1 Substitution of Eggs for Ground Flaxseed in Baked Products Among Cardiovascular Diseases and Cholesterol Levels Nicole Alai Karla Moreno DFM Experimental Food Study Instructors: Maryann Smith, RD and Christine Batten, RD San Francisco State University December 10, 2014
37
Embed
Substitution of Eggs for Ground Flaxseed in Baked Productsnicolelaleh.weebly.com/uploads/4/...flaxseed_banana... · The intention to improve health benefits among baked products by
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
1
Substitution of Eggs for Ground Flaxseed in Baked Products
Among Cardiovascular Diseases and Cholesterol Levels
Nicole Alai
Karla Moreno
DFM Experimental Food Study
Instructors: Maryann Smith, RD and Christine Batten, RD
Flavor preference shown on Graphs # 7 – 9, revealed that most of the evaluators enjoyed
the flavor of the control over the other two samples. About 42% of the evaluators rated 7 on the
flavor, indicating a strong desirability (Appendix D-3). Flavor preferences for the 50/50 and the
experimental samples were slightly similar; at 39% for the 50/50 and 36% for the experimental.
Moreover, according to flavor preferences, the 100% flaxseed sample only had a 3% of
11
unacceptability rating whereas the 50/50 recipe had the highest at 5%. (Appendix D-3, Graphs
#7-9).
Finally, on Graphs # 10 – 12 the overall acceptance of the three samples was evaluated
and the results revealed that the 50/50 recipe has the highest ranking %. About 42% of the total
evaluators rated this sample as 7; indicating their strong desirability towards the sample as a
whole. The 50/50 was closely followed by the 100% substitution recipe at 39% and then the
control came in last at 36% (Appendix D-4, Graphs #10-12).
Discussion:
The results of the present study demonstrate that using ground flaxseeds in replace of
eggs in baling products, does not significantly alter physical or sensorial characteristics of the
final cake product. Despite slight differences were observed between the three samples;
additionally, the tasters rated the 50/50 sample the best on 3 of the 4 subjective preferences.
Therefore, when considering all evaluation levels, the control showed the highest overall
acceptance out of the three samples.
We observed small variations in volume when comparing the three samples before and
after baking. The 50/50 sample expanded after baking more than the experimental sample by 4
cubic inches, which is not a significant variation. However, the small difference in volume may
have been due to poor measurement procedures, or the fact that the cakes were made and
measured on different days. Even though, a different texture containing more holes left from the
CO2 gas bubbles during baking was easier to appreciate in the control recipe.
The wettability test revealed that the experimental sample had the highest water retention.
Therefore, the difference in grams between the three samples did not have a considerable range.
The control weighed 1 gram more than the 50/50 sample and the experimental weighed 1 gram
12
more than the control after being steeped in water. Results were expected to be highest on the
experimental sample and diminish gradually towards the control; as a result of flaxseeds having a
stronger water binding. However, the control surpassed the 50/50 sample by about a gram, and
may have been due to a lack of standardization with the weighing and timing process between
the samples.
The main objective of the study was to explore the uses of flaxseeds as an alternative of
eggs in baking products. Therefore, after reviewing all the data obtained from the subjective
evaluation, all the three samples had very similar results among the four categories that were
evaluated. As was review in the results section, the 50/50 sample ranked highest in 3 of the 4
categories; only the flavor preference failed short. Additionally, evaluators seemed to enjoy the
combination of both eggs and ground flaxseeds on appearance, texture and overall acceptability.
This corroborates that using flaxseeds instead of eggs in baking products can be an effective and
healthier alternative.
Although the control recipe had the highest ranked overall preference it was only higher
than the experimental by 3%. Despite when using a subjective evaluation, it is difficult to assess
an evaluator's preference because each person has a different palate and experiences each taste at
different levels. However, health benefits among each sample were not exposed among
evaluators; the main differences among the cakes were that, the experimental cake had 6 grams
of fiber and do not have cholesterol while the control recipe do not have fiber and had more than
700 milligrams of cholesterol; additionally, according to the A.N. D the fatty content in flaxseeds
provide fatty acids omega 3, omega which help to reduce inflammation and lower cholesterol
levels (AND, 2013). In addition, using three tablespoons of ground flaxseeds (111 Kcal) in
13
replace of 4 eggs (320 Kcal) cuts about 200 calories from the entire cake because flaxseeds have
1-3 calories per gram versus fat which is 9 calories per gram (McWilliams 2012).
Conclusion
Overall using flaxseeds reveal minimal differences in subjective and objective
evaluations. With that said, flaxseeds are a healthier alternative to consider when substituting for
eggs within baked goods, additionally, it produce similar final products that those that uses eggs.
As was review Americans under consume the recommended daily amount of dietary fiber, and
by consuming baked products containing flaxseeds they can easily improve their fiber
consumption and incorporate additional benefits that are closely link to flaxseed and fiber;
therefore the use of flaxseeds in bake goods is also a good alternative to lowering calories in
products. Moreover, the omega 3 fatty acids found within this seed, can help to lower cholesterol
in individuals suffering from cardiovascular diseases and want to enjoy a nice treat once in a
while. To conclude, the unique characteristics and nutritional benefits that come from flaxseeds
outweigh the health cost of consuming a baked product that uses eggs.
14
References
Academy of Nutrition and Dietetics. (December 7th, 2014). Is flaxseed a good source of fiber?
