Acknowledgements
I would like to take the time to recognize every person who put countless hours and gave every ounce of
effort to ensure that my project turned out with the best possible outcome. I really appreciate the
guidance and direction you have given me. Be assured that you have made an impact in the development
of this project and the expansion of my personal growth as an undergraduate student.
First and for most Dr. Mia Barker PhD. Thank you for your detailed and organized instruction throughout
this entire semester. You have reach out to all of your students regardless of your busy schedule to make
sure we are confident in everything we are doing. On a personal level you have inspired me, you have
helped me learn to enjoy experimenting with foods and understand the importance of never giving up
trying to find a way to make a person who has a certain conditions life easier and enjoy the foods they use
to love.
Secondly Faith (Wilson) Bellinger for your dedication not only in assisting Dr. Mia M. Barker PhD. But also
checking and completing our market order, and finding the vast and different ingredient we as a class
used.
Thank you to William Barker PhD for assisting the class in the statistical analysis section of our papers.
Without you, we would be lost.
To the best testing panel anyone could ask for: Elena, Kayla, Kelly, Kori, Megan, and Samantha. Thank you
for putting up with being blind folded, and also testing my food each week, I know you all probably got
sick of banana muffins and probably never want to try them again.
Last but not least, Thank you to Katelin Macy for not only being my best friend, but motivation to succeed,
my champion in my absence and my friend always. I will miss you next year.
1
The effect of added protein in substitute for all purpose flour in banana muffins for enhanced
nutrition requirements for HIV/AIDS patients
Author: Katlyn Marie Rhodes
Instructor of Record: Dr. Mia M. Barker
ABSTRACT
The purpose of this experimental project was to see the palatability, texture and
appearance of banana muffins after changing one of the key ingredients, all purpose flour, to
the variables of ½ protein powder, ½ all purpose flour, and fully protein powder. This
experiment was done to aid and enhance the nutrition requirements for those patients with
HIV/AIDS.
The experiment was judged by a panel of 6 random students in experimental foods 362
class. The panelist made many comments which consisted of sensory feelings towards the
muffins. Some of the panelist felt the taste of the muffins that contained fully protein powder
where sweeter and held a vanilla taste with a pleasant aroma. Others felt that the muffins
where well prepared but the muffins containing protein may have been a little grittier. Overall,
the results of the experiment pleasantly surprised me, leaning towards the judges favoring the
fully protein muffins over the controlled muffins which consisted of fully all purpose flour
ingredient. A nutrition analysis was done on all three recipes (Appendix C) to show the change
in nutrition values of all the final products.
2
Table of Contents
1. Introduction…………………………………………………………...1
2. Review of Literature……………………………………………...…..2
a. Transmission and
Interventions…………….……………………………….….....2
b. Diagnosis……………………………………………….……...4
c. Psychological Health………………………………………......4
d. Whey Protein……………………………………………….….5
3. Research Statement………………………………………………...…6
4. Methodology……………………………………………………….....8
a. Procedure………………………………………………….….10
b. Sensory Panel………………………………………………....12
c. Nutrient Analysis……………………………………………..12
d. Statistical Analysis……………………………………………13
5. Results……………………………………………………………….14
6. Discussion…………………………………………………………...15
a. Limitation…………………………………………………….16
b. Conclusion……………………………………………………17
7. References…………………………………………………….……..19
8. Appendices…………………………………………………………..20
a. Appendix A………………………………………………...…20
i. Original Recipe Followed by market order
b. Appendix B…………………………………………………...21
i. Scorecard
c. Appendix C…………………………………………………...22
i. Revised concept map
d. Appendix D………………………………………………...…23
i. Nutrient Analysis
e. Appendix E…………………………………………………...24
i. Statistical Analysis (Hendonic scale)……………………..24
ii. Statistical Analysis (Number of Chews)…………………..25
iii. Statistical Analysis (Moisture)……………………….…...26
iv. Statistical Analysis (Objective testing, planimeter)………27
3
1. Introduction
Acquired immune deficiency syndrome is defined as HIV infection along with a
CD4 cell count of 200 or less, dementia, wasting syndrome, cancers, or one of the 20
other opportunistic conditions. (Stump-Escott, S. 2008) HIV/AIDs are found in all
sections of the United States population, which reached 300 million people in 2006. The
CDC (center for disease control) estimated that by 2004 almost 1.2 million people were
living with HIV/AIDS, of which one fourth were undiagnosed. Besides being a great
concern in America, AID/HIV is a worldwide problem being looked at as a very serious
concern by the World AIDS conference. The lack of nutritional support and maintenance
for people living in different counties that cannot obtain proper care, is making the crisis
worse, the correlation between the number of people being diagnosed with it and the
death rate are at a scary high.
