Location
Culp Center Ballroom
Start Date
4-25-2023 9:00 AM
End Date
4-25-2023 11:00 AM
Poster Number
143
Faculty Sponsor’s Department
Other - please list
Nutrition
Name of Project's Faculty Sponsor
Mary Andreae
Additional Sponsors
William Andrew Clark PhD, RD, Department of Nutrition, College of Rehabilitative Health Sciences, East Tennessee State University, Johnson City, TN.
Competition Type
Competitive
Type
Poster Presentation
Project's Category
Autoimmunity, Digestive Diseases and Disorders, Inflammation
Abstract or Artist's Statement
Inflammatory diseases such as PCOS, autoimmune diseases, irritable bowel syndrome, etc. are all highly uncomfortable diseases with several negative side effects. By adding antioxidants and omega-3 fatty acids to patients with inflammatory diseases diets, studies show that symptoms of these diseases will lessen. The objective of this study is to create a banana bread with increased omega-3 fatty acids and increased antioxidants to be served on trays of patients with inflammatory diseases and for patients to make at home to decrease symptoms related to inflammation. The experimental food should be an equal substitute for the control flavor, aroma, and texture wise. The control banana bread was substituted for an anti-inflammatory banana bread with the addition of cinnamon, dark chocolate, extra eggs, and pecans. The banana bread was made without dairy and grain for celiac patients and lactose intolerant patients. Both variations were equally accepted according to the hedonic scale, completed by 9 participants. Research was continued to confirm the of increased omega-3 fatty acids within the anti-inflammatory bread. Furthermore, walnuts were switched for pecans to test the antioxidant and fatty acid composition of both variations. Overall, we found that the walnut variation had more fatty acids, but pecans had more antioxidants. Our research suggests that both variations can be used to accommodate patients with inflammatory diseases. Further research can be done for long-term research for inflammatory disease patients that swapped the control for the variations.
The Increased Antioxidant Content in Grain and Dairy Free Banana Bread versus Regular Banana Bread while Considering the Acceptance of Texture and Taste
Culp Center Ballroom
Inflammatory diseases such as PCOS, autoimmune diseases, irritable bowel syndrome, etc. are all highly uncomfortable diseases with several negative side effects. By adding antioxidants and omega-3 fatty acids to patients with inflammatory diseases diets, studies show that symptoms of these diseases will lessen. The objective of this study is to create a banana bread with increased omega-3 fatty acids and increased antioxidants to be served on trays of patients with inflammatory diseases and for patients to make at home to decrease symptoms related to inflammation. The experimental food should be an equal substitute for the control flavor, aroma, and texture wise. The control banana bread was substituted for an anti-inflammatory banana bread with the addition of cinnamon, dark chocolate, extra eggs, and pecans. The banana bread was made without dairy and grain for celiac patients and lactose intolerant patients. Both variations were equally accepted according to the hedonic scale, completed by 9 participants. Research was continued to confirm the of increased omega-3 fatty acids within the anti-inflammatory bread. Furthermore, walnuts were switched for pecans to test the antioxidant and fatty acid composition of both variations. Overall, we found that the walnut variation had more fatty acids, but pecans had more antioxidants. Our research suggests that both variations can be used to accommodate patients with inflammatory diseases. Further research can be done for long-term research for inflammatory disease patients that swapped the control for the variations.