Title

Sugar Replacement in Angel Food Cake

Authors

Mary Beers, Fontbonne UniversityFollow
Shirlene Hilt, Fontbonne UniversityFollow

Faculty Advisor

Jamie Daugherty

Files

Description

Diabetes is a chronic medical condition in which sugar, or glucose, levels build up in your bloodstream. Controlling blood sugar levels can be especially difficult, specifically adjusting to new eating habits and limiting sugar intake. The hypothesis of this study is that by replacing sugar with sugar substitutes, an acceptable angel food cake can be made with an improved nutritional profile (lower carbohydrate and lower sugar content) for the diabetic population.  The researchers feel they met their goal based upon scorecard data and overall outcome.

Presentation Type

Poster Presentation

Department

Family and Consumer Sciences

Degree Name

Bachelor of Science (BS)

Degree Program

Dietetics

Disciplines

Family, Life Course, and Society | Food Science | Food Studies

Publication Date

Fall 2020

Publisher

Fontbonne University Archives

City

St. Louis, MO

Notes

Presented by Mary Beers at the annual Student Academic Exhibition in spring of 2021.

Recommended Citation

Beers, Mary and Hilt, Shirlene, "Sugar Replacement in Angel Food Cake" (2020). 2020 Research Posters. 4.
https://griffinshare.fontbonne.edu/fcs-424-2020/4

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.