recipe modification, product analysis, cost analyis

FSHN 301 Final Project

Emily Roderick

April 15th, 2014

Table of Contents

Justification……………………………………………………………………………………….

Recipes…………………………………………………………………………………………….

Cost Analysis……………………………………………………………………………………...

Discussion………………………………………………………………………………..

Nutrient Analysis….…………………………………………………………………………….

Discussion…………………………………………………………………………………

Menu Development & Analysis…………………………………………………………………

Sensory Test Summary…………………………………………………………………………….

Functional Properties of Food Components……………………………………………………..

Sensory Test Summary…………………………………………………………………….

Marketing…………………………………………………………………………………………

Bibliography……………………………………………………………………………………….

Justification

Lactose intolerance is a prevalent issue around the world. It is a common genetic

disorder in which individuals lack an enzyme, lactase, which breaks down the milk sugar lactose

causing indigestion issues. The reason I chose to complete my project on this subject is because

am lactose intolerant, and have found it to be an opportunity to improve my own health. The

patient demographics for this project are similar to my personal demographics. The patient is a

22 year old female, weighs 130 pounds, is 5’ 6” tall, and is moderately active. The recipe I chose

is a Cinnamon Pecan Coffee Cake, which is a baked good containing a fair amount of lactose.

The main dietary consideration for my patient is that the recipe cannot contain dairy, the

source of lactose.

The reason I decided to choose this recipe is because many cake recipes contain dairy,

and even those with lactose intolerance deserve some cake. Making a lactose free version of

coffee cake gives patients more variety in their diet, and gives them the guilty pleasures that

everyone should be able to enjoy. Dairy in baked goods acts as a leavening agent by creating

steam and reacting with baking soda/powder. It also contributes to the moistness of a product.

The original recipe is a great starting base. It is an easy-to-bake, inexpensive recipe which can

be made by anyone. It does require some time commitment, and it contains both butter and

milk; two lactose-containing ingredients.

My goal for this project was to create an entirely lactose free coffee cake recipe

comparable to the original recipe. I wanted to keep the good qualities, such as the volume,

taste and moistness of the cake. I also wanted to be sure to keep the calcium levels up, because

lactose intolerance often comes along with calcium deficiencies.

When your body does not produce lactase, the enzyme responsible for breaking down

lactose, the lactose travels to your colon where it is converted into products, such as methane,

by bacteria. Due to the lactose being transformed into different gases, those with lactose

intolerance tend to have gastrointestinal issues such as gas, bloating and diarrhea. This genetic

disorder is best treated through a diet in which patients do not consume lactose products

(Plichon 2014). Because dairy is a major source for calcium, patients require close attention to

calcium intake to ensure they are meeting dietary requirements for this mineral. It is especially

important for female clients to meet this requirement due to the high frequency of

osteoporosis in older women. In a study done by Seang-Mei Saw et. al., they stated that

“Osteoporosis is a disease of the skeleton, characterized by a decrease in bone density mass.”

Calcium is a key player in bone production and deficiencies have been correlated with

osteoporosis. This is why it is important to make sure patients with lactose intolerance are

consuming enough calcium.

With my modifications, I substituted the milk with almond, coconut, and rice milk. For a

butter substitute, I used a vegetable oil based spread called Earth Balance. Using these two

ingredients reduced the lactose content of the original recipe to 0%, making it edible for

patients with lactose intolerance. Some issues that I came across during data collection were

that the modifications turned out lighter in color, due to a lack of caramelization normally

achieved by the sugar lactose in the original recipe. The cakes also stuck to the bottom of the

pan, so when the last two modifications were made I lined the pans with parchment paper and

added the streusel topping halfway through the baking time. This ensured that the topping did

not fall through and stick to the bottom, and the parchment paper ensured that the product

came out in a clean manner. Another issue with the modifications was that they came out high

in sodium and lower in calcium. To improve the issue of low calcium I would recommend using

almond milk as a dairy substituted due to its property of being fortified with calcium by

manufacturers. As for high sodium, a possible other substitute for butter, such as apple sauce,

may be used.

