nfs 337 research project spring 2010 brooke rebocho nicole barragan carolyn dimicco
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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:TRANSCRIPT
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NFS 337 NFS 337 Research ProjectResearch ProjectSpring 2010Spring 2010
Brooke RebochoBrooke RebochoNicole BarraganNicole BarraganCarolyn DiMiccoCarolyn DiMicco
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BLOOD CHOLESTEROL LEVELS BLOOD CHOLESTEROL LEVELS AND CORONARY HEART DISEASEAND CORONARY HEART DISEASE
Recommended Levels
HDL: >60 mg/dLLDL: <100 mg/dLTriglycerides:<150
mg/dLNational 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
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MANAGING CHOLESTEROL MANAGING CHOLESTEROL LEVELSLEVELS
+ =
By incorporating fiber into the diet, LDL cholesterol levels can be decreased.
LDL
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Dietary Fiber
Soluble Fiber-absorbs water-forms a gel-like,
viscous substance
-lowers LDL cholesterol levels
Insoluble Fiber-increases stool
bulk
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-Forms a gummy substance
-Traps dietary cholesterol and bile
-Bulks and exits through defecation
Soluble Fiber
-Health Implications of Dietary Fiber: Journal of American Dietetic Association
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ExperimentExperimentEffects 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
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Purpose StatementPurpose 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.
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Materials and MethodsMaterials and MethodsControl Formula:King Arthur Flour’s Basic Berry Muffins
Yield: 12 muffins
2 c. AP flour½ c. Granulated Sugar½ tsp. Salt1 Tbsp. Baking Powder1 c. Milk (2%)¼ c. Softened Butter2 Large Eggs1 ½ c. Raspberries
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Muffin VariationsMuffin VariationsVariation 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.
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SUBJECTIVE SUBJECTIVE EVALUATIONEVALUATION
Scorecard For Muffins
•12 Participants from Grad NFS class
•Were given complete directions on how to sample
•Oat Bran = 914
•Psyllium = 263
•Control = 739
CharacteristicSample
914 263 739
Contour of Muffin1 = Flat; 3 = Rounded; 5 = Peaked
1.3 3.3 4.4Crust Color1 = Pale; 3 = Golden Brown 5 = Burned
2.8 3.8 2.7Moistness1 = Dry; 3 = Pleasingly Moist; 5 = Too moist
3.2 2.8 2.3Tenderness1 = Too Tender; 3 = Tender; 5 = Tough
3.3 3.1 3.5Flavor1 = Bland; 3 = Pleasant; 5 = Sweet
2.3 2.8 2.4Aftertaste1= None; 3 = Slight; 5 = Strong
3.0 3.2 2.7
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Objective EvaluationObjective Evaluation
Weight of muffin batter
Weight of baked muffins
Viscosity of muffin batter
Tenderness of muffins
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HYGROSCOPICITHYGROSCOPICITYY•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
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VISCOSITY OF MUFFIN VISCOSITY OF MUFFIN BATTERBATTER•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
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MUFFIN MUFFIN TENDERNESSTENDERNESSPenetrometer:
•Most tender – Oat BranWhy?-Due to water retention
•More liquid = ↑ Leavening•↑ Leavening = ↑ Tenderness
•Least tender – PsylliumWhy?-Due to water loss-Less liquid = ↓ Leavening-↓ Leavening = ↓ Tenderness
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Shortening PowerShortening Power
Less surface area of starch granule
covered
↓ Tenderness
↑ Shortening power = ↓ Starch
hydration
↓Starch Hydration:o↓Gelatinization
o↓ Gluten Formation
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Oat Bran
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
Psyllium
Gluten Development
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Gluten DevelopmentMuffins:
Expected: surface bumpy, moist crumb,
irregularly size and spaced air holesResults: “Peaks and Tunnels”
Good gluten development
Vs.
Poor gluten development
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Fiber ContentFiber Content
Control 1.3 gOat bran 2.0 gPsyllium 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
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Reasons for ErrorsReasons 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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