2. Table of Contents
Justification………………………………………………………………………………………………3
Recipes……………………………………………………………………………………………………..4
Control…………………………………………………………………………………………….5
Modification I (Stevia)……………………………………………………………………..6
Modification II (Splenda)………………………………………………………………….7
Cost Analysis……………………………………………………………………………………………..8
Nutrient Analysis………………………………………………………………………………………11
Control nutrients…………………………………………………………………………….12
Mod I nutrients……………………………………………………………………………….14
Mod II nutrients………………………………………………………………………………16
Nutrient Comparison chart……………………………………………………………..18
Menu Development and Analysis..…………………………………………………………….19
Menu ingredients…………………………………………………………………………….21
Nutrient Recommendations and Spreadsheet………………………………….22
Spreadsheetcont’d………………………………………………………………………….23
Bar Graph………………………………………………………………………………………..24
Pie Chart………………………………………………………………………………………….26
My Plate………………………………………………………………………………………….27
Functional Properties of Food Components………………………………………………28
Sensory and InstrumentalEvaluation………………………………………………31
5. Justification:
The healthproblemIchose forthis projectisdiabetes,andIcreateda low-sugarbananamuffin.
I chose this problemand recipe because of the growingevidence thataddedsugarsare a contributorto
some of the majorchronicdiseasesinoursociety (1).Diabetesincidenceinthe U.S. wasat 9.3% of the
population in2012 and 25.9% of seniors andiscontinuingtoincrease frompreviousyears (2). My
patient,Louise Lane,isa30 year oldwomanwhois overweightandhasType 2 Diabetes.She is5’3” and
170 lbs,andweightlossisneeded.Weightlossisoftenrecommendedformanagementof diabetes(3).
I chose thisrecipe tomodifybecause itcouldbe a healthysnackoption inappropriate portion
sizes,itisportable,andcan be made ahead and storedeasily.The original whole grainbananamuffins
are a good source of fiber,BVitamins,andcarbohydrates. Theyare made withhalf whole-wheatflour.
One negative aspectisthatthe original recipe isveryhighinsugar.It isalsomade withhalf all-purpose
flourwhichhasa higherglycemicindex comparedtowhole wheatflour(4).Forpeople withdiabetes,
glycemicindex issomethingthatshouldbe takenintoaccountwhenchoosingfoodoptions,butwhen
eateninsmall portions,these bananamuffinsare agoodsource of fiberandnutrients.
My goal for the projectisto focuson one negative aspectof the recipe,the addedsugar,and
modifyitto where ithasno addedsugar.I chose two alternative sweeteners,SteviaandSplenda. My
goal was to choose the one that yielded the mostdesirablevolume,tenderness,andtexture andalso
the besttaste.
Whencreatingmy product,I made the original recipe withthe requiredamountof sugar.I
foundthe conversionfactorstosubstitute the alternative sweetenersforsugaronline forthe two
modifications (5,6). There isconcernwhenusingalternative sugarsaboutthe structure of the baked
good.Sugar contributestothe “ovenrise,structure fixation,and collapse”of the product(7).Because
sugar has a role inthe overall structure,itmayaffectvolume,tenderness,andtexture.Hence,the
6. reasonI chose those specificgoals tofocusonwhenjudgingmymodifications.Anothermajor
considerationwhenusingalternativesweetenersisthe effectonflavor.Manypeople donotlike the
flavorof alternative sweeteners. Mygoal isto findthe sweetenerthatthe publiclikesthe best. Steviais
an alternative sweetenermade fromaplant,while Splenda(sucralose) isartificiallymodifiedfromtable
sugar to have zerocalories(8).Theybothhave zerocalories,butthere isdebate onwhichisthe better
optionnutritionallyandforflavor.
Whenmakingmyproduct, itwas determinedthatthe original recipe calledfortoomuchsugar.
The muffinsrose toomuch andcollapsedduringbaking.Theywere alsoabitdarkeron the crust. My
modifications,onthe otherhand,rose verywell andheldtheirstructure andhada desirable crustcolor.