HIV (human immunodeficiency virus) was first confirmed in 1959 through a
blood sample, and in 1983 researchers isolated the etiology retrovirus and gave it its
name (HIV). HIV invades the T-helper cells in a person’s body, these cells are very
important because they help the body fight infection. When HIV invades the body it
progressively diminished the CD4+ or T helper cells and leads to the first symptoms,
which include persistent fever, nights sweats, chronic fatigue, malaise, and diarrhea.
(About/HIV/AIDS. (2010).
4
2. Review of Literature
Transmission and Interventions
HIV can be transmitted via blood, semen, vaginal fluid, breast milk, and other
body fluids that contain blood. The most common way of transfer in the United States on
record is through unprotected anal or vaginal intercourse with an already infected person.
Individuals who already have an underlining STD are at increased risk to contract the
virus due to their already lowed immune system. Transmission can occur through
sharing needles and injecting contaminated blood products. A major global issue is the
transmission of HIV from an infected mother to her child during birth and then breast
feeding after. There are two types of HIV, HIV-1 and HIV-2, they are both transmitted
the same way, but HIV-1 mutates readily and has become distributed unevenly
throughout the world in different strains, subtypes, and groups, making it more dominate
and popular. (Stump-Escott, S. 2008)
There are many organizations working towards the recognition and help
maintenance of HIV/AIDS on a global aspect. Fortunately we as Americans understand
the need, have the technology, and have obtained enough literature to aid in the
relationship between malnutrition and AIDS. Malnutrition is a very important factor
when considering a patient with this virus, without proper compliance there are serious
consequences. One of the most important factors in maintaining adequate nutrition for
these patients is the relationship between protein-energy needs; this is an advanced
complication of HIV disease. HIV wasting, described as involuntary weight loss of 10%
5
of baseline body weight, is a very realistic and scary thing for people with this
complication. 5% weight loss has been associated with increased risk of death and
significantly increased risk for other complications. (Stump-Escott, S. 2008) HIV
patients have the tendency to lose weight, have a decreased lean muscle mass, decreased
iron binding capacity, and decreased potassium. These symptoms are all related to lack
of adequate intake, which results from anorexia due to the disease making the person less
hunger, fatigued, and nauseated. HIV patients during the course of treatment may
become intolerant to many things such as lactose, fat, and gluten, which is why protein
plays a huge role in providing an enormous amount of their calorie needs for the day.
HIV/AIDS is a cause of hypermetabolism, the body metabolizes food much faster
and has a need for many more calories than a normal person of the same size and body
weight, for most HIV patients there need for energy is increased by 13% and protein
requirements by 10%. Improved or reversed HIV wasting can be accredited to increased
consumption of protein about 1.6-1.8 g of protein per kg body weight. (Stump-Escott, S.
2008) The first nutrition goal for a HIV/AIDS patient is to maintain and preserve
optimal somatic and visceral protein statues, to slow the progression of the disease and
help their body maintain as much of their immune system as possible. That is why the
research of protein in HIV/AIDS patients is so prevalent and any new information,
studies, or experiments can make the difference. Being able to enhance any food product
with more protein to increase their intake of protein for any given day is beneficial,
especially given the fact that they normally have a much suppressed appetite. So having
the knowledge and putting into affect making even the smallest snack or meal packed
with protein I see is a number 1 priority.
6
Diagnosis
The importance of early diagnosis cannot be over emphasized; early detection can
lead to earlier intervention medically and nutritionally, leading to a longer and healthier
life. Diagnosing HIV can be done using blood, saliva, or swabbing cells from the inside
of the mouth. A person is also diagnosed with AIDS when their CD4 count falls below
200 cells per cubic millimeter of blood, the level at which the immune system can no
longer protect a person from the AIDS-defining illnesses and infections.
(About/HIV/AIDS. (2010)
Psychological Health
Patients suffering from HIV/AIDS do not only have suffering from the disease,
but many psychological problems will and can develop. It is very hard to empathized
with a person who has this condition, because unless you are truly going through it, you
do not know the impact it has on one’s life, ranging from the person wanting to learn and
obtain knowledge of their newly diagnosed disease to understanding every correlated
illness they could potentially end up getting if they do not take their newly prescribed
drugs. Along with these new drugs that they are taking the potential side effects they can
have while taking them, foods that they once loved they will hate, foods that they could
never stomach before they must learn to eat and force themselves to eat when they are not
hungry. This is why it is very important to sympathize with the patient and slowly help
them understand, what is going on with their bodies and the need for nutrition support. It
is also recommended that nutritionist work very closely with psychologist when working
7
with of this stature. To help with the patients psychological needs and help them become
better adjusted, we should consider; their flexibility to change, possible food and drug
interaction, there never ending change of medicine regimens, presence of other diseases
that might make it hard for them to eat, and most importantly changing the quality of
their food along with the quantity. If I can incorporate a mass amount of protein into a
small snack or meal, I am helping significantly with their psychological barriers to food
intake (United States Department of Health and Human Service. (2009))
Whey Protein
There are many questions that are asked concerning protein products, and when I
was choosing the right protein powder for my experiment I did plenty of research to
make sure I chose the best product for my experiment, so that I could have the most
optimal positive feedback. In my studies I found that whey protein has the highest value
in providing branched-chain amino acids which are crucial to building and maintaining
muscle tissue.
