Recipes currently in development:
● Reduced Sugar Strawberry Yogurt
● Omega-3 fortified Ginger Cookies
● Reduced Fat Alfredo Sauce
● Reduced Sodium Salsa Dip
● Reduced Sugar Oatmeal Cookies
● Reduced Sodium Pasta Sauce
● Reduced Fat Honey Mustard Dressing II
● t-Resveratrol fortified Frozen Yogurt
******************************* Low Sodium Super Salsa!!  Yesterday, our fantastic team #4 (Rachel Berger, Michelle Menovich, Sara Zorn, Gina Rossi and me (Erica Giovinazzo)), took home the tied 2nd place for the Triangle Test! With "one of these things is not like the other" playing in the back of my head (gotta love old Sesame Street), 9 people couldn't correctly identify our sample as the odd-man-out. And I have to admit, our low-sodium salsa was delicious and put on top Stacy's natural chips is such a treat. And the fact that they have 32% less sodium... well, I think we should get hired for the new salt-reduction campaign! The Low-Sodium Super Salsa is made with roma tomatoes, beefsteak/vine-ripe tomatoes, red and green bell peppers, serrano and jalapeno peppers, fresh cilantro, fresh lemon juice, citric acid, onion, tomato paste, red wine vinegar, a touch of vegetable oil, and the secret ingredient - GB Select SE 25 (a natural salt substitute, no worries). And it's made with special TLC - all of the tomatoes were boiled, peeled, and partially seeded to get the right texture. The salsa was cooked too to get the right texture, but also know that this helps increase the beneficial effects of the tomatoes' lycopene. (Special thanks to Jess for taking the beautiful pic of our salsa.) ******************************* Final Presentations—Sensory Evaluation Tests Last night, students presented their final projects to the class. After each group described their product and the challenges they encountered in its development, students participated in a triangle taste test for each item, attempting to identify their classmate's product against two samples of the gold standard The projects presented included: *Omega-3 Ginger Snaps *La Lo-Yo (Low-Sugar Strawberry Yogurt) *Salsa (Low-Salt Salsa) *Reduced Sodium Tomato Sauce *Low-Fat Alfredo Sauce *Low-Sugar Oatmeal Raisin Cookies *Vanilla Frozen Yogurt with Resveratrol *Low-Fat Honey Mustard The groups who came closest to matching the gold standard were the Frozen Yogurt, Salsa, and Oatmeal Raisin Cookies.    |
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Omega-3 Ginger Cookies
Jess here. During our last lab, my Food Science & Tech class had one final chance to match the gold standard for the product we are creating. My group was assigned a functional ingredient, and we decided to make ginger snaps fortified with omega-3 fatty acid.
The product we selected as the gold standard to try to match is Trader Joe’s Triple Ginger Cookies. After a series of tweaks over the semester, the flavor is pretty darn close, but we were still having a hard time achieving that uniform shape…As it turns out, we won’t need to worry about that, as the sample will be cut up for evaluation, but it was fun to strategize ways to get what we were going for.
Next week's taste testing will tell for sure whether we've accomplished what we set out to do!
The product we selected as the gold standard to try to match is Trader Joe’s Triple Ginger Cookies. After a series of tweaks over the semester, the flavor is pretty darn close, but we were still having a hard time achieving that uniform shape…As it turns out, we won’t need to worry about that, as the sample will be cut up for evaluation, but it was fun to strategize ways to get what we were going for.
Next week's taste testing will tell for sure whether we've accomplished what we set out to do!
Omega-3 Ginger Cookie Recipe:
Ingredient | Amount | Measure |
Butter, unsalted, room temp | 5.00 | oz |
Sugar, dark brown | 3.88 | oz |
Molasses, unsulphured | 1.50 | oz |
Egg, large, beaten | 0.50 | ea |
Ginger, fresh grated | 1.50 | tsp |
Ginger, crystallized, chopped | 1.25 | oz |
Flour, All-Purpose | 5.05 | oz |
Ginger, ground | 1.00 | tsp |
Baking soda | 1.25 | tsp |
Salt, Kosher | 0.50 | tsp |
Ginger, crystallized, chopped | 0.50 | oz |
Directions:
1. Beat butter with sugar at low speed until light and fluffy (1-2 min) | ||||
2. Add molasses, egg and fresh ginger and beat 1 minute. | ||||
3. Add crystallized ginger and stir to combine. | ||||
4. In separate bowl, whisk flour with baking soda, ground ginger and salt. | ||||
5. Add dry ingredients to wet and stir well to combine. Freeze dough and cookie sheets for 10-15 minutes. | ||||
6. Drop by rounded 1/2 teaspoons onto parchment covered baking sheets ~2" apart. Place chopped candied ginger pieces on cookies. | ||||
7. Bake at 400F for 6-8 minutes, remove from oven and transfer to cooling rack. | ||||
