27
Apr 17

NUTR 320 Recipe Modification Project

Background:  Chicken Tikka Masala is famous and loved cream based soup in Southeast Asia. Since Southeast Asian population has higher risk of chronic diseases such as hypertension and obesity, we plan to modify this recipe to help this community.  

In modified recipe,

  • We reduced the fat level by substituting heavy cream and whole milk to 1% milk.
  • Similarly, we lowered the sodium level by reducing 1tbsp Kosher salt to 1 ½ tsp salt.  

Mise en Place 

Recipe Preparation: 

The preparation procedures for the both recipes were same. It is described as follows:

  • For this, we marinated the Chicken with an equal amount of yogurt, Kosher salt, cumin powder, and ground black pepper.
  • We kept the both marinated Chicken for 15 minutes, and fried it with nonstick pan spray.
  • Once it gets cooked and gets caramelized, we put all the chicken in the different pan.
  • Until this time, we did not find any difference in the both recipe.
  • First, we made the masala paste while making the soup for both recipes.
  • We changed the amount of salt (sodium) from 1 tbsp. to 1.5 tsp in from standardized to Modified recipe to lower the sodium level in the food.
  • Similarly, we substitute Heavy cream and whole milk in the standardized recipe to 1% milk to reduce the fat level of the recipe.
  • As both recipes were finish cooking, standardized recipe soup became creamier and thicker than the modified recipe. Similarly, the standardized recipe looks yellowish color, and modified recipe looks red-orange color.


   

Observed Recipe Outcomes:

Appearance:

  • Most of the respondent students liked the appearance of standardized recipe of Chicken Tikka Masala then the modified recipe.
  • About 75% of the students liked the appearance of standardized and rated it with five stars.
  • For modified recipe, only 50% of people liked the appearance and rated it with five stars.
  • After getting feedbacks, we found that more students liked the appearance of standardized recipe
  • Also, the students compared the color and gave us feedback that the standardized recipe looks more yellow and modified recipe looks red-orange color.
    Whatever we predicted in RMP 2, we got the similar result after doing RMP 3.

Texture

  • Five taste testers voted the texture of the both recipes by 71.4%
  • An equal number of students liked the texture of the both recipe.
  • Taste tester found that standardized recipes texture is more soft and creamy than the modified recipe

Aroma

  • 6 of 7 tasters rate both recipe’s aroma five by 85.7%
  • In the comment box, taster describes they like the aroma of the standardized recipe, but they loved modified too.

Sweetness

  • The rating for sweetness for both recipes was equally divided.
  • Out of 7 tasters, three people rate it 5by 42.9%, two rates it four by 28.6%, one rate it three by 14.3% and one rate it two by 14.3%.
  • In the comment box, taster describe standardized recipe taste sweeter because of heavy cream.
  • All the taste testers equally liked the both recipe

Taste

  • More students like the taste of the standardized recipe.
  • Six taste tasters rate it five by 85.7%, whereas, for modified recipe, only five people rate it five by 71.4%.
  • Some tasters said that they did not find any difference in taste.
  • While other tasters like the taste of standardized recipe because it has the high amount of fat in it.

Overall

  • Most taste testers like the standardized recipe of chicken tikka masala by 71% then modified the recipe by 28.8%, and they were able to identify which one is standardized and which one is modified recipe.
  • As predicted: Lowering the sodium level did not make significant differences in the taste of recipe
  • We predicted that more people would like the standardized recipe; as a result, more people liked it.
  • The both recipes appeared yellow and red-orange color, which we have predicted.

Describe the scientific principles for why the observed changes occurred.

The overall quality of the Chicken Tikka Masala soup depends on the ingredients we used while cooking it.  We observed several difference while preparing both recipes.
Heavy cream contains less amount of water and more amount of fat contain. Also, it contains 36% of fat, and skim milk contains only 1% of fat on it. Similarly, 1% fat milk contain more amount of water in it. Because of this, it affects in the consistency of the food. While substituting heavy cream with 1% fat milk, it alters the texture, flavor, taste, mixing ability, the mouthfeel of the recipe. With high fat contain and thick consistency of heavy cream, it makes a thicker soup. Similarly, since heavy cream has more amount of lactose and glucose, it helps to alter the color into yellow. It also changes the flavor, mixing ability and make the soup more soft and palatable.  Furthermore, we have used 1% milk in substitution because it contains less amount of glucose and fat than the heavy cream. Similarly, it also contains more amount of water in it. This affects the consistency of the recipe and makes more liquid soup. Due to less amount of fat, the soup was not as soft and palatable. According to the class note from fat lecture, fat helps to make food more smooth and palatable.

