Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies
|
|
- Dulcie Goodwin
- 6 years ago
- Views:
Transcription
1 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 of flaxseed meal is that it is a rich source of soluble fiber. Brownies do not offer much fiber so this is a simple way to incorporate the fiber. Flaxseed has also shown to offer many heart health benefits. It is rich in Omega 3- fatty acids. These can help to reduce blood clots and the chance of heart attack and stroke (Conforti, Davis 2006). Another benefit is that flaxseed meal comes from a plant source so it is rich in lignans which help to increase antioxidant activity and therefore may help to reduce some cancers (Woolston 2000). Flaxseed can easily be incorporated into many foods especially baked goods. It is easily incorporated into baked goods in the form of flaxseed meal. This is how it was added to the brownies. The addition of flaxseed meal and its influence on the texture and water activity of brownies was tested in this experiment. This experiment used a control and two variables. The variables had two different ratios of flour to flaxseed meal. The results show that a taste panel preferred the addition of flaxseed meal in a small amount over brownies prepared with no flaxseed meal or a large amount. By using the texture analyzer, it can be seen that brownies without the addition of flaxseed meal and brownies with a large addition have a more similar texture than brownies with a modest addition of flaxseed meal. Water activity increases as the amount of flaxseed meal increases. This also increases rancidity due to increased water activity. Through this is experiment it can be seen that the addition of flaxseed meal to brownies increases the health benefits of brownies. The texture is not hurt by the addition if it is in a small amount. The water
2 activity is increased by the addition of flaxseed meal and this may ultimately lead to an increase in rancidity. Introduction: By adding flaxseed meal to brownies the health benefits increase. The composition of flaxseed is 30 g protein, 35 g lipid, and 35 g fiber (Shearer, Davies 2005). It is rich in omega-3 fatty acids. These are alpha linolenic and linoleic fatty acids. These are polyunsaturated fatty acids (Conforti, Davis 2006). Therefore they may reduce the risk of certain blood clots that have been shown to cause heart attack and stroke. Flaxseed meal is also a source of soluble fiber. It also has lignans which promote antioxidant activity (Woolston 2000). The health benefits of brownies are greatly increased by the addition of the flaxseed. Flaxseed is growing in popularity among consumers due to the continuing research on the health benefits of this natural product. It can easily be added to foods in different forms. Sometimes flaxseed may be used to replace eggs to create a baked good that is vegan (Shearer, Davies 2005). Flaxseed oil can be incorporated into foods as well as flaxseed meal. Flaxseed meal has been proven to offer more benefits in baked goods because it offers important soluble fiber. The consumption of soluble fiber has been shown to decrease cholesterol. Past research shows that when women consumed 50 grams of flaxseed meal everyday for four weeks, had a reduction in their LDL cholesterol of 18 percent. Their overall cholesterol dropped 9 percent (Woolston 2000). Flaxseed is also a rich source of protein. It offers high quality protein. This protein may actually influence blood glucose (Oomah 200). Heat affects the nutritional value of many proteins. It can be negative effects or positive effects. For flaxseed heat has shown a favorable effect on protein utilization (Beadles, Hamilton, Mitchell 1949).