The collapse inmyoriginal batchof muffinswasdue tothe ratioof sugar to flour.Accordingto
“UnderstandingFoodPrinciplesandPreparation,” toomuchsugar can cause the product to fall,have
lowervolume,andexcessive browningof the crustas we see inmy original recipe (9). Ididnotneedto
make any changesto mymodifiedrecipesbecausetheyturnedoutmuchbetterthanthe original. Based
on the instrumental andsensoryevaluationsof the productsdiscussedinthe followingsections,the
Splenda- sweetenedmuffinshadthe mostfavorable outcome increatingalow sugarproduct.
8. Control (Sample # 729)
Banana Muffins
3/8 c whole wheatflour
3/8 c all-purpose flour
½ cup sugar
1/2 t bakingpowder
1/2 t bakingsoda
1/4 t salt
1/8 c canola oil
1/8 c nonfatmilk
1 1/2 mediummashedbananas
1/2 t vanillaextract
Combine the dry ingredientsinalarge bowl.Usinga stand mixerorelectrichandmixer,blendthe
bananasuntil smooth. Addoil,milk,andvanilla,mixinguntil combined. Slowingaddinthe dry
ingredients,while mixingthe batter. Spoonbatterevenlyinto6greasedmuffintins. Bake at375o
for
15-20 minutes. Cool inmuffintins. Makes6 muffins
9. ModificationI- SteviaSubstitute(Sample #216)
Banana Muffins
3/8 c whole wheatflour
3/8 c all-purpose flour
1 1/4 tsp clear liquidstevia
1/2 t bakingpowder
1/2 t bakingsoda
1/4 t salt
1/8 c canola oil
1/8 c nonfatmilk
1 1/2 mediummashedbananas
1/2 t vanillaextract
Combine the dryingredientsinalarge bowl.Usinga stand mixerorelectrichandmixer,blendthe
bananasuntil smooth. Addoil,milk, vanilla,andstevia,mixinguntil combined. Slowingaddinthe dry
ingredients,while mixingthe batter. Spoonbatterevenlyinto6greasedmuffintins. Bake at375o
for
15-20 minutes. Cool inmuffintins. Makes6 muffins
10. ModificationII- SplendaSubstitute (Sample #534)
Banana Muffins
3/8 c whole wheatflour
3/8 c all-purpose flour
1/4 cup SplendaSugar Baking Blend
1/2 t bakingpowder
1/2 t bakingsoda
1/4 t salt
1/8 c canola oil
1/8 c nonfatmilk
1 1/2 mediummashedbananas
1/2 t vanillaextract
Combine the dryingredientsinalarge bowl.Usinga stand mixerorelectrichandmixer,blendthe
bananasuntil smooth. Addoil,milk,andvanilla,mixinguntil combined. Slowingaddinthe dry
ingredients,while mixingthe batter. Spoonbatterevenlyinto 6greasedmuffintins. Bake at375o
for
15-20 minutes. Cool inmuffintins. Makes6 muffins.
