TY - GEN
T1 - (ABSTRACT) Food chemistry applications through baking and sensory analysis in a summer research apprentice program
AU - Colleran, Heather
AU - Silva, Roberta C
AU - Ibrahim, Salam A
AU - Claro Da Silva, Roberta
PY - 2019
Y1 - 2019
N2 - SERMACS 1306Food chemistry applications through baking and sensory analysis in a summer research apprentice programHeather Colleran, [email protected], Roberta C. Silva, Salam Ibrahim. Family and Consumer Sciences - Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, United StatesThe average American consumes about 9.5 pounds of chocolate per year and spends $20 billion annually on baked goods, including muffins. Approximately 15 million Americans have some type of food allergy or sensitivity, with milk and gluten in the top eight. During a summer research apprentice program for high school students, we engaged participants in an active learning food chemistry experiment. The purpose of the experiment was to compare the sensory acceptability parameters and nutritional values for two different recipes for chocolate muffins – one recipe with traditional ingredients [gluten flour (G) and dairy (D)] and the other with non-traditional ingredients [gluten-free flour (GF) and non-dairy (ND)]. We baked a previously validated G/D chocolate muffin recipe adapted the same recipe for GF/ND. Four batches of muffins were prepared for a sensory acceptability test. The GF/ND muffins had sensory acceptability test scores similar to those of the G/D muffins. The calculated nutritional values were likewise comparable between the G/D and GF/ND muffins recipes. By conducting this experiment, the students learned how starch, gluten, sugar and leavening agents chemically interact when combined with milk, eggs, and butter. They also explored what happens when gluten, dairy, and solid fat are replaced in a chocolate muffin recipe. The students realized that baking with GF/ND versus G/D was relatively straightward and palatable, but not healthier. This food chemistry experiment thus provided students with the opportunity for hands- on, practical application of basic food chemistry principles through baking, sensory testing and nutritional values assessment.
AB - SERMACS 1306Food chemistry applications through baking and sensory analysis in a summer research apprentice programHeather Colleran, [email protected], Roberta C. Silva, Salam Ibrahim. Family and Consumer Sciences - Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, United StatesThe average American consumes about 9.5 pounds of chocolate per year and spends $20 billion annually on baked goods, including muffins. Approximately 15 million Americans have some type of food allergy or sensitivity, with milk and gluten in the top eight. During a summer research apprentice program for high school students, we engaged participants in an active learning food chemistry experiment. The purpose of the experiment was to compare the sensory acceptability parameters and nutritional values for two different recipes for chocolate muffins – one recipe with traditional ingredients [gluten flour (G) and dairy (D)] and the other with non-traditional ingredients [gluten-free flour (GF) and non-dairy (ND)]. We baked a previously validated G/D chocolate muffin recipe adapted the same recipe for GF/ND. Four batches of muffins were prepared for a sensory acceptability test. The GF/ND muffins had sensory acceptability test scores similar to those of the G/D muffins. The calculated nutritional values were likewise comparable between the G/D and GF/ND muffins recipes. By conducting this experiment, the students learned how starch, gluten, sugar and leavening agents chemically interact when combined with milk, eggs, and butter. They also explored what happens when gluten, dairy, and solid fat are replaced in a chocolate muffin recipe. The students realized that baking with GF/ND versus G/D was relatively straightward and palatable, but not healthier. This food chemistry experiment thus provided students with the opportunity for hands- on, practical application of basic food chemistry principles through baking, sensory testing and nutritional values assessment.
M3 - Conference contribution
SP - 383
BT - Unknown book
ER -