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FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 1Abstract

Megaloblastic anemia is a condition caused by deficiency of Vitamin B12, folate, or both.

Megaloblastic anemia is treated with supplementation and/or increased dietary intake of these

micronutrients. Fortification of quiche with nutritional yeast can increase its Vitamin B12 and

folic acid content, allowing it to potentially be used as a dietary treatment for those with

megaloblastic anemia. Two variations of fortified quiche and one control quiche were tested by

twenty-five subjects. Subjective evaluations of these quiches were recorded to find an acceptable

upper limit of fortification. Evaluation scores suggested that quiche may be fortified with up to

50% nutritional yeast in place of cheese while still resulting in a highly acceptable product. One

serving of a quiche fortified with 50% nutritional yeast in place of cheese will supply 100% of

the daily recommended Vitamin B12 intake and 67% of the daily recommended folate intake.

Introduction/Purpose

Vitamin B12 and folate are dependent on each other for the synthesis of erythrocytes.

Deficiency of one can impair the function of the other, most notably in the synthesis of DNA for

erythrocytes. Impaired DNA synthesis can prevent erythrocyte division, resulting in the

abnormally large erythrocytes characteristic of megaloblastic anemia (Turgeon, 2012, p.146).

Both vitamin B12 and folate deficiency can cause megaloblastic anemia. Vitamin B12 deficiency

can result from poor dietary intake or a variety of gastrointestinal disorders, such as

malabsorption due to lack of hydrochloric acid in the stomach (Turgeon, 2012, p.148). Vitamin

B12 is stored in the liver, which can delay the onset of megaloblastic anemia. Folate deficiency

can be caused by inadequate dietary intake, malabsorption, or both. The human body does not

store large amounts of folate, and deficiency can result in as little as 3 to 4 months of no dietary

intake (Turgeon, 2012, p.147). Excessive alcohol intake is a common cause of folate deficiency,

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 2as it reduces the gastrointestinal absorption of folate (Halsted, Villanueva, Devlin, & Chandler,

2002).

Supplementation and increased dietary intake are the two most common treatments for

megaloblastic anemia. Vitamin B12 is most commonly found in animal products, placing

vegetarians and vegans at higher risk of deficiency. The main dietary sources of folate in

America are organ meats, leafy cruciferous vegetables, and fortified cereals (Wood & Philips,

2003, p.39). Leafy cruciferous vegetables are more nutritious sources of folate, as organ meats

are high in cholesterol and cereals vary in sugar and fat content. Those who do not consume

enough leafy green vegetables may be at higher risk of folate deficiency.

Fortification of quiche can increase its content of Vitamin B12 and folic acid. Eggs

already contain Vitamin B12 and folate, so the addition of nutritional yeast acts to fortify the

quiche without adding additional saturated fat or cholesterol. This quiche could be suitable for

lacto-ovo-vegetarians and non-vegetarians with megaloblastic anemia. The substitution of cheese

with nutritional yeast will fortify the quiche with micronutrients while concurrently lowering its

saturated fat content and increasing its fiber content.

Review of Literature

The fortification of quiche with nutritional yeast can create a product that is nutritionally

adequate to be used as a possible dietary treatment for megaloblastic anemia. The removal of

cheese and addition of nutritional yeast will have several expected outcomes on the finished

quiche. Cheese has several functions in the quiche. It contributes saturated fat and flavor, both

which affect the satiety of the finished quiche product. Cheddar cheese, the variety used in all

three modifications, has a relatively high solubility in heated products (McWilliams, 2012,

p.318). Due to the high solubility, cheddar cheese does not contribute stringiness or roughness to

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 3the final product. The variations with nutritional yeast were expected to have different flavors

and levels of satiety due to differing fat content. Cheese and nutritional yeast have varying water

contents, so there were also expected differences in the texture of final quiche variations.

In traditional baked products, Saccharomyces cerevisiae is used as a biological leavening

agent in the form of active dry or compressed yeast. Saccharomyces cerevisiae ferments the

sugars in the baked product, creating carbon dioxide (McWilliams, 2012, p.412). Nutritional

yeast is a deactivated form of Saccharomyces cerevisiae and has no leavening power (Robertson,

2003). Therefore, nutritional yeast will not contribute any carbon dioxide to the finished quiche.

The addition of nutritional yeast could have an effect on the moisture content of the final

variation, as all yeasts tend to absorb water.

Eggs have several interactions with cheese and yeast during the baking process. The main

role of eggs in quiche is to provide a main structure and to bind all of the remaining ingredients.

Milk proteins and calcium salts in cheese aid in the coagulation of egg proteins (Figoni, 2011).