3 Not only is flaxseed meal high in soluble fiber, but it is a natural plant product and offers phytochemicals. The phytochemical contained in the product is lignan. This can spur powerful antioxidant activity. High levels of antioxidant activity have been linked to a decreased risk of certain types of cancers (Conforti, Davis 2006). Flaxseed meal has also been studied for its possible anti-tumorigenic effects (Arjmandi 2002). Lignans not only help to increase antioxidant activity and possibly reduce the risk of some cancers, but they are phytoestrogens they have a large impact on lipid metabolism and biomarkers of bone turnover. This was examined on postmenopausal women in a study at Oklahoma State University. Women who consumed flaxseed meal had reductions in both their high-density lipoprotein and their low-density lipoprotein serum levels. Although the flaxseed had an impact on the lipid serum levels, it did not seem to affect the biomarkers of bone turnover (Arjmandi 2002). A study at Duke University showed that in men who had a diet that included 30 grams of flaxseed for thirty days, they had cancer cells that grew 30-40% slower than cells in a control group (Arnst). This experiment measured and compared the texture of the brownies from both an objective and subjective point and also the water activity of the product was measured. In order to measure the texture objectively, a texture analyzer machine was used. This measured the texture in grams. To subjectively rate the texture of the brownies, a taste panel was used to evaluate the texture by using a scorecard to describe their opinion of the texture. The water activity was measured by using a water activity machine. The purpose of this experiment was to use the addition of flaxseed to increase the health benefits of brownies. Brownies offer very little nutritional value. The addition of
4 flaxseed meal will increase the health benefits of the product. In this experiment, the independent variable is the ratio of flaxseed meal to all-purpose flour that is added to the brownies. The control will contain 37.5 g all-purpose flour, one variable will contain 12.5 g flaxseed meal and 25 g all-purpose flour, and the other variable will contain 25 g flaxseed meal and 12.5 g all-purpose flour. The dependent variables will be the texture, water activity, and the panel s preference based on texture. Methods: The overall design of the experiment is to bake three different batches of brownies three times. The three different types differ in the amount of flaxseed meal that is present in them. There is a control which contains no flaxseed meal and then two different variables. The brownies will be baked, allowed to cool, cut and then they will be analyzed by the texture analyzer and the water activity machine. A sensory panel will also taste the brownies and rank them based on the overall texture of the product. Each variable will be replicated 3 times to ensure accuracy and to obtain good data. They include: The first step in the process is to gather all of the ingredients that are needed g flaxseed meal g all-purpose flour 42.5 g unsweetened baking chocolate g unsalted butter 0.45 g double-acting baking powder Pinch of salt 3 eggs 375 g sugar 6.3 g vanilla Materials also needed include, 3-small loaf pans, a small sauce pan, measuring utensils, a gram scale, spatula, knife, electric mixer, 2-medium size mixing bowls. The oven needs
5 to be preheated to 350 degrees Fahrenheit. Spray the insides of the pans with non-stick cooking spray and lightly flour. The three variables will be made separately. The first to be made is the control. Then the other two variables will be made. The recipe for the brownies should be followed. In a small saucepan met the chocolate and the butter over low heat, stirring until the mixture is smooth. Let the mixture cool completely. Sift the flour, baking soda, and salt in a bowl. In another bowl, with an electric mixer, beat the egg. While beating add the sugar, a little at a time and beat the mixture at high speed for three minutes or until it is pale and thick. Add the chocolate mixture and the vanilla. Then add the flour mixture. Using a low speed, mix until the mixture is blended. Pour the batter into the baking pans. Place brownies in the middle of the oven for 28 minutes. A cake tester inserted into the center of the brownies should come out with crumbles attaching to it. Let the brownies cool completely before cutting them. Cut into small squares about 12 squares. Next, the brownies will be evaluated by using a taste panel, water activity machine, and texture analyzer. Take a brownie from the side of the pan but not a corner brownie. When using the texture analyzer, the cone probe attachment was used to measure the texture in grams. One variable will contain 12.5 g flaxseed meal and 25 g flour. The other will contain 25 g flour and 12.5 g flaxseed meal. The brownies will all be made three times. Replication is done to ensure that the results are accurate. Many aspects could vary the end result of the brownies. If they are each made three times a better understanding of how the flaxseed meal affects the brownies can be observed. When the taste panel tasted the brownies, they tasted them
6 randomly. They did not know which brownie was which because the brownies were given three numbers to identify them. The brownies were not tasted in a particular order. The panel filled out the following sensory evaluation scorecard: Sensory evaluation: Please place an X in the charts below to rank the brownies. 607 Very poor texture Poor texture Moderate Texture Good Texture Very Good Texture 406 Very poor texture Poor texture Moderate Texture Good Texture Very Good Texture 503 Very poor texture Poor texture Moderate Texture Good Texture Very Good Texture
7 Discussion: The results from performing this experiment agree with what the literature said would happen if the addition of flaxseed meal to baked goods was made. It has been said that the polyunsaturated fatty acids of flaxseed can increase rancidity of a food product (Conforti, Davis 2006). Increased rancidity is due to increased water activity within a food. This is because of hydrolytic rancidity. Hydrolytic rancidity is caused by the hydrolysis of triglycerides. They must be in the presence of moisture in order for this to occur (Rossell 1983). Free fatty acids then cause rancidity in products. This means that the higher the water activity of a product the more likely it is to become rancid. The brownies showed what could be predicted based on the understanding that flaxseed meal has an increased amount of fatty acids in it. It could be assumed that the brownies with the higher ratio of flaxseed meal to flour would have a higher water activity level. This proved to be true in this experiment. The brownies that contained 25 g of flaxseed meal had an average water activity level of 0.67 as compared to the brownies that contained no flaxseed meal and had an average water activity level of The water activity increased as the amount of flaxseed meal increased. This would eventually cause an increase in the rate of rancidity in the brownies that contained flaxseed meal. The next aspect of the brownies that was being tested was the affect of the flaxseed meal on the texture of the brownies. Flaxseed meal is rich in fatty acids such as alpha-linolenic acid (Oomah 2001). This could be predicted to increase the softness of
