Nutritional Yeast Quiche

An Experimen

tal Food Study

Purpose

The purpose of this experiment is to use an alternative food to the health benefit of minimizing risk of vitamin B12 deficiency in vegetarians and the elderly

We chose nutritional yeast to alternate cheese in a savory recipe; quiche▪ Savory dish more likely that veg and elderly

will eat asalternate meal, also “soft”

Tested variability of substitutions looking for acceptability

Experimental DesignTRIAL 1 /TEST CONTROL RECIPE

TRIAL 2 /TEST 100% EXTREME MODIFICATION

Experimental Design

TRIAL 3/ ERRORTRIAL 4/ OBJECTIVE TESTINGINDIRECT VOLUMEWETTABILITY

Public Sampling

YUMMY 25% WHOAAA 50%

Results/Implications for Future

Greatest overall acceptance (84.8%) best acceptance in all three characteristics

In the future, choose quiche recipe with less cheese to substitute

Test other products with nutritional yeast pasta/cheese sauce vegan dishes