These interaction would be lessened with each variation containing nutritional yeast. The egg

proteins in the nutritional yeast varieties could possibly require longer cooking times, in order to

reach the same level of protein coagulation.

Nutritional yeast is unique in that it contains a high amount of glutamic acid (Wang,

Christensen, and Cheldelin, 1953). Glutamic acid is an amino acid that is responsible for

contributing the flavor of umami (McWilliams, 2012, p.48). The addition of umami flavor

profiles to quiche variations will have a significant impact on taste.

The substitution of nutritional yeast for cheese also provides several nutritional

advantages. While cheese is an excellent source of vitamins and minerals, nutritional yeast

contains a more concentrated source of micronutrients. In addition, nutritional yeast has a

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 4negligible amount of saturated fat and a high fiber content. Cheese is mostly saturated fat and

contains no fiber.

The primary goal in fortifying quiche with nutritional yeast is to find an acceptable upper

limit of fortification that does not have a negative impact on taste, texture, or aroma. If one

serving of fortified quiche can contain over 50% of the recommended daily intake of vitamin

B12 and folate, it could be a possible dietary treatment source for those with megaloblastic

anemia.

Method/Design

Independent Variables: Nutritional yeast, shredded cheddar cheeseDependent Variables: Viscosity of uncooked batter, moisture retention of cooked product, acceptability of cooked productExtraneous Variables: Weight of eggs, accuracy of oven temperatures, temperature of cooling

The control and variations are based on a recipe for Broccoli Cheddar Crustless Quiche

(See Appendix A, Part 1). All brands of ingredients were standardized (See Appendix A, Part 2).

The variety of nutritional yeast used was Red Star Vegetarian Support Formula. This variety

contains an active form of vitamin B-12 and one tablespoon provides over 100% of the daily

recommended intake (Mangels, 2013). All recipe variations and trials were cooked at the

standard home kitchen of one designated researcher using identical foodservice equipment.

The control recipe follows the exact specifications for Broccoli Cheddar Crustless

Quiche. This recipe calls for ingredients to be measured in household measures, such as

teaspoons and cups. To ensure accuracy, a standardized version of this recipe was created (See

Appendix A, Part 3). The standardized recipe was created by measuring all ingredients (with the

exception of eggs) using household measurements, recording their weight, and using this weight

as the standard for all subsequent variations and trials. The eggs each varied in weight and were

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 5an extraneous variable in this experiment.

Trial 1

Three recipes were cooked: control, 100% nutritional yeast substitution, and 50%

nutritional yeast substitution. The purpose of this first round was to find an upper limit of

nutritional yeast fortification that would not have a dramatically negative effect on the taste,

texture, appearance and aroma. During this trial, it was found that the 100% nutritional yeast

substitution was too extreme. This substitution was borderline inedible and thus omitted from

future trials.

From the control recipe, careful cooking techniques were recorded and were exactly

mimicked to make all subsequent samples. The eggs, Greek yogurt, garlic, salt and pepper were

whisked vigorously by hand in a large bowl with a metal whisk for 36 seconds, about 105

revolutions. Then the broccoli, cheese and nutritional yeast were folded in with a silicone spatula

for 39 seconds each, about 30 strokes. The cheese and nutritional yeast were added to each recipe

at different measurements, depending on the sample. All three recipes were baked at the same

time in the oven for 34 minutes at 400º Fahrenheit.

Trial 2

These exact measurement procedures were then followed to make a second round of

samples in which the control recipe was further modified. A control and two modifications were

the samples made for this round. Due to the undesirable results of the 100% substitution in terms

of taste, aroma, texture and appearance, a 70% cheese and 30% nutritional yeast modification

was executed instead with extremely desirable results.

For each sample in this trial, two objective tests were performed which include the line-

spread test and wettability. In particular, the viscosity of the uncooked quiche batter was

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 6evaluated with the line-spread test. For accuracy, each sample was tested three times and an

average was recorded. The procedure for the line-spread test is as follows:

1. Place mold in the exact center of the concentric rings2. Fill with 2 tablespoons with quiche batter3. Release mold and begin timing for 10 seconds4. Once 10 seconds have elapsed, record how far the batter traveled by looking the left, right, bottom and top edges and seeing what number it corresponds to5. Record all 4 numbers and repeat steps 1-4 two additional times for each sample6. Record the averages once all data is collected

Materials: 1 ½ inch metal cookie cutter (mold), line-spread sheet covered by a plastic sheet, stopwatch

Next, a wettability test was performed to determine the moisture content for each sample.

