Course: FCS 424 Experimental Foods
Instructor: Jamie Daugherty
Student research posters from Fall 2021.
Haley Bryant and Ben DeClue
Researchers tested several vegan egg replacements in cookies to find one that resulted in product most similar to a cookie with eggs. It was hypothesized that flaxseed would be the best overall scoring egg replacement for vegan, egg-free chocolate chip cookies. Each egg replacement was tested in a controlled environment while recording the times and temperatures of each baking trial. The flaxseed egg replacement cookie scored closest to the control cookie after being evaluated.
Fudge is typically comprised of refined sugars and animal products. Rising demands for plant-based confectionary products signifies a niche market for vegan fudge products. This experiment will utilize four experiments with three samples each of vegan fudge. The experiments build upon the preferences from respondents.
Claire Dalton and Alison Griffith
The Standard American Diet includes high intakes of processed foods and saturated fat. The Standard American Diet has been implicated in contributing to the health challenges experienced in the United States such as obesity and chronic pain. The goal of this experiment is to reduce the fat content of cream sauce and receive similar scores among a group of panelists/taste testers in flavor, texture, appearance, and overall likeability to a full fat sauce. The results showed that although the scores of the low-fat recipes were not as high as the full fat recipe, a close alternative was found while reducing the fat content significantly.
McKenzie DeRennaux and Georgie Menzel
The goal was to make a vegan brownie that was an unprocessed version of our control, and that is just as enjoyable, if not more enjoyable, than a traditional brownie.
The target population is people who want to live a whole food driven diet, those who are plant-based, and for those who have high cholesterol and heart disease.
The ingredients of the unprocessed vegan brownies are more whole-food and plant-based, with zero added sugar, less salt, and no cholesterol.
Due to time restraints for trials within the study the researchers feel that the goal was not met in the four trials.
Sara Hasty and Megan Karlie
Diabetes is a chronic disease that affects how the body turns food into useable energy. This public health issue has been growing worldwide. In 2014 the WHO stated 422 million adults had diabetes and 1.6 million deaths are caused by diabetes each year.
The purpose of this study was to create a completely low-carb alternative to a conventional pizza crust, lower the sugars/carbs, provide nutritional value, and still produce an acceptable and palatable result. The hypothesis of the experiment is that by replacing all-purpose flour and granulated sugar with almond flour and a vegetable, a pizza crust can be made with a more acceptable nutritional profile (lower sugar and lower calories) that has a similar palatability level to the control pizza crust.
Limitations of this study included the test subject size and inability to have diabetic test subjects.
Sara Luebbers and Tiffany Merkle
Researchers set out to create the perfect Macaroni and Cheese combination. Measuring stretchability, moisture content, as well as cheese combinations. Four paired comparison trials were carried out in a controlled college campus environment. Researchers found that finding the perfect cheese mix is more difficult to accomplish than anticipated.