The purpose of this directed project was to develop an educational recipe book that consists of recipes using whole grain flours for the young adult population. The goals of this project were to educate young Americans on the importance of whole grain consumption and to provide this population the tools (recipes) to increase whole grain consumption in a palatable way.
The recipe book consists of three chapters based on three different whole grain flours (100% whole wheat flour, oat flour, and quinoa flour). Each chapter consists of three recipes that incorporate the specific flour and will contain nutrient information for each food item presented in the book. All recipes in the recipe book were evaluated by panelists for consumer acceptability.
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|Commitee:||Johnson, Ana, Rock, Cheryl|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/01M(E), Masters Abstracts International|
|Keywords:||Oat flour, Quinoa flour, Whole grains, Whole wheat flour|
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