Title

Acceptability of Low-Carb Pizza Crust

Authors

Sara Hasty, Fontbonne UniversityFollow
Megan Karlie, Fontbonne UniversityFollow

Faculty Advisor

Jamie Daugherty

Files

Description

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.

Document Type

Poster

Degree Name

Bachelor of Science (BS)

Degree Program

Dietetics

Disciplines

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

Publication Date

Fall 2021

Publisher

Fontbonne University Archives

City

St. Louis, MO

Keywords

Diabetes, Vegetable alternatives, Low-carb meal options, Flour substitutes

Recommended Citation

Hasty, Sara and Karlie, Megan, "Acceptability of Low-Carb Pizza Crust" (2021). 2021 Research Posters. 6.
https://griffinshare.fontbonne.edu/fcs-424-2021/6

Creative Commons License

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