Chocolate Pudding
Final Project DFM 352
Melissa Welch
Tuesday Lab Group 2
Fall 2014
Melissa Welch-910238607-Tuesday Lab-Group 2
From Jell-O salads, popular in the 1950’s, to today’s more modern Jell-O instant pudding
and pie filling, Kraft Foods brand, Jell-O, has been around for centuries (“History”, n.d.). Today,
recipes for Festive Jell-O popcorn balls and Jell-O Holiday Ribbon Bowls are popular with the
holidays fast approaching. Marketing of Jell-O has played a major role in its success with
campaign slogans like “There’s always room for Jell-O,” implying the dessert is so light you can
enjoy it after a large meal and “America’s favorite dessert,” suggesting its vast popularity around
the nation (“History”, n.d.). One thing that proves to be consistent through Jell-O’s success is the
products ingredients.
Ingredient Comparison:
After careful examination of Jell-O’s instant pudding ingredient list I came to the
conclusion that the product was very processed and contained food additives and preservatives.
The first ingredient listed is sugar, which means it contains the largest quantity out of all
ingredients. Sugar in the Jell-O pudding mix is used to flavor the product and give it a sweeter
taste. Dates were used in the chocolate chia pudding recipe to sweeten it.” The health benefits of
dates include relief from constipation, intestinal disorders, heart problems, anemia, sexual
dysfunction, diarrhea, abdominal cancer, and many other conditions” (“Health Benefits of
Dates”, n.d.). “61% of the fresh weight of a date consists of natural sugars like glucose, sucrose,
and fructose” (Fadel, 2008). These two facts prove that dates are a much helathier alternative to
sugar. The Jell-O recipe containes 108 grams of sugar in the entire package, which is an
excessive amount excedding the daily guidelines for an individual.
Ingredients used to thicken the pudding are corn starch, disodium phosphate and
tetrasodium pyrophosphate. In the case of the chocolate chia pudding a much more natural
method was used, refrigeration. The third ingredient listed in the Jell-O pudding is cocoa
processed with alkali, whos purpose is to give the puding a chocolaty taste. The chia pudding
recipe uses unsweetened cocoa powder which contains phytonutrients that offer cancer-fighting
benefits (“Tremblay”, n.d). Unsweetened cocoa powder is the more healthfull choice because it
is not treated with an alkalizing agent and is not processed like the cocoa used in the Jell-O
recipe.
Two ingredients added to enhance flavor of the Jell-O pudding are natural and artificial
flavors. A much more natural flavor is provided in the chia pudding recipe by adding pure
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vanilla extract and sea salt. We chose to add sea salt vs. Himalayan sea salt because sciencebased studies have proven Himalayan sea salt to have any health benefits. (Hall, 2014). “Pink
Himalayan sea salt is said to contain 84 trace minerals that promote health and well being but it
also contains trace amounts of radioactive substances like radium, uranium, polonium, and
thallium” (Hall, 2014). After exmaining the information presented regarding Himalayan sea salt I
came to the conclusion that it is not any healthier than regular sea salt.
Mono- and diglycerides are used in the Jell-O pudding powder to prevent foaming. They
also serve as an emulsifier in which one end of the molecule attracts water, while the other is
drawn to fat (Brown, 2004). This dynamic keeps fat and water compounds from separating and
helps to thicken and stabilize the pudding (Brown, 2004). Artificial food coloring is also added
to the Jell-O pudding to enhance its color. The food colorings that are added are Red 40, Yellow
5, and Blue 1. If red, yellow, and blue are mixed together they make brown, the color of the
pudding. I believe this was the purpose of using these three food colorings in the pudding
powder.
The final ingredient listed is butylated hydroxyanisole, or BHA. BHA is a widely used
preservative that prevent oils in foods from oxidizing and becoming rancid, which in turn
increases the product’s shelf life (berkeleywellness.com). There has been much controversy
regarding the safety of BHA to consumers. “The National Toxicology Program concluded that
BHA is ‘reasonably anticipated to be a human carcinogen’ while the FDA categorized BHA as
GRAS (generally recognized as safe) for consumers” (“Two Preservatives to Avoid?”, 2011).