Cinnamon Pecan Coffee Cake (Original)

Source: thepioneerwoman.com

16 servings

Ingredients:

FOR THE CAKE: 1-1/2 sticks Butter, Softened 2 cups Sugar 3 cups Flour, Sifted 4 teaspoons Baking Powder 1 teaspoon Salt 1-1/4 cup Whole Milk 1 whole Egg Whites, Beaten Until Stiff _____ FOR THE TOPPING: 1-1/2 stick Butter, Softened 3/4 cups Flour 1-1/2 cup Brown Sugar 2 Tablespoons Cinnamon 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Cinnamon Pecan Coffee Cake (Modified 1)

Derived from: thepioneerwoman.com

4 servings

Ingredients:

FOR THE CAKE: 3 Tbsp Earth Balance Buttery Sticks, Softened 1/2 cup Sugar 3/4 cup Flour, Sifted 1 teaspoon Baking Powder 1/4 teaspoon Salt ¼ cup + 1 Tbsp Almond Milk 1 whole Egg Whites, Beaten Until Stiff _____ FOR THE TOPPING: 3 Tbsp Earth Balance Buttery Sticks, Softened 3 Tbsp Flour 1/4 + 1/8 cup Brown Sugar 1/2 Tbsp Cinnamon 1/4 +1/8 cup Pecans, Chopped


Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9” loaf pan. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top. Bake for 40 to 45 minutes. Cool 10 minutes, serve.



4 servings

Ingredients:

FOR THE CAKE: 3 Tbsp Earth Balance Buttery Sticks, Softened 1/2 cup Sugar 3/4 cup Flour, Sifted 1 teaspoon Baking Powder 1/4 teaspoon Salt ¼ cup + 1 Tbsp Coconut Milk 3 whole Egg Whites, Beaten Until Stiff _____ FOR THE TOPPING: 3 Tbsp Earth Balance Buttery Sticks, Softened 3 Tbsp Flour 1/4 + 1/8 cup Brown Sugar 1/2 Tbsp Cinnamon 1/4 +1/8 cup Pecans, Chopped


Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream Earth Balance and sugar. Add flour mixture and coconut milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9” loaf pan, lined with parchment paper. Bake for 20 minutes. While baking, in a separate bowl, combine topping ingredients with a pastry cutter until crumbly. When cake has baked for 20 minutes, take out of the oven and sprinkle topping all over. Put back in oven for an additional 20 minutes. Cool 10 minutes, serve.



4 servings

Ingredients:

FOR THE CAKE: 3 Tbsp Earth Balance Buttery Sticks, Softened 1/2 cup Sugar 3/4 cup Flour, Sifted 1 teaspoon Baking Powder 1/4 teaspoon Salt ¼ cup + 1 Tbsp Rice Milk 3 whole Egg Whites, Beaten Until Stiff _____ FOR THE TOPPING: 3 Tbsp Earth Balance Buttery Sticks, Softened 3 Tbsp Flour 1/4 + 1/8 cup Brown Sugar 1/2 Tbsp Cinnamon 1/4 +1/8 cup Pecans, Chopped


Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside. Cream Earth Balance and sugar. Add flour mixture and rice milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9” loaf pan, lined with parchment paper. Bake for 20 minutes. While baking, in a separate bowl, combine topping ingredients with a pastry cutter until crumbly. When cake has baked for 20 minutes, take out of the oven and sprinkle topping all over. Put back in oven for an additional 20 minutes. Cool 10 minutes, serve.

