fshn 301-final project-mm

1

MIA MATTHEWS

FSHN 301 FINAL PROJECT

MODIFYING DIET TO REDUCE SODIUM FOR PREVENTION AND TREATMENT OF HYPERTENSION AND REDUCING RISK

OF CHD

SPRING 2016

2

TABLE OF CONTENTS Justification…………………………………………………………………………………...pg. 3-‐4 Original and Modified Recipes………………………………………………………..pg. 5-‐7 Cost Analysis for Original and Modified Recipes……………………………...pg. 8-‐11 Nutrient Analysis of Origninal and Modified Recipes……………………….pg. 12

• Nutrient Analysis Printouts…………………………………………………pg. 12.1-‐12.32 Menu Development and Analysis……………………………………………………pg.13-‐15

• Menu Analysis Printouts……………………………………………………...pg.15.1-‐15.40 Functional Properties of Food Components…………………………………….pg.16-‐21 What to Do Next…………………………………………………………………………….pg.22 Marketing……………………………………………………………………………………...pg.22-‐23 Bibliography…………………………………………………………………………………..pg. 24 Peer Reviewed Journal Article………………………………………………………...appendix I

3

JUSTIFICATION

The overconsumption of salt and continual excessive sodium intakes

over time is common in American society today. This is due to the fact that

sodium is hidden in everything and most people don’t know how to go about

tracking their sodium intake on a daily basis. However, excessive

consumption of salt can have serious health effects making it an area of

concern for the health of the general population. It is widely known and

accepted that high salt intake is the primary risk factor of hypertension,

which results in about 1.5 million cardiovascular deaths per year. (Hou et al.,

2016) Hypertension is a prevalent condition associated with prolonged

elevations in blood pressure, which is also perpetuated by overconsumption

of salt in the diet. It is for these reasons that most medical societies

encourage lower sodium intake. (Bochud, Burnier, & Wuerzner; 2015)

Limiting the intake of sodium in one’s diet can have a protective effect

against one developing hypertension in the future. (Hou et al., 2016) Due to

the significance of this health issue, I chose to address it in this project by

reducing the overall sodium content of an original recipe.

I modified a Mushroom Veggie Burger recipe because it was already

high in sodium with the salt, breadcrumbs, and Parmesan cheese ingredients.

However, I was able to modify the original recipe, concerning these

ingredients, which significantly reduced the sodium content of the recipe.

The original recipe is a pretty easy recipe with basic ingredients that most

people would be able to prepare in a timely manner. Also, it is a pretty

4

healthy recipe since it is not a meat based burger patty but a mushroom

based one. My goal is that I can create this recipe in a way that significantly

reduces it’s sodium content while not taking away from the flavor, taste,

texture, and visual appeal of the veggie patty. This will help show people how

they can easily modify everyday recipes that they enjoy to contain less

sodium and overall be more heart healthy. Overconsumption of sodium in

American diets is apparent through the prevalence of hypertension in our

society, and this modified recipe could be a safe, low-‐sodium recipe that

individuals with hypertension (or without) could utilize to their benefit;

whether that be better controlling their already developed condition of

hypertension or taking precautions to reduce their risk of developing it in the

future.

5

ORIGINAL AND MODIFIED RECIPES

Original Recipe: Mushroom Veggie Burger http://allrecipes.com/recipe/233999/mushroom-‐veggie-‐burger/ Time: 45 min Servings: 3 Ingredients

• 1 tablespoon olive oil • 1 ½ (8 oz.) packages sliced fresh mushrooms • ¼ onion, finely chopped • 2 cloves garlic, minced • ½ teaspoon salt • ¼ teaspoon black pepper • ¼ teaspoon dried oregano • 1/3 cup rolled oats • ½ cup dry bread crumbs • 1 egg, beaten • ¼ cup shredded Kraft parmesan cheese • 1 tablespoon olive oil

Cooking Directions: Prep=15 min; Cook=15 min; Ready in ~45 min Heat 1-‐tablespoon olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Transfer mushrooms to a large bowl. Mix in rolled oats and breadcrumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-‐Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Heat remaining 1 tablespoon olive oil in a skillet over medium heat and pan-‐fry burgers until browned and cooked through, 5 to 6 minutes.