Whey protein provides the body with the necessary building blocks to produce
amino acids that are used for building muscle tissue. Both hormonal and cellular
responses seem to be greatly enhanced with supplementation of whey protein. There are
numerous studies that point to the benefits whey protein has on the body's immune
system. Whey protein also plays a role as an antioxidant which also helps support a
health immune system. All of these things combined make the perfect protein
supplement for a person with increased protein needs due to HIV/AIDS or any other
hypermetabolic disease. (Muscle and Strength. (2010).)
8
3. Research Statement
The purpose of this experiment was to try substituting whey protein for all
purpose flour in order to achieve acceptable and palatable tastes, textures, aromas, and
appearance of banana muffins. In place of all purpose flour as being the control; ½ cup
whey protein powder and ½ cup all purpose flour was tried as Variable 1, followed by
Variable 2 using 1 cup whey protein powder, to try to replicate similar qualities between
the banana muffins.
Research Questions
1. Was there a difference in preference between 1 cup all purpose flour and ½ cup
whey protein powder, ½ cup all purpose flour?
2. Was there a difference in preference between 1 cup all purpose flour and 1 cup
whey protein powder?
3. Was there a difference in texture between 1 cup all purpose flour and ½ cup whey
protein powder, ½ cup all purpose flour?
4. Was there a difference in texture between1 cup all purpose flour and 1 cup whey
protein powder?
5. Was there a difference in moistness between 1 cup all purpose flour and ½ cup
whey protein powder, ½ cup all purpose flour?
6. Was there a difference in moistness between 1 cup all purpose flour and 1 cup
whey protein powder?
7. Was there a difference in volume when measured by the planimeter between 1
cup all purpose flour and ½ cup whey protein powder, ½ cup all purpose flour?
9
8. Was there a difference in volume when measured by the planimeter between 1
cup all purpose flour and 1 cup whey protein powder?
10
4. Methodology
My first step in designing this experiment was choosing a disease, that I felt
comfortable and willing to put time and effort into learning about. I wanted a disease that
challenged me, was something different that not a lot of people would think to do, and
most importantly to pick a disease that I would retain and take with me for life valuable
information about the subject. HIV/AIDS is a newly seen disease only being around for a
few decades now, but scientific research and hard working physicians, doctors, and
scientist are quickly formulating important information regarding this life threatening
disease. Although there are no cures, we, the world, are coming together to fund many
projects and theories that could help cure this disease for good. I decided that I would
love to be a part of something so big, even if it is just experimenting with different
ingredients to find the best food supplement for people suffering from this disease. After
careful consideration and review of literature, I decided that I would choose banana
muffins as my recipe, for a few reasons. First, because this can be tolerate by many
HIV/AIDS patients, it is a baked good, it is very moist so it is easy to swallow and chew.
Next, because bananas are very high in potassium which is also a nutrient that HIV/AIDS
patients seem to lack significantly, by using bananas in this recipe I could potentially be
fulfilling another nutrient deficiency these people normally seem to have. Lastly,
because muffins are baked with flour, which is the primary dry ingredient, so I could
easily substitute some form of protein powder in to enhance their protein intake with just
one small snack. My decision was made; I decided to use ½ cup whey protein, ½ cup all
purpose flour as my variable 1, and then I used 1 full cup whey protein powder as my
11
variable 2. Finally, I assigned randomized numbers to each variable and my control (as
shown below in the chart). (Appendix A).
Ingredient
Randomized Number
Control: 1 c all purpose flour
147
Variable 1: ½ c whey protein powder
258
½ cup all purpose flour
Variable 2: 1 c whey protein powder
369
Following this I had to choose independent and dependent variables to be
measured. Since my main concern was with the differences in taste between the 3
experiments, I chose to use a Hendonic scale as one of my measures. I also decided that
the texture was important to look at because with the disease I was using, it is important
that the patient be able to chew and swallow with easy, so I used number of chews test.
