Project 3

Development of a Ginger Weight Loss Biscuit

Oct. 2018 – Sept. 2019

Ginger possesses the potential to enhance lipid metabolism and demonstrates a favorable impact on reducing blood lipid levels. This endeavor centers on the formulation of a ginger-infused weight loss biscuit. Leveraging ingredients such as resistant starch and low-gluten flour as fillers, a harmonious blend of ginger, lotus leaves, honeysuckle, and other components is pulverized in accordance with specific proportions. This resulting powder is then incorporated into the biscuit mix, yielding a healthful culinary offering characterized by a distinctive flavor profile and notable efficacy in promoting weight loss. Our inventive amalgamation of ginger fiber with the biscuit structure not only addresses satiety requirements but also attains a substantial weight loss effect.

The challenge encountered in this undertaking lies in the necessity for numerous trial iterations to pinpoint the optimal ingredient ratio. Furthermore, it entails devising strategies to preserve ginger's volatile constituents while achieving adequate drying. Subsequent to subjects' consumption of these cookies over a defined timeframe, comprehensive evaluations encompassing metrics such as body mass index (BMI), waist circumference, abdominal dimensions, arm measurements, body fat composition, blood biochemistry, basal blood pressure, heart rate, and electrocardiogram readings are conducted. These analyses collectively assess the impact of biscuit consumption on weight loss outcomes.