6

Modified Recipe I Modification I: Replace ½ tsp. of salt with ½ tsp. Mrs. Dash salt-‐free garlic and herb seasoning blend and replace 1/4 cup of Kraft parmesan cheese with 1/4 cup reduced sodium Sargento parmesan cheese

Servings: 3 Ingredients:

• 1 tablespoon olive oil • 1 ½ (8oz.) packages sliced fresh mushrooms • ¼ onion, finely chopped • 2 cloves garlic, minced • ½ teaspoon Mrs. Dash Salt-‐free garlic and herb seasoning blend • ¼ teaspoon black pepper • ¼ teaspoon dried oregano • 1/3 cup rolled oats • 1/2 cup dry bread crumbs • 1 egg, beaten • ¼ cup shredded reduced-‐sodium Sargento parmesan cheese • 1 tablespoon olive oil

Cooking Directions: Prep=15 min; Cook=15 min; Ready in ~45 min Heat 1-‐tablespoon olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with Mrs. Dash, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Transfer mushrooms to a large bowl. Mix in rolled oats and breadcrumbs; taste for Mrs. Dash and black pepper and add more to taste. Reduced Sodium Sargento Parmesan Cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Heat remaining 1 tablespoon olive oil in a skillet over medium heat and pan-‐fry burgers until browned and cooked through, 5 to 6 minutes.

7

Modified Recipe II Modification II: Same recipe as modification I but also replace ½ cup dry breadcrumbs with ½ cup salt-‐free brand: 365 Whole Wheat Bread Crumbs from Whole Foods Market

Servings: 3 Ingredients:

• 1 tablespoon olive oil • 1 ½ (8 oz.) packages sliced fresh mushrooms • ¼ onion, finely chopped • 2 cloves garlic, minced • ½ teaspoon Mrs. Dash Salt-‐free garlic and herb seasoning blend • ¼ teaspoon black pepper • ¼ teaspoon dried oregano • 1/3 cup rolled oats • 1/2 cup 365: Whole Wheat Breadcrumbs • 1 egg, beaten • ¼ cup shredded reduced-‐sodium Sargento parmesan cheese • 1 tablespoon olive oil

Cooking Directions: Prep=15 min; Cook=15 min; Ready in ~45 min Heat 1-‐tablespoon olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with Mrs. Dash, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Transfer mushrooms to a large bowl. Mix in rolled oats and 365 brand Whole Wheat Breadcrumbs; taste for Mrs. Dash and black pepper and add more to taste. Reduced Sodium Sargento Parmesan Cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Heat remaining 1 tablespoon olive oil in a skillet over medium heat and pan-‐fry burgers until browned and cooked through, 5 to 6 minutes.

8

COST ANALYSIS FOR ORIGINAL AND ALL MODIFIED RECIPES Cost analysis of original recipe: Mushroom Veggie Burger Amount In Recipe Market Unit/Cost Conversion Factor Cost of amt. used

2 Tbsps. Olive Oil $10.99/34 FL. Oz

34 fl. oz. = 68 Tbsp

$0.32

1 ½ ; 8 oz. packages sliced fresh mushrooms (~12oz. total)

$1.98/ each package 1 package=8 oz $2.97

¼ Onion $0.99/1 lb.(2-‐3) 1 lb. = 3 onions

$0.08

2 cloves garlic $2.00/ 1 lb 1 lb.=60 cloves $0.06 ½ tsp. salt $0.77/26 oz.

1 oz. = 4 2/3 tsp. 1 tsp. = 6 g

$0.003

¼ tsp. black pepper $2.59/1.75 oz

1 oz. = 12 tsp.

