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Food 230 Research Project

Food 230 Research Project. By Kimberly Chong, Kerianne Hofsiss, Alex Nichols, & Amy Nieves. Reduction of Saturated Fat Heavy cream replacement by avocado puree. Importance of Research. Increasing Obesity Rate in America Decrease Saturated Fat Intake Decreased Calorie Intake Increased Fiber

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Food 230 Research Project

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  1. Food 230 Research Project By Kimberly Chong, Kerianne Hofsiss, Alex Nichols, & Amy Nieves Reduction of Saturated Fat Heavy cream replacement by avocado puree

  2. Importance of Research • Increasing Obesity Rate in America • Decrease Saturated Fat Intake • Decreased Calorie Intake • Increased Fiber • Increased Nutrient Density • It contains fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

  3. Obesity Trends

  4. No Data <10% 10%–14% Obesity Trends* Among U.S. AdultsBRFSS, 1985 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person)

  5. No Data <10% 10%–14% 15%–19% ≥20 Obesity Trends* Among U.S. AdultsBRFSS, 2000 (*BMI ≥30, or ~ 30 lbs overweight for 5’ 4” person)

  6. Obesity Trends* Among U.S. AdultsBRFSS, 2010 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

  7. Fats • Saturated fat – derived from animal sources, solid at room temperature, found in butter, meat and dairy • According to the American Heart Association to reduce CVD (Cardiovascular disease), saturated fat intake should be limited to 7% • Mono and polyunsaturated fats – derived from plants and are monounsaturated containing heart-healthy fats such as omega and omega 6 fatty acids • Monounsaturated- high consumption of this fat has shown to improve cholesterol and lipid levels and decrease blood pressure

  8. Benefits of Reducing Saturated Fat in the Diet • American Heart Association considers mono and poly unsaturated fats to be “Heart-Healthy Fats” • Studies have shown that replacing all fat with refined carbs and sugar increases risk of heart disease, it is becoming widely known that replacing bad fats with good fats is a healthier option • A recent survey showed only 9% of 1000 people believed that reducing ALL fats is a healthier option • According to Lichenstein - “The emphasis should be on displacing saturated fat & trans fat with unsaturated food.”

  9. Our Plan and Purpose • The purpose of this experiment was to create a healthier frozen dessert by replacing the heavy cream by avocado puree • Avocado puree was chosen as the fat replacement because it contains a form of fat which keeps the consistency of ice cream • Avocados also contain monounsaturated fat, which is a healthier fat compared to saturated fat • The independent variables were the amounts of each ingredient and the dependent variables were the characteristics we tested for such as taste, color, melting point, texture and flavor.

  10. Hypothesis • By proportionally replacing the heavy cream in Ice Cream with avocado puree we will create 4 different samples and that the acceptability rate will not exceed 50% avocado puree and 50% heavy cream

  11. Methodology List of Required Ingredients • 4 eggs • 2 cups sugar • ½ teaspoon salt • 3 1/8 cup whipping cream • 6 ripe avocado • 4 cups half and half • 4 ½ vanilla extrac

  12. Assessment • We utilized a Likert scale consisting of 6 questions with a scale of 1 -5 to assess the quality of the products. Surveys were completed by 26 individuals that sampled our product • Q1: The taste (mouth feeling) is acceptable…………1 2 3 4 5 • Q2: The texture is acceptable…………………………1 2 3 4 5 • Q3: The color is acceptable …………………………...1 2 3 4 5 • Q4: The flavor (mouth feeling + smelling)…………….1 2 3 4 5 • Q5: The melting point…………………………………………..1 2 3 4 5 • Q6: The overall quality is acceptable………………….1 2 3 4 5

  13. Survey Results

  14. Survey Results (continued)

  15. Nutritional Analysis

  16. Nutritional Benefits of Avocado • Antioxidants • Fiber • Vitamins and Minerals • Monounsaturated Fat

  17. The Five Most Expensive Medical Conditions* Carmelite Sisters for the Aged and Infirm • Heart Disease • Disorders of the Gastrointestinal Tract • High Blood Pressure • Type II Diabetes • Cancer *Institute for Health and Productivity Management

  18. Recipe Substitution

  19. Limitations of Research • Experimental integrity • No addition of flavor -Citrus, chocolate, strawberry, raspberry, almonds (texture) • Varied Melting rate -75% had a higher melting point -Control had lowest melting point • Restriction of sample population -Dishonesty -Personal taste -Limited population (not representative of entire population)

  20. Conclusions and Implications • Successes: • Decreased saturated fats • Increased nutrient density • Increased acceptability • Future concerns: • Expense of production • Texture and melting point • Price point of final product • Commercial production: • Trending foods • Niche market • Production ready replacement technique

  21. References • Tufts University Health & Nutrition, letter Dec 2011, Vol 29, issue 10, p 4-5

  22. Questions

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