8 the brownies. Sometimes flaxseed is used as a fat replacer in foods. It was not being used as a fat replacer in this experiment. Normally, the more fat that is incorporated into a brownie, the softer it is. This means that the brownies with the higher ratio of flaxseed meal should have a softer texture compared to the brownies with less or no flaxseed meal in them. The results for this part of the experiment come from the texture analyzer. They show that the brownies with the most flaxseed meal in them actually have the greatest number of grams of force from the texture analyzer. This is not what one would predict. However, the brownies with no flaxseed meal in them have a higher number than those with a modest amount of flaxseed meal added to them. The brownies with no flaxseed meal have an average measurement of g and the brownies with a modest amount of an average measurement of 30.4 g. The brownies with the most flaxseed meal have an average measurement of 44.2 g. Texture was also evaluated by the taste panel. Seventeen people tried the brownies and the results ranked the brownies as follows according to texture: the brownies with the modest amount of flaxseed had the best texture, then the brownies with no flaxseed meal, and then the brownies with a large amount of flaxseed meal. This is interesting because the taste panel actually liked the brownies with the addition of flaxseed more than the brownies that were prepared normally. This experiment showed some interesting results based on the addition of flaxseed meal and how it affects both the texture and water activity of brownies. As expected, the addition of flaxseed meal increased the water activity in the brownies. This can be seen in Table 2 and Figure 2. Figure 2 shows how the water activity was greatest in variable 406 which had the most flaxseed meal. The brownie with the most flaxseed meal had the
9 highest level of water activity. The results of texture were not the same as predicted. The texture analyzer showed that the brownies with the most flaxseed had the highest measurement. This can be seen in Table 1 and Figure 1 shows this well. The taste panel ranked brownies with some flaxseed meal as the best compared to no flaxseed meal or a larger amount of flaxseed meal. Overall, flaxseed meal may help to increase the health benefits of brownies and they are preferred when it comes to texture. The addition of flaxseed meal should be small so that water activity and texture are not greatly affected. Future work in this area is endless. Flaxseed meal is an easy addition to many products. It may affect products very differently based on how they are prepared and cooked. The heat may affect the product and therefore change the water activity. The water activity could be measured in products that have flaxseed added to them but are not cooked at a high temperature. Also, other properties could be measured when flaxseed meal is added to baked goods. Other experiments measured the affect that flaxseed meal had on the color of a product (Shearer, Davies 2005). Results: Table 1: Texture Analyzer (g) Variable Trial 1 Trial 2 Trial Table 2: Water Activity Variable Trial 1 Trial 2 Trial
10 Texture Texture (g) Variable Figure 1 Water Activity Water Activity Variable Figure 2
11 References: Alternative Health: Flaxseed. Consumer Health Interactive. Woolston, C November < Arjmandi, B., Daggy, B., Hammond, L., Juma, S., Khalil, D., Lucas, E., Stoecker, B., Wild, R Flaxseed Improves Lipid Profile without Altering Biomarkers of Bone Metabolism in Postmenopausal Women. The Journal of Clinical Endocrinology and Metabolism. Vol. 87, No. 4. Arnst, C Of Flaxseed Doses and Therapeutic Vaccines. Business Week. Issue 4039, pg. 71. Beadles, J.R., Hamilton, T.S., Mitchell, H.H The Nutritional Effects of Heat on Food Proteins, with Particular Reference to Commercial Processing and Home Cooking. Journal of Nutrition, Vol. 39, No. 3: pg Conforti, F.D., Davis, S.F The Effect of Soya Flour and Flaxseed as a Partial Replacement for Bread Flour in Yeast Bread. International Journal of Food Science & Technology,Vol. 41. pg Davies, C., Shearer, A Physicochemical Properties of Freshly Baked and Stored Whole-Wheat Muffins with and Without Flaxseed Meal. Journal of Food Quality. Vol. 28, pg Measurment of Rancidity. Applied Science Publication. Rossell, JB.1983.pg November < cid=693040&q=&uid= &setcookie=yes>. Oomah, B Flaxseed as a Functional Food Source. Journal of the Food of Science and Agriculture. Volume 81, Issue 9, pg
12
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 informationHow 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 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 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 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 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 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 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 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 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 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 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 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 informationThe 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 informationthan 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 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 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 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 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 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 informationSensory and Objective Evaluation of Pumpkin Bars using Ground Flaxseed or Sweet Potato Baby Food as Egg Replacers
Cloud Publications International Journal of Advanced Nutritional and Health Science 2014, Volume 2, Issue 1, pp. 89-97, Article ID Med-190 ISSN 2348-5140 Research Article Open Access Sensory and Objective
More informationThe 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 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 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 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 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 informationThe Heba Story. products every year.* That may be a huge challenge but it s an even greater opportunity.