Procedures for wettability test:1. Three bowls were filled with 230 grams of water each.2. Three equivalent slices of quiche were cut to weigh 55 grams each.3. Each quiche was placed in a bowl of water for exactly 10 seconds.4. The quiche was removed from the water and weighed immediately.5. Steps 1-4 were repeated for the subsequent variations of quiche.6. Results were recorded and the average water retention for each

Trial 3

The last round of samples were prepared ahead of time according to the exact procedure

previously mentioned, this time to be subjectively evaluated via blind taste test. Product

evaluation involved 25 random judges who scored each sample on a Likert scale of 1 through 7

on aroma, texture and taste. The judges were served the 3 different samples on paper plates,

separated into 3 equal parts with a marker. The 3 samples included the control, the 50% cheese-

50% nutritional yeast and the 70% cheese-30% nutritional yeast modifications. These samples

were assigned random numbers (830, 642, and 359, respectively) as to prevent bias and to not

influence the judge. These random numbers were labelled on the plate so the judge could make

evaluations on the corresponding scorecard. Quiche is meant to be served warm, so reheating of

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 7the 3 samples was required since they were made the day before. After cutting each sample into

25 servings, they were placed in a 200ºF for 30 minutes to be reheated. Each plate of samples

was made to order to ensure the best results and to reduce heat loss from the product. Scores

were then recorded (see Appendix C).

Results & Discussion

Objective Test Results

A line-spread test was performed on each round of samples to determine the viscosity of

the batter. According to the data, the control recipe spread the most on the left, right, top and

bottom edges as determined by the higher readings of numbers on the concentric rings. The

recipe that spread the second most was the 70% cheese 30% nutritional yeast sample (Appendix

B, Table 2) and the recipe that spread the least was the 50% nutritional yeast sample (Appendix

B, Table 3). This means the control recipe was the most viscous (Appendix B, Table 1), the 50%

nutritional yeast recipe was the least viscous and the 30% nutritional yeast recipe fell in between.

A possible hypothesis influencing the different viscosities is attributed to the water-absorbing

qualities of yeast (McWilliams, 1957). The more water the yeast absorbs, the more viscous a

product will be. In contrast, the less water yeast absorbs, the less viscous the product would be.

Graph 1 - Results from line spread test trials for quiche variations.

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 8

The results of the data from the line-spread test correspond to a valid hypothesis,

however, there are a few possible sources of error that could have occurred. The first is the lack

of correct standardized units of measurements on the line-spread sheet used. For the purpose of

this objective test, the units were referred to as “progressive units”. For example, a progressive

unit of 1 corresponds to a shorter distance of spread as opposed to a higher number of 20, which

corresponds to a longer distance of spread. Although the numbers lacked standardized units, the

spread of the quiche batter could still be determined.

A second possible error could have been from the inconsistency of the batter.

Specifically, the batter contained irregular pieces of broccoli that could have obstructed the

spread along the concentric rings. This is possibly why some of the results were consistent in

comparison to each other and some had outliers. In an attempt to minimize this possible source

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 9of error, each sample was performed by this objective test three times. An average of the three

trials was then recorded.

Graph 2 - Results from wettability test trials for quiche variations.

A wettability test was performed on all three variations to determine the differing

moisture retention. The control recipe (100% cheese) retained the least amount of water,

averaging 1.3g over three trials (Appendix B, Table 4). The variation with 70% cheese and 30%

nutritional yeast retained more water, averaging 2.9g over three trials (Appendix B, Table 5). The

variation with 50% cheese and 50% nutritional yeast retained the most water, averaging 3.7g

over three trials. These results would suggest that the 50% cheese and 50% nutritional yeast

variation would be the most moist product (Appendix B, Table 6). From informal subjective

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 10evaluations, we found that the 50% cheese and 50% nutritional yeast variation was not the most

moist. The positive correlation between water retention and nutritional yeast content can be

explained by the water-absorbing properties of yeast (McWilliams, 1957). It is possible that the

recipe does not include sufficient liquid ingredients for the nutritional yeast to absorb. The only

moist ingredients in this quiche recipe are eggs and Greek yogurt. The exposure to water during

the wettability test could explain the positive correlation of water retention and yeast content.

However, this positive correlation does not necessarily reflect how moist the final product was.

Therefore, the wettability test is not an accurate method for determining the moisture properties

of quiche fortified with nutritional yeast.

Subjective Test Results

The addition of nutritional yeast to the quiche recipe had a significant effect on the

aroma, texture, and taste of the final product. These three subjective characteristics were

evaluated by twenty-five taste-testers. The scorecard was designed to evaluate these subjective

characteristics on a hedonic scale, or how pleasurable each tester felt the characteristic to be. Our

goal is to fortify the quiche with as much nutritional yeast as possible, while resulting in a highly

acceptable product.