Cost Analysis

Cinnamon Pecan Coffee Cake (Original) 4 Servings

Ingredient Amount Cost per Market Unit

Conversion Factor

Cost of Amt Used

Flour, White AP .94 cup $1.64/5 lb 1 lb. = 3.75 c. 0.08

Baking Powder 1 tsp $1.89 / 8.1 oz 8.1 oz. = 47.75 tsp. 0.32

Butter 6 Tbsp $3.29/16 oz 16 oz. = 94.4 tsp. 0.56

Eggs, Large AA 1 egg $1.99/1 doz. AA large 12 eggs=1 dozen 0.51

Milk, Whole .31 cup $1.99/ ½ Gal. 1/2 Gal = 8 c. 0.08

Pecans .36 cup $13.19/16 oz. 16 oz. = 3.75 c. 1.27

Sugar, Granulated .5 cup $2.29/ 4 lb. 1 lb. = 2.37 c. 0.12

Sugar, Brown 0.36 cup $1.99/ 32 oz.(907 g) 1 cup=192 g 0.14

Salt .25 tsp $0.77/26 oz. 1 oz. = 4 2/3 tsp. 0.04

Cinnamon .5 Tbsp $2.69/1.75 oz. 1 oz. = 12 tsp. 0.002

Total Cost 3.12

Cost Per Serving 0.78

Cinnamon Pecan Coffee Cake (Modified 1) 4 Servings

Ingredient Amount Cost per Market Unit Conversion Factor

Cost of Amt Used



Earth Balance Buttery Spread** 6 Tbsp $4.78/15 oz (425g) 425g=30.4 Tbsp 0.94


Almond Milk* .31 cup $4.73/32 oz 32 oz=3.78 c. 0.39

Pecans .36 cup $13.19/16 oz. 16 oz. = 3.75 c. 1.27



Salt .25 tsp $0.77/26 oz. 1 oz. = 4 2/3 tsp. 0.04


Total Cost 3.81


*Pricing by King Soopers

**Pricing from Foodservicedirect.com


Ingredient Amount Cost per Market Unit Conversion Factor

Cost of Amt Used





Coconut Milk* .31 cup $4.49/32 oz. 32 oz=3.78 c. 0.36

Pecans .36 cup $13.19/16 oz. 16 oz. = 3.75 c. 1.27



Salt .25 tsp $0.77/26 oz. 1 oz. = 4 2/3 tsp. 0.04


Total Cost 3.78





Ingredient Amount Cost per Market Unit

Conversion Factor

Cost of Amt Used





Rice Milk* .31 cup $3.79/32 oz 32 oz=3.78 c. 0.31

Pecans .36 cup $13.19/16 oz. 16 oz. = 3.75 c. 1.27



Salt .25 tsp $0.77/26 oz. 1 oz. = 4 2/3 tsp. 0.04


Total Cost 3.73




Cost Analysis Discussion

After doing a cost analysis on the original and modified recipes for the coffee cake, the

original recipe containing dairy came out as the cheapest option, at $.78 per serving. Of the

modified recipes, the third modification containing rice milk and Earth Balance was the least

expensive at $.93 per serving. The modifications containing almond milk and coconut milk came

out at the same cost of $.95 per serving.

Although the modifications turned out to be .15-.17 cents more expensive than the

original recipe, it still seems like a reasonable price. If you were to buy a coffee cake from

Starbucks, it would cost you around $2.25(Starbucks.com). Just by making it yourself, you are

saving money, and you can be certain that your product is dairy-free. With all three

modifications being so close in price, it gives clients a variety of options to choose from so that

if they want a product with fewer calories, they may choose to use coconut. If they want a

product lower in fat, a good choice may be rice milk. Whatever the client’s needs, they have

options to choose from. With something like lactose intolerance, it is very important to avoid

dairy in the client’s diet to avoid any sort if discomfort. Giving them good recipes to make at

home using lactose free alternatives will save them money in the long run.

Nutrient Analysis Comparison(per serving)

Original Modified I Modified II Modified III

Calories(kcal) 513.48 505.34 547.04 511.54

Fat(g) 24.94 24.2 28.63 24.12

Calories from Fat(kcal) 221.68 217.81 257.65 217.11

Protein(g) 6.88 6.08 5.69 6.08

Carbohydrates(g) 68.27 67.41 69.77 69.19

Saturated Fat(g) 11.7 5.89 9.89 5.89

Cholesterol(mg) 46.96 0 0 0

Sodium(mg) 314.36 495.89 485.34 488.92

Calcium(mg) 70.38 57.52 49.33 43.57

Dietary Fiber 2.22 2.29 2.7 2.22

Nutritional Differences

Calcium-

One of the biggest differences between the original recipe and the three modifications

