1. Unscrambling the Experimentation on Hypercholesterolemia and Eggs
Samantha Mikesic
Fall 2014
FDNT 362: Experimental Foods

2. Introduction One in every six adult Americans has high cholesterol
Hypercholesterolemia is a condition that is characterized by high levels of cholesterol in the blood
Eggs are a food high in cholesterol and have been targeted as a food to limit when trying to lower serum cholesterol levels
One egg contains about 200 mg cholesterol
Dietary guidelines advise most people to consume less than 300 mg per day

3. Why did I choose this disease & Recipe?
Very common disease in America
Many of my family members have high cholesterol
It is important that people know what foods cause high cholesterol
I chose the Raisin-Orange Cookie Recipe because baked goods are highly consumed

4. Independent variables
Eggs- Control
Egg Whites
Bananas
Flaxseeds

5. Dependent variables SUBJECTIVE: Crispness Flavor- Sweetness Texture
OBJECTIVE:
Specific Volume
Tenderness

6. Hypotheses
By substituting egg whites for eggs in Raisin-Orange Cookies, the volume will significantly decrease
By substituting flaxseeds for eggs in Raisin-Orange Cookies, the crispness will significantly increase
By substituting bananas for flaxseeds in Raisin-Orange Cookies, the texture will be significantly thicker

7. Results
Crispness
A significant difference was found between the variables and the control
Egg Whites (p=0.005)
Bananas (p=0.000)
Flaxseeds (p=0.000)
Egg Whites -- Flaxseeds (p=0.000)
Egg Whites– Bananas (p=0.000)
Bananas– Flaxseeds (p=0.000)
The hypothesis, by substituting flaxseeds for eggs in Raisin-Orange Cookies, the crispness will significantly increase was accepted.

8. Crispness
Table 2. Table of Means* for Dependent Variables: Sensory Evaluation
Dependent Variable
Independent Variable
Mean
P-significance
Crispness
Control
2.47
Egg White
3.13
0.005
Banana
1.07
0.000
Flaxseed
4.60
Egg White -- Banana
---
Egg White -- Flaxseed
Banana -- Flaxseed

9. Results Cont. Flavor-Sweetness
No significant differences between the control and different variables
Egg Whites (p=0.895)
Bananas (p=0.194)
Flaxseeds (p=0.772)

10. Flavor-Sweetness Flavor-Sweetness Control 3.53 ---------- Egg White
3.27
0.895
Banana
2.73
0.194
Flaxseed
3.13
0.722

11. Results Cont.
Texture
Egg Whites and Flaxseeds were significantly different than the control
Egg Whites (p=0.025)
Flaxseeds (p=0.000)
Bananas were not significantly different
Bananas (p=0.994)
Bananas compared to flaxseeds (p=0.000) were significant difference
The mean value for the banana variable was 3.87, compared to the flaxseed variable mean of 1.40.
The hypothesis, by substituting bananas for flaxseeds in Raisin-Orange Cookies, the texture will be significantly thicker was accepted

12. Texture Texture Control 3.80 ------------ Egg White 2.90 0.025 Banana
3.87
0.994
Flaxseed
1.40
0.000
Egg White – Banana
---
0.015
Egg White – Flaxseed
Banana -- Flaxseed

13. Results cont. Specific Volume
No significant differences between the variables and the control
Egg Whites (p=0.910)
Bananas (p=0.116)
Flaxseeds (p=0.590)
The hypothesis, by substituting egg whites for eggs in Raisin-Orange Cookies, the volume will significantly decrease was rejected.

14. Specific volume
Table 3. Table of Means* for Dependent Variables: Objective Evaluation
Dependent Variable
Independent Variable
Mean
P-significance
Specific Volume
Control
2.10
Egg White
1.98
0.910
Banana
1.69
0.166
Flaxseed
1.87
0.590

15. Results Cont. Tenderness
No significant differences were found between the control and the egg white and banana variables
Egg Whites (p=0.909)
Bananas (p=0.144)
A significant difference was found between the control and flaxseeds (p=0.002)
Egg whites compared to flaxseeds (p=0.005) had a significant difference in tenderness

16. Tenderness Tenderness Control 4.00 ---------- Egg White 6.33 0.909
Banana
12.67
0.144
Flaxseed
23.67
0.002

18. Discussion- interpreting the results
CRISPNESS
Cookies made with eggs are usually softer, and normal in thickness due to its emulsifying properties to mix oil and water together.
Flaxseeds rely on polysaccharides instead of protein which causes the product to not become airy and fluffy, resulting in a product that is drier and more crisp.
This is one reason that the cookies made with flaxseeds were significantly more crisp than the control cookies.

