Dhakiyah&Shakyra 's Litty Chicken Alfredo

LITTY CHICKEN ALFREDO 

When you go out to eat with friends what’s the most common thing ordered ? Let us take a guest it’s most definitely some sort of pasta! I mean how can you go wrong with pasta ! Of any kind..For Our Food Chem Project we chose to explore Chicken Alfredo!

Scientific Research: 

Coconut oil is predominantly 44.6% lauric acid, 16.8% myristic acid, and 8.2% palmitic acid, although it incorporates seven separate saturated fatty acids in all. Olive oil consists primarily of triacylglycerols (triglycerides or fats) containing small amounts of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic olive bits. Vegetable Oil composed of complex triglyceride mixtures (95%) with some tiny quantities of diacylglycerols (usually < 5%). Tocopherols / tocotrienols (up to 900 mg kg−1) and phytosterol esters / phytosterols (up to 1 percent) are other minor components. All 3 oils have a burning point of 400* (6 on the stove).

  

Summary of experiment + recipe:

The independent variable for this process was the cooking oil which changed 3 times. The 2 boneless chicken breast , kosher salt, 8.oz fettuccine, and jar of Alfredo sauce (prego home-style Alfredo) stayed the same.
 2 tsp extra virgin olive oil
2 boneless chicken breast skinless
Kosher Salty
8 o.z Fettuccine
Jar of Alfredo Sauce 

Results:

Olive Oil tastes Bitter. Vegetable Oil + Coconut Oil was tasteless. 

If Coconut Oil and Vegetable Oil is cooked at high points there are no tastes to them. Due to their high smoke levels, cooking with most cooking oils will not improve your pasta. Before a cooking oil takes over the dish the recipe will. Certain variables that may be interesting to explore for a future project include cooking time, how much sauce or noodles are weighed, and how much oil is included.