Graph 3 - Analysis of subjective evaluations for aroma, texture, and taste of quiche

variations.


Aroma of the quiches were evaluated first by subjective testers. The aroma of the highest

fortified quiche (50% cheese and 50% nutritional yeast) was the highest accepted by testers, with

an average score of 5.44. This average corresponds to a score between “like slightly” and “like

moderately”. The control recipe (100% cheese) was the least accepted by testers, with an average

score of 4.8. This corresponds to a score between “neither like nor dislike” and “like slightly”.

The variation with 70% cheese and 30% nutritional yeast scored in the middle, with an average

rating of 5.08, corresponding to “like slightly”. The high acceptability of the 50% cheese and

50% nutritional yeast variation could be because nutritional yeast contributes a distinct aroma to

the final product. There are several possible errors in the evaluation of aromas. The three quiche

variations were all placed on the same plate for evaluation. This makes the aroma harder to

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 12evaluate, due to the close proximity of the three variations and the possibility of aromas

interfering with each other. In addition, the aroma evaluations were taking place at the same as

eleven other food samplings in one large kitchen, with a variety of different food aromas

circulating. For full results, see Appendix C, Table 1.

Texture of the quiche variations would be affected by the substitution of nutritional yeast

for cheese. Instead of determining which variation had the smoothest texture, the scorecard was

designed to evaluate overall pleasurability of the texture. The 50% cheese and 50% nutritional

yeast was the most accepted texture, with an average score of 5.28, which corresponds to a rating

between “like slightly” and “lightly moderately”. The 70% cheese and 30% nutritional yeast

variation scored 5 in texture, corresponding to a rating of “like slightly”. The control recipe using

100% cheese received an average score of 4.28, which corresponds to a rating between “neither

like nor dislike” and “like slightly”. Informal subjective observations showed that the 50%

nutritional yeast and 50% cheese variation appeared to have a firmer texture than the other two

variations. The high acceptability of this variation could be due to a high tester preference for

firm egg products. As eggs can sometimes have runny or slimy qualities characteristic of

undercooked egg products, the firming effect of nutritional yeast actually increased the

acceptability. For full results, see Appendix C, Table 2.

The taste of the three variations was most important in determining the overall best

accepted product. Nutritional yeast contributes a more distinct flavor than cheddar cheese.

Results showed that the variation with 70% cheese and 30% nutritional yeast was the highest

marked in taste, with an average score of 5.68, corresponding to a rating between “like slightly”

and “lightly moderately”. The variation with 50% cheese and 50% nutritional yeast was the next

best accepted product, with an average score of 5.32, also corresponding to the a rating between

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 13“like slightly” and “lightly moderately”. The least accepted product was the control recipe using

100% cheese, which had an average score of 4.68, corresponding to a rating between “neither

like nor dislike” and “like slightly.” The high acceptability of the 70% cheese and 30%

nutritional yeast product could be a result of several factors. The addition of nutritional yeast

adds umami flavor profiles via glutamic acid, which likely enhanced the eating experience for

testers. However, this variation does not include so much nutritional yeast that would overpower

the flavor of the eggs, cheese, and broccoli. This variation also contains more saturated fat than

the 50% cheese and 50% nutritional yeast product, which likely provided higher feelings of

satiety for tasters. For full results, see Appendix C, Table 3.

Overall, the variation with 50% cheese and 50% nutritional yeast was a highly accepted

product. It was most accepted in aroma and texture, and second most accepted in taste. Although

nutritional yeast has textural effects and adds a distinct flavor to the quiche, these modifications

were generally well accepted by the testers.

Conclusion

In conclusion, the fortification of quiche with nutritional yeast could serve a variety of

functions, one of which is to increase its content of vitamin B12 and folate. The fortified quiche

product can be used to treat megaloblastic anemia, which can result from a deficiency in vitamin

B12 and/or folate. Objective testing showed that the fortification of quiche with 50% nutritional

yeast in place of cheese resulted in a more viscous batter. There were also differences in moisture

content between the three variations, although a wettability test was not appropriate to evaluate

these differences. Subjective evaluation showed that the 50% nutritional yeast and 50% cheese

product was most accepted in aroma and texture, and second most accepted in taste. Subjective

results suggested that the addition of nutritional yeast enhanced the flavor of the quiche, in

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 14addition to reducing undesirable egg textures in the final product. Overall, it was a highly

accepted product that has been significantly fortified. Nutritionally, this quiche provides 6.1mcg

Vitamin B12 and 267.6mcg Folate. This quiche provides 100% of the daily recommended

Vitamin B12 intake and 67% of the daily recommended folate intake.