The last sensory panel test I choice to use was, the moistness test having my panel grade
the muffins from 1= extremely moist through 4= tough as a rock. For the objective test I
used the planimeter to measure the volume of my products. I felt that this was important
to understand the difference in sizes between the muffins, because the smaller area the
muffin the better for the patients with HIV/AIDS. My plan for this project is shown
below (Appendix C) in my updated concept map. The results of my subjective and
objective tests will be explained in further detail in the additional sections.
12
Procedure
After picking out my recipe for banana muffins, I had to figure out a schedule to
follow for each lab that would allow me enough time to make sure I incorporated each
crucial step of the process. In order for the nutritional analysis to be correct for each
product, we as a class had to measure out and weigh all ingredients in grams using an
electronic scale. I found that pre weighing was essential for time management. The
night before the lab I would pre weigh all of my dry ingredients this included; granulated
sugar, baking soda, baking powder, salt, the control of all purpose flour, and the whey
protein powder, I then separated all ingredients into three bags, which were marked as
control, variable 1 and variable 2.
During my lab time the first thing I would do was clean my lab station and wash
my hands. I followed that my pre heating my oven to 350 degrees F. Then I gathered all
my wet ingredients which included; 3 eggs, butter, and 6 bananas. I then collected three
mixing bowls, 3 muffin sheets, and 3 measuring cups. I then weighed out the bananas
once the electronic scale read 240 g which was approximately two bananas, I proceeded
to mash them. I repeated the weighing and mashing part three times. I then separated the
bananas into 3 mixing bowls and melted the butter using a microwave for 1 minute.
After the butter was melted and this step was repeated three times, I poured each cup of
butter into one mixing bowel that held the bananas, and finished mixing the wet
ingredients by adding one egg to each mixing bowl. I then proceeded to add the dry
ingredients into their separate mixing bowl with the wet ingredients. After the mixtures
were complete I would add each one to a greased muffin pan (one at a time). In the oven
I had to make sure that the mixture that contained 1 cup flour was on a middle rake, and
13
the two that held the whey protein powder, were near the bottom. This is due to the fact
that protein structure has a tendency to emulsify and brown faster, I did not want any
prejudgments from my sensory panel so I attempted to keep the muffins looking as
closely the same as possible. I found my putting the muffins that contained protein on
the bottom shelf this eliminated a lot of the burnt look. After putting the muffins on the
appropriate shelf I would set the timer for 25 minutes, checking on them periodically.
I did this for every lab period. Although for the preliminary trial I found out
different problems that I would have to overcome. First I realized that the protein
muffins cooked faster than the regular muffins, so I needed to check on them more often.
I discussed this with Dr. Barker and she discussed with me lowering the temperature or
lowering the time the muffins needed to be in the oven, due to the protein ingredient in
them, she told me whatever change I made remember to record that data for future
reference, which I did do. By the first real lab, I realized that the protein muffins not
only needed to be on the lowest shelf, but they also only needed to be in the oven for 20
minutes, at this time they were completely cooked through. Secondly I noticed that the
protein muffin batter would expand more in the muffin sheet, sometimes overflowing
creating a mess in the oven, so by the first real trial, I knew I had to put less protein
banana muffin mix into the muffin baking sheet. I had to keep very close eye on the
protein muffins; I could not just set a timer and let them cook, at times I found that I
needed to switch the muffins into an oven that was pre heated for a decreased amount of
heat, never any lower than 325 degrees F, to reduce the fast changing brown color of the
muffins.
14
While the muffins were cooking, I would prepare for my sensory testing by
marking six individual plates with the numbers that correlated for muffin. After the
plates where ready for the panel, I would start to clean my lab space.
Sensory Panel
My sensory panel was chosen randomly by Faith (Wilson) Bellinger in order to
rid of bias. It was a mixture of six random females found in my experimental foods lab.
These girls would be judging my products based on three subjective variables: preference,
texture, and moistness of the three products. The same six students judged my products
each week for four consecutive weeks.
Each student received a paper plate split into three sections with each different
type of banana muffin and a sensory card with the different subjective variables and their
rating scale (Appendix B). The sensory card’s design was based off the ones described in
the book “Foods Experimental Perspective”, by Margaret Mcwilliams. Since one of my
subjective measures was not appearance, I thought it would be a smart idea to blind fold
the students, so that they could not psychologically judge the product before tasting it.
Some of the panel did not like this, but they kindly respected the fact I found it important
to the results of my experiment, and they fully understood why I was asking of them to
do this. The same randomized numbers were placed on the paper plate each week so the
panelist could not figure out which were the control and variables. The muffins were
judged upon a number scale ranging from 1-5 with different descriptive words describing
their preference, texture, and moisture content of the products.