19. Flavor-sweetness discussion
A previous study found that adding fruit to baked products when replacing the eggs will significantly alter the flavor of the product
In this experiment, no significant differences were found
The other ingredients in the cookies, such as raisins, orange peel, and sugar, made the product sweet to begin with
The product most like the control regarding flavor-sweetness was the egg white variable(p=0.895)

20. Texture discussion Eggs provide structure to the baked good
A study found that the eggs provide fat, which adds flavor, tenderness and protein to the product to aid in thickening
Flaxseeds do not act as a foaming agent, which takes away the airiness and tenderness of the product, causing it to be thinner than the control
Bananas add binding and thickening properties that flaxseeds do not contain, making the cookie variable made with bananas more moist, dense and thicker in texture than the flaxseed variable.

21. Volume & tenderness Discussion
Studies found that egg yolks provide a stable emulsion, which provides an increase in volume of the product
This experiment found no significant differences in volume
A study that was previously done explained how bananas are a great tenderizer in baked products, which allowed for the tenderness between the bananas and eggs to have no significant differences

22. limitations Small group of panelists for sensory evaluation collection
Weather change from week to week
Limited amount of ovens for baking
Temperature differences between the ovens
Limited amount of space for cooling

23. conclusion
The egg white variable would be the best substitution for eggs in this Raisin-Orange Cookies recipe*
The control was compared to egg whites for:
Crispness (p=0.005)
Flavor-sweetness (p=0.895)
Specific volume (p=0.910)
Tenderness (p=0.909)
Control had a mean value of 2.47 in crispness, and egg whites had a mean of
The banana variable (p=0.994) was most similar to the control in texture, whereas, the egg white variable (p=0.025) was significantly different than the control.
The mean value of the control in texture was 3.80, whereas the mean value of the egg white variable was 2.90.
When the hypercholesterolemia population is looking for the best alternative to eggs in Raisin-Orange Cookies, this experiment displayed that egg whites would be the best alternative!

24. References
1. Know the facts about high cholesterol. Centers for Disease Control and Prevention. Updated February Accessed October 16, Yang F, Ma M, Xu J, Yu X, Qui N. An egg-enriched diet attenuates plasma lipids and mediates cholesterol metabolism of high-cholesterol fed rats. Lipids. 2012; 47: Natoli S, Markovic T, Lim D, Noakes M, Kostner K. Unscrambling the research: eggs, serum cholesterol and coronary heart disease. Nutrition and Dietetics. 2007; 64: DOI: /j x 4. Techakriengkrai T, Klangjareonchar T, Pakpeankitwattana V, Sritara P, and Roongpisuthipong C. The effect of ingestion of egg and low density lipoprotein (LDL) oxidation on serum lipid profiles in hypercholesterolemic women. Songklanakarin J. Sci. Technol. 2012; 34 (2): Giancoli A. Cutting through cholesterol confusion. Environmental Nutrition. 2014; Wolf-Cohen E, Somerscales J, eds. The good housekeeping illustrated cookbook. Revised and expanded edition. New York, NY: Hearst Books; Academy of Nutrition and Dietetics. Hypercholesterolemia. Nutrition Care Manual [Accessed 10/16/2014] ding=Nutrition%20Care

25. References cont.
8. McWilliams M. Eggs: foods experimental perspectives. 7th ed. Upper Saddle River, NJ: Prentice Hall; 2012: Edwards R. Lipids explained: screening to treatment. Primary Health Care. 2013; 23(1): Yin X, Quan J, Kanazawa T. Banana prevents plasma oxidative stress in healthy individuals. Plant Foods Hum Nutr. 2008; 63: Bresnahan K, Arscott S, Khanna H, et al. Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. The Journal of Nutrition. 2012; 142: Kristensen M, Jensen M, Aarestrup J, et al. Flaxseed dietary fibers lower cholesterol and increase fecal fat excretion, but magnitude of effect depend on food type. Nutrition and Metabolism. 2012; 9: Pan A, Yu D, Demark-Wahnefried W, Franco O, Lin X. Meta-analysis of the effects of flaxseed interventions on blood lipids. Am J Clin Nutr. 2009; 90: Metwal N, Jyotsna R, Jeyarani T, Venkateswara G. Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies. International Journal of Food Science and Nutrition. 2011; 62(4): Bloedon L, Szapary P. Flaxseed and cardiovascular health. Nurition Reviews. 2004; 62: Gomes M, Pelegrine D. Solubility of egg white proteins: effect of pH and temperature. International Journal of Food Engineering. 2012; 8(3): 35.