Retrieved from http://www.eatright.org/Public/content.aspx?id=6442452636&terms=flaxseed Academy of Nutrition and Dietetics. (December 7th, 2014). Position of the American Dietetic
Association: Health Implications of Dietary Fiber. Retrieved from http://www.eatright.org/Public/HealthImplicationsFiber%20(2).pdf Bloedon L., Balikai S., Chittams J., Cunnane S., Berlin J., Rader D. & Szapary P. (2008).
Flaxseed and cardiovascular risk factors: results from a double blind, randomized, controlled clinical trial. US National Library of Medicine, National Institute of Health, 27(1), 65-74. Retrieved from
http://www.ncbi.nlm.nih.gov/pubmed/18460483 Bruso, J., Media, D. (December 6th, 2014). How Many Grams of Fiber in 1/4 Cup Ground Flax
Seed? SFGate Magazine. Retrieved from http://healthyeating.sfgate.com/many-grams-fiber-1-4-cup-ground-flax-seed-4874.html Mahan, L. K., Escott-Stump, S., Raymond, J., (2012). Krause's food & the nutrition care process
(13th ed.). St. Louis, MO: Elsevier/Saunders. Martinchik, A., Baturin A., Zubtsov, V., Molofeev, V. (2012). Nutritional value and functional
properties of flaxseed. US National Library of Medicine, National Institute of Health, 81(3), 4-10. Retrieved from
http://www.ncbi.nlm.nih.gov/pubmed/22888664 McWilliams, M. (2012). Foods: Experimental Perspectives (7th ed.). Upper Saddle River, NJ:
Prentice Hall. Rodriguez-Leyva, D., Bassett, C., McCullough, R., Pierce, G. (2013). The cardiovascular effects
of flaxseed and its omega-3 fatty acid, alpha-linoleic acid. Canadian Journal of Cardiology, 26(9), 489-496. Retrieved from
http://link.springer.com/article/10.1007/s00394-012-0461-y Wilensky, Z. (1993). Carrot-banana cake. Bon Appetit. Retrieved from
Zong, G., Demark-Wahnefried, W., Wu, H. & Lin, X. (2012). Effects of flaxseed
supplementation on erythrocyte fatty acids and multiple cardio-metabolic biomarkers among Chinese with risk factors of metabolic syndrome. European Journal of Nutrition, 52(5), 1547-1551. Retrieved from
the three samples. Random numbers were used again to omit influences in tester preferences.
Being 568 our control; 763 our 50/50 and 985 our experimental sample. We had a good turn out
on the testing lab with 36 people completing evaluation forms for our samples. Data was
collected and analyzed using Microsoft Excel; finally after evaluating the data some graphs, pie
charts, were created for each one of the characteristics on each sample.
The wettability test is a physical method to determine moisture in a product. We
hypothesized that the 100% flaxseed sample would have the most water retention, followed by
the 50/50 and lastly the control. Flaxseeds content soluble fiber, specifically a gums, which have
the ability to attract and bind with water swelling into a gelish consistency. The moisture-
retaining ability of flaxseeds allows them to function similarly to eggs. All three samples were
weighed and standardized at 20 grams, so there were no discrepancies in the water seeping
process. After soaking each one separately, we found that the 100% flax seed replacement, had
the most moisture retention with 26.6 grams. However, we noticed the control, which only uses
eggs, had a higher wettability with 25.5 grams as compared to the 50/50 sample which weighed
24.6 grams. The control sample may have weighed more because it was the first sample we
tested, and may have absorbed more water while trying figure it out the way to measure it on the
scale. The 50/50 sample may have weighed less due to possibly a shortened timing period during
the water steeping process.
29
Pictures from Experiment #4
Effecting wettability test
Wettability results
30
Cake Samples ready for testing evaluation
31
Evaluation Template
568 1 2 3 4 5 6 7 Color
Texture Flavor Overall
763 1 2 3 4 5 6 7
Color Texture Flavor Overall
985 1 2 3 4 5 6 7
Color Texture Flavor Overall
32
Original Recipe List • 2 cups all-purpose flour • 1 tablespoon ground cinnamon • 2 teaspoons baking soda • 1/4 teaspoon salt • 1 cup vegetable oil • 1 cup sugar • 1 cup firmly packed golden brown sugar • 4 large eggs • 1 1/2 cups finely grated carrots (about 1 1/2 large) • 1 cup drained canned crushed pineapple in juice • 1/2 cup mashed ripe banana • 3/4 cup chopped pecans
Adjusted Recipe List
• 2 cups all-purpose flour • 1 tablespoon ground cinnamon • 2 teaspoons baking soda • 1/4 teaspoon salt • 1/2 cup vegetable oil* • 1/2 cup sugar* • 1/2 cup firmly packed golden brown sugar* • 4 large eggs • 1 1/2 cups finely grated carrots (about 1 1/2 large) • 1 cup drained canned crushed pineapple in juice • 1/2 cup mashed ripe banana • 3/4 cup chopped pecans
Experimental Ingredients List
• 2 cups all-purpose flour • 1 tablespoon ground cinnamon • 2 teaspoons baking soda • 1/4 teaspoon salt • 1/2 cup vegetable oil* • 1/2 cup sugar* • 1/2 cup firmly packed golden brown sugar* • Flaxseeds • 1 1/2 cups finely grated carrots (about 1 1/2 large) • 1 cup drained canned crushed pineapple in juice • 1/2 cup mashed ripe banana • 3/4 cup chopped pecans