ReferencesFigoni, P. (2011). How baking works exploring the fundamentals of baking science (3rd ed.).

Hoboken, N.J.: John Wiley & Sons.

Halsted, C. H., Villanueva, J. A., Devlin, A. M., & Chandler, C. J. (2002). Metabolic interactions of alcohol and folate. The Journal of nutrition, 132(8), 2367S-2372S.

Mangels, R. (2013). Vitamin B12 in the Vegan Diet. The Vegetarian Resource Group: Nutrition, 1996-2003.

McWilliams, C. S. (1957). Yeast: its characteristics, growth, and function in baked products; a symposium held at the Palmer House, Chicago, Illinois, June 22, 1955.. Washington: Advisory Board on Quartermaster Research and Development, Committee on Foods. Subcommittee on Cereal and Baked Products, National Academy of Sciences-national

http://www.bibme.org/




FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 15Research Council.

McWilliams, M. (2012). Foods: Experimental Perspectives. (Seventh new international ed.). Harlow: Pearson.

Robertson, R. (2003). Vegan planet: 400 irresistible recipes with fantastic flavors from home and around the world . Boston, Mass.: Harvard Common Press.

Turgeon, M. L. (2012). Clinical Hematology: theory and procedures (5. ed.). Philadelphia [u.a.: Lippincott Williams and Wilkins.

Wang, C. H., Christensen, B. E., & Cheldelin, V. H. (1953). Conversion of acetate and pyruvate to glutamic acid in yeast. Journal of Biological Chemistry, 201(2), 683-688.

Wood, M. E., & Philips, G. K. (2003). Hematology/oncology secrets (3rd ed.). Philadelphia, Pa.: Hanley & Belfus.

Appendix A - Standardized Recipe and Varied Subjective Recordings

Part 1 - Non-standardized Version of Control Recipe

Source: http://healthyrecipesblogs.com/2011/05/03/crustless-quiche/

Total time: 50 minutesPrep: 15 minutesBake: 35 minutes

Ingredients1 (10oz) package frozen chopped broccoli6 large eggs1/2 cup plain nonfat Greek yogurt1 teaspoon kosher salt1/4 teaspoon ground pepper1 teaspoon minced garlic3/4 cup (3 ounces) shredded cheddar cheese

Directions













FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 161. Preheat oven to 400 degrees F. Spray a 9-inch pie dish with nonstick spray.2. Bring a medium pot of water to a boil. Add broccoli. Cook 1 minute, just to defrost. Drain well.3. In a large bowl, whisk together eggs, yogurt, salt, black pepper and garlic. Stir in broccoli and cheese.4. Transfer broccoli mixture to the prepared pie dish. Bake until golden-brown and a knife inserted in center comes out clean, 30-35 minutes.

Part 2 - Brand Specifications and Required Foodservice Equipment

Brand Specifications: Frozen broccoli spears: Safeway kitchens (10 ounce bag) Medium cheddar cheese (shredded): Lucerne (Safeway Brand) Eggs: Lucerne Grade AA Large Cage-free (Safeway brand) Non-fat, plain Greek yogurt (0%): Chobani Kosher salt: Morton Black pepper: Trader Joe's ground black pepper Nutritional yeast: Red Star Vegetarian Support Formula

Special Foodservice Equipment Required: Round Aluminum Baking Pan: 22.2 cm diameter x 2.9 cm depth

Part 3 - Standardized Recipes

Crustless Broccoli Cheddar Quiche VariationsControl Recipe - 100% Cheese

70% Cheese, 30% Nutritional Yeast

50% Cheese, 50% Nutritional Yeast

Eggs Varies - 6 Large eggs Varies - 6 Large eggs Varies - 6 Large eggsMinced Garlic 4.0g 4.0g 4.0gBroccoli 283.5g 283.5g 283.5gShredded Cheddar Cheese

85.0g 59.5g: 42.5g

Nutritional Yeast - 25.5g 42.5gNonfat Greek Yogurt 120.0g 120.0g 120.0gKosher Salt 5.3g 5.3g 5.3gGround Black Pepper 0.5g 0.5g 0.5gBeating Time 36 seconds 36 seconds 36 secondsFolding Time 39 seconds 39 seconds 39 secondsCooking Time 34 minutes 34 minutes 34 minutes


Appendix B - Objective Test Results

Line-spread Test Results:

Table 1, Control (100% Cheese)Trial 1 Trial 2 Trial 3 Average

Left 5.5 7.0 3.5 -Right 5.5 11.5 9.5 -Top 9.5 11.5 11.5 -Bottom 9.5 14.5 10.0 -Average Spread 7.5 11.1 10.0 9.1

