Presentation Type
Poster
Department
Dietetics
Location
Walker Conference Center B
Description
Background: Lactose intolerant individuals are faced with the challenge of finding alternatives to dairy containing foods and beverages.
Objective: The objective of the project is to see the effects that non-dairy milk substitutes have on muffins that are made from a mix.
Methods: Twenty judges completed a sensory scorecard evaluation to evaluate various aspects of four different muffins prepared with whole milk as the control, as well as almond milk, water, and soymilk. Microsoft excel was used to chart scorecard data and nutritionist pro was used to conduct a nutrient analysis.
Results: Almond milk had the highest scores for all characteristics evaluated.
Conclusion: Using a milk alternative can still produce a pleasing product for individuals who are lactose intolerant.
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.
Included in
Use of Milk Alternatives in a Muffin Mix to Determine Acceptance for Lactose Intolerant Individuals
Walker Conference Center B
Background: Lactose intolerant individuals are faced with the challenge of finding alternatives to dairy containing foods and beverages.
Objective: The objective of the project is to see the effects that non-dairy milk substitutes have on muffins that are made from a mix.
Methods: Twenty judges completed a sensory scorecard evaluation to evaluate various aspects of four different muffins prepared with whole milk as the control, as well as almond milk, water, and soymilk. Microsoft excel was used to chart scorecard data and nutritionist pro was used to conduct a nutrient analysis.
Results: Almond milk had the highest scores for all characteristics evaluated.
Conclusion: Using a milk alternative can still produce a pleasing product for individuals who are lactose intolerant.
Comments
This poster was created as part of the Experimental Food Science (DIET 4053) course taught by Ms. Danielle Watson.