is the amount of calcium per serving. Calcium is a major component in milk and other dairy

products, which are unavailable to clients with lactose intolerance. Calcium deficiencies are

often a concern among this population. The modifications contained 12.86-26.81 mg less

calcium than the original, which is correlated with the substitution of dairy products with dairy

free substitutes. Almond milk has the highest amount of calcium of the substitutes, because it is

often fortified with calcium, making it only about 20% less in calcium content than the original

recipe. Rice milk contains the least amount of calcium, at about 40% less in calcium content. For

someone looking to add more calcium to their lactose free diet, almond milk may be a better

alternative.

Sodium-

A large difference between the original and modified recipes is the amount of sodium.

The modified recipes contain between 171-182 mg of sodium per serving. Although this is only

the equivalent of about 1/13th of a teaspoon (heart.org), it could potentially cause issues over

time. The reason for the difference in sodium is the substitution of Earth Balance for unsalted

butter. Unsalted butter has a very low amount of sodium compared to the butter flavored

alternative, Earth balance. One tablespoon of Earth Balance contains 100 mg of sodium

(earthbalancenatural.com), whereas an equal amount of unsalted butter contains 0 mg of

sodium (landolakes.com). If a client has issues with high levels of sodium in diet, possibly

recommend substituting unsalted butter with applesauce when baking. One tablespoon of

applesauce contains 0 mg of salt (motts.com), which is the comparable to unsalted butter.

Saturated Fat-

Of the three modifications, almond and rice milk have the lowest saturated fat content,

and contain about half the amount of saturated fat as 1% milk. Coconut milk contains saturated

fat, due to a middle chained fatty acid called lauric acid (pubchem.gov). If a client is looking to

cut back on saturated fat, almond and rice milk may be better alternatives.

Cholesterol-

There was a significant decrease in cholesterol from the original recipe to the modified

choices. The original contained about 47 mg of cholesterol, whereas the modified recipes all

contained 0 mg. The cause of this was the substitution of Earth Balance for butter, which is a

common source of cholesterol. A benefit of low cholesterol recipes is a decrease in risk for

heart disease.

Sensory Test Summary Average Score (Scale of 1 to 5, 5 is best)

Original Mod I Mod II Mod III

Tenderness 4.07 4 4.5 4.2

Aroma 4.6 4.4 4.4 4.5

Flavor 4.9 4.7 4.5 4.7

Mouthfeel 4.7 4.7 4.7 4.6

Crust Color 4.7 3.8 4.8 3.8

Overall Score 4.59 4.32 4.58 4.36

Standing Height (cm) Original Mod I Mod II Mod III

Measurement 1 3.8 3.8 3.9 3.4

Measurement 2 3.5 4.5 4 3.7

Measurement 3 4 4.8 4.2 3.9

Measurement 4 4.2 4.5 3.9 3.9

Measurement 5 3.9 3.7 3.7 3.5

Average Height 3.88 4.26 3.94 3.68

Example Score Card

Product Name_________________________ Date_____________

Characteristic Rating 1-5

Tenderness(1=Not tender,5=Extremely Tender

Aroma(1=Bad, 5=Excellent)

Flavor(1=Very Bad, 5=Excellent)

Mouthfeel(1=Very Bad, 5=Excellent)

Crust Color(1=Pale, 5=Golden Brown)

Functional Properties of Food Components

Flour- The purpose of flour in cakes is to give the product structure through the coagulation of

the wheat protein gluten and the gelatinization of starches. Flour also contributes to the crumb

of the product, which is the “texture of a baked product’s interior.” (Brown 2011)

Sugar- Sugar primarily provides tenderness, as well as sweetness and browning, in cakes. When

sugar is added to a baked good, it decreases the rate of gelatinization, allowing the product to

become higher in volume before their structure is set (Brown 2011).

Egg Whites- Egg whites, also known as the albumen of the egg, contain 40 different kinds of

proteins. Ovalbumin is the primary protein found in egg whites, and it contributes to the

structure of a baked product. By whipping the eggs into peaks before folding in to batter, you

are incorporating air which will contribute to a higher volume, and a less dense product

(McNamara 2013).