15
Nutrient Analysis
A nutrient analysis of each recipe was done on an excel spread sheet using the
USDA’s National Nutrient Database and the nutrition facts from the Whey Protein Label
(Appendix D). As I was hoping the protein and potassium content increased
significantly between the control and variable 2, these were very important keys to the
success of the experiment. The total lipid and calories stayed around the same amount as
the control recipe. Surprisingly the carbohydrate content actually went down a
significant amount from the control all the way through variable 2.
Statistical Analysis
For each characteristic for each recipe the data from the 3 replications was
averaged. For each characteristic an ANOVA with repeated measures was run and where
appropriate post hoc analyses was done using correlated sample t-tests were done.
16
5. Results
Banana Muffins were made each week with one control and two variables, adding
a protein supplement instead of all purpose flour, which ultimately changed the protein
content of the final experimental products. The sensory evaluations were calculated each
week and statistically analyzed into the means of each category of each week tests. I
used the program SPSS which stands for (statistical package for the social Sciences), to
enter in all of my data that I received from the sensory panel, and also I entered my own
objective testing that I did on the products. I learned how to work this program thanks to
Dr. William Barker PhD. For my sensory evaluation 2 was my normal range for the
hendonic scale, which showed that most panelist liked the products, I found this finding
to be greatly important. For the most part none of my numbers were way off the scale
but some were surprising. The average number of chews, to measure the texture of the
product provided me with the finding that it normally took 8 chews to swallow the
control muffin, and 10 chews to swallow both Variable muffins, with this finding I can
conclude that the protein in the muffins, might change the texture slightly and make it a
little more grittier or tougher to chew. Ultimately though this finding was not
ridiculously high, so I was not that concerned with this finding, also the fact that different
people have different mouth positioning and strength of their teeth, by comparing the
entire panel the data could become a little skewed with its findings. Lastly I found that
moisture content was about the same for all three muffin recipes, averaging around the 2
range, which was the exact finding I was hoping for. This told me that the panel thought
the muffins where soft, easy to chew, and easy to swallow, but not so soft that it
17
dissolved in their mouth. The results of the experiment showed great except of these
muffins as a potential product. This was exactly what I was looking for and was so
happy in the end with all of the results.
6. Discussion
The purpose of this experiment was to find a recipe that would be appealing and
palatable for a patient suffering from HIV/AIDs to help enhance their need for protein,
while keeping in mind their lack of interest in food. To analysis the enhanced protein and
potassium content for banana muffins, from incorporating ½ cup whey protein powder, ½
cup all purpose flour, and 1 cup whey protein powder, compared to just 1 cup of all
purpose flour. The addition of the Whey Protein powder was intended for people with
HIV/AIDS to be able to know they can add protein to their favorite snacks or meals to be
able to obtain the added 1.6-1.8 g protein per kg body weight they need to have in their
diet, to promote maintenance of somatic and visceral protein stores or too reverse HIV
wasting.
From the beginning I felt that this was definitely worth a shot to try to
incorporate a protein substitute into a baked good, for patients with increased needs for
protein, like HIV/AIDS patients. I had some doubts that it might turn out gritty or to
bulky for a person to really enjoy and want to eat. Overall my expectations fell short of
the outcomes, which is a good thing I feel. Everyone seemed to really enjoy the protein
muffins; it added an extra sweet vanilla taste that everyone seemed to really enjoy. The
panelist all seemed to agree that the protein muffins where just as moist if not more moist
than the control muffins that where made with 1 cup all purpose flour. From the
18
statistical analysis I found that both variables got 1-3 on the hendonic scale, which to me
was an expectable ranking.
Limitations
In my preliminary trials I made small adjustments before proceeding to week 1.
During the trial week, I made sure that I filled up the muffin pans equally for each recipe.
I then set the timer for 25 minutes like the recipe for banana muffins told me to do. I also
preheat the temperature for 325 degrees F. I proceeded to put the muffins in the oven and
not really watch them until about 10 minutes before they were done, but by that time it
was a little too late. The Variable 2, 1 cup Whey protein powder muffins started to
explode over the top of the muffin baking sheet, and they also looked very brown. That
is when I talked to Dr. Barker, and we brainstormed the reasoning behind this and what I
would do for week 1 to change these minor problems.
I decided that for my first problem of Variable 2 muffins spilling over the top, I
would just make sure during week 1 I did not fill them as high as I would fill the muffin
baking sheets for the control recipe. This actually did solve this problem that I had with
them spilling over the top.
My second limitation was figuring out how I could decrease the emulsifying
process that the protein molecules where contributing too. I decided that for the first
week, I would play it by ear, and watch Variable 2 muffins very carefully, and when they
got to the point of looking overly brown, I would stop the timer so that the next week I
would have a better knowledge of how long they really need to stay in the oven. By the
second week I knew they only needed to stay in the oven between 18-20 minutes. I also
19
learned that it was better if they sat on the lowest level of the oven; this helped slow
down the browning effect. Ultimately I felt that my limitations where very minor and
easy to correct. So I did not let the trial week hinder or diminish my confidence I had for
my experiment.