12. Cost Analysis
Control- Banana Muffins
Modification I- Stevia Substitute
Ingredient Amount used in
recipe
Market price Conversion
factor
Cost of
amount
used($)
whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03
All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03
Stevia (liquid) 1 ¼ tsp $6.87/2 fl oz 0.17 fl oz=1tsp 0.73
Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02
Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004
Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014
Bananas
(medium)
1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37
Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99
Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03
Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29
Total recipe cost
$2.51
Cost per Serving
$0.42
# of servings: 6
Ingredient Amount used in
recipe
Market price Conversion
factor
Cost of
amount
used($)
whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03
All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03
Sugar ½ cup $2.29/4 lb 1 lb= 2.37 c 0.12
Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02
Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004
Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014
Bananas
(medium)
1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37
Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99
Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03
Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29
Total recipe cost
$1.90
Cost per
Serving
$0.32
# of servings: 6
13. Modification II- Splenda Baking Blend
Ingredient Amount used in
recipe
Market price Conversion
factor
Cost of
amount
used($)
whole wheat flour 3/8 cup $2.95/5 lb 1 lb= 6.25 c 0.03
All-purpose flour 3/8 cup $1.64/5 lb 1 lb= 3.75 c 0.03
Splenda ¼ cup $0.69/ 1 oz 1 cup=8 oz 1.38
Baking powder ½ tsp $1.89/8.1 oz 8.1 oz= 47.75 tsp 0.02
Baking soda ½ tsp $0.79/16 oz 16 oz= 94.4 tsp 0.004
Salt ¼ tsp $0.83/10 oz 16oz=94.4 tsp 0.014
Bananas
(medium)
1 ½ each $0.59/1 lb 6 each= 2.5 lb 0.37
Canola oil 1/8 cup $4.99/ 5 fl oz 8 fl oz= 1 c 0.99
Nonfat milk 1/8 cup $1.99/ ½ gal 1 gal= 16 c 0.03
Vanilla extract ½ tsp $6.99/ 2 fl oz 1 fl oz= 2 tbs 0.29
Total recipe cost
$3.16
Cost per Serving
$0.53
# of servings: 6
Discussion:
Accordingto the cost analysis,the Splenda-sweetenedmuffinsare notthe most costeffective
recipe outof the three options,buttheyare still economicallyfeasible tomake.Theyonlycost$3.16 to
make a whole recipe yielding6servings,andtheycost$0.53 per muffin. Thisisreasonable considering
your average hostesscupcake costsaround$0.86 per servingandhaslittle tono nutritional quality.
The nutritional benefitsof thisrecipecomparedtothe sugarsweetenedmuffinsoutweighthe
cost. Theyare a betteroptionforpeople withdiabetes.Althoughthe nutritionalbenefitof havinglower
sugar isthe same inthe Steviasweetenedmuffinsandthe Splendamuffins,the taste isbetterinthe
Splendamuffins,soitisworthpayinga little bitextra.
17. MenuDevelopmentand Analysis:
I developedamenuwhere mypatientcouldincorporate the bananamuffinsintoherdietasa
lightafternoonsnack.The menuIdevelopedwas slightlylowerincaloriesformypatient,butnot
significantly.Anycaloriereductionwouldbe beneficial,anyway,since she isoverweight. Mypatient
needstobe consumingcarbohydratesfromwhole sourcestocontrol bloodsugar. The strengthsof my
menuare thatit includesmore thanthe recommendedamountof raw and cooked fruitsand
vegetables.Itcontainsplantsourcesof proteininthe formof chickpeas,andislow insaturatedfats.It
alsoincludesone servingof fish,whichisagood source of essential fattyacids. One weaknessisthat I
didnot meetthe total recommendedservingsfor dairyandgrains,but since Ireducedmypatient’s
calorie intake,Imet87% of the grain recommendationand77% of the dairy recommendation,whichis
sufficientforherintake. Mymenuisalso highinsodium, whichcanbe reduced,if neededbynotadding
saltto the chickpeasalad.Othersourcesthatare highinsodiumare fetaand cottage cheese.Cottage
cheese canbe replacedwithnon-fatyogurtfora low sodiumoption.The nutrientanalysisof mymenu
indicatedthatitwas lowinbiotinandiodine.Iadded¾cup of almonds,whichprovides198 kcal and
73% DV of biotinandseaweed,whichprovides almost1kcal and 120% DV of iodine.The menuisstill
underthe calorie limitformypatient,althoughslightlyhigherinunsaturatedfats. Overall,the menuI
developedhasavarietyof colors,texturesandtemperaturesandishighinessential nutrients.
19. Functional Propertiesof FoodComponents:
Flourcontributesstructure,textureandflavortobakedgoods(9).My recipe containsboth
whole wheatandall- purpose flour.The starchinthe flourgelatinizesandformsthe “crumb.”
Higherproteinflourssuchaswhole wheatwill have acoursercrumbwhile white flourhasa finer
crumb.The proteincontentof the flouralsocontributestothe volume anddensityof the baked
good.Whole wheatflourhasmore gluten,whichisimportantinholdingthe structure of the
product,but more glutenyieldsadenserproductaswell. Whole wheatproductsoftencome out
witha lowervolume andheavierweightbecause the fiberdrawsinmore water (10). By combining
half of each type of flour,itwas expectedthatmyproductwouldholdgoodstructure andtexture.
