIDE What is diabetes? The carbohydrates we eat get broken down into glucose, which is a type of sugar. Glucose is absorbed into your bloodstream and becomes
More informationFiber 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 informationTeachers: Cut out and laminate these cards for future use.
Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are
More informationThe 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 informationA 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 informationTrans-Free Products with Palm Oil Based Solutions
Trans-Free Products with Palm Oil Based Solutions A S S I S T A N T P R O F. D R. F A R I Y E M I S C I O G L U E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T K u s a d a s
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationFOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts
FOOD LABELS! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts ! Calories! Total Fat Label Contents! Saturated Fat! Cholesterol! Sodium! Total Carbohydrate!
More informationEducator Self-Assessment Supervisor Assessment Fidelity Team Assessment. Educator(s) Name (s): Sub-Contractor: Region: County: Date of Lesson:
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Eat Healthy, Be Active Community Workshops: Workshop 1 Enjoy Healthy Food That Tastes Great Educator Self-Assessment
More informationStaying Healthy with Diabetes
Staying Healthy with Diabetes Note to the Health Care Provider: Topics in this handout are discussed in Chapters 6 and 13 of the American Dietetic Association Guide to Diabetes Medical Nutrition Therapy
More informationAddition 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 informationTechnical Appendix to Working Paper 10-WP 518. Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity
Technical Appendix to Working Paper 10-WP 518 Accounting for Product Substitution in the Analysis of Food Taxes Targeting Obesity Zhen Miao, John C. Beghin, and Helen H. Jensen This Technical Appendix
More informationDecember 2007/January 2008
December 2007/January 2008 In every issue: Diabetes - the Medical Perspective Diabetes and Food Exercise as a Part of Living Recipes to Try Medication Update New resources Events Diabetes - the Medical
More informationAugust/September 2005
August/September 2005 In every issue: < Diabetes - the Medical Perspective < Diabetes and Food < Exercise as a Part of Living < Recipes to Try < Medication Update < New resources Events Diabetes - the
More informationNUTRITIONAL 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 informationResearch 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 informationLIFESTYLE MANAGEMENT
HEART HEALTH LIFESTYLE MANAGEMENT NUTRITION FOR MEN WITH PROSTATE CANCER TURKEY & BULGUR STUFFED PEPPERS Serves 5. Ready in 60 minutes. Recipe credit: www.ellicsrkitchen.ca Nutrition Facts Serving Size
More informationFOOD. 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 informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationDiabetes and Heart Disease
Diabetes and Heart Disease People with diabetes are at a higher risk for developing heart attacks and stroke than people who do not have diabetes. Adults with diabetes are 2 to 4 times more likely to have
More informationmight end up with items that are not the healthiest choices or best buys.
February-March, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Conquering the Grocery Aisles Grocery shopping can be a chore.
More informationCarbohydrates 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 informationApril-May, Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
April-May, 2015 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Diabetes - the Medical Perspective Do you know what your fasting blood sugar level is? It s an important
More informationLocust 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 informationIMPLICATIONS 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 informationBrent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012
Brent Campbell Business Development Manager AAK USA US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Areas of Focus US Consumption Trends Current Issues & Opportunities
More informationTHE 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 informationDiabetes Life Lines. High Blood Pressure and Diabetes Go Hand In Hand
Diabetes Life Lines A newsletter from your county Extension office Vol. 16! No. 2! Spring 2002 High Blood Pressure and Diabetes Go Hand In Hand You already know the importance of keeping your blood glucose
More informationCHOLESTEROL GUIDELINES
CHOLESTEROL GUIDELINES High cholesterol and lipid levels can significantly increase a person's risk of developing chest pain, heart attack, and stroke. Fortunately, a number of effective treatment options
More informationWeek 7. This week we are going to cover 3 items: 1. Reading Nutrition Facts labels. 2. Stir-Frying Vegetables. 3.
Week 7 This week we are going to cover 3 items: 1. Reading Nutrition Facts labels A guide to reading nutrition labels. Learn what s changed on the new nutrition label and why it s important to pay attention
More informationBe a Food Label Detective!
Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html
More informationAugust-September, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions
August-September, 2018 Diabetes - the Medical Perspective Diabetes and Food Recipes to Try Menu Suggestions Pneumonia Vaccines and Diabetes Cold and flu season is upon us. Unfortunately, sometimes a cold
More informationMANAGING 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 informationJust enough of the right sort
Fats and the heart Just enough of the right sort We all need some fat in our diets, just enough of the right sort to keep our bodies and hearts healthy. In fact, a fat free diet isn t recommended because
More informationA Healthy Lifestyle. Session 1. Introduction
A Healthy Lifestyle Session 1 Introduction Introduction A Healthy Eating Plan How Can Healthy Eating Improve Your Health? Healthy eating can improve your health in many ways. It helps to: Prevent many
More information10/3/2016. SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET. What is a cardiac diet. If it tastes good, spit it out!!
SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET What is a cardiac diet If it tastes good, spit it out!! 2 1 Heart healthy diet includes: Limiting saturated fat Including unsaturated fats Including omega 3
More informationSample s and Voic s
TM Sample Emails and Voicemails Feel free to use and customize the following text to promote participation in Start Eating Healthy Day. Teaser Heart disease and stroke affect everyone in this country your
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More informationEATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C
EATING FOR A HEALTHY HEART S A R A Z O O K, R D N, C D, C P H W C ANTI-INFLAMMATORY TURMERIC SMOOTHIE The turmeric has a powerful antiinflammatory, curcumin, in it, which is more easily absorbed by our
More information'Eat Smart' - Nutrition for a Healthy Heart
Definitions - Fats & Cholesterol Found in Blood LDL HDL 'low density lipoprotein' also known as 'bad cholesterol' major cholesterol-carrying molecule in blood delivers cholesterol to the arterial walls
More informationLesson 3. Get Moving!
Welcome Back. Aloha and welcome back to the third lesson of the PILI Lifestyle Program. 1 Let us begin with a review of last week s lesson. What did we talk about last time? We talked about being more
More informationSUGAR 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 informationFind out how food smart you ou are
Crown copyright 2017. C4L447 food smart consumer leafl et, 1p 5million Jan 17 (GNS) Find out how food smart you ou are food smart be Download the FREE app and play the Be Food Smart quiz card game Search
More informationWhat does heart healthy eating mean to me?
Healthy eating for your heart This handout will help you choose heart healthy foods to include as part of a healthy diet. What does heart healthy eating mean to me? Heart healthy eating, along with an
More informationLow Carb Blackberry Ice Cream
Low Carb Blackberry Ice Cream 3.6 net carbs per serving for 10 servings. In a 3 quart saucepan combine blackberries, Splenda and lemon juice. Mash berries slightly and cook over medium heat, stirring occasionally,
More informationCutting the Fat. The first fat to deal with:
Eating is one of the more enjoyable things life has to offer. That s why what to eat and what not to eat especially as it relates to our heart s health can be frustrating, complicated, and confusing. However,
More informationBlameless 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 informationQuick Fixes Make it Healthy! Caroline Le Clair, RD and Certified Chef IRHA Community Wellness Team
Quick Fixes Make it Healthy! Caroline Le Clair, RD and Certified Chef IRHA Community Wellness Team About me Bachelor of Arts Certified Chef work in the industry for 8 years Bachelor of Human Nutritional
More informationThe 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 informationSusanna 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 informationPALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS
PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION OUTLINE OF PRESENTATION ALTERNATIVES
More information12/1.85 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 informationBe Heart Smart! Eat Foods Lower in Saturated Fats and Cholesterol NATIONAL INSTITUTES OF HEALTH
/vat/va Be Heart Smart! Eat Foods Lower in Saturated Fats and Cholesterol /vat/vat/vat/ vat/vat/vat/v at/vat/vat/va t/vat/vat/vat /vat/vat/vat/ vat/vat/vat/v at/vat/vat/va t/vat/vat/vat /vat/vat/vat/ vat/vat/vat/v
More informationHeart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program
Heart Healthy Nutrition Mary Cassio, RD Cardiac Rehabilitation Program Today s Topics Healthy Eating Guidelines Eating Well with Canada s Food Guide Balanced Eating Heart Healthy Nutrition Increased blood
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationHEALTHY EATING to reduce your risk of heart disease
HEALTHY EATING to reduce your risk of heart disease Choose these more often: Fruits, vegetables and whole grains Enjoy a variety of fruit and vegetables every day and whole grains more often.* Small portions
More informationSteps to a Healthier You - My Pyramid. Physical Activity
Steps to a Healthier You - My Pyramid Physical Activity - e physically active for at least 30 minutes most days of the week - Children and teenagers should be physically active for 60 minutes everyday
More informationFood 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 informationEat 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 informationPALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION
PALM OIL BASED FOOD AND NON- FOOD PRODUCTS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION 2 Part Presentation Palm Oil based Trans Fat Free Products Palm Oil based Oleochemicals Quality
More informationTRACKS Extension Lesson
Energy Balance Hidden Fat Grades 9-12 TRACKS Extension Lesson I. Nutrition Education Objectives: Goal 1: Students will comprehend concepts consistent with USDA guidance related to eating and physical activity
More informationDiabetes Friendly Meal Plan
Diabetes Friendly Meal Plan Welcome to my Diabetes-Friendly Meal Plan Thank you for downloading my Diabetes-Friendly Meal Plan, I hope you enjoy it. The plan is based on recipes I make and enjoy myself.
More information