In future research and trials, I would love to see what else I could cook with
added Whey protein powder. I would also like to experiment with different flavored
proteins to see if this has any effect with the emulsifying procedure, or if it would change
the taste of the product even more. Next time I would also make sure that on my sensory
card I included a place for appearance because I feel as an experiment gets more detailed,
changes would have to be made for appearance, even if the product tastes delicious it has
to look it too, ultimately just for psychological comfort and reassurance.
Conclusion
Overall the acceptability of the Banana muffins with added protein powder
instead of all purpose flour was high. Each week, I felt more and more confident in my
choice with picking the disease of HIV/AIDS, along with the control, variable 1 and
variable 2 choices. I always received pleasant feedback from the panelist, which was soli
judged on taste senses because they where blind-folded for testing. Appearance played
no role in psychological prejudgment of the product, which I felt was very important
because the Variable 2 group of muffins did sometimes seem to look very brown, but
they tasted just as good, this was an important point in my experiment.
While the cause of HIV/AIDs is known, there is still no cure, researchers are
working very hard to figure out methods to overcome this damaging and deadly disease,
20
but for now it is know that proper nutrition and increase protein consumption will help
the patient live a fuller, longer, and happier life. The ability to construct a proper diet
plan for a patient with HIV/AIDS gives them a step in the right direction to controlling
the breakdown of their lean muscle mass, which is vital for preventing further
complications due to their lack of a strong immune system. By trying to work with the
patient and incorporating whey protein or any protein supplement into a normal meal or
snack they can tolerate is taking a huge step forward in helping these patients gain control
of their life and eating habits again.
21
7. References
About/HIV/AIDS. (2010). Symptoms, prevention, and diagnosis of HIV/AIDS.
Retrieved from http://aids.about.com/od/hiv101/u/Basics.htm
All Recipes. (2010).Banana Muffin Recipe. Retrieved from
http://allrecipes.com/Recipe/Banana Muffin /Detail.aspx
Livestrong. (2008). Body Fortress Super Advanced Whey protein powder (vanilla).
Retrieved from http://www.livestrong.com/thedailyplate/nutritioncalories/food/body-fortress/super-advanced-whey-protein-powder-vanilla/
McWilliams, M. (2008). Foods experimental prospective. Upper Saddle River, NJ:
Pearson Prentice House.
Muscle and Strength. (2010). Whey Protein information and product list. Retrieved from
http://www.muscleandstrength.com/supplements/ingredients/whey-protein.html
Stump-Escott, S (2008). Krause’s food and nutrition therapy. Westline Industrial Drive,
MO: Saunders Elsevier Health and Science Department.
United States Department of Agriculture, Agricultural Research Services. (n.d.).
Usda national nutrient database for standard reference Retrieved from
http://www.nal.usda.gov/fnic/foodcomp/search/
United States Department of Health and Human Service. (2009). Women and
HIV/AIDS. Emotional Health. Retrieved from
http://www.womenshealth.gov/hiv/livingwith/depression.cfm
22
Appendix A
Original Recipe Followed by market order
Banana Muffins
Original Recipe:
Serves 6:
1/3 cup butter, softened
1 Egg
2 bananas
¼ cup granulated sugar
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup flour
Mash up the bananas and add the sugar, egg, and melted butter. Mix up the dry
ingredients and add the banana mixture to it. Mix everything together. Scoop out mixture
into greased muffin tray. This recipe makes 6 muffins, cook for 25 minutes.
Ingredients
Bananas
Granulated sugar
Egg
Cup butter
Baking soda
Baking powder
Salt
Flour
Amounts
2
1/4 cup
1
1/3 cup
1/2 tsp
1/2 tsp
1/2 tsp
6.15 oz
Variable
V1: Vanilla Whey Protein
V2: Vanilla Whey Protein
In Grams
240 g
50.25 g
50 g
73.7 g
2.0 g
1.9 g
2.5 g
116 g
Trial
Week 1
6
6
4.5 oz
4.5 oz
3
3
8 oz
8 oz
1.5 tsp
1.5 tsp
1.5 tsp
1.5 tsp
1.5 tsp
1.5 tsp
6.15 oz 6.15 oz
In
Amounts Grams
1/2 cup
49.5 g
1 cup
99 g
Trial
1/2 cup
1 cup
Week 2
6
4.5 oz
3
8 oz
1.5 tsp
1.5 tsp
1.5 tsp
6.15 oz
Week 3
6
4.5 oz
3
8 oz
1.5 tsp
1.5 tsp
1.5 tsp
6.15 oz
Purchase
Amount
24
1 lb. 2oz
1 dozen
2 lb
2 TBSP
2 TBSP
2 TBSP
1 lb. 9 oz
Week 1
1/2 cup
1 cup
Week 2
1/2 cup
1 cup
Week 3
1/2 cup
1 cup
23
6 cups
Appendix B
Scorecard
HENDONIC SCALE: Flavor of muffin
Instruction: Put the number located on each muffin, under the facial expression you felt after
tasting it.
