Social and Behavioral Sciences Commons^™

Egg Replacements In Vegan Cookies, Haley Bryant, Ben Declue

2021 Research Posters

Researchers tested several vegan egg replacements in cookies to find one that resulted in product most similar to a cookie with eggs. It was hypothesized that flaxseed would be the best overall scoring egg replacement for vegan, egg-free chocolate chip cookies. Each egg replacement was tested in a controlled environment while recording the times and temperatures of each baking trial. The flaxseed egg replacement cookie scored closest to the control cookie after being evaluated.

Unprocessed Vegan Brownies, Mckenzie Derennaux, Georgie Menzel

2021 Research Posters

The goal was to make a vegan brownie that was an unprocessed version of our control, and that is just as enjoyable, if not more enjoyable, than a traditional brownie.

The target population is people who want to live a whole food driven diet, those who are plant-based, and for those who have high cholesterol and heart disease.

The ingredients of the unprocessed vegan brownies are more whole-food and plant-based, with zero added sugar, less salt, and no cholesterol.

Due to time restraints for trials within the study the researchers feel that the goal was not met in the four …

The Effects Of Varying Types And Amounts Of Ingredients In Vegan, Gluten-Free Fudge, Shane Chilson

2021 Research Posters

Fudge is typically comprised of refined sugars and animal products. Rising demands for plant-based confectionary products signifies a niche market for vegan fudge products. This experiment will utilize four experiments with three samples each of vegan fudge. The experiments build upon the preferences from respondents.