Nutritional comparison:

Our goal is to make the product healthier by changing the standardized recipe’s ingredients to modified recipe. The nutritional changes that we observed between the two recipes are; the standardized recipe has more amount of total calories and more nutrients amount per portion in sodium and total fat compared to the modified Chicken Tikka Masala.

  • The standardized recipe has 441 total Calories, total fat of 39g and 1379 mg sodium compared to modified recipe.
  • The modified Chicken Tikka Masala has good nutrients value and low calories like with accumulation of 181 total calories, total fat of 8 g and 805 mg of sodium, which has less sodium than in the standardized recipe.
  • In regards, both of the recipes has the different amount of saturated fat, which is 24 g saturated fat in the standardized recipe and 5 g in modified recipe.
  • Furthermore, we found 2g dietary fiber in the standardized recipe, whereas in modified recipe, it has the dietary fiber of 1g.
  • Also, the standardized recipe has 14g protein, and modified recipe has 15g protein.
  • Similarly, the total sugars in the standardized recipe is 8g, and modified recipe has 9g of total sugars. According to our goal, we came up with good results for modified recipe as it decreased in total fat, sodium and total calories, which is much healthier.
  • In modified recipe, there are fewer calories, total fat, sodium, and saturated fat because we replaced the whole milk yogurt with low-fat yogurt, in which whole milk yogurt contains 18% of a fat level, and low-fat yogurt contains only 2% of a fat level. Also, we have substituted heavy cream with 1% milk, and also reduced the amount of salt from 1 tbsp to 1 ½ tsp salt, which significantly decreased the sodium level.

Future changes to improve the modified recipe.

  • In the future, things we will change to improve the recipe would be using whole milk as a substitute because it contains more fat and gives a better texture to the recipe then 1% fat milk. Similarly, I would use Slurry to make thicker soup to make it similar to the standardized recipe.  While making the substitute, we think to lower the total amount of fat and sodium level of the soup. However, most of the people like both recipe, I believe that we would have make it even better. To make soup thicker I can use potato starch. Because the higher amount of amylose starch contain by the potato, it will gelatinize and make a thicker soup.

Survey: https://docs.google.com/forms/d/1j2e3b_UjOpRSssGxeS3aj6T8J3FfCjSsz-ziuhesOjg/edit#responses

Citations:

Dr. Mary Coleman – Kelly, (2014). Milk & Milk Alternatives to Milk. [Powerpoint Slides] Retrieved from Canvas

Dr. Mary Coleman – Kelly, (2014). Lipids & Fats . [Powerpoint Slides] Retrieved from Canvas

Roman, Alison. “Chicken Tikka Masala.” Epicurious. Bon Appétit, 12 Mar. 2013. Web. 27 Apr. 2017.

Standardized Recipe Nutrients Profile: STANDARD RECIPE Nutrient Profiles-1pb0ifc

Modified Recipe Nutrients Profile: MODIFIED RECIPE Nutrient Profiles-1rkk187

Recipes: Recipe-source_-original-and-modified-15iedhf

 


05
Mar 17

Counseling Interview 2


24
Feb 16

Protected: Counseling Session #3

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16
Feb 16

Protected: Nutr 400- Session two

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01
Feb 16

Protected: Nutr 400- session one

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03
Dec 14

FDA new revamp to the Nutrition Facts labels

Obesity is rising conspicuously in the United States and it has been common nowadays and so as became important issues which has not yet solved. It’s known to everyone that the pervasiveness in the childhood obesity has risen fiercely in the prior years. It is common that the obesity has impacted not only the children, but also the adults as well. Obesity has many factors that can cause a heart attack, increase the high blood pressure, stroke, cardiovascular disease, diabetes, etc. In order to diminish the obesity rate in the United State, Nutrition education should be flourish very effectively and it has to mention the nutrition facts on every food packages, which has to implement by the Nutrition education department to educate people who are literally oblivious about their eating and choosing healthier foods. The Food and Drug Administration (FDA) is a very effective agency that supports the people with choosing nutritious foods and planning healthy meals with using a food levels for 20 years. To make the people aware about the nutrition facts which is mentioned on the back of each food package, there are  serving sizes, nutrient percentage, total calories per serving, and the fat percentage. This helps the consumers to understand better about the nutritional value of foods so that they can make healthy food choices for themselves and their families. Prior to 2006, there was not any significant changes on nutrition food level. But, in 2006, the FDA has implemented Trans fat section and added to the nutrition food label.  The FDA has proposed new updates to nutrition food labels on food packages, that it will be revamped for the customer needs and help them to have a better understanding of what nutrients and added sugars are in their diet.

