Acorn Flour Tortilla Green Chile

QuesadillaPrepared by: Leah Lopez and Polly Peru

December 12, 2014DFM 357 Experimental Foods Study

Prrofessor Mary Ann Smitt, R.DSan Francisco State University

Fall 2014

History

“Staff of Life”

Native Americans: California & Arizona

❖ Gathering

❖ Processing

❖ Storage

❖ Cooking

History

Colonization

Forced Relocation

Government Subsides

Health Disparities

Medicinal Property

Type 2 Diabetes

❖ Low Glycemic Index: 1 oz. = 9

❖ High Fiber: slowly digested and absorbed

❖ Low Insulin response

❖ Low postprandial response

❖ Leaching Water: antiseptic, antifungal, mouthwash, burns, hemorrhoids, diarrhea, rashes, sore throat

❖ High in Complex carbohydrates

❖ Lower in fat compared to other nuts: monounsaturated,

polyunsaturated

❖ Rich in vitamins B12, B6, folate riboflavin, thiamin and

niacin

❖ Minerals-calcium, iron, magnesium, phosphorus,

manganese, sodium,copper and zinc

❖ Good source of fiber and Protein

Review of Literature

Research supports that Acorns may aid in the prevention and control of:

❖ Type 2 Diabetes

❖ Metabolic Syndrome

❖ Hypertension

❖ Dyslipidemia

❖ CVD

Methods and Design

pH Evaluation and Spreadability Test

Control Recipe

Subjective Evaluation : Control Recipe

1 = inedible 2 = poor 3 = fair 4 = good 5 = excellent0

2

4

6

8

10

12

14

16

18

taste texture

overall acceptability Series4

½ Corn Flour & ½ Acorn Flour

1 = inedible 2 = poor 3 = fair 4 = good 5 = excellent0

2

4

6

8

10

12

14

16

18

20

tastetextureoverall acceptabilitySeries4

Subjective Evaluation : ½ Corn Flour & ½ Acorn Flour Recipe

100% Acorn Flour

Subjective Evaluation: 100% Acorn Flour

1 =

ined

ible

2 = p

oor

3 = fa

ir

4 = g

ood

5 = e

xcel

lent

0

2

4

6

8

10

12

tastetextureappearanceoverall acceptabil-ity

1 = in

edib

le

2 = p

oor

3 = fa

ir

4 = g

ood

5 = e

xcel

...0

1

2

3

4

5

6

7

8

9

tastetextureappearanceoverall acceptabil-ity

Conclusion

Subjective Evaluation: Public Tasting Day

Char-acter-istic

Taste Inedi-ble

Char-acter-istic

Taste Poor

Char-acter-istic

Taste Fair

Char-acter-istic

Taste Good

Char-acter-istic

Taste Excel-lent

Char-acter-istic Tex-ture

Inedi-ble

Char-acter-istic Tex-ture Poor

Char-acter-istic Tex-ture Fair

Char-acter-istic Tex-ture Good

Char-acter-istic Tex-ture

Excel-lent

Char-acter-istic

Over-all Ac-

cept-abil-ity

Inedi-ble

Char-acter-istic

Over-all Ac-

cept-abil-ity

Poor

Char-acter-istic

Over-all Ac-

cept-abil-ity Fair

Char-acter-istic

Over-all Ac-

cept-abil-ity

Good

Char-acter-istic

Over-all Ac-

cept-abil-ity

Excel-lent

SAMPLE 489

NaN 2 6 17 14 NaN 2 9 12 15 NaN NaN 8 14 16

SAMPLE 757

NaN NaN 10 20 9 NaN 2 10 13 13 NaN NaN 7 16 15

SAMPLE 360

1 8 12 13 6 1 4 12 13 8 1 5 9 16 7

2.5

7.5

12.5

17.5

22.5

Subjective Evaluation on Public Tasting Day

Votes

Trial 1 & 2

Trial 1-Modification 2: 100% Acorn Flour Trial 2 -Control Recipe: 100% Corn Flour

Trial 3 & 4

Trial 3-Modification 1: ½ Corn Flour and ½ Acorn Flour

Trial 4- Modification 2: 100% Acorn Flour

Tasting Day

Ingredients and Materials Used Samples

Questions?

Thank You!!