After researching BHA I came to the conclusion that more studies must be conducted to
determine if BHA is harmful to human health.
Other than the fact that the chocolate chia pudding does not contain any artificial
ingredients, additives, or preservatives it also contains an ingredient proven to be have many
health benefits: chia seeds. Chia seeds come from a plant native to South America; “Chia” is also
the ancient Mayan word for “strength” (Gunnars, n.d.). Chia seeds are high in fiber, antioxidants,
protein, and Omega-3 fatty acids, and contain 11 grams of fiber in a 1 ounce serving (Gunnars,
n.d.). “Higher intakes of dietary fiber are associated with lower incidence of heart disease and
certain types of cancer” (Clark & Lucett, 2012). Due to their high nutritional value of fiber, chia
seeds should be incorporated into an individual’s diet to improve health and wellbeing.
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Another health benefit of the chocolate chia pudding is that it contains almond milk, a
healthy alternative to dairy milk. Dr. Michael Greger, a medical doctor that treats disease
through diet, expresses concern about the fact that cow’s milk contains estrogens and could
stimulate the growth of hormone-sensitive tumors (Greger, 2014). Dr. Greger analyzes
numerous scientific studies and provides readers with short videos summarizing the results of
these studies. In a study of organic cow’s milk and almond milk’s effects on prostate cancer the
results showed that “cow’s milk actually stimulated the growth of prostate cancer cells by over
30% and almond milk suppressed growth by over 30%” (Greger, 2014). He also found that
“frequent organic milk intake at ages 14-19 was associated with a 3-fold elevation in risk for
advanced prostate cancer” (Greger, 2014). I concluded after watching Dr. Greger’s video that if
consumed regularly, cow’s milk increases the risk of prostate cancer in children and adults.
Almond milk is a much safer, healthier alternative.
The manufacture of the Jell-O instant pudding compromised the nutritional value of the
product by using additives and preservatives but in doing this they increased the shelf life of the
product and its flavor. The creator of the chocolate chia pudding recipe compromised its shelf
life but increased the product’s nutritional value immensely by choosing to use wholesome
ingredients like unsweetened cocoa powder, chia seeds, dates and unsweetened almond milk.
Comparison of Tasting Quality
Due to the large amount of processed, unnatural ingredients in the Jell-O pudding the
product had a smooth, soft texture in one’s mouth and a rich, chocolaty flavor. I thought that the
Jell-O pudding tasted artificial and a little too sweet for my taste but presented the best in terms
of appearance. The chia seeds in the chocolate chia pudding did not blend as well as we had
hoped, giving the final product a chewy, chunky texture and ugly appearance. It’s bitter taste can
be amounted to the dates used which are not as sweet as the 108 grams of sugar in the entire
package of the Jell-O pudding mix.
After examining both products after five days I concluded that the Jell-O pudding has a
longer shelf life due to the additives and preservatives used. By day five the chia pudding had
thickened up quite a bit but also turned a light brown color after it had gone rancid. We knew it
had gone rancid due to its foule smell and grainy appearance. The Jell-O pudding turned a darker
brown than it originally started out at and thickened by day five and did not smell as if it had
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gone rancid. I did not dare to taste the chocolate chia pudding after five days but I would guess
that after ten days that mold would start to form on the top of the pudding due to an overgrowth
of pathogenic bacteria. If consumed this bacteria can cause food intoxication or food infection
(Brown, 2004). I tasted the Jell-O pudding after five days and it did not taste any different than
right after it was made. I would assume that after 10 days the Jell-O pudding would get even
more thicker but mold still would not appear on top of the pudding.