Fat inbakedproductsis importantfortenderness,volume,flavor,color,andshelf life (9).It
interactswithglutenstrands,preventingthemfromelongatingandcreatingatoughertexture and
denserproduct.Oil isusedinthisrecipe andcontributestothe tendernessof myproduct.
Bakingpowderandbakingsodaare both leaveningagents.Bakingsodaisoftenusedin
productsthat have an acid presentbecause itneedsanacidtobe activated(9).Bakingpowder
alreadyhasan acid init. Theyreact inthe presence of waterto formcarbon dioxide,which
incorporatesairintothe product.
Bananas addfiberandsugar to the product. Fiberdrawswaterintothe bakedgood(11), but
since bananasare alreadyhighinwatercontent,itisnot necessarytoadd more water.The fiber
contributestothe structure of the product.Bananascontribute tothe nutritional qualityand
tendernessof the productaswell.Theycontainsugar,sotheyhave an effectonthe volume,color
and structure of the bakedgood.
Sugar isthe nutrientof focusfor thisproject.Asmentionedinthe “Justification” section,it
contributestothe “ovenrise,structure fixation,andcollapse”of the product(7). Accordingto
20. “UnderstandingFoodPrinciplesandPreparation,”itinfluencesthe volume,moistness,tenderness,
color,and caloriccontent (9).In thisproduct, sugar contributestothe browningof the crust due to
the Maillardreaction.Whensugarinteractswithproteininthe presence of heat,itcausesbrowning.
In mymodifiedproducts,there will be nosugaror caloriccontributionfromthe alternative
sweeteners,butthe carbohydratesinthe flourandbananaswill still cause some browning.Sugar
drawsmoisture awayfromstarchesand proteinsinhibitingtheirstructure-buildingcapacities(12),
so itcontributestoa more tenderproductalongwitha highervolume.Toomuchsugar,however
will cause the structure tocollapse (9).
The Steviaand Splendadidnotcontribute anycaloricvalue orsugar,but theirlackof sugar
contenthad beneficial resultsinthe makingof myproduct. My original recipe hadtoomuch sugar,
and the structure didnot hold.The original muffinswere alsoverysoftandtoomoist.The absence
of sugarin myproduct contributedmore thanthe presence of the new ingredients.
21. Sensoryand Instrumental Evaluation:
Sensoryevaluationwas conductedthroughtaste testingandrecordedonascore card (as seenbelow)
for Flavor,Tenderness,Aftertaste andColor.
Judge Name Flavor(Bland=1
Too Sweet=5)
Tenderness
(Tough=1
Soft=5)
AfterTaste
1=none,
5=distinct
Color
(Light=1,
Dark=5)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
The followingresultswere observedforthe sensoryevaluation:
Product Flavor (Bland=1
Too Sweet=5)
Tenderness
(Tough=1 Soft=5)
After Taste
1=none,
5=distinct
Color (Light=1,
Dark=5)
Control 3.5 4.9 4.1 3.81
Stevia 3.06 3.81 3.93 2.62
Splenda 3.13 4.13 3.4 3.2
Instrumental Evaluation:
An inkprinttestwasdone to determine the texture anddensityof the product.Afterobservingthatthe
standingheightwasthe mostnoticeable difference inthe products,Idecidedtodoa standingheight
22. testas well.The resultsof the inkprintcan be seenbelow.There isnonotable difference between
productsbecause sugardoesnot affectleavening. The resultsshow thatthe chemical differences
betweensugarandthe alternative sweetenershave noeffectonthe coarsenessof the productor
leavening.The standingheighttestsshow thatthere isa considerabledifference involume due tothe
waythe productsrose duringbaking.The standingheightshowedthatthe control muffinswere too
evenandflatacross the top, the Stevia- sweetenedmuffinswere verytall atthe center,andthe Splenda
muffinshad the mostevenlydistributedheight.
Standingheightresults:
Product Standing height(cm)
Control 3.84
Stevia 4.18
Splenda 4.22
Basedon these resultsandcommentsmade duringsensoryevaluation,itwasdeterminedthatthe
Splendamuffinshadthe best overall flavorandthe leastaftertaste.Ithada desirable colorand
tenderness,aswell.The standingheightof the Splenda-sweetenedmuffinswasthe highestandthe
mosteventhroughout.
