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Gil's Heros
HS-CHM12

The Affects of Alternative Ingredients (Prunus dulcis Triticum aestivum, Stevia rebaudiana, Malus domestica, Vegetable oil) in Brownies.

Chemistry
Ember Kopac

Grade:
10
Teacher:
Elyse Wexler

The purpose of my experiment was to test how different allergen-friendly ingredients react in brownies and which has the most similarity to an unchanged brownie. If we can find very similar ingredients it allows people to enjoy food without worries of a reaction. There are tons of food experiments online that offer similar information to my experiment, but this is direct data with the same exact recipe for each batch and is more straightforward about the similarities. Found a brownie recipe with all the needed ingredients, found four alternative ingredients to test, and then baked brownies with each different alternative ingredient. After each batch was baked measured out a brownie from each batch and wrote the data down with oil and alternative flour proving to be the most similar ingredients to use as a replacement with the control brownie having an average of 1 inch in height and so did oil, the control brownie had an average of 2.53 grams in weight and the alternative flour weight had 2.54 grams, making it the most similar in weight to the control. IFinding this research gives hope to make an impact in studies of different alternative ingredients.


Project presentation

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Lab journal excerpts

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Research paper

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3 thoughts on “The Affects of Alternative Ingredients (Prunus dulcis Triticum aestivum, Stevia rebaudiana, Malus domestica, Vegetable oil) in Brownies.

  1. This was a very interesting study with great rationale and an amazing execution of the study! Great job overall and this is a very important contribution to food safety. Keep up with this kind of work!

  2. This is a good idea to consider other people who may have food restrictions. I wonder if the type of applesauce you use also has an affect.

  3. Your project identified and tested multiple substitutes for the flour and oil used in traditional brownies. This has implications for a possible replacement of ingredients for people with allergies or people trying to reduce their intake of saturated fats. I like the careful controls of using the same recipe with only one ingredient swap at a time and comparing your alternative brownies to the original brownie recipe.

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