I believe that even though the store bought Jell-O pudding stayed fresh longer than the
chia pudding that the trade off of loosing its nutritional value is not worth purchasing the in store
version. Making the pudding at home is a much healthier option because the chia pudding caters
to individuals with allergies or dietary restrictions. It also utilizes ingredients that are proven to
improve an individuals helath and well being. The only downside to making the pudding at home
is that it it is more expensive to purchase the ingredients when compared to the $1.18 it cost to
purchase the pudding mix and the $3.01 it cost to purchase a half gallon of 1% milk totaling to
$4.19 to make the Jell-O pudding. It cost roughly $15.00 to purchase the ingredients for the
chocolate chia pudding. You also have to take into consideration the cost of equipment. The chia
pudding recipe calls for a high speed blender to mix the ingredients, which can be very
expensive to purchase. The Jell-O pudding only requires a bowl and whisk to mix the powder
with the milk. In conclusion, the Jell-O pudding costs less to make but the chocoalte chia
pudding is more wholesome and nutritious, which to me is the most important factor to consider,
making it the better choice.
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Melissa Welch-910238607-Tuesday Lab-Group 2
Exhibit 1- Secondary Recipe Used to Compose Final Reproduction Recipe
5 Minute Pudding Directions:
Beat pudding mix with 3 cups of cold milk with a wisk for 2 minutes.
Pudding wil be soft-set in 5 minutes. Makes 6 (1/2-cup) servings. Store leftovers in refrigerator.
Exhibit 2- Final Recipe
Final Recreation of Chocolate Pudding
Almost Instant Chocolate Chia Pudding
(Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar free, soy free)
Yield: 1.5-2 cups (serves 2)
Freeze time: 8 hours
Prep time: 5 minutes
Cook time: 0 minutes
Ingredients:
¾ cup unsweetened almond milk
4 large almond milk ice cubes (see note)
¼ cup chia seeds
5-6 pitted Medjool dates, to taste
2-3.5 tablespoons unsweetened cocoa powder (see note)
½ teaspoon pure vanilla extract, to taste
Pinch fine grain sea salt or pink Himalayan sea salt
Directions:
1. Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or
for more pudding in the future!
2. To make thepudding: Add ¾ cup almond milk into a high speed blender. Now add the rest of the
ingredients, inclduing the almond milk ice cubes.
3. Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it
will thicken up even more.
Notes:
Add the cocoa powder to taste. Some brands are more pungent than others. 3.5 tablespoons of cocoa
powder is great with my brand (camino) however you may need to useless depending on what kind
you use. My advice is add the cocoa powder slowly to taste. You will want around 12 tablespoons of
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almond milk ice cubes added to the pudding. For my tray this equaled 4 large cubes. You can skip the
almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the oldfashioned way. If your dates are firm, I suggest soaking htem in hot water for at least 30 minutes
before you begin. Drain well. To turn this into a chocolate “frosty” add more ice cubes. To make this
nut free use a non-dairy milk of your choice.
Exhibit 3- Photos of Final Product
The pudding after all ingredients were
Chocolate Chia Pudding after sitting out for
combined but not mixed
5 days
Exhibit 4- Photos of Store Bought
Chocolate Pudding
Final product- Chocolate Chia Pudding
Jell-O Chocolate Pudding in the box
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Unwrapped Jell-O Pudding Mix
Jell-O Pudding after sitting out for 5 days
Jell-O Pudding right after it was made
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Ingredient Label
Nutrition Panel
Exhibit 5- Ingredient Research Information Table
Exhibit 5 - Details on Processed Food Ingredients
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Definition & General
Commercial Uses
Consists of sucrose and used
as a sweetener in foods and
drink.
Why (do you think) did the
manufacture use it?
To sweeten the product
1
Ingredient
Sugar
2
Modified Corn Starch
Starch derived from corn that To thicken the pudding
is used to thicken a product
by a starch-modifying agent.
3
Cocoa Processed with
Alkali
Produced by the Dutch
process that involves treating
cocoa powder with
alkalizing agents reducing
the bitter taste.
4
Disodium Phosphate
(for thickening)
A compound used to regulate Thickens product.
acidity of food.
Gives pudding a sweeter, chocolate
taste.
