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Nutritional Yeast Quiche: An Experimental Food Study

This experiment explores the use of nutritional yeast as an alternative to cheese in a savory quiche recipe, focusing on its potential health benefits for vegetarians and the elderly. The study aims to minimize the risk of vitamin B12 deficiency by testing the acceptability of this substitution among these target groups. Results suggest the potential for a successful cheese alternative in quiche recipes and highlight the highest overall acceptance rate of 84.8%. Future implications include choosing quiche recipes with less cheese and exploring other products like pasta and cheese sauce for vegan dishes.

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Nutritional Yeast Quiche: An Experimental Food Study

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  1. Nutritional Yeast Quiche An Experimental Food Study

  2. Purpose • The purpose of this experiment is to use an alternative food to the health benefit of minimizing risk of vitamin B12 deficiency in vegetarians and the elderly • We chose nutritional yeast to alternate cheese in a savory recipe; quiche • Savory dish more likely that veg and elderly will eat as alternate meal, also “soft” Tested variability of substitutions looking for acceptability

  3. Experimental Design Trial 1 /Test Control recipe Trial 2 /Test 100% extreme modification

  4. Experimental Design Trial 3/ Error Trial 4/ Objective testing Indirect volume Wettability

  5. Public Sampling Yummy 25% Whoaaa 50%

  6. Results/Implications for Future Greatest overall acceptance (84.8%) best acceptance in all three characteristics In the future, choose quiche recipe with less cheese to substitute Test other products with nutritional yeast pasta/cheese sauce vegan dishes

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