Open Access. Powered by Scholars. Published by Universities.®
Dietetics and Clinical Nutrition Commons™
Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Dietetics and Clinical Nutrition
Effects Of Egg And Egg Replacers On Consumer Acceptability Of Chocolate Cake, Stormey R. Trayter
Effects Of Egg And Egg Replacers On Consumer Acceptability Of Chocolate Cake, Stormey R. Trayter
Williams Honors College, Honors Research Projects
Egg allergies are very common, and affect 1% to 2% of all children (Savage, 2007). For this reason, egg replacers that can be easily used by home cooks are an important area of research. In this experiment, a simple egg replacer of flour, oil, baking soda, and water was added to a standard cake mix, with variables consisting of a control product and a product made with no eggs using the egg replacer. The null hypothesis was rejected; removing eggs and adding the egg replacer has an effect on the ability for consumers to discriminate between samples in a triangle …