We design and test recipes that incorporate food items in unusual proportions or use unique agricultural products. These recipes are then used in our controlled feeding studies.
Some examples of what we’ve done:
- BREAD -- with various ratios of amylose/amylopectin (kinds of starch)
- MUFFINS/COOKIES/BROWNIES -- with Oatrim, a fat replacer made from oats (see Success Stories) (see recipe below)
- MUSTARD SPREAD -- using various fat sources (cocoa butter, palm stearine, or a special fat blend shortening)
- SALAD DRESSINGS -- using anhydrous butter oil, vegetable oil, olive oil, coconut oil, sunflower oil, canola oil or special fat blend shortening)
- JAMBALAYA WITH CHICKEN -- to provide a tasty low sodium, high potassium, low fat food. (see Success Stories)
A Recipe for you to try:
|1 cup granulated sugar
2 tablespoons cocoa, unsweetened
1/4 cup light margarine
1/2 cup fat-free milk
1 teaspoon vanilla extract
1/2 cup peanut butter (regular or low sodium)
2 cups flakes (works with oatmeal, wheat, or barley flakes)
Mix sugar, cocoa, margarine, milk, vanilla, and peanut butter together in a saucepan and bring to a boil. Cook for 1 minute after mixture starts to boil. Fold in flakes and stir until all the flakes are coated. Pour and press mixture into a greased pan (9x9 or 9x13 inch) and refrigerate until solid. Cut into desired size while cold. (Use shaped cookie cutters, if desired.) Thickness will vary with the size of the pan.