Date of Last Revision
2023-05-02 23:45:27
Major
Food & Environmental Nutrition
Degree Name
Bachelor of Science
Date of Expected Graduation
Spring 2017
Abstract
Egg allergies are very common, and affect 1% to 2% of all children (Savage, 2007). For this reason, egg replacers that can be easily used by home cooks are an important area of research. In this experiment, a simple egg replacer of flour, oil, baking soda, and water was added to a standard cake mix, with variables consisting of a control product and a product made with no eggs using the egg replacer. The null hypothesis was rejected; removing eggs and adding the egg replacer has an effect on the ability for consumers to discriminate between samples in a triangle test.
Research Sponsor
Jennifer L. Warren
First Reader
Kathy Schupp
Second Reader
Dawn Scott
Recommended Citation
Trayter, Stormey R., "Effects of Egg and Egg Replacers on Consumer Acceptability of Chocolate Cake" (2017). Williams Honors College, Honors Research Projects. 516.
https://ideaexchange.uakron.edu/honors_research_projects/516