Melissa Welch-910238607-Tuesday Lab-Group 2
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Natural and Artificial
Flavor
Natural flavors are derived
from a spice, fruit, vegetable,
yeast, herb, meat seafood,
poultry, or dairy product.
Artificial flavors are
additives to a food or
beverage, both enhance
flavor.
To add flavor
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Salt
A flavor enhancer also
used to preserve food.
To preserve the powder and final
product.
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Tetrasodium
Pyrophosphate (for
thickening)
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Mono- and
Diglycerides (prevent
foaming)
Monoglycerides are one
glycerol molecule and one
fatty acid. Diglycerides are
two glycerol molecules and
one fatty acid. Both are
emulsifying agents.
Used as an emulsifier.
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Red 40
An artificial food coloring
approved by the U.S. FDA
that gives food a red color.
Combined with Yellow 5 and Blue
1 to enhance brown color of
pudding.
An artificial food coloring
approved by the U.S. FDA
that gives food a yellow
color.
An artificial food coloring
approved by the U.S. FDA
that gives food a blue color.
Combined with Red 40 and Blue 1
to enhance brown color of
pudding.
12 Artificial Color
A color additive used in
foods or beverages to
enhance color.
Enhance brown color of pudding.
13 BHA (preservative)
Butylated hydroxyanisole
(BHA) inhibits oxidation of
fats and oils in foods. It
preserves the product and
increases shelf life.
To increase shelf life.
10 Yellow 5
11 Blue 1
9
A compound used to
regulate acidity of food
and maintain its color.
Used to thicken pudding.
Combined with Yellow 5 and Red
40 to enhance brown color of
pudding.
Melissa Welch-910238607-Tuesday Lab-Group 2
References
Almost Instant Chocolate Chia Pudding. (2014, April 1). Retrieved December 8, 2014, from
http://ohsheglows.com/2014/04/07/almost-instant-chocolate-chia-pudding/
Brown, A. (2004). Understanding food: Principles and preparation (2nd ed.). Belmont, CA:
Thomson/Wadsworth.
Clark, M., & Lucett, S. (2012). Nutrition. In NASM essentials of personal fitness training (4th
ed., p. 447). Philadelphia: Wolters Kluwer Health/Lippincott Williams & Wilkins.
Fadel, M. (2008, October 1). Sugar Content Estimation of a Date. Retrieved December 8, 2014,
from http://www.cigrjournal.org/index.php/Ejounral/article/viewFile/1166/1049
Gregor, D. (2014, January 4). Prostate Cancer and Organic Milk vs. Almond Milk |
NutritionFacts.org. Retrieved December 10, 2014, from http://nutritionfacts.org/video/prostatecancer-and-organic-milk-vs-almond-milk/
Gunnars, K. (n.d.). 11 Proven Health Benefits of Chia Seeds (No. 3 is Best). Retrieved December
10, 2014, from http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/
Hall, H. (2014, August 19). Pass the Salt (But Not That Pink Himalayan Stuff) « Science-Based
Medicine. Retrieved December 9, 2014, from http://www.sciencebasedmedicine.org/pass-thesalt-but-not-that-pink-himalayan-stuff/
Health Benefits of Dates. (n.d.). Retrieved December 8, 2014, from
https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-dates.html
Hershey's. (n.d.). Retrieved December 8, 2014, from
http://www.thehersheycompany.com/nutrition-and-wellbeing/what-we-believe/ouringredients/glossary.aspx#LinkM
History. (n.d.). Retrieved December 9, 2014, from http://www.jellogallery.org/history.html
Tremblay, L. (n.d.). Benefits of Unsweetened Cocoa Powder. Retrieved December 9, 2014, from
http://healthyliving.azcentral.com/benefits-unsweetened-cocoa-powder-17182.html
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Melissa Welch-910238607-Tuesday Lab-Group 2
Two Preservatives to Avoid? (2011, February 1). Retrieved December 10, 2014, from
http://www.berkeleywellness.com/healthy-eating/food-safety/article/two-preservatives-avoid
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