dfm 357 experimental food study ana leandro rachael martinez
DESCRIPTION
AVOCADO BROWNIE. Dfm 357 experimental food study Ana leandro rachael martinez. Main fuel of muscle metabolism Cell membrane structure Energy storage Lipid vitamins , Lipid hormones. Fats …. Contains 80 % fat Hydrogenated fat . May create trans fat - PowerPoint PPT PresentationTRANSCRIPT
DFM 357 EXPERIMENTAL FOOD STUDY
ANA LEANDRORACHAEL MARTINEZ
AVOCADO BROWNIE
FATS…
Main fuel of muscle metabolism Cell membrane structure Energy storage Lipid vitamins , Lipid hormones
BUTTER Contains 80 % fat Hydrogenated fat. May create trans fat Raise LDL cholesterol Increase risk for chronic
diseases CVD
CARDIOVASCULAR DISEASES Abnormal function of the heart and
blood vessels that can cause heart failure, stroke, sudden death.
Number 1 killer in the Unites States 2010 – 597,689 Americans died from
CVD. Ways to lower the risk of CVD include: reducing the consumption of high
saturated fat foods
PURPOSE Show an example of fattening replacement
using avocado in brownies which is healthier option instead of butter.
Avocado: Monounsaturated fat(lowers LDL
chol.) 31% fat content 20 different vitamins and minerals (vitamin E, C. K, fiber)
EXPERIMENTAL DESIGN In a cocoa brownie recipe *Replaced butter with pureed Avocado *Performed two objective tests Wettability, LST *Subjective Tests Flavor, Texture, Color
RESULTS WETTABILITYWeight before
placed in water
(grams)
Weight after 10
sec. placed in water (grams)
Difference
Trial #1 46.9 49.9 3 g
Trial #2 62.8 74.0 11.2 g
Trial #3 68.7 75.6 6.9 g
Average 7.03 g
Table 1. Control
Weight before
placed in water
(grams)
Weight after 10
sec. placed in water (grams)
Difference
Trial #1 40.0 51.0 11 g
Trial #2 63.9 68.2 4.3 g
Trial #3 64.8 69.0 4.2 g
Average 6.5 g
Table 2. Half ModifiedWeight
before placed in
water (grams)
Weight after 10
sec. placed in water (grams)
Difference
Trial #1 46.2 51.2 5 g
Trial #2 61.3 74.4 13.1 g
Trial #3 61.1 71.1 10 g
Average 9.37 g Table 3. Modified
LINE SPREAD TESTRecipe Trial #1 Mean Trial #2 Mean Trial #3 Mean Total Mean
Control 7.75 7.25 6.75 7.25Half and Half 7.5 7.75 6.75 7.33
Modified 4.5 4.75 4 4.42
SUBJECTIVESubjective Test: Results for the Flavor of
each Brownie Sample
05
101520
Rated 1 Rated 2 Rated 3 Rated 4 Rated 5
# Rated for Flavor
# of
Peo
ple
Modified Half and Half Control
DISCUSSION Modified: 9/25: Not nearly sweet
enough Half : 15/25: Pleasantly sweet Control : 15/25: Pleasantly sweet
CONTINUED..Subjective Test: Results for the Color of
Each Brownie Sample
0
10
20
Rated 1 Rated 2 Rated 3 Rated 4 Rated 5
# Rated for Color
# of
Peo
ple
Modified Half and Half Control
DISCUSSION Modified 17/25 Dark Half 15/25 Dark Control 11/25 Slightly Dark
CONTINUED..Subjective Test: Results for the Texture of each Brownie
Sample
02468
101214
Rated 1 Rated 2 Rated 3 Rated 4 Rated 5
# Rated for Texture
# of
Peo
ple
Modified Half and Half Control
DISCUSSION Modified 9/25: semi-hard Half 11/25: semi-hard Control 13/25: semi-soft
CONCLUSION Avocado brownies were found to have a
higher moisture level Lowest spreadability (thicker) Color: Darkest Flavor: Not nearly sweet Texture: Semi-hard
SUGGESTIONS If you want.. Flavor: choose half modifiedHealthiness: choose modified (control:135 44 solid fat
calories)vs (modified: 109 6 solid fat
calories)