food science - Peter Christoffel Joe Wolfington Jessica...

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Peter Christoffel Joe Wolfington Jessica Jean-Louis Objective: Our purpose for the modification of substituting eggs with ground chia seeds was to decrease the cholesterol and animal products in our chocolate chip cookies. We targeted people who would tend to avoid eggs such as people with high cholesterol, heart issues, or vegans. Another aspect of this substitution was increasing the soluble fiber and omega 3 fatty acids. Methods: Original Chocolate Chip Recipe The oven was preheated to 350 degrees Fahrenheit. Seven tablespoons of salted butter was melted in a dish in the microwave until half way melted. Three-fourths of a cup of white sugar, 1 tablespoon of brown sugar, and 1 teaspoon of vanilla extract were creamed together with the butter in an electric mixer. When fluffy, 1 egg was added until incorporated. The dry ingredients were measured and evenly mixed together; 1¼ cups of all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. The dry ingredients were then added to the wet mixture in two steps. Lastly, 1 cup of chocolate chips were folded in with a spoon. The cookie dough was placed on a lightly greased baking sheet in tablespoon increments a few inches apart. Cookies were baked for approximately 9 minutes or until golden brown. Cookies were allowed time to cool and placed on a wire cooling rack.
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  • Fall '13
  • CarolynSorisio
  • Nutrition, Chocolate chip cookie, chia seeds

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