Is Greek yogurt pancakes a better alternative than regular yogurt pancakes to increase protein content?Is Greek yogurt pancakes a better alternative than regular yogurt pancakes to increase protein content?
In order to increase your understanding of various food components as well as your appreciation for the science of food, you are required to complete a three-part project that culminates in an experiment and the submission of a final written research paper. You will be responsible for preparing a research paper that includes a modification to an original recipe and describes how it fits into the greater context of the science of food. The modification to your recipe should be one that both increases nutritional quality and follows the scientific rationale discussed in the course.
Part 1: In preparation for your final paper, you are to submit a one page mini-paper on an agricultural or industry innovation that examines an original research question proposed by you. What interests you in relation to food, food innovation, food modification, etc.? For example, are you curious about the effects of a specific sugar substitute on taste and appearance of a certain baked product? Or, are you interested in knowing what would happen if you substituted protein powder for flour in a cake recipe? These are just a few examples of the many questions you could ask. This assignment is intended to get you thinking about food science principles and how agriculture and industry play an important role in food procurement and preparation. You are expected to submit the following: 1) research question and 2) information from a credible source that may help answer your research question. Please note that you do not have to stick with this research question for your final paper – this is an exercise to get you thinking and comfortable with the process you will need to follow in order to complete your final paper. If you do wish to use this research question for your paper, that is fine too!
Identify your recipe and final research question. You must clearly state what will be modified in the recipe. In addition, recipes must be chosen and submitted by 5 pm on the due date. So approval can be granted by the instructor. All recipes must receive approval for use in the final paper.
• The recipe that you choose may come from any source –a cookbook, a magazine, or the Internet. You can choose to vary any ingredient in the recipe, but please note that simply omitting an ingredient is not acceptable; you must come up with an ingredient substitution that utilizes either an agricultural product or industry innovation. Use inspiration from part 1 of the project or other topics you read about in the text.
• You must cite the source of the recipe for the submission/approval process. Remember that a recipe is made up of three parts: 1) the name of the food being prepared; 2) a list of all ingredients (with amounts); and 3) a sequential description of the steps involved in preparing the food. Please ensure the recipe that you hand in for approval includes all three parts, as well as the variation to the recipe that you will be testing. Submission of an incomplete recipe will result in it being sent back to you.
Perform a background search to gather all pertinent information and design, execute, evaluate and write up your experiment in a formal research paper. Expectations will be discussed as the semester progresses. Your paper needs to include the following
(see below for more detail): 1) an introduction/background that includes the variation of your recipe; 2) your research question/purpose and hypothesis; 3) your method (the recipe) and how you measured subjective/objective outcomes; 4) your results, which should reflect either or both subjective/objective differences in the original recipe compared to the revised recipe; 5) a discussion section that addresses how the variation impacts the scientific principles discussed throughout the semester; and 6) a list of references.
• For the final paper submission, you can find information in the course textbook, cookbooks, nutrition and food magazines, and the Internet. If you experience difficulty finding enough information on your topic, please let the instructor know. If you have questions, please ask! Although you can use theory to determine how your experiment might turn out, it is highly recommended that you prepare your original recipe and the variation of the recipe so you can actually measure any differences in appearance, smell, taste, etc. to report in your paper.
• Your final paper should include the following:
o Your name
o Background section that discusses the significance of the ingredient you will be substituting or testing
o Clearly stated research question/purpose and hypothesis (your educated guess on which might happen to the recipe when you substitute the ingredient) this can be qualitative or quantitative in nature
o Methods this includes your recipe and the variation to the recipe, as well as any description of how you will be testing your hypothesis (e.g. sensory testing)
o State the results of your experiment they may be objective or subjective measures
o Discuss how the recipe variation altered the scientific principles discussed in lecture/practiced in lab compared to the control recipe focus only on the scientific principles that pertain to the ingredient you substituted.
Some questions to consider:
• How does the substitution affect emulsification?
• How does the substitution affect browning upon cooking/baking?
• How does the substitution affect mouth feel or texture of the final product?
This is not an exhaustive list, but may provide some direction on things to consider when comparing the original recipe to your variation of the recipe.
o Cite the references used for the recipe, background, etc.
o Proper spelling, punctuation, and grammar will also be considered
• Introduction/Background section
o Rationale for substitution
Not because a website said it was a good substitution
o Nutrient comparison (table) with description
o References (‘.gov’, ‘.edu’, ‘.org’)
• Research question
o Educated guess – must match what you are testing
Substitution clearly indicated (control vs. test)
o Description of how hypothesis was tested (e.g. sensory testing)
o State findings
o Did you prove/disprove your hypothesis?
o How do you explain differences between the control and test recipes? Or how do you explain the lack of differences between the control and test recipes?
Use information learned in class
Not looking for references – want to see how can incorporate what discussed in class into explanation
o Cite in introduction/background & method sections
• All sections/components included
• Incorporation of feedback from parts 1 & 2
o Can be tested as stated
o Relates to research question
o Rationale provided
o Appropriate use of references
o Recipe provided, substitution clearly indicated
o Description of evaluation (e.g. sensory testing) provided
o Clearly stated
o Thoughtful/accurate description of processes involved
Appropriate logic, major factors not overlooked
• References included
o Cited in introduction/background, methods
Here are sources I chose that I would like to be used for the paper:
For more information about sensory testing:
Part 2 Completed:
Is Greek yogurt pancakes a better alternative than regular yogurt pancakes to increase protein content?
• 1 cup flour (or 3/4 cup flour and 1/4 cup cornmeal or other flour for texture and flavor)
• 2 Tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt (1 cup Greek Yogurt)
• 2 eggs
• 2 Tablespoons melted butter or vegetable oil
• Oil or spray oil for cooking
1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a medium bowl; then whisk yogurt (Greek yogurt) and eggs together; add yogurt (Greek yogurt) and eggs to flour mixture and stir to combine. Stir in melted butter or oil.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.
Is Greek yogurt pancakes a better alternative than regular yogurt pancakes to increase protein content?Is Greek yogurt pancakes a better alternative than regular yogurt […]