Chia Gel is an Acceptable Cholesterol-Free Alternative to Egg in Spice Cake
Document Type
Oral Presentation
Campus where you would like to present
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
Recommended Citation
Diamond, Jane; Krantz, Kaleigh; and Houser, Whitney, "Chia Gel is an Acceptable Cholesterol-Free Alternative to Egg in Spice Cake" (2012). Symposium Of University Research and Creative Expression (SOURCE). 29.
https://digitalcommons.cwu.edu/source/2012/posters/29
Poster Number
12
Additional Mentoring Department
Nutrition, Exercise, and Health Science
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
Faculty Mentor(s)
Virginia Bennett