Science Fair Trifold Essay

841 words - 4 pages

Question
Eggs are the second most common food allergy in children and affect over 620,000 Americans, including one of my cousins. Eggs are also avoided by vegetarians and people with risk of high cholesterol since one egg contains over half of an average adult’s daily cholesterol need. Since most baked goods recipes require eggs as an ingredient, I decided to test which of two egg substitutes, silken tofu or Ener-G Egg Replacer, can make a brownie taste as sweet, flavorful, and spongy as a regular brownie. I chose these substitutes because silken tofu has a similar texture to eggs and Ener-G is known to be one of the popular commercialized egg substitutes for baking.

Method
In this ...view middle of the document...

The brownies and questionnaires were delivered to the participants on the same day.

Hypotheses
Before conducting my experiment, I predicted which egg substitute would be rated higher in each of the three aforementioned categories. I hypothesized Ener-G brownie would be sweeter and more flavorful than tofu brownie. On the other hand, I also hypothesized tofu brownie would be spongier than Ener-G brownie.

Results
Based on the data collected from my experiment, I noticed the averages for both substitutes were very similar, especially in spongy texture; the averages for both chocolate flavor and sweetness were only about one point different between the two brownies and the spongy texture averages were almost the same for both brownies.

Conclusion
I hypothesized Brownie 1 would have a spongier texture than Brownie 2. My data did not support my hypothesis. I predict this happened because the texture of Ener G was more liquid-like than that of silken tofu. This contributed to enhanced moistness and sponginess of Ener G brownies.
I hypothesized Brownie 2 would be sweeter than Brownie 1. My data did not support my hypothesis. I predict this happened because silken tofu most likely had a slightly sweeter taste than that of Ener G.
I hypothesized Brownie 2 would have a stronger chocolate taste than Brownie 1. My data did not support my hypothesis. I predict this happened because silken tofu had a sweeter...

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