acorn flour tortilla green chile quesadilla prepared by: leah lopez and polly peru december 12, 2014...
TRANSCRIPT
Acorn Flour Tortilla Green Chile
QuesadillaPrepared by: Leah Lopez and Polly Peru
December 12, 2014DFM 357 Experimental Foods Study
Prrofessor Mary Ann Smitt, R.DSan Francisco State University
Fall 2014
History
“Staff of Life”
Native Americans: California & Arizona
❖ Gathering
❖ Processing
❖ Storage
❖ Cooking
History
Colonization
Forced Relocation
Government Subsides
Health Disparities
Medicinal Property
Type 2 Diabetes
❖ Low Glycemic Index: 1 oz. = 9
❖ High Fiber: slowly digested and absorbed
❖ Low Insulin response
❖ Low postprandial response
❖ Leaching Water: antiseptic, antifungal, mouthwash, burns, hemorrhoids, diarrhea, rashes, sore throat
❖ High in Complex carbohydrates
❖ Lower in fat compared to other nuts: monounsaturated,
polyunsaturated
❖ Rich in vitamins B12, B6, folate riboflavin, thiamin and
niacin
❖ Minerals-calcium, iron, magnesium, phosphorus,
manganese, sodium,copper and zinc
❖ Good source of fiber and Protein
Review of Literature
Research supports that Acorns may aid in the prevention and control of:
❖ Type 2 Diabetes
❖ Metabolic Syndrome
❖ Hypertension
❖ Dyslipidemia
❖ CVD
Methods and Design
pH Evaluation and Spreadability Test
Control Recipe
Subjective Evaluation : Control Recipe
1 = inedible 2 = poor 3 = fair 4 = good 5 = excellent0
2
4
6
8
10
12
14
16
18
taste texture
overall acceptability Series4
½ Corn Flour & ½ Acorn Flour
1 = inedible 2 = poor 3 = fair 4 = good 5 = excellent0
2
4
6
8
10
12
14
16
18
20
tastetextureoverall acceptabilitySeries4
Subjective Evaluation : ½ Corn Flour & ½ Acorn Flour Recipe
100% Acorn Flour
Subjective Evaluation: 100% Acorn Flour
1 =
ined
ible
2 = p
oor
3 = fa
ir
4 = g
ood
5 = e
xcel
lent
0
2
4
6
8
10
12
tastetextureappearanceoverall acceptabil-ity
1 = in
edib
le
2 = p
oor
3 = fa
ir
4 = g
ood
5 = e
xcel
...0
1
2
3
4
5
6
7
8
9
tastetextureappearanceoverall acceptabil-ity
Conclusion
Subjective Evaluation: Public Tasting Day
Char-acter-istic
Taste Inedi-ble
Char-acter-istic
Taste Poor
Char-acter-istic
Taste Fair
Char-acter-istic
Taste Good
Char-acter-istic
Taste Excel-lent
Char-acter-istic Tex-ture
Inedi-ble
Char-acter-istic Tex-ture Poor
Char-acter-istic Tex-ture Fair
Char-acter-istic Tex-ture Good
Char-acter-istic Tex-ture
Excel-lent
Char-acter-istic
Over-all Ac-
cept-abil-ity
Inedi-ble
Char-acter-istic
Over-all Ac-
cept-abil-ity
Poor
Char-acter-istic
Over-all Ac-
cept-abil-ity Fair
Char-acter-istic
Over-all Ac-
cept-abil-ity
Good
Char-acter-istic
Over-all Ac-
cept-abil-ity
Excel-lent
SAMPLE 489
NaN 2 6 17 14 NaN 2 9 12 15 NaN NaN 8 14 16
SAMPLE 757
NaN NaN 10 20 9 NaN 2 10 13 13 NaN NaN 7 16 15
SAMPLE 360
1 8 12 13 6 1 4 12 13 8 1 5 9 16 7
2.5
7.5
12.5
17.5
22.5
Subjective Evaluation on Public Tasting Day
Votes
Trial 1 & 2
Trial 1-Modification 2: 100% Acorn Flour Trial 2 -Control Recipe: 100% Corn Flour
Trial 3 & 4
Trial 3-Modification 1: ½ Corn Flour and ½ Acorn Flour
Trial 4- Modification 2: 100% Acorn Flour
Tasting Day
Ingredients and Materials Used Samples
Questions?
Thank You!!