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Sensory Evaluation Of Dark Chocolate Sugar Cookies Prepared With Fat Substitutes, Lauren Dunklin
Sensory Evaluation Of Dark Chocolate Sugar Cookies Prepared With Fat Substitutes, Lauren Dunklin
Scholars Day
The purpose of this experiment was to create a heart friendly double chocolate sugar cookie by substituting three different types of fat and evaluating sensory characteristics of each. This experiment took place at Ouachita Baptist University. The control consisted of a batch of cookies with the original ingredients and the same baking time. There were three variations of fat to the original recipe. The three variations used were margarine Promise®, olive oil margarine Smart Balance®, and unsweetened applesauce. The four cookies were taste tested by eighteen dietetics students and volunteers. The taste testers evaluated the cookies using a scorecard based …
Longitudinal Study Tracking The Body Mass Index Of Children In Clark County, Arkansas, Alex Morrison, Hunter Heird, Detri Brech
Longitudinal Study Tracking The Body Mass Index Of Children In Clark County, Arkansas, Alex Morrison, Hunter Heird, Detri Brech
Scholars Day
According to the Centers for Disease Control and Prevention (CDC), National Health and Nutrition Examination Survey data obtained in 2011-2012, 17% (12.5 million) of children and adolescents aged 2-19 years are obese. Racial and age disparities exist with higher levels among Hispanic children (22.4%) and non-Hispanic black children (20.2%). As a child ages, the rates of obesity increase: 8.4% of 2-to-5-year-olds, 17.7% of 6-to-11-year- olds, and 20.5% of 12-to 19-year-olds. The CDC has set a body mass index (BMI) percentile for underweight as less than the 5th percentile, a healthy weight as a BMI percentile ranging from the 5th percentile …
Sensory Evaluation Of Banana Bread With Varying Levels Of Sugar Substitutes, Jacob Clark
Sensory Evaluation Of Banana Bread With Varying Levels Of Sugar Substitutes, Jacob Clark
Scholars Day
This experiment was conducted to offer a healthier choice of banana bread that will provide for a better snack designed for diabetics. The original recipe for the banana bread contained regular table sugar; this was used as the control group. Three other variables of banana bread were made, each containing the different sugar substitutes: Splenda®, Stevia®, and Truvia®. The control group, along with the 3 variables were analyzed and evaluated for comparison using a scorecard by the students of Ouachita Baptist University. Results showed that 63% of students ranked the control group as the best overall sampling. The other 3 …