By: Shelby White
Video link: https://www.youtube.com/watch?v=HDK1XwZ6p_8
The science of cooking is the study of foods and the changes that occur in them naturally. The recipe that I made and studied involved changes in peanut butter muffins. The one ingredient that I changed was eggs. Some people are allergic to the proteins in eggs. I did some research and learned that baking powder mixed with oil and water can be just as effective as the eggs in this recipe. My hypothesis is that the baking powder and oil
substitute mixture will work in place of the eggs.
The independent variable in this recipe is the baking powder and oil substitute mixture. The dependent variable is the sense of taste / quality. The control variable is the original recipe. Finally, the constant variables are the peanut butter and mashed bananas. This is because these two ingredients stay constant in both recipes.
Original Recipe ingredients:
1 cup peanut butter
1 cup mashed bananas
2 eggs
Modified Recipe ingredients:
1 cup peanut butter
1 cup mashed bananas
Baking powder and oil substitute mixture
1 ½ Tbsp water
1 Tsp baking powder
1 ½ Tbsp oil
The result of my experiment was that the modified recipe actually tasted better but did not look as nice. The original recipe resulted in muffins that were very firm and not as sweet. The second recipe resulted in muffins that were soft, gooey, and very sweet. The modified recipe was so mushy that it seemed as if they were not cooked long enough. However, we made sure to keep all of the variables, including the cooking time, the same in both recipes except for the ingredient change. In conclusion, the baking powder and
oil egg substitute can definitely work for the people allergic to eggs but I would consider extending the cookie time too if you were not pleased with the texture / consistency. For more detail click the link at the top.
Sources: Pinterest, kidswithfoodallergies.org, google, and NDTV food.