Table 2, 70% Cheese, 30% Nutritional YeastTrial 1 Trial 2 Trial 3 Average


Table 3, 50% Cheese, 50% Nutritional YeastTrial 1 Trial 2 Trial 3 Average


Wettability Test Results:

Table 4, Table Wettability test results for Quiche Variation 1 (100% Cheese) Trial Initial Weight

of WaterInitial Weight of Quiche

Weight of Water After Wettability

Weight of Quiche After Wettability

Weight Gain

1 230g 55.0g 228.9g 56.1g 1.1g2 230g 55.0g 228.7g 56.3g 1.3g

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 183 230g 55.0g 228.6g 56.4g 1.4gAverage - - - - 1.3g

Table 5, Wettability test results for Quiche Variation 2 (30% Nutritional Yeast, 70% Cheese)Trial Initial Weight

of WaterWeight Before Wettability


Weight After Wettability

Weight Gain

1 230g 55.0g 226.8g 58.2g 3.2g2 230g 55.0g 226.9g 58.1g 3.1g3 230g 55.0g 227.6g 57.4g 2.4gAverage - - - - 2.9g

Table 6, Wettability test results for Quiche Variation 3 (50% Nutritional Yeast, 50% Cheese)Trial Initial Weight

of WaterWeight Before Wettability


Weight After Wettability

Weight Gain

1 230g 55.0g 226.7g 58.3g 3.3g2 230g 55.0g 226.7g 58.3g 3.3g3 230g 55.0g 225.5g 59.5g 4.5gAverage - - - - 3.7g


Appendix C - Scorecard Results of Subjective Evaluation

Table 1, Aroma of Quiche VariationsTester 642 830 3591 5 6 42 6 6 63 6 6 64 6 6 65 7 6 76 3 4 77 5 5 58 6 6 59 3 2 310 6 6 611 7 4 612 6 5 713 7 5 514 6 6 515 3 5 316 3 1 117 2 5 318 7 2 719 7 5 620 7 7 721 4 4 422 6 4 623 6 3 524 7 5 525 5 6 2

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 20Average 5.44 4.8 5.08

Table 2, Texture of Quiche VariationsTester 642 830 3591 4 5 32 6 6 63 6 6 64 6 5 75 7 6 66 6 4 57 3 6 58 6 4 59 5 3 410 7 6 611 6 5 612 6 6 713 6 7 614 6 6 615 5 6 416 3 4 217 4 5 618 1 1 219 7 5 620 7 7 721 6 3 422 5 4 623 5 3 524 7 6 425 2 4 1Average 5.28 4.92 5

Table 3, Taste of Quiche VariationsTester 642 830 3591 4 6 32 6 5 73 5 5 74 6 5 75 7 6 76 6 3 67 3 6 58 6 5 59 5 3 4

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 2110 6 6 711 7 5 612 6 4 713 7 5 614 6 6 615 7 7 616 4 4 117 2 5 618 2 2 519 7 2 620 7 7 721 6 3 522 6 4 623 3 5 624 5 3 725 4 5 4Average 5.32 4.68 5.68

Appendix D: Nutritional Analysis of Quiche Variations

Nutrient Amount in Control

%DV Amount in 70% Cheese,

%DV Amount in 50% Cheese,

%DV

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 22Recipe (100% Cheese)

30% NY Variation

50% NY Variation

Calories 244.7 12% 222.1 11% 206.6 10%Total Fat 15.3g 24% 13.2g 29% 11.9g 18%Saturated

Fat7.2g 36% 5.8g 29% 4.9g 25%

Cholesterol

334.8mg 112% 328.1mg 109% 323.6mg 108%

Carbohydrates

6.3g 2% 6.5g 2% 6.7g 2%

Fiber 2.2g 9% 2.4g 10% 2.6g 10%Sugar 2.2g - 2.2g - 2.2g -

Protein 20.9g 42% 19.8g 40% 19.1g 38%Vitamin

B120.9mcg 15% 3.9mcg 66% 6.1mcg 100%

Folate 110.1mcg 28% 204.6mcg 51% 267.6mcg 67%

Appendix E - Laboratory Documentations

Laboratory Documentation – Trial 1Date: 11/11/13

Purpose: To make the control recipe, a 100% modification and a 50% modification using the same cooking techniques and measurements for each. To determine standards to use for future trials. To determine an acceptable limit for substitution without creating a dramatically negative impact on aroma, texture and taste. To test recipes using subjective evaluations.