23. Conclusions:
The resultsof my projectshowedthatthere wasenoughcarbohydrate comingfromthe flour
and the banana to holdthe structure of the product withoutthe addedsugar.If I were to make a third
modification,Iwoulduse half the sugarinthe original recipe tocreate a lowersugarmuffin.Itwould
still have some sugar,butjustenoughto contribute alittle bitof sweetnesswithoutcausingthe muffin’s
structure to collapse.Usinghalf the sugar,the muffinswouldonlyhave about8 gramsof sugar,whichis
a reasonable amounttoinclude inadietwithout anyotheraddedsugars.
Marketing:
The target audience formybestmodificationispeoplewithdiabetes.Thisproductwouldbe
beneficial tothembecause itislowinsugar.I wouldmarketthe productas a healthyalternative tothe
standardmuffin.Forsome people withdiabetes,makingchangesintheirdietisdifficult,andtheytend
to gravitate towardfamiliarfoods.Thismuffinissimilartoanyothermuffintheymightconsume,with
the addedbenefitsof wholegrainsandlow sugar.I wouldmarketthe productinthe grocery store as a
healthysnack,highlightingitsnutritional and“hearthealthy”benefits.Icouldsetupstandsand hand
out samples. Iwoulduse couponstopromote the productto encourage all people tobuyit,notjust
diabetics.
24. References:
1. Dhurandhar, NV, Thomas, D. The link between added sugar intake and cardiovascular disease
mortality. JAMA Intern Med. 2014;174(4):516-524. doi:10.1001/jamainternmed.2013.13563.
2. Statistics about diabetes: Overall numbers, diabetes and prediabetes. American Diabetes
Association. Website. http://www.diabetes.org/diabetes-
basics/statistics/?referrer=https://www.google.com/. Updated May 18, 2015. Accessed November
2, 2015.
3. Tayek, John A. Is weight loss a cure for diabetes? Diabetes Care. 2002; 25(2):397-398.
doi: 10.2337/diacare.25.2.397
4. Tremblay, S. Healthy facts about whole-wheat flour versus white. Healthy Eating. SF Gate.
Website. http://healthyeating.sfgate.com/healthy-wholewheat-flour-vs-white-3305.html.
Accessed November 2,2015.
5. Packet to Packet Conversions. Cooking With Stevia. Website.
http://www.cookingwithstevia.com/stevia_conversion_chart.html. Accessed September 20,2015.
6. Splenda Brand Measurement Conversion Chart. Splenda. Website.
https://www.splenda.com/cooking-baking/conversion-charts. Accessed September 20,2015.
7. Wilderjans, E, Luyts, A, Brijs, K, Delcour, J. Ingredient functionality in batter type cake making.
Trends in Food Science and Technology.2013; 30(1): 6-15. Doi: 10.1016/j.tifs.2013.01.00.
8. McNight, Clay. Stevia vs. Sucralose. Healthy Eating. SF Gate. Website.
http://healthyeating.sfgate.com/stevia-vs-sucralose-10342.html. Accessed November 2,2015.
9. Brown, Amy. Understanding Food Principles and Preparation.5th
Ed. Connecticut. Cengage
Learning. 2015.
10. Ngozi, A. Effect of whole wheat flour on the quality of wheat-baked bread. Global Journal of
Food Science and Technology.2014; 2(3): 127-133. http://globalscienceresearchjournals.org/full-
articles/effect-of-whole-wheat-flour-on-the-quality-of-wheat-baked-bread.pdf?view=inline
11. Rydings, Mari. Fiber for the Future.Baking Business. Website.
http://www.bakingbusiness.com/Features/Formulations/2014/6/Fiber%20for%20the%20future.as
px?cck=1. Published June 1, 2014. Accessed November 3,2015.
12. Masibay, K. What every bakerneedsto know about sugar. Fine Cooking. Website.
http://www.finecooking.com/articles/how-sugar-affects-baking.aspx. Accessed November 3,
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