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Full-Text Articles in Physical Sciences and Mathematics
The Effect Of Different Juicing Methods On Fiber Content , Hannah Eddy, Kaylee West, Mj Wayment, Meg Chronister
The Effect Of Different Juicing Methods On Fiber Content , Hannah Eddy, Kaylee West, Mj Wayment, Meg Chronister
Student Research Symposium
Dietary fiber is an important component in the world of nutrition. Whole fruits and vegetables are great sources that can be added to add more fiber to one's diet. Many consumers prefer to drink juice rather than add whole fruits and vegetables to their diets. However, fiber is often lost during the juicing process. The purpose of this experiment was to find the best method of juicing for a good balance of dietary fiber and flavor for each fruit or vegetable. The first independent variable was the types of fruits and vegetables being juiced: apple, pomegranate, orange, and carrot. The …
All Purpose Flour Alternatives In Brownies, Georgia Johnson, Mckayl Black, Jouri Lacome
All Purpose Flour Alternatives In Brownies, Georgia Johnson, Mckayl Black, Jouri Lacome
Student Research Symposium
Brownies are a very popular dessert. Many people are not able to tolerate the gluten in their diets, while some people may just want to add different flours. You can get other nutritional benefits from switching the flour from the all purpose flour. The alternatives in our experiment, or independent variables, were oat flour, rice flour, and banana flour. Each flour was used to bake a batch of brownies. After the brownies were finished, twelve people participated in a blind taste test. These participants subjectively tested the appearance, texture, and taste. Overall, all-purpose flour was the most desirable among participants. …