Title

Sugar Replacement in Angel Food Cake

Authors

Shirlene Hilt, Fontbonne UniversityFollow
Mary Beers, 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

Publication Date

Fall 2020

Recommended Citation

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

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.