$0.03

¼ tsp. dried oregano $5.99/1.5 oz. 1 oz. = 12 tsp.

$0.08

1/3 cup rolled oats $10.60/16 oz.

16 oz.=5 c

$0.71

½ cup dry bread crumbs

$1.17/15 oz. (425 g.) 15 oz. = 3.75 c.

$0.02

1 egg $1.99/1 doz. AA large

1 doz. = 12 eggs

$0.17/ egg

¼ cup shredded Kraft parmesan cheese

$3.99/6 oz. (170 g.)

6 oz. = 1.5 c. $0.67

Cost of Recipe (3 Servings) $5.11 Cost Per Serving $1.70

9

Cost analysis of modified recipe #1 Amount In Recipe Market Unit/Cost Conversion Factor Cost of amt. used



$0.32




$0.08

2 cloves garlic $2.00/ 1 lb 1 lb.=60 cloves $0.06

½ tsp. Mrs. Dash Garlic and Herb Salt-‐Free Seasoning Blend

$3.53/ 70.7g $0.03/0.7 g/per serving

0.7g= ¼ tsp.

$0.06


1 oz. = 12 tsp.

$0.03

¼ tsp. dried oregano

$5.99/1.5 oz. 1 oz. = 12 tsp.

$0.08


16 oz.=5 c

$0.71

½ cup dry bread crumbs

$1.17/15 oz. (425 g.)

15 oz. = 3.75 c.

$0.02


1 doz. = 12 eggs

$0.17/ egg

¼ cup shredded Sargento parmesan cheese

$5.49/5 oz. 5oz./ package

5oz=141 g=1 ¼ cups

$1.10


10

Cost analysis of modified recipe #2 Amount In Recipe Market Unit/Cost Conversion Factor Cost of amt. used



$0.32




$0.08

2 cloves garlic $2.00/ 1 lb 1 lb.=60 cloves $0.06 ½ tsp. Mrs. Dash Garlic and Herb Salt-‐Free Seasoning Blend

$3.53/ 70.7g $0.03/0.7 g/per serving

0.7g= ¼ tsp.

$0.06


1 oz. = 12 tsp.

$0.03

¼ tsp. dried oregano $5.99/1.5 oz. 1 oz. = 12 tsp.

$0.08


16 oz.=5 c

$0.71

½ cup 365 Brand Whole Wheat Breadcrumbs

$2.49/15oz./ 428g $0.17/30g

30g=1/4 cup $0.34


1 doz. = 12 eggs

$0.17/ egg

¼ cup shredded Sargento parmesan cheese

$5.49/5 oz. 5oz./ package

5oz=141 g=1 ¼ cups

$1.10


11

Discussion

As seen by the cost analysis tables of each of the recipes, the price increases

slightly by each modification. Modification I increases the price of the original recipe

from $5.11 to $5.60, a $0.17 increase per serving. This is due to the increase price of

Mrs. Dash Salt-‐Free Seasoning Blend compared to table salt and Kraft Parmesan

cheese compared to Sargento Parmesan cheese brand. Modification II increases the

price of the original recipe and first modified recipe to a total of $5.92 per recipe and

$1.97 per serving. This is done by the increase in price of the 365 Whole-‐Wheat

breadcrumbs compared to that of regular breadcrumbs. This results an overall

increase of $0.81 per recipe and $0.21 per serving from the original recipe.

However, the slight price increase seen in the modified recipes is a small

price to pay for the significant reduction in overall sodium content. For an individual

who’s overweight, has hypertension, and an overall increased risk of developing

CHD, the reduction of sodium in their diet is crucial in treating and preventing heart

problems. Overall, the price is only increased by a very small amount compared to

the sodium content, which is significantly reduced, making the heart health benefits

of the modified recipes greatly outweigh the con of the minimal increase in price.