The new updates on the nutrition facts level by FDA make clear for the consumers understand much better of the nutrition education from which they can choose the nutritious foods that will strongly support them to make a healthy diet. The new changes on the food packages affect in all packaged foods except in meat, poultry and processes eggs products which were regulated by USDA.  There are some changes on the food level by FDA, which are notified about the amount of added sugars in a food product, serving sizes, potassium and vitamins needed, daily values of the nutrients and calories, total fat and trans fat on the label. According to the 2010 Dietary Guidelines, added sugars intake is very high in the US population, and that very contributes to the obesity rate which is fiercely increasing today. Moreover, I believe that the potassium and vitamin D are highly required on the nutrition facts and it is very beneficial. The US population is not getting the enough Vitamin D, which leads them to have a higher risk for chronic disease because vitamin D is important for its role in bone health and so as potassium is important because it helps in lowering the blood pressure.

The nutrition food labels are very effective and it is important to nutrition educators and all the people because we the people must be aware of this to educate the community who are literally unfamiliar with nutrition education. If the nutrition educators implement the best strategies by providing the people with better nutrition education, they will be able to make healthy food choices and stay healthier.

 

Citation: FDA. U.S. Food and drug administration. Protecting and promoting your health. FDA news release. FDA purposes updates to nutrition facts label on food packages. Accessed December 3, 2014. http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm387418.htm


03
Dec 14

School Physical Education and Nutrition Recommendations

The American Heart Association urges schools to improve physical education, physical activity, and nutrition.  Of all the deaths from major chronic diseases, 23% are linked to sedentary lifestyles.  Children’s physical activity level drops between the ages of 9 and 15 dramatically.  This generation of kids is the first that will likely have shorter life spans than their parents.  Facts like this scare you because you think to yourself, that is our future.  Do we really want our future to end up like this?

This all would be very useful for nutrition educators because they can help schools help the kids to be physically active and to eat better.  They can provide different things during and after school that teaches kids to get out and be active.  There is a role for nutrition education in policy development because the policy is based upon nutrition and physical activity.

 

Click to access W~Tina%20Zuk~School%20Physical%20Education%20and%20Nutrition%20Recommendations~4-9-2014.pdf


03
Dec 14

School Nutrition

The National School Lunch Program(NSLP) provides meals for more than 30 million children each day.  It operates in more than 100,000 public and nonprofit private schools.  The SNA(School Nutrition Association)’s mission is to advance good school nutrition for all children.  The Food Research and Action Center(FRAC) is a national nonprofit organization.  It works to improve public policies and public-private partnerships to end hunger in the US.  There are different organizations that are helpful for school nutrition and school food programs.  These help the kids get meals if their families cannot afford for them and it provides them with healthier choices that they can make.

School Nutrition is extremely important for nutrition educators because they need to help out with providing the schools with nutritious options for the kids.  They can go in to the schools cafeterias and actually suggest and give different options so that they kids will be full and focused.  This is beneficial for them because if someone is telling them what foods to provide they can just go out and get buy the foods or get them shipped to them.

I think there is a role for nutrition education in policy development.  Schools especially are excellent settings for nutrition education.  All kids attend school and mostly all of them eat two meals on school grounds.  Schools now provide breakfast in the morning for the kids along with the lunches.  It’s their choice whether they want it or not but I think this is a great way for kids to see that they can have delicious and nutritious food for not too high of a cost.

 

http://www.cdc.gov/phlp/winnable/school_nutrition.html


03
Dec 14

Protected: The Nutrition Labeling and Education Act

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03
Dec 14

Testimony of the American Medical Association:Nutrition Education in the Undergraduate Medical Cirriculum

The background for the testimony on the nutrition education in the undergraduate medical curriculum basically focuses on the principles of acute episodic health-care delivery.  It overlooks the concepts and application of nutrition and prevention medicine.  Nutrition isn’t taught well at all in most Med Schools.  Because of this, most physicians in training in the US enter their professional life not equipped with skills to apply nutritional concepts in their practice of medicine.

The American Medical Student Association (AMSA) is very committed to increase the teaching effectiveness of nutrition to medical students and strongly support the needs for quality curricula in the area.  This would be useful in nutrition educators because they can work together with these physicians to help get them further nutrition education knowledge to better them.  If they already have the knowledge for instance, they can still work with them in practicing different and bigger things/tasks.

There is a role for nutrition education in policy development because nutrition education can be roped into anything.  Nutrition is so important and if you are developing a certain type of policy then it just adds to the effectiveness of it.

 

http://www.ncbi.nlm.nih.gov/books/NBK216785/


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