Journal of Nutrition and Dietetic Practice


Using Egg Replacers in A Custard Style Pumpkin Pie

Author(s): April Sansevieri, Kimberly Singh and B Burgin Ross

This paper represents a project completed in an experimental food class at the University of North Carolina at Greensboro, as a component of the DPD program in preparing students to enter a Dietetic Internship. The project focused on egg replacers that generally are utilized by vegans or egg allergic individual in baking. In this instance the egg replacer’s chia seeds, flax seeds and whey protein isolate.
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