12

NUTRIENT ANALYSIS OF ORIGINAL AND MODIFIED RECIPES Mushroom Veggie Burger Nutrient Comparison Table: per serving Original Modification I Modification II Total Calories 290.72 294.05 293.05 Fat (g) 15.31 15.64 15.37 Protein (g) 12.75 13.75 13.35 Carbohydrates (g)

27.43 27.10 28.81

% kcals Fat 46.2% 46.3% 45.1% % kcals Protein 17.1% 18.1% 17.4% % kcals Carbs 36.8% 35.6% 37.5% Sodium (mg) 681.37 280.45 148.78 Discussion The original recipe and both of the modified recipes remained relatively

consistent in the overall calorie, fat, protein, and carbohydrate content as seen by

the table. No significant nutrient variations were seen between the three recipes

except for one; salt.

The sodium content in the original recipe was significantly reduced in the

modified recipes. In modification I the substitution of the table salt for Mrs. Dash

Garlic and Herb Salt-‐Free Seasoning blend reduced the sodium content from 387.58

mg per serving to 0 mg and the substitution of the Kraft Parmesan cheese with the

Sargento Parmesan cheese brand reduced it from 133.33 mg to 120 mg per serving.

This reduced the sodium content of the original recipe by 400.92 mg per serving. An

even further reduction in sodium was seen from modification I to modification II by

the substitution of the regular bread crumbs, contributing 131.67 mg per serving,

with the 365 whole wheat bread crumbs which contained 0 mg of sodium per

serving. This shows that modification II resulted in a 532.59 mg reduction of overall

sodium per serving.

13

MENU DEVELOPMENT AND ANALYSIS Specific nutritional requirements/considerations for patient/client:

60 year-‐old male; height: 6’0”; weight: 280 medical hx of hypertension (htn) family hx of htn; heart disease physical activity level: sedentary

Patient demographics show a BMI of ~38, which falls into the category of severe

obesity. Calorie restriction for weight loss is important for patient to reduce

risk/severity of health complications. Also, pts. medical history of hypertension and

family history of CHD accompanied with a sedentary lifestyle makes the reduction of

sodium intake in the diet crucial.

One Day Menu For: Patient/Client Menu Item: Quantity (serving

amount) Breakfast: Bread, 100% whole grain 1 slice

Peanut butter, creamy, natural, unsalted

1 Tbsp.

Egg, cage free, large AA, raw

1 each

Grapefruit, pink, California, fresh

1 cup

Banana, fresh, sliced ½ cup Milk, 1%, with vitamins A&D

1 cup

Oatmeal, quick, prepared with water, without salt, un-‐enriched

2 cups

Cottage cheese, 1%, unsalted

½ cup

Morning Snack: Yogurt, Greek, plain, nonfat

1 cup

Blueberries, fresh 1 cup Avocado, fresh ½ each

Lunch: Tortilla, whole grain flour, reduced sodium

2 each

Chicken breast cutlet, raw, 1 oz.-‐weight

14

boneless, skinless, thin slice Black beans, canned, low sodium

½ cup

Cabbage, cooked, drained, shredded

1 cup

Afternoon Snack: Bell pepper, fresh ½ each Hummus, organic 1 Tbsp. Crackers, pita, multigrain, with whole wheat & flax seeds

10 each

Mushroom Veggie Burger Recipe: Modification II

178.175 g

Dinner: Asparagus peas, fresh, sliced

½ cup

Mahi Mahi, baked, fillet 1 oz.-‐weight Quinoa, cooked 1/2 cup Carrots, cooked, drained, sliced