Butter- Butter is a type of fat which has an effect on the mouthfeel of a cake. It also acts as an

emulsifier, reacting with the water components of milk to evenly disperse moisture throughout

the product (Brown 2011).

Baking Powder- Baking powder acts as a chemical leavening agent in this recipe. Baking powder

contains both a base and an acid, which react when water is added producing CO2. When the

gas is released while baking, it creates air cells and gives the product a higher volume (Brown

2011).

Cinnamon and Pecans- The function of cinnamon in this recipe is to provide a spicy flavor,

which complements the sugary components of the recipe. Pecans add a crunchy texture to the

cake, which can improve mouthfeel.

Substitution- For my recipe, my method was direct substitution of the dairy free alternatives,

which were added in equivalent amounts. Earth Balance was common throughout the three

modifications, so that the milk alternatives were the focus in testing sensory differences.

Earth Balance- Earth balance is a vegetable oil based butter substitute. Oil in cake generally

leads to a denser product. In the case of this recipe, because of the addition of baking powder

and the folding of egg whites into the batter, the substitution of earth balance for butter did

not seem to affect the volume or moistness of the finished product. It did, however, increase

the content of sodium.

Coconut, Almond and Rice Milk- All three of these ingredients are high in water content,

allowing them to be affective in the aqueous phase of cake batter. During this phase, the water

contained in the milk types dissolves the sugar, leading to a fluffy, tender product with volume.

Coconut milk resulted in the tenderest product with browning similar to that of the original

recipe, making it comparable to the functionality of dairy milk in baked goods.

Marketing

The Cinnamon Pecan Coffee Cake is a recipe intended for individuals who are lactose

intolerant, and would like to focus on keeping their calcium intake up. The modification that I

have found to be the best alternative is that containing almond milk, which has been fortified

with calcium. This ensures the client is still meeting their calcium requirement, while also

having a product comparable to the original recipe containing lactose.

This product would be marketed at a local health food store, because this is where

individuals with lactose intolerance purchase specialty items that contain dairy free substitutes.

I would market the product by emphasizing the calcium content, which makes the product

worth its extra cost. I would also use sensory directed advertising by having the product in a

clear box, so that clients can view the cinnamon pecan crumble, and the golden brown cake.

Bibliography

Brown, Amy C. Understanding Food: Principles and Preparation. N.p.: Cengage Learning,

2010. Print.

Dainese-Plichon, Raffaella, et al. "Lactose malabsorption and intolerance in adult subjects."

NUTRITION CLINIQUE ET METABOLISME 28.1 (2014): 46-51.

Drummond, Ree. "The Best Coffee Cake. Ever." The Pioneer Woman Cooks Ree Drummond.

WordPress, 17 June 2010. Web. 14 Apr. 2014.

"Lauric Acid." - PubChem. US Gov, n.d. Web. 15 Apr. 2014.

<http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=3893>.

McNamara, D.J. "Eggs." Encyclopedia of Human Nutrition. 3rd ed. N.p.: Elsavier, 2013. 132-38.

ScienceDirect. Web. 14 Apr. 2014.

<http://www.sciencedirect.com/science/article/pii/B9780123750839000866>.

"Original." Products. GFA Brands, Inc, n.d. Web. 15 Apr. 2014.

<http://earthbalancenatural.com/product/original-buttery-spread/>.

NUTRITION CLINIQUE ET METABOLISME 28.1 (2014): 46-51.

Saw, Seang-Mei, Ching-Ye Hong, Jeanette Lee, Mee-Lian Wong, Mei-Fen Chan, Angela Cheng,

and Keng-Hong Leong. "Awareness and Health Beliefs of Women towards

Osteoporosis." Osteoporosis International 14.7 (2003): 595-601. Print.

"Shaking the Salt Habit." American Heart Association. American Heart Association, Inc, 10 Apr.

2014. Web. 14 Apr. 2014.

recipe modification, product analysis, cost analyis

Documents