Judge_______________ _____________Date______________ Food
Item_______________________
Liked extremely
extremely
Liked slightly
neither/nor
Disliked slightly
Disliked
NUMBER OF CHEWS TEST: this measures toughness
Instruction: Take a bite size of each sample, count how many chews it takes before you have to
swallow, chew in the same spot in the mouth each time.
Muffin Number:
147
369
258
Number of chews :
Moistness
*only put one number for each sample group
Sample
147
369
258
1=extremely moist falls apart in mouth
2=somewhat moist, it only takes a few chews
3=somewhat tough, but still could chew
4=tough as a rock, cannot chew it into pieces
24
25
Appendix C
Revised Concept Map
HIV
Ingredients
2 bananas
¼ cup white sugar
1 egg
1/3 melted butter
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup flour
AFFECTS: intake of calories and protein
to maintain a lean body mass.
Meats
Dairy
Baked Goods
Banana Muffins
Functional Ingredient
Flour
Control
1 cup flour
Variable 1
½ cup flour, ½ cup protein
Variable 2
1 c protein
Objective test
 planimeter
Subjective tests
 Mouth feel
-moistness
 Texture

Hedonic test
26
Appendix D
Nutrient Analysis
Banana Muffins (ORIGINAL)
energy
Ingredients
Bananas
Granulated Sugar
Egg
Butter
Baking Soda
Baking Powder
Salt
Flour
TOTALS
Metric Units
(g)
240
50.25
50
73.7
2
1.9
2.5
116
kcal
214
194
72
528
0
1
0
422
1431
protein
g
2.62
0
6.29
0.63
0
0
0
11.98
21.52
total
lipid
g
0.79
0
4.97
59.78
0
0
0
1.14
66.68
carbohydrate
K
g
mg
859
1
67
18
0
0
0
124
1069
54.82
50.24
0.39
0.04
0
0.46
0
88.52
194.47
Banana Muffins (Variable 1: 1/2c Flour, 1/2c
Whey Protein)
Ingredients
Bananas
Granulated Sugar
Egg
Butter
Baking Soda
Baking Powder
Salt
Flour
Whey Protein
TOTALS
Energy
kcal
214
194
72
528
0
1
0
211
165
1385
Protein
g
2.62
0
6.29
0.63
0
0
0
5.99
39
54.53
Total
Lipid
g
0.79
0
4.97
59.78
0
0
0
0.57
3
69.11
Carbohydrate
g
54.82
50.24
0.39
0.04
0
0.46
0
44.26
3
153.21
total
lipid
g
0.79
0
4.97
59.78
0
0
0
6
71.54
carbohydrate
g
54.82
50.24
0.39
0.04
0
0.46
0
6
111.95
K
mg
859
1
67
18
0
0
0
62
199.5
1206.5
Banana Muffins (Variable 2:1 cup Whey Protein)
Ingredients
Bananas
Granulated Sugar
Egg
Butter
Baking Soda
Baking Powder
Salt
Whey Protein
TOTALS
energy
kcal
214
194
72
528
0
1
0
330
1339
protein
g
2.62
0
6.29
0.63
0
0
0
78
87.54
K
mg
859
1
67
18
0
0
0
399
1344
27
Appendix E
Statistical Analysis
Hendonic Scale:
Descriptive Statistics
Mean
Std. Deviation
N
Con_M1
2.00
.516
6
V1_M1
1.83
.408
6
V2_M1
2.44
.981
6
Tests of Within-Subjects Effects
Measure:MEASURE_1
Type III Sum of
Source
C_V1_V2
Error(C_V1_V2)
Squares
df
Mean Square
F
Sphericity Assumed
1.198
2
.599
.964
.414
Greenhouse-Geisser
1.198
1.357
.883
.964
.391
Huynh-Feldt
1.198
1.686
.710
.964
.404
Lower-bound
1.198
1.000
1.198
.964
.371
Sphericity Assumed
6.210
10
.621
Greenhouse-Geisser
6.210
6.784
.915
Huynh-Feldt
6.210
8.429
.737
Lower-bound
6.210
5.000
1.242
Paired Samples Test
Paired Differences
95% Confidence Interval of the
Difference
Mean
Pair Con_M1 1
2
Std. Error
Deviation
Mean
Sig. (2Lower
.167
.624
.255
-.488
-.444
1.311
.535
-.611
1.272
.519
Upper
t
.821
df
tailed)
.655 5
.542
-1.820
.931 -.830 5
.444
-1.946
.724
.292
V2_M1
Pair V1_M1 3
Std.
