Document Type
Poster
Publication Date
4-28-2016
Abstract
Liquid folic acid has been tested during this experiment and was found to be a suitable method of folic acid supplementation that can easily be added to favorite recipes a 100 mcg drop at a time. Preparing food using folic acid upplementation helps to minimize the risk for neural tube birth defects. The purpose of the experiment was to compare the difference between one control magic cookie bar and four others supplemented with folic acid in increasing increments. The five bars were evaluated by using six sensory characteristics- flavor, texture, color, aftertaste, cell size, and thickness.
Recommended Citation
Carpenter, Lauren, "Sensory Evaluation of Magic Cookie Bar Supplemented with Folic Acid" (2016). Scholars Day. 24.
https://scholarlycommons.obu.edu/scholars_day/24