Acceptability of Low-Carb Pizza Crust

Diabetes is a chronic disease that affects how the body turns food into useable energy. This public health issue has been growing worldwide. In 2014 the WHO stated 422 million adults had diabetes and 1.6 million deaths are caused by diabetes each year. The purpose of this study was to create a completely low-carb alternative to a conventional pizza crust, lower the sugars/carbs, provide nutritional value, and still produce an acceptable and palatable result. The hypothesis of the experiment is that by replacing all-purpose flour and granulated sugar with almond flour and a vegetable, a pizza crust can be made with a more acceptable nutritional profile (lower sugar and lower calories) that has a similar palatability level to the control pizza crust. Limitations of this study included the test subject size and inability to have diabetic test subjects.https://griffinshare.fontbonne.edu/fcs-424-2021/1004/thumbnail.jp