1 / 23

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

elden
Download Presentation

Food 230 Research Project

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  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

More Related