Week Three: The Third Ingredient
Leah B -
Hi readers!
During this week, I was very productive!
For one, I researched specific examples I want to include in my final presentation and explored why they can be used as substitutes for certain ingredients. I went through two papers in particular, highlighting information that aligned with my specific topic and the overarching idea of substitutes in food. One fun fact that I learned and most definitely want to include in my presentation is how far-reaching the impact of sugar alternatives can be.
Apparently, energy consumption, greenhouse gas emissions, and global warming are major issues when it comes to sugar beet agricultural production systems. For those who don’t know, sugar beets are white vegetables grown for their high sucrose content and are the second largest source of sugar, right behind sugarcane.
This essentially means that sugar alternatives don’t just help people’s everyday dietary restrictions or health concerns. It also impacts our environment and the world we live in.
Anyway, now that I’ve shared something interesting that I learned, let’s get into the rest of my week.
I also successfully determined which recipes I wanted to use for my small study! I plan to conduct blind taste tests to determine if people can taste the difference between recipes that have substitutes and those without. I’m super excited to have finalized which baked goods I will actually be making!
Overall, my week went very well and I’m really excited to continue making progress through research, slides, and gaining more knowledge.
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