You are on page 1of 16

Broccoli Cheddar Soup

By: Christina and Sara


Introduction and Background
We made broccoli cheddar soup by replacing regular stick butter for extra virgin olive oil.

A roux is the means to make a sauce thicker, and it is made in equal parts of flour and fat. To make
this soup, we started with a roux but used two different types of fats.

There is also correlation in a healthier lifestyle by using and consuming olive oil over butter.

Butter VS Extra Virgin Olive Oil


● Most commonly used ● Healthier choice
● 92 grams of fat ● 14 grams of fat
○ 58 g from saturated fat ○ 10 g from monounsaturated
○ 3.7 g from trans fat fat
● Thicker roux ○ 0 g of trans fat
● Not as thick
Objectives
The purpose of this experiment is to differentiate what happens to broccoli cheddar soup after switching
butter for extra virgin olive oil and adding more broccoli to the last sample.

Sub-Problems

1. What effects does replacing butter for olive oil have the viscosity of the soup?

2. What effects does replacing butter for olive oil have the flavor of the soup?

3. What effects does replacing butter for olive oil have the texture of the soup?

4. What effects does replacing butter for olive oil have on the appearance of the soup?
Hypothesis
● There will be a difference in viscosity in the broccoli cheddar soup when
substituting olive oil for butter.

● There will only be a slight difference in the flavor, texture or appearance


in the broccoli cheddar soup after substituting olive oil for butter.
Methodology
Subjects:

● The subjects included people in the OCHF building of about 10 people, of ages 19-50.
● The participants were assumed to like the soup, but those who had gluten or lactose allergy
were excluded and they were unaware of the differences between samples

Objective Measurement:

● Line spread test of hot and cold samples

Subjective Measurement:

● Scorecard for:
○ Flavor
○ Texture
○ Appearance
○ Rank order
Methodology (cont.)
● We prepared the three soup samples all at the same time
● Sample A was the control with all of the original ingredients
● Sample B was the use of olive oil over butter
● Sample C was the use of olive oil over butter, with an extra ½ cup of
broccoli
Results of Flavor
Sample 1 Sample 2 Sample 3
Salty, yummy; cheesy; More broccoli taste; similar Cheddary; stronger
smooth and cheesy; good, to Sample 1; slightly gritty; broccoli flavor; gritty taste,
cheese; cheesy; broccoli creamy, cheese; less not as cheesy; less
taste; cheesy; rich, cheesy; more cheese cheesy; not cheesy; less
cheesy, veggie; very good, taste; more cheesy, salty; cheese taste; cheesy;
rich more subtle cheese; can’t taste cheese; not as
richer; heavier rich/heavy
Results of Texture
Sample 1 Sample 2 Sample 3
Thick smooth; slightly Not as thick; similar to 1; Thin; similar to 1;
grainy; grainy; slightly smoother; less chunky; chunky; smooth; more
chunky; very thick and very thick, not as chunky; chunky; less smooth;
chunky; smooth; creamy, less smooth; creamy; creamy grainy; thick;
chunky; creamy thicker chunky;
Results of Appearance
Sample 1 Sample 2 Sample 3
Yellow; golden; yellow, Yellow; identical to 1; Yellow; identical to 1,
shiny; yellow same color; multicolored yellow; palest yellow;yellow
very still does not move; yellow same color; still, same color; less yellow;
yellow; yellow; regular more yellow; yellow; lighter yellow; yellow-
broccoli cheddar soup, golden; brighter color green; duller
nice color veggies
Results of Rank Order Test
Results of the Line Spread Test
Limitations
● Slight differences in the measurements of the ingredients because
possible variations could be off on the household measuring cups.

● Some subjects misunderstood the scorecard, therefore some scorecards


were not used in the results of describing the flavor, etc.

● Not much research was out there to compare to our study because there
was nothing found on how oil affects the flavor, etc.
Discussion
● Sample 3 was ranked the highest in taste, which was followed by the
control
● Sample 2 appeared to be liked in the flavor description, but it was ranked
as the third best by almost all participants
● Sample 3 had the highest viscosity in both the hot and cold samples
● Samples 1 and 2 were quite close in both viscosity readings
● Sample 1 was the cheesiest, while Sample 3 seemed to have the least
cheesy taste
Discussion (continued)
● Sample 1 had the most yellow color, while Sample 3 had the
dullest/lightest yellow color
● Sample 2 was either a combination or between Sample 1 and Sample 3
for most of the subjective tests, such as appearance, flavor, and texture
● None of the subjective tests were unanimous in a description
Conclusion
Overall:

● Control was well- liked in a variety of categories, but it was not the favorite
● Sample 3 was the more- liked of the 2 oil substitutions
● Our hypothesis of flavor, texture, and appearance was supported by our results because they
all were described in a similar way
● Our hypothesis about the viscosity was supported by Sample 3, but not Sample 2
● Doubling the amount of broccoli and using oil is a great alternative to butter in broccoli
cheddar soup because it taste the same, has health benefits and less dairy fat
● More research needs to be done on the benefits of olive oil within food
References
Bender, D. A. (2009). A dictionary of food and nutrition. Oxford: Oxford University Press.

Bozzetto, L., Alderisio, A., . . . Annuzzi, G. (2016). Extra-Virgin Olive Oil Reduces Glycemic

Response to a High–Glycemic Index Meal in Patients With Type 1 Diabetes: A

Randomized Controlled Trial. Diabetes Care, 39(4), 518-524. doi:10.2337/dc15-2189

Estruch, R. (2012). Effects of Mediterranean diet on the primary prevention of cardiovascular disease. Http://isrctn.org/>. doi:10.1186/isrctn35739639

Guermazi, Z. (2015). Characterization of Extra Virgin Olive Oil Obtained from Whole and Destoned Fruits and Optimization of Oil Extraction with a Physical
Coadjuvant (Talc) Using Surface Methodology. Journal of Analytical & Bioanalytical Techniques, 6(6), 1-8. doi:10.4172/2155-9872.1000278

Hu, Frank B., Stampfer, Meir J., … Willet, Walter, C. (1999). Dietary Saturated Fats and their Food Sources in Relation to the Risk of Coronary Heart Disease in
Women. The American Journal of Clinical Nutrition, 70 (6), 1001-1008. http://ajcn.nutrition.org/content/70/6/1001.full.pdf+html

Labensky, S. R., Hause, A. M., & Martel, P. (2011). On cooking: a textbook of culinary fundamentals. Upper Sadle River, NJ: Pearson.

O’Brien, Richard. (2009) Fats and Oils: Formulating and Processing for Applications. Florida, CRC Press.

Tuttle, B. (2016, March 03). How Much Can You Save Cooking at Home vs. Restaurants? October 05, 2017, http://time.com/money/4245285/costs-restaurants-
cooking-at-home

You might also like