Family Foods students demonstrated their quick breads techniques while also reducing the fat of their chosen recipes to make them healthier. Students either substituted 2 egg whites for every 1 whole egg (reducing recipes by 5 grams of fat per egg replaced), 1 T flax seed combined with 3 T water, or substituting applesauce for oil (1 T oil = 14 g fat). Final products were evaluated on taste and appearance, including the muffins' cell uniformity, cauliflower-like tops, and texture.
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