dfm 357 experimental food study ana leandro rachael martinez

DFM 357 EXPERIMENTAL FOOD STUDY

ANA LEANDRORACHAEL MARTINEZ

AVOCADO BROWNIE

FATS…

Main fuel of muscle metabolism Cell membrane structure Energy storage Lipid vitamins , Lipid hormones

BUTTER Contains 80 % fat Hydrogenated fat. May create trans fat Raise LDL cholesterol Increase risk for chronic

diseases CVD

CARDIOVASCULAR DISEASES Abnormal function of the heart and

blood vessels that can cause heart failure, stroke, sudden death.

Number 1 killer in the Unites States 2010 – 597,689 Americans died from

CVD. Ways to lower the risk of CVD include: reducing the consumption of high

saturated fat foods

PURPOSE Show an example of fattening replacement

using avocado in brownies which is healthier option instead of butter.

Avocado: Monounsaturated fat(lowers LDL

chol.) 31% fat content 20 different vitamins and minerals (vitamin E, C. K, fiber)

EXPERIMENTAL DESIGN In a cocoa brownie recipe *Replaced butter with pureed Avocado *Performed two objective tests Wettability, LST *Subjective Tests Flavor, Texture, Color

RESULTS WETTABILITYWeight before

placed in water

(grams)

Weight after 10

sec. placed in water (grams)

Difference

Trial #1 46.9 49.9 3 g

Trial #2 62.8 74.0 11.2 g

Trial #3 68.7 75.6 6.9 g

Average 7.03 g

Table 1. Control

Weight before

placed in water

(grams)

Weight after 10

sec. placed in water (grams)

Difference

Trial #1 40.0 51.0 11 g

Trial #2 63.9 68.2 4.3 g

Trial #3 64.8 69.0 4.2 g

Average 6.5 g

Table 2. Half ModifiedWeight

before placed in

water (grams)

Weight after 10

sec. placed in water (grams)

Difference

Trial #1 46.2 51.2 5 g

Trial #2 61.3 74.4 13.1 g

Trial #3 61.1 71.1 10 g

Average 9.37 g Table 3. Modified

LINE SPREAD TESTRecipe Trial #1 Mean Trial #2 Mean Trial #3 Mean Total Mean

Control 7.75 7.25 6.75 7.25Half and Half 7.5 7.75 6.75 7.33

Modified 4.5 4.75 4 4.42

SUBJECTIVESubjective Test: Results for the Flavor of

each Brownie Sample

05

101520

Rated 1 Rated 2 Rated 3 Rated 4 Rated 5

# Rated for Flavor

# of

Peo

ple

Modified Half and Half Control

DISCUSSION Modified: 9/25: Not nearly sweet

enough Half : 15/25: Pleasantly sweet Control : 15/25: Pleasantly sweet

CONTINUED..Subjective Test: Results for the Color of

Each Brownie Sample

0

10

20

Rated 1 Rated 2 Rated 3 Rated 4 Rated 5

# Rated for Color

# of

Peo

ple

Modified Half and Half Control

DISCUSSION Modified 17/25 Dark Half 15/25 Dark Control 11/25 Slightly Dark

CONTINUED..Subjective Test: Results for the Texture of each Brownie

Sample

02468

101214

Rated 1 Rated 2 Rated 3 Rated 4 Rated 5

# Rated for Texture

# of

Peo

ple

Modified Half and Half Control

DISCUSSION Modified 9/25: semi-hard Half 11/25: semi-hard Control 13/25: semi-soft

CONCLUSION Avocado brownies were found to have a

higher moisture level Lowest spreadability (thicker) Color: Darkest Flavor: Not nearly sweet Texture: Semi-hard

SUGGESTIONS If you want.. Flavor: choose half modifiedHealthiness: choose modified (control:135 44 solid fat

calories)vs (modified: 109 6 solid fat

calories)