Sample - PowerPoint Presentation

Slide1

Sample

Ratings by Participants

RESULTS

TA1

:

Standard Deviation:

0.027,

Mean: 0.854

Control

LPH

Top Crust

Center

Top Crust

Center

0.842

0.876

0.8470.886

Descriptive RatingsFlavorColorTextureMoistureControlAftertastePaleSomewhat CrumblyLightLPLPleasingGolden BrownSlightly CrumblySlightly HeavyLPHSlight AftertasteDark BrownSlightly CrumblyHeavy

STATEMENT OF PROBLEM

Iron deficiency (ID) is one

of the most prevalent forms of micronutrient malnutrition, and there is a serious need to develop effective and sustainable interventions.

INTERVENTIONS

Non-food based approaches: supplementation, pills, IV, IMBio-fortificationFood Fortification

HYPOTHESES[1] When comparing textural properties using a texture analyzer, there will be no discernible difference between muffins baked with APWF, and muffins baked with lentil puree substitution.[2] When comparing muffins baked with APWF to muffins baked with varying amounts of lentil puree, participants will not notice differences in flavor, color, texture, and moisture.

PURPOSETo compare the texture, palatability, and acceptability of muffins baked with APWF, to muffins baked with varying amounts of lentil puree.

LENTILSLentils are legumes, which offer the following benefits: Rich in folate, potassium, vitamin B1Low in saturated fat, cholesterol and sodiumWidely available and financially affordableCompared to all purpose white flour (APWF):

METHODS &

MATERIALSThe study utilized lentils to formulate “value-added oatmeal raisin muffins” for 3 trials:

CONCLUSIONS Lentil puree provides a nutrient dense substitution for APWF, and can replace APWF with little or no palatability concerns. 27/30 participants preferred lentil containing samples, and demonstrated willingness to substitute lentils for APWF.

REFERENCES[1] Derbyshire, E. B. (2010). Iron deficiency- is there a role for the food industry? International Journal of Food Science and Technology, 2443-2448.[2] Iqbal, A. (2006). Nutritional quality of important food legumes. Food Chemistry, 331–335. [3] Messina, M.J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. Am J Clin Nutr, 439S-450S.[4] Murgia, I. A. (2012). Biofortification for combating 'hidden hunger' for iron. Trends in Plant Science, 47-55.[5] Yarbaeva, S. G. (2011). Iron and folate contents of tajik legumes. Food and Nutrition Sciences, 337-343.

1 CupAPWFLENTILSIron5.8mg (32% DV)6.6mg (37% DV)Fiber3.4g (14% DV)15.6g (63% DV)Protein12.9g (26% DV)17.9g (36% DV)Calories455 kcal230 kcal

Formulation, Sensory, and Textural Properties

Pertaining to Lentil Muffins

Gila

Greenbaum

, Nadia

Castellanos

, Ebony Sampson,

Ivis T. Forrester, Ph. D., RD

IMPLICATIONS

Public Health SignificanceFood fortification using lentils can improve the following: ID (especially in limited resource countries)Allergies (celiac disease / gluten intolerance)Chronic Illness (reduce risk of cardiovascular disease)Food fortification is an effective approach to reduce malnutrition:

SupplementationFortificationDietary diversificationCost effectiveSustainableCulturally acceptableUnpleasant side effects

PARTICIPANTS:

30 students & instructors, 5:1 females to males

Age range:18-52 years, mean age: 23 yearsTESTING: Objective: Texture Analyzer (TA1)Subjective: 1. Preference Testing, 9-point Hedonic Scale2. Descriptive Testing scorecardsSupporting Questions

CONTROLLentil Puree Low (LPL)Lentil Puree High (LPH)100% APWF2 ¼ cups APWF: 1/3 cup lentil puree 2 cups APWF: 2/3 cup lentil puree

LIMITATIONS

[1] Narrow range of participants. [2] Limited sample size.

VS.