Title

Chia Gel is an Acceptable Cholesterol-Free Alternative to Egg in Spice Cake

Document Type

Oral Presentation

Location

SURC Ballroom A

Start Date

17-5-2012

End Date

17-5-2012

Abstract

Reducing dietary cholesterol can decrease the risk of developing atherosclerosis, hypertension, and cardiovascular disease. To explore a lower cholesterol alternative to a common food product, the sensory effects of reducing and eliminating cholesterol in a commercial cake mix with 25%, 50%, and 100% substitution of chia gel for the required egg by weight were examined. Three altered cake recipes and a control recipe were evaluated subjectively by untrained sensory judges for apparent difference, tenderness, moisture, and preference, and tested objectively for height, density, and texture. The recipe using 50% chia and 50% egg was significantly preferred over the control recipe. The 100% chia gel cake was rated the highest by sensory judges in both moisture and tenderness, but required the most force for a TA-XT2 texture analyzer to penetrate 15mm into the sample in objective tests. In a difference test comparing the control recipe to the 100% chia gel recipe, five of seven judges were able to correctly identify the different sample (significant, p

Poster Number

12

Faculty Mentor(s)

Virginia Bennett

Additional Mentoring Department

Nutrition, Exercise, and Health Science

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May 17th, 11:15 AM May 17th, 1:44 PM

Chia Gel is an Acceptable Cholesterol-Free Alternative to Egg in Spice Cake

SURC Ballroom A

Reducing dietary cholesterol can decrease the risk of developing atherosclerosis, hypertension, and cardiovascular disease. To explore a lower cholesterol alternative to a common food product, the sensory effects of reducing and eliminating cholesterol in a commercial cake mix with 25%, 50%, and 100% substitution of chia gel for the required egg by weight were examined. Three altered cake recipes and a control recipe were evaluated subjectively by untrained sensory judges for apparent difference, tenderness, moisture, and preference, and tested objectively for height, density, and texture. The recipe using 50% chia and 50% egg was significantly preferred over the control recipe. The 100% chia gel cake was rated the highest by sensory judges in both moisture and tenderness, but required the most force for a TA-XT2 texture analyzer to penetrate 15mm into the sample in objective tests. In a difference test comparing the control recipe to the 100% chia gel recipe, five of seven judges were able to correctly identify the different sample (significant, p