Procedure: This round of experiments was executed a home environment. The control recipe was followed exactly as referenced in Appendix A. The recipe called for household measurements, but to ensure accuracy and to be consistent, each measurement was converted into grams using a scale. Eggs, however, had different measurements due to varied sizes of eggs and were not controlled by weight throughout the experiments. Rather, they were measured by

FORTIFICATION OF QUICHE WITH NUTRITIONAL YEAST 23their household measurement. The eggs, Greek yogurt, garlic salt and pepper were whisked by hand for 36 seconds, about 105 revolutions. Then the chopped broccoli and shredded cheese were folded in for 39 seconds, about 30 strokes.

In a second bowl, a 100% substitution nutritional yeast for cheese was executed, and in a third bowl, a substitution of 50% nutritional yeast and 50% cheese was made using all the same standards as the control. The batter was poured into 3 disposable tins that were circular, oiled and had measurements of 22.2 cm diameter x 2.9 cm depth. The samples were baked in the same oven together at 400ºF for 34 minutes.

Subjective Evaluation: A panel of 4 untrained judges evaluated each sample on aroma, texture and taste on a 1-7 Likert scale. Each sample was assigned random numbers to reduce bias as follows:

Control – 818100% change – 43250% change – 253

The Likert scale of 1-7 were presented to the judges as follows:

1 = Dislike extremely2 = Dislike moderately3 = Dislike slightly4 = Neither like nor dislike5 = Like slightly6 = Like moderately7 = Like extremely

Data:Aroma

Tester Control 100% modification

50% modification

1 5 2 42 6 1 63 6 3 54 4 4 6

TextureTester Control 100%

modification50% modification

1 7 2 42 7 1 53 6 1 24 6 2 4


TasteTester Control 100%

modification50% modification

1 7 2 72 7 3 53 6 2 54 7 2 5

Result Summary:From these subjective tests, the 100% modification scored the least in all three categories.

We concluded that this was too extreme of a modification because it had a negative outcomes on the chosen categories in comparison to the control. In contrast, the control sample scored the highest in all categories and the 50% modification fell in between. Actually, evaluations for texture and taste for the 50% modification were scaled mostly in the middle of the Likert scale, or in the “neither like nor dislike” category. This may be too extreme of a modification as well, because ultimately the goal is to to have a high acceptability of all categories across the board.

There may have been possible sources of error during this trial. For example, the quiches were cooked at the same time in the oven, causing two quiches to be placed on the top rack and one on the bottom rack. This arrangement may have affected cooking time as well as evenness of cooking. Another source of error could be from the inconsistent weights of the eggs, although the weights only vary within about 10 grams.

In conclusion, the 100% modification was too extreme to be used for further testing and will be eliminated from the next trials. A 50% modification, however, will continue to be tested so it can serve as a comparison for the new sample. Due to neutral responses in categories of texture and flavor of the 50% modification, a new sample of a 70% cheese and 30% nutritional yeast will be created for the next trial.


Laboratory Documentation – Trial 2Date: 11/15/13

Purpose: To make the control recipe, a 50% modification and a 30% modification using the same cooking techniques and measurements for each. To test recipes using objective measurements. To investigate an acceptable limit for modification to maintain positive evaluations on aroma, texture and taste.

Procedure: This trial was performed half in the Miele lab and half at the same home as Trial 1. Only the batter was made in the Miele lab in order for a line-spread test to be conducted. The exact same measuring techniques and values were used for all three samples. To be consistent, the same scale used at home was brought to the Miele lab and used for our samples. Once the line-spread test was completed, each quiche was poured into a tin, plastic wrapped, and transported to the same home to be baked in the same oven as in Trial 1 for 400ºF for 34 minutes. Once cooled, a wettability test was performed as a second objective test.

Objective testing: The line-spread test was used to determine the viscosity of the batter and the wettability test was used to determine moisture content of the final product.

To perform the line-spread test:1. Obtain a clean line-spread sheet (should have a diagram of numbered concentric rings)2. Cover with plastic 3. Use a 1 ½ inch in diameter metal cookie cutter as a mold 4. Place mold in the exact center of the concentric rings5. Fill with 2 tablespoons with quiche batter6. Release mold and begin timing for 10 seconds7. Once 10 seconds have elapsed, record how far the batter traveled by looking the left,

right, bottom and top edges and seeing what number it corresponds to8. Record all 4 numbers and repeat steps 1-4 two additional times for each sample9. Record the averages once all data is collected.

To perform wettability test:1. Fill 3 bowls with 230 grams of water each2. Cut 3 equivalent slices of quiche to weigh 55 grams each3. Place each quiche in a bowl of water for exactly 10 seconds.4. Remove quiche from the water and weighed immediately.5. Repeat steps 1-4 for the subsequent variations of quiche.6. Record results were and the average water retention for each

Data: Refer to Appendix B for tables on line-spread test and wettability data.