V1_M1
Pair Con_M1 -
V2_M1
Sig.
- 5
1.177
28
Texture:
Descriptive Statistics
Mean
Con_M2
Std. Deviation
N
8.94
2.342
6
V1_M2
10.50
3.965
6
V2_M2
10.89
3.752
6
Tests of Within-Subjects Effects
Measure:MEASURE_1
Type III Sum of
Source
C_V1_V2
Error(C_V1_V2)
Squares
df
Mean Square
F
Sig.
Sphericity Assumed
12.703
2
6.352
1.462
.277
Greenhouse-Geisser
12.703
1.681
7.558
1.462
.280
Huynh-Feldt
12.703
2.000
6.352
1.462
.277
Lower-bound
12.703
1.000
12.703
1.462
.281
Sphericity Assumed
43.444
10
4.344
Greenhouse-Geisser
43.444
8.404
5.170
Huynh-Feldt
43.444
10.000
4.344
Lower-bound
43.444
5.000
8.689
Paired Samples Test
Paired Differences
95% Confidence
Interval of the
Difference
Mean
Pair
Con_M2 -
1
V1_M2
Pair
Con_M2 -
2
V2_M2
Pair
V1_M2 -
3
V2_M2
Std.
Std. Error
Deviation
Mean
Sig. (2Lower
Upper
t
df
tailed)
-1.556
3.132
1.278
-4.842
1.731
-1.217
5
.278
-1.944
2.235
.913
-4.290
.401
-2.131
5
.086
-.389
3.356
1.370
-3.911
3.133
-.284
5
.788
29
Moisture:
Descriptive Statistics
Mean
Std. Deviation
N
Con_M3
1.56
.272
6
V1_M3
2.22
.455
6
V2_M3
2.11
.807
6
Tests of Within-Subjects Effects
Measure:MEASURE_1
Type III Sum of
Source
C_V1_V2
Error(C_V1_V2)
Squares
df
Mean Square
F
Sig.
Sphericity Assumed
1.531
2
.765
2.696
.116
Greenhouse-Geisser
1.531
1.451
1.055
2.696
.139
Huynh-Feldt
1.531
1.889
.810
2.696
.120
Lower-bound
1.531
1.000
1.531
2.696
.162
Sphericity Assumed
2.840
10
.284
Greenhouse-Geisser
2.840
7.253
.391
Huynh-Feldt
2.840
9.444
.301
Lower-bound
2.840
5.000
.568
Paired Samples Test
Paired Differences
95% Confidence
Interval of the
Difference
Mean
Pair
Con_M3 -
1
V1_M3
Pair
Con_M3 -
2
V2_M3
Pair
V1_M3 -
3
V2_M3
Std.
Std. Error
Deviation
Mean
Sig. (2Lower
Upper
t
df
tailed)
-.667
.471
.192
-1.161
-.172
-3.464
5
.018
-.556
.886
.362
-1.485
.374
-1.536
5
.185
.111
.834
.341
-.765
.987
.326
5
.758
30
Objective Testing: Planimeter
Descriptive Statistics
Mean
Std. Deviation
N
Con_M_O
723.67
.
1
V1_M_O
711.00
.
1
V2_M_O
923.33
.
1
Tests of Within-Subjects Effects
Measure:MEASURE_1
Type III Sum of
Source
Squares
C_v1_v2
Error(C_v1_v2)
df
Mean Square
F
Sig.
Sphericity Assumed
28370.880
2
14185.440
.
.
Greenhouse-Geisser
28370.880
.
.
.
.
Huynh-Feldt
28370.880
.
.
.
.
Lower-bound
28370.880
1.000
28370.880
.
.
Sphericity Assumed
.000
0
.
Greenhouse-Geisser
.000
.
.
Huynh-Feldt
.000
.
.
Lower-bound
.000
.000
.
Paired Samples Statistics
Mean
Pair 1
Pair 2
Pair 3
N
Std. Deviation
Std. Error Mean
Con_M_O
723.67
1a
.
.
V1_M_O
711.00
1a
.
.
Con_M_O
723.67
1a
.
.
V2_M_O
923.33
1a
.
.
V1_M_O
711.00
1a
.
.
V2_M_O
923.33
1a
.
.
a. The correlation and t cannot be computed because the sum of case weights is less
than or equal to 1.
31
32