Wednesday, April 9, 2014

Give us the flavor, not the fat!

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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