½ cup

Water Intake: Water, tap 1000 g

Daily Totals: Menu Checklist for Target Audience Recommended Servings: Food Group: # Servings (in menu): 10 oz. equivalent Grain Intake 9.67 oz. equivalent 4 cup equivalent Vegetable Intake 4.88 cup equivalent 2.5 cup equivalent Fruit Intake 2.52 cup equivalent 3 cup equivalent Dairy Intake 2.29 cup equivalent 7 oz. equivalent Protein Intake 6.66 oz. equivalent Discussion: The one-‐day example menu for the client would be a good template for the

client to go off of in order to meet their nutritional needs and special diet

requirements/considerations. The number of servings of the food groups in the

developed menu almost meet all of the MyPlate recommended servings/day for the

client based on the client’s demographics. As seen in the menu checklist for the

client, vegetable and fruit intake slightly exceed the recommended amount, which is

a strength to this menu. Grain, protein, and dairy intake are slightly lower than the

15

recommended amount but just barely making it an easy fix for the client to add

small snacks like ¼ cup quinoa (or other grain), an extra Tablespoon of Peanut

Butter (or other healthy protein source), and ½ cup more of yogurt/day (or other

dairy source) in order to meet these slight deficits. This also may be why total

calories (2347.97) are lower than the recommended (~2980) range. However, this

is a strength to the overall menu because lower overall kcal intake would be

beneficial to the in order to encourage weight loss and lower BMI. A reduction in

overall calorie intake and therefore weight will decrease risk of heart disease and

severity/symptoms of current health conditions such as hypertension.

Most all of the vitamins and minerals met or exceeded at least 66% of the

RDA and vit A and Niacin components remained within their recommended range

(66%-‐150%). Vit A was at 98.16% of the RDA and Niacin was at 147.07%. However,

the menu analysis shows slightly low levels of the essential amino acids so it would

be beneficial to the client to recommend the addition of small amount of low-‐fat oil

when cooking as well as a fish oil pill supplement for daily use. It also shows a low

value for vitamin D, so it would be beneficial to recommend a possible daily vitamin

D supplement if not spending time outdoors in the sun. Sodium, the main nutrient of

concern for the client due to condition of hypertension, totaled 1,487.87mg (just

below the recommended 1500mg). This makes the menu a great guide for the client

to stay in the safe range of daily sodium consumption, reduce severity of

hypertension, and reduce risk of developing heart disease.

16

FUNCTIONAL PROPERTIES OF FOOD COMPONENTS

Functions of Ingredients in Original Mushroom Veggie Burger Recipe

The original recipe is cooked at two different intervals using two different

dry-‐heat methods. The mushrooms, garlic, onion and seasonings (salt, pepper, &

oregano) are sautéed, or fried quickly in a small amount of fat. After, the mixture is

removed, the mushrooms are chopped, and the rest of the ingredients (egg, oats,

bread crumbs, and parmesan cheese) are added to create the mixture to make the

veggie patties. These are then cooked by pan-‐frying (frying in a pan in a small

amount of fat) the patty’s for a short amount of time until finished. (Schmidt, 2016)

All of the ingredients in this original recipe serve a particular function that is

important to its preparation.

The 1 ½ (8 oz.) packages of sliced fresh mushrooms is of course the base

ingredient of the recipe. It serves as the main ingredient for the patty and gives it

texture and flavor as well as contributing to the overall appearance of the finished

product. The onion and garlic serve as flavorers by adding new flavors to the patty.

(Brown, 2015) They produce strong aromas and add to the texture of the patty. The

addition of black pepper and dried oregano serves the purpose of flavor enhancers,

which differ from flavorers because they enhance flavors already present from other

ingredients in the recipe by seasoning it. (Brown, 2015) The Parmesan cheese also

contributed to the flavor and adhesiveness of the patty overall.

The addition of 2 Tbsps. of olive oil, is the addition of a fat, and contributes to

the dry-‐heat method transfer via conduction, or direct transfer of heat contact from

one substance to another. (Schmidt, 2016) A small amount (1 Tbsp.) is used while

17

sautéing the mushroom mixture and then again when pan-‐frying the formed patty’s

to yield the final product. Although added at different times throughout the

preparation process, the fat provides the same functions. The oil adds moisture and

aids in heating/cooking the food item by helping prevent sticking and burning

during the cooking process.