The Heba Story Many South Africans, from all walks of life, are plagued by ill health. Many blame this on fast food, fizzy cooldrinks and sweets but often the biggest culprit is everyday staples. Foods
More informationAdded 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 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 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 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 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 informationThe 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 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 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 informationHungerford Chiropractic Healthcare March Newsletter Where we are Springing in March
Hungerford Chiropractic Healthcare March Newsletter Where we are Springing in March To keep up with what s happening within the Centre, please us on facebook. This March we are setting you a challenge
More informationHow to Make Topical Cannabis Products. Contents INTRODUCTION... 3 RECIPE # RECIPE # RECIPE # RECIPE # RECIPE #5...
Contents INTRODUCTION... 3 RECIPE #1... 4 RECIPE #2... 7 RECIPE #3... 8 RECIPE #4... 9 RECIPE #5... 11 2 Introduction Many cannabis patients often talk about the healing capabilities of cannabis creams,
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 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 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 informationMS Discuss. Health & Wellness CONTENTS. MS Discuss
CONTENTS MS Discuss Health & Wellness Chapter Events Programs & Services Brampton/Caledon Community Events Resources Thank You Donors New Office Staff Office Hours Recipe MS Discuss The three online MS
More informationUnit 5 How to be healthy?
Sugestões de atividades Unit 5 How to be healthy? 7 INGLÊS Read the text below about a healthy diet called Raw Foodism and answer the questions. Raw Foodism Raw foodism is a diet based on uncooked and
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 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 informationJune/July Diabetes - the Medical Perspective
June/July 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 Medical
More informationChocolate 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 informationSubstitution of Eggs for Ground Flaxseed in Baked Products. Among Cardiovascular Diseases and Cholesterol Levels. Nicole Alai.
1 Substitution of Eggs for Ground Flaxseed in Baked Products Among Cardiovascular Diseases and Cholesterol Levels Nicole Alai Karla Moreno DFM Experimental Food Study Instructors: Maryann Smith, RD and
More informationThe 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 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 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 informationFebruary/March Diabetes - the Medical Perspective
February/March 2006 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 informationQuinoa 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 informationBanana (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 informationPumpkin 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 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 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 informationNutritional Assessment of Healthy Cakes Developed Using Partially Defatted Peanut Flour
Research Article Nutritional Assessment of Healthy Cakes Developed Using Partially Defatted Peanut Flour Kripa Seth* and Anita Kochhar Department of Food and Nutrition, College of Home Science, Punjab
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 informationEating Healthy To Be Healthy
Just A Reminder what is healthy food? Healthy Eating Healthy To Be Healthy Fruit Vegetables Fish & Meat Eggs, Cheese & Milk Unhealthy Food Chocolate Crisps chips Cake Sweets A Guide To Healthy Eating Being
More informationThe 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 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 informationTop 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 informationJanuary, Are We Sleeping Sufficiently? Is seven hours ideal, or does the right amount differ per person? [CLICK TO READ]
SMART TIP: Looking for a high-protein, plantbased alternatives to meat? Try beans, peas, and other legumes. These protein-packed foods contain excellent sources of iron, zinc, fiber, magnesium, and other
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 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 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 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 informationFitting in the Fiber
Know how. Know now. HEF581 Participant s Guide Fitting in the Fiber Wanda M. Koszewski, Extension Nutrition Specialist Georgia Jones, Extension Food Specialist Donnia E. Behrends, Extension Educator Lesson
More informationHawaiian Ham Coconut Rice Meat/Meat Alternate-Fruit-Grains Main Dishes
