PPT NG GROUP1.pptxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

PPT NG GROUP1

1. Exploring Healthier Alternatives: The Impact of Egg Replacers on Baked Goods. (Group 1)

2. RESEARCH PLAN

3. RESEARCH PROBLEM Eggs play a crucial role in the structure, texture, and overall quality of baked goods. However, due to various reasons such as dietary restrictions, allergies, and ethical concerns, there is a growing demand for egg replacers in baking.

4. The analysis of the effects of different egg replacers on the structure and texture of baked goods is a critical exploration, especially when considering dietary restrictions and preferences, health considerations, and functional properties of eggs in baking . RATIONALE

5. SIGNIFICANCE The findings of this study could contribute to the following: 1 . Consumers: This study will provide valuable information for people who are looking for healthier alternatives in their diet or those who have dietary restrictions due to allergies or lifestyle choices . 2. Bakers and Food Industry: This study can guide bakers and food manufacturers in creating products that cater to a wider audience, including those with specific dietary needs . 3. Nutritionists and Health Professionals: The findings of this study could contribute to the existing body of knowledge about nutrition and health, especially in the context of baking and egg substitutes. 4. Researchers: This study could serve as a stepping stone for future research in the field of food science and nutrition.

6. OBJECTIVE The study seeks to provide valuable insights into developing baked goods that are lower in cholesterol and potentially healthier for individuals with dietary concerns or health conditions.

7. This study will use an experimental research design. This design is chosen because it allows the researcher to control the variables and observe the effects different egg replacers. 1 . Preparation of Baked Goods: Prepare several batches of the same baked good, using different egg replacers in each batch. Ensure one batch uses real eggs as a control group. 2 . Blind Taste Test: Conduct a blind taste test where respondents do not know which egg replacer was used in the baked good they are tasting. They will rate each sample on a scale based on taste, texture, and overall satisfaction . 3 . Health Impact Analysis: Analyze the nutritional content of each baked good and discuss the potential health impacts of each egg replacer . 4 . Data Analysis: Use statistical methods to analyze the data and determine if there is a significant difference in the taste and health impact of baked goods made with different egg replacers. OBJECTIVES

8. The respondents of this study will be a diverse group of individuals to ensure a broad range of dietary preferences and health conditions. They could be classified into the following categories: 1 . Individuals with dietary restrictions (vegetarian) 2 . Individuals with egg allergies 3 . health-conscious individuals 4 . General public with no specific dietary restrictions RESPONDENSE

9. SAMPLE SIZE The sample size will depend on the resources available for the study and the level of precision required. For a preliminary study, a sample size of 10 participants could be sufficient. However, for a more accurate and representative result, a larger sample size would be needed. SAMPLING TECHNIQUES 2 . Random Sampling: Respondents will be selected randomly. This ensures that every individual within has an equal chance of being selected, reducing bias.