Results Summary:According to the data, the control recipe spread the most on the left, right, top and bottom

edges as determined by the higher readings of numbers on the concentric rings. The recipe that spread the second most was the 70% cheese 30% nutritional yeast sample, and the recipe that spread the least was the 50% nutritional yeast sample. This means the control recipe was the most viscous, the 50% nutritional yeast recipe was the least viscous and the 30% nutritional yeast recipe fell in between.

Some possible sources of error may have occurred while doing the line-spread tests. The first is the lack of correct standardized units of measurements on the line-spread sheet. We referred to these as “progressive units”. For example, a progressive unit of 1 corresponds to a shorter distance of spread as opposed to a higher number of 20, which corresponds to a longer distance of spread. A second possible error could have been from the inconsistency of the batter. The batter contained chunks of broccoli that could have obstructed the spread along the concentric rings. This is possibly why some of the results were consistent in comparison to each other and some had outliers. In an attempt to minimize this possible source of error, each sample was performed by this objective test three times. An average of the three trials was then recorded.

Conclusions can also be drawn from the wettability tests. The control recipe (100% cheese) retained the least amount of water, averaging 1.3g over three trials. The variation with 70% cheese and 30% nutritional yeast retained more water, averaging 2.9g over three trials. The variation with 50% cheese and 50% nutritional yeast retained the most water, averaging 3.7g over three trials.According to these data, the 50% variation would be the most moist and the control recipe would be the least moist.

What we actually concluded was that the 50% variation was not the most moist by performing informal subjective evaluations. Perhaps this could be attributed to the water absorbing qualities of yeast. The only water in the recipes was from the eggs and the yogurt. Therefore, the recipe with the higher yeast content absorbed water when exposed to it from outside sources, such as a bowl of water as performed in the wettability test. Due to these findings, a wettability test may not be an appropriate objective test to test the moisture content of a quiche.

Laboratory Documentation – Trial 3Date: 12/05/13 and 12/06/13


Purpose: To make the control recipe, the 50% modification and the 30% modification to be randomly tested by 25 judges. To discover acceptability of each product in terms of aroma, texture and taste

Procedure: The control, 50% modification and 30% modification were carefully made in the home with the same standards established in Trial 1. Each batch was cooked at 400ºF for 34 minutes, covered completely with plastic wrap, then stored overnight in the refrigerator. The next morning, each quiche was transported to the Miele lab. The samples were cut evenly into 28 or so cubes, then reheated in the oven for 30 minutes at 200ºF. All plates given to the judges were made to order to maintain warm temperature.

The quiche samples were presented to the judges on paper plates that had been sectioned off with a marker. Each section was labelled with a randomly assigned number, and the corresponding quiche sample was presented next to the number. The numbers assigned to the quiches are as follows: 830 = Control; 642 = 50% Modification; 359 = 30% Modification

The judges were given a scorecard in which characteristics of aroma, taste and texture were evaluated on a Likert scale of 1-7. The judges were not told what the different variations were or what the modification was. After 25 scorecards were collected, the data were recorded and can be seen in Appendix C.

Data: Please refer to Appendix C for tables

Results Summary:In the 50% modification, aroma was found to have the highest acceptability with an

average score of 5.44. According to the given scale, this means most judges chose a score between “like slightly” and “like moderately”. Interestingly enough, the control recipe scored the least in aroma, with an average score of 4.8, meaning they were between “neither like nor dislike” and “like slightly”.

When evaluated for texture, the 50% modification scored the best with an average of 5.28. Again the control recipe scored the lowest in this category, an average of 4.28. Lastly, the 70% nutritional yeast 30% cheese sample scored the best in taste, with an average of 5.68. This outcome was desirable because the purpose of the experiment was to see how much nutritional yeast could be added to the product without affecting subjective evaluations too dramatically. For taste, the control recipe scored last again with an average of 4.68.

There are several sources of error that could have taken place on sampling day. A possible error in evaluating for aroma may have occurred because the samples were served in close proximity to each other, making it more difficult to correctly identify the aroma of a single sample. Eleven other samples had been made that day too that may have given off aroma, which may interfere with an judge’s perception of smell. Taste and texture may have received altered evaluations because most judges were in a group or partnered up with a friend. Simply discussing flavors and textures with one another can influence an individual’s intentions for scoring.


From these data, we concluded that both the 50% modification and 70% nutritional yeast, 30% cheese are acceptable one in terms of having a non-dramatic effect on the given subjective measurements. Both of these samples had desirable results and will be used to supplement our research.

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