Salt, the nutrient of concern for this project, is also classified as a flavor and

texture enhancer but serves many other important functions as well. On top of

adding flavor and texture to the mushroom patty, the salt acts as a binding agent

contributing to the overall adherence of the ingredients of the mixture. It does this

by causing the gelatinization of proteins, in which starch granules swell,

contributing to structure and stability of the patty. It also provides tenderization by

reducing the evaporative loss of moisture from the patty during cooking

contributing to the patty’s overall juiciness and of course it acts as a preservative by

binding the water within the product during storage, therefore reducing spoilage

rate. (Brown, 2015)

Like salt, the addition of the egg serves many important functions to this original

recipe. It adds flavor to the patty and color. The addition of color is form the egg yolk

that contributes a golden brown color to the patty’s surface. It also contributes to

the stability and structure of the patty by it’s emulsifying and binding action.

Lecithin, and emulsifier found in egg yolks, helps keep fat and water (or other liquid

compounds) from separating, resulting in the thickening/stabilization of food

products. Egg’s binding action is due to their high protein content. Heat coagulates

the eggs’ protein during cooking, which then acts as an adhesive that binds other

18

ingredients to the surfaces of the cooked material. When the egg is cooked, the egg

proteins firm and stabilize adding strength and stability to the structure. (Brown,

2015)

The Rolled oats provide a nutlike flavor to the patty, enhance texture, and

contribute to the overall protein content. However, oats cannot undergo gluten

formation alone (since it is not a wheat source) and must be combined with a

wheat-‐based ingredient in order to contribute to the structure and integrity of the

food product. This is where the dry breadcrumbs come into play. They add texture

and body to the patty by promoting gluten formation in the patty. It also provides a

coating for the patty adding to the structure, flavor and appearance overall. (Brown,

2015)

New Ingredient Functions and Preparation Techniques For Modified Recipes

The two modified recipes involved the substitution of some high sodium

ingredients for other ingredients that reduced the overall sodium content of the

original recipe. For the first modification, Mrs. Dash Garlic and Herb Salt-‐Free

Seasoning Blend replaced the table salt and Sargento, Artisan blend lower-‐sodium

Parmesan cheese replaced the higher-‐sodium brand, Kraft Parmesan cheese.

Besides the function of reducing the salt content of the recipe, the addition of Mrs.

Dash enhanced the flavoring and overall palatability of the modified recipe making

up for flavor the salt had contributed in the original recipe. However, the salt-‐free

seasoning blend could not contribute the functions of binding and tenderizing as the

salt in the original recipe had, reducing the stability and juiciness of the modified

19

patty. The second modified recipe was the same and the first modified version

accompanied by the replacement of regular breadcrumbs with the 365 whole-‐wheat

breadcrumbs. This modification reduced the sodium content even further while not

taking away from the stability of the patty since gluten formation still took place.

The preparation techniques for the original and both of the modified recipes

remained the same besides the removal and substitution of the various sodium-‐

reducing ingredients outlined above.

Instrumental and Sensory Evaluations

A digital scale was used for my instrumental test in order to weigh the mushroom veggie

burger patties before cooking and after cooking to measure drip loss and overall cooking

loss of the original and modified patties. There was no measurable drip loss in any of the

variations since all the liquid burned completely off in each modification. A decrease in

overall cooking loss was seen from the original recipe to modification I, that increased to

the greatest cooking loss seen in modification II. For my sensory evaluation, I prepared a

general sensory scorecard that participants used to rate the texture, juiciness, flavor,

appearance, and adherence of the patty on a 1-5 scale. The instrumental results and

average sensory scores are presented in the following tables.

