Unscrambling the Experimentation on Hypercholesterolemia and Eggs Samantha Mikesic Fall 2014 FDNT 362: Experimental Foods

Introduction One in every six adult Americans has high cholesterol Hypercholesterolemia is a condition that is characterized by high levels of cholesterol in the blood Eggs are a food high in cholesterol and have been targeted as a food to limit when trying to lower serum cholesterol levels One egg contains about 200 mg cholesterol Dietary guidelines advise most people to consume less than 300 mg per day

Why did I choose this disease & Recipe? Very common disease in America Many of my family members have high cholesterol It is important that people know what foods cause high cholesterol I chose the Raisin-Orange Cookie Recipe because baked goods are highly consumed

Independent variables Eggs- Control Egg Whites Bananas Flaxseeds

Dependent variables SUBJECTIVE: Crispness Flavor- Sweetness Texture OBJECTIVE: Specific Volume Tenderness

Hypotheses By substituting egg whites for eggs in Raisin-Orange Cookies, the volume will significantly decrease By substituting flaxseeds for eggs in Raisin-Orange Cookies, the crispness will significantly increase By substituting bananas for flaxseeds in Raisin-Orange Cookies, the texture will be significantly thicker

Results Crispness A significant difference was found between the variables and the control Egg Whites (p=0.005) Bananas (p=0.000) Flaxseeds (p=0.000) Egg Whites -- Flaxseeds (p=0.000) Egg Whites– Bananas (p=0.000) Bananas– Flaxseeds (p=0.000) The hypothesis, by substituting flaxseeds for eggs in Raisin-Orange Cookies, the crispness will significantly increase was accepted.

Crispness Table 2. Table of Means* for Dependent Variables: Sensory Evaluation Dependent Variable Independent Variable Mean P-significance Crispness Control 2.47 ---------- Egg White 3.13 0.005 Banana 1.07 0.000 Flaxseed 4.60 Egg White -- Banana --- Egg White -- Flaxseed Banana -- Flaxseed

Results Cont. Flavor-Sweetness No significant differences between the control and different variables Egg Whites (p=0.895) Bananas (p=0.194) Flaxseeds (p=0.772)

Flavor-Sweetness Flavor-Sweetness Control 3.53 ---------- Egg White 3.27 0.895 Banana 2.73 0.194 Flaxseed 3.13 0.722

Results Cont. Texture Egg Whites and Flaxseeds were significantly different than the control Egg Whites (p=0.025) Flaxseeds (p=0.000) Bananas were not significantly different Bananas (p=0.994) Bananas compared to flaxseeds (p=0.000) were significant difference The mean value for the banana variable was 3.87, compared to the flaxseed variable mean of 1.40. The hypothesis, by substituting bananas for flaxseeds in Raisin-Orange Cookies, the texture will be significantly thicker was accepted

Texture Texture Control 3.80 ------------ Egg White 2.90 0.025 Banana 3.87 0.994 Flaxseed 1.40 0.000 Egg White – Banana --- 0.015 Egg White – Flaxseed Banana -- Flaxseed

Results cont. Specific Volume No significant differences between the variables and the control Egg Whites (p=0.910) Bananas (p=0.116) Flaxseeds (p=0.590) The hypothesis, by substituting egg whites for eggs in Raisin-Orange Cookies, the volume will significantly decrease was rejected.

Specific volume Table 3. Table of Means* for Dependent Variables: Objective Evaluation Dependent Variable Independent Variable Mean P-significance Specific Volume Control 2.10 ---------- Egg White 1.98 0.910 Banana 1.69 0.166 Flaxseed 1.87 0.590

Results Cont. Tenderness No significant differences were found between the control and the egg white and banana variables Egg Whites (p=0.909) Bananas (p=0.144) A significant difference was found between the control and flaxseeds (p=0.002) Egg whites compared to flaxseeds (p=0.005) had a significant difference in tenderness

Tenderness Tenderness Control 4.00 ---------- Egg White 6.33 0.909 Banana 12.67 0.144 Flaxseed 23.67 0.002

Discussion- interpreting the results CRISPNESS Cookies made with eggs are usually softer, and normal in thickness due to its emulsifying properties to mix oil and water together. Flaxseeds rely on polysaccharides instead of protein which causes the product to not become airy and fluffy, resulting in a product that is drier and more crisp. This is one reason that the cookies made with flaxseeds were significantly more crisp than the control cookies.

Flavor-sweetness discussion A previous study found that adding fruit to baked products when replacing the eggs will significantly alter the flavor of the product In this experiment, no significant differences were found The other ingredients in the cookies, such as raisins, orange peel, and sugar, made the product sweet to begin with The product most like the control regarding flavor-sweetness was the egg white variable(p=0.895)

Texture discussion Eggs provide structure to the baked good A study found that the eggs provide fat, which adds flavor, tenderness and protein to the product to aid in thickening Flaxseeds do not act as a foaming agent, which takes away the airiness and tenderness of the product, causing it to be thinner than the control Bananas add binding and thickening properties that flaxseeds do not contain, making the cookie variable made with bananas more moist, dense and thicker in texture than the flaxseed variable.

Volume & tenderness Discussion Studies found that egg yolks provide a stable emulsion, which provides an increase in volume of the product This experiment found no significant differences in volume A study that was previously done explained how bananas are a great tenderizer in baked products, which allowed for the tenderness between the bananas and eggs to have no significant differences

limitations Small group of panelists for sensory evaluation collection Weather change from week to week Limited amount of ovens for baking Temperature differences between the ovens Limited amount of space for cooling

conclusion The egg white variable would be the best substitution for eggs in this Raisin-Orange Cookies recipe* The control was compared to egg whites for: Crispness (p=0.005) Flavor-sweetness (p=0.895) Specific volume (p=0.910) Tenderness (p=0.909) Control had a mean value of 2.47 in crispness, and egg whites had a mean of 3.13. The banana variable (p=0.994) was most similar to the control in texture, whereas, the egg white variable (p=0.025) was significantly different than the control. The mean value of the control in texture was 3.80, whereas the mean value of the egg white variable was 2.90. When the hypercholesterolemia population is looking for the best alternative to eggs in Raisin-Orange Cookies, this experiment displayed that egg whites would be the best alternative!

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