Hawaiian Ham Coconut Rice Meat/Meat Alternate-Fruit-Grains Main Dishes Ingredients: Indicate fresh, frozen, canned, drained, packed in water, juice, dried, dehydrated, cooked. Describe: peeled, sliced,
More informationFat and Healthy Hearts
Fat and Healthy Hearts Fat is a nutrient required by the body to insulate organs, make the structure for cell walls, provide a source of energy, absorb fat-soluble vitamins (vitamin A, C, D and K) and
More informationYour Trusted Name in Cardiac Care,
Thank you for your interest in heart services at Washington Adventist Hospital a trusted name for cardiac care. As a leader in cardiac care for 50 years, our experienced and highly-specialized team offers
More informationOil 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 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 informationThe 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 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 informationCalifornia Walnuts. Naturally Nutritious. Grades 6-8
Grades 6-8 Apartnership project of California Walnut Board California Foundation for Agriculture in the Classroom Written by Robin Satnick Crane Country Day School Santa Barbara County Learning Objectives
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
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 informationKeepin It Regular tips and tricks for resolving intestinal issues
Keepin It Regular tips and tricks for resolving intestinal issues As you age the gastrointestinal track changes for a variety of different reasons, including changes in how your body works and changes
More informationIngredient Swaps to Make Your Recipes Healthier
Ingredient Swaps to Make Your Recipes Healthier 1. OAT BRAN FOR FLOUR Making bread or muffins? Boost the nutrition and texture of your baked goods by swapping out some flour for oat bran. Oat bran is rich
More informationThe 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 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 informationEvaluation of Thai Foods Prepared with Soluble Fiber Composite from Rice Bran and Barley Flour
Kasetsart J. (Nat. Sci.) 38 : 531-538 (2004) Evaluation of Thai Foods Prepared with Soluble Fiber Composite from Rice Bran and Barley Flour Patcharee Tungtrakul, Payom Auttaviboonkul, Boonma Niyomvit and
More informationFHCP TECHNOLOGY CORNER
FHCP TECHNOLOGY CORNER Doctor on Demand Members enrolled in Florida Health Care Plans now have access to an exciting new health benefit: Doctor on Demand (DOD). DOD provides easy, stress-free access to
More informationDiabetes Life Lines. Peripheral Artery Disease. Have a personal history of vascular disease, heart attack or stroke. Are African American.
Diabetes Life Lines A newsletter from your County Extension Office Vol. 22 No. 5 Fall 2008 Peripheral Artery Disease One in every five American over the age of 50 has Peripheral Artery Disease (P.A.D.)
More informationJulie 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 informationHow to choose your culinary oil
How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional
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 informationBrownies with Garbanzo Bean Flour. garbanzo bean flour brownie through objective and subjective testing. Wettability and volume
1 Brownies with Garbanzo Bean Flour Abstract This study aimed to make a fortified brownie that was acceptable by substituting the all purpose flour for garbanzo bean flour. This was done by assessing a
More informationFoods 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 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 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 informationTable 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 informationKEEP LONG. Application of ph Adjuster. Technical Seminar. December 2, 2011 UENO FINE CHEMICALS INDUSTRY (THAILAND), LTD Y. Furukawa (R&D Manager)
Technical Seminar L/O/G/O Application of ph Adjuster KEEP LONG December 2, 2011 UENO FINE CHEMICALS INDUSTRY (THAILAND), LTD Y. Furukawa (R&D Manager) 1 Contents Introduction About KEEP LONG KEEP LONG
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 informationTITLE: 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 informationThe Cooking Process How Food changes
VEA Bringing Learning to Life Program Support Notes The Cooking Process How Food changes 24 mins Program Support Notes by Belinda Kime, App Sci (Home Ec)/Ed (Sec) Produced by VEA Pty Ltd Commissioning
More informationENERGY NUTRIENTS: THE BIG PICTURE WHY WE EAT FUNCTIONS FATS FAT, CARBS, PROTEIN
ENERGY NUTRIENTS: FAT, CARBS, PROTEIN Angeline B. David, DRPH, MHS NAD Health Summit March 14, 2013 The science of cooking is not a small matter.... This art should be regarded as the most valuable of
More informationQuestion One: Put True ( ) or False ( X ):
Question One: Put True ( ) or False ( X ): 12 MARKS 1. Vitamin C rich in Guava compared to citrus food ( ). 2. The dose of vitamin B4 from 5,000 mg-10,000 mg is toxic ( ). 3. Vitamin B5 can reduced blood
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 information