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NFS 337 Research Project Spring 2010 Brooke Rebocho Nicole Barragan Carolyn DiMicco

NFS 337 Research Project Spring 2010 Brooke Rebocho Nicole Barragan Carolyn DiMicco. BLOOD CHOLESTEROL LEVELS AND CORONARY HEART DISEASE. Recommended Levels HDL: >60 mg/dL LDL: <100 mg/dL Triglycerides:<150 mg/dL. National Heart, Lung, and Blood Institute.

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NFS 337 Research Project Spring 2010 Brooke Rebocho Nicole Barragan Carolyn DiMicco

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  1. NFS 337 Research ProjectSpring 2010Brooke RebochoNicole BarraganCarolyn DiMicco

  2. BLOOD CHOLESTEROL LEVELS AND CORONARY HEART DISEASE Recommended Levels HDL: >60 mg/dL LDL: <100 mg/dL Triglycerides:<150 mg/dL National Heart, Lung, and Blood Institute “Approximately 1 in 3 people in the US have levels over 200 mg/dL (borderline high).” -National Heart, Lung and Blood Institute

  3. MANAGING CHOLESTEROL LEVELS + = LDL By incorporating fiber into the diet, LDL cholesterol levels can be decreased.

  4. Dietary Fiber Soluble Fiber -absorbs water -forms a gel-like, viscous substance -lowers LDL cholesterol levels Insoluble Fiber -increases stool bulk

  5. Soluble Fiber -Forms a gummy substance -Traps dietary cholesterol and bile -Bulks and exits through defecation -Health Implications of Dietary Fiber: Journal of American Dietetic Association

  6. Experiment • Effects of sources of soluble fiber in muffins • Lab Experiment -Oat Bran -Psyllium • Beta Glucans and fiber from psyllium particularly more effective in decreasing plasma cholesterol Dietary Fiber in the Prevention and Treatment of Metabolic Syndrome, Critical Reviews in Food Science and Nutrition

  7. Purpose Statement -The purpose of this experiment was to determine the effect on flavor, appearance, tenderness, viscosity of the batter, and hygroscopicity of muffins, when oat bran and psyllium-containing cereals replaced half of the original amount of all-purpose flour in separate muffin formulas.

  8. Materials and Methods • Control Formula: • King Arthur Flour’s Basic Berry Muffins • Yield: 12 muffins • 2 c. AP flour • ½ c. Granulated Sugar • ½ tsp. Salt • 1 Tbsp. Baking Powder • 1 c. Milk (2%) • ¼ c. Softened Butter • 2 Large Eggs • 1 ½ c. Raspberries

  9. Muffin Variations Variation A: (Control) -Make King Arthur Flour’s Basic Berry Muffins as stated in the original recipe. Variation B: (Oat Bran) -Substitute 126 grams of ground Oat Bran cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency. Variation C: (Psyllium) -Substitute 126 grams of ground Psyllium-containing cereal for 126 grams of AP flour. Grind cereal for 2 minutes to allow for fine consistency.

  10. SUBJECTIVE EVALUATION Scorecard For Muffins 12 Participants from Grad NFS class Were given complete directions on how to sample Oat Bran = 914 Psyllium = 263 Control = 739

  11. Objective Evaluation • Weight of muffin batter • Weight of baked muffins • Viscosity of muffin batter • Tenderness of muffins

  12. HYGROSCOPICITY Determined by the average muffin batter weight compared to the average muffin weight after being baked Water loss Oat Variation - most hygroscopic Control- least hygroscopic

  13. VISCOSITY OF MUFFIN BATTER 80 mL of each muffin batter variation was used to test viscosity Least viscous – oat bran Most viscous -Psyllium The most water bound to the psyllium fiber to hydrate the starch cell

  14. MUFFIN TENDERNESS Penetrometer: Most tender – Oat Bran Why? -Due to water retention More liquid = ↑ Leavening ↑ Leavening = ↑ Tenderness Least tender – Psyllium Why? -Due to water loss -Less liquid = ↓ Leavening -↓ Leavening = ↓ Tenderness

  15. Shortening Power • Less surface area of starch granule covered • ↓ Tenderness • ↑ Shortening power = ↓ Starch hydration • ↓Starch Hydration: • ↓Gelatinization • ↓ Gluten Formation

  16. Gluten Development Batter- Expected: lumpy -muffin mixing method Results: after 15 mins., room temp=over development Control-sticky, slimy made first Oat Bran-soft semi-sticky thick made second Psyllium-lumpy, thicker made third Conclusion: Time and temp were factors that effected the gluten development. Control Oat Bran Psyllium

  17. Gluten Development Muffins: Expected: surface bumpy, moist crumb, irregularly size and spaced air holes Results: “Peaks and Tunnels” Vs. Good gluten development Poor gluten development

  18. Fiber Content Control 1.3 g Oat bran 2.0 g Psyllium 5.5 g • Recommended daily fiber intake (19 - 50 yrs): Men 38 g Women 25 g Dietary Reference Intakes, Institute of Medicine of the National Academies

  19. Reasons for Errors • Over-greasing muffin pan -Health concern - Raspberries -Insufficient amount -Frozen  excess liquid, off color, quality issue - Butter not soft enough -↓ Shortening power

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