20

Instrumental Evaluation Results: Drip Loss and Cooking Loss Weight

of skillet

Weight of raw patty (weighed separately on foil)

Weight of Cooked Patty (weighed separately on foil)

Weight of skillet w/ drippings

%Drip Loss

%Cooking Loss

Original Recipe

506.5g 283.5g 218g No drippings observed

23.1%

Mod. I 937g 177.5g 166g No drippings observed

6.5%

Mod. II 644.5g 210g 151g No drippings observed

28.1%

Sensory Evaluation Results Texture

1= chewy 5= grainy

Juiciness 1= really dry 5= really juicy

Flavor 1=bland/boring 5= full of flavor

Overall Appearance 1= unappealing 5= very appealing; want to try it

Adherence of Patty 1= fell apart/ crumbled 5=stuck together/ like a real patty

Original Recipe Average

2.8 3 3.3 2.6 2.9

Mod. I Average

2.8 2.9 2.9 2.9 3.2

Mod. II Average

3.4 2.4 2.6 2.2 2.2

21

Sensory Score Card Blank Example

MUSHROOM VEGGIE BURGER: SAMPLE A CHARACTERISTIC: Texture

1= chewy 5= grainy

Juiciness 1= really dry 5= really juicy

Flavor 1=bland/boring 5= full of flavor

Overall Appearance 1= unappealing 5= very appealing; want to try it

Adherence of Patty 1= fell apart/ crumbled 5=stuck together/ like a real patty

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

22

WHAT TO DO NEXT?

The Mushroom Veggie Burger Recipe: Modification II served the purpose of

significantly reducing sodium content of the original recipe while not taking away

from the flavor, texture, adherence, and overall appearance of the final product.

However, through the course of this project and the data collected there are a few

things that could be modified further to achieve an even better recipe overall.

Since the 365 brand whole-‐wheat bread crumbs and the Sargento shredded

parmesan cheese slightly raised the price of the overall recipe, it would be beneficial

to do some more research and find another brand of whole wheat breadcrumbs and

parmesan cheese that cost less overall without raising the sodium content of the

recipe. Another option is to add a little more oats (1/2 cup instead of 1/3 cup) to

increase gluten formation with breadcrumbs and increase overall patty

adhesiveness. I would also recommend making the original uncooked patties

smaller by making recipe into 4 servings vs. 3 servings. This will keep the patties

form and allow for more thorough/even cooking throughout the patty increasing

overall quality of the patty.

MARKETING

The target audience for my best modified recipe, modification II, is an older

adult male (60+ years old) who is overweight or obese, has hypertension, and an

increased risk of developing heart disease. I would market this recipe to health

professionals and nutrition professionals working with this population by creating a

professional newsletter summarizing the contents of this project overall, the

importance of limiting sodium consumption in this population, and the recipe

23

details. I would also market this recipe to consumers that fall into this population, as

well as those with loved ones who fall into this population by posting a general

summary along with the recipe in a men’s health magazine or online blog. Marketing

the recipe to both professionals as well as the consumer will only increase the

amount of people that the information/recipe reaches and enhance awareness of

the importance of sodium restriction to maintain cardiovascular health as one ages.

24

BIBLIOGRAPHY

Bochud, M., Burnier, M., Wuerzner, G. Salt, blood pressure and cardiovascular risk: what is the most adequate preventative strategy? A Swiss perspective. Fronteirs in Physiology. 2015. doi: 10.3389/fphys.2015.00227 Brown, A. C. Understanding Food: Principles and Preparation, 5th ed. Cengage Learning. 2015. Hou L., Zhang M., Han W., Tang Y., Xue F., Liang S., et al. Influence of Salt Intake on Association of Blood Uric Acid with Hypertension and Related Cardiovascular Risk. PLoS ONE. 2016. doi:10.1371/journal.pone.0150451 Schmidt, L. Food Preparation Basic: Types of Heat Transfer. FSHN 301, Lecture, Colorado State University. Spring 2016.

fshn 301-final project-mm

Documents