WHOLE GRAIN WHITE VANILLA CUPCAKES Kenia Delgado, Enrique Flores,Ha Nguyen, Ratna Wirantana, Stephanie Wong

Introduction

● Advocating for whole grains● In the marketplace, consumers have a wide variety of grain-based

options.● Consumers choose refined grains over whole grains.● Refined grains are also high in solid fats and added sugars

Advocating for whole grains

Whole grains contain some of the following nutrients:

● Iron● Magnesium● Selenium● B-vitamins● Dietary fiber (varies with whole grain)

According to the USDA Dietary Guidelines for Americans:

-Recommended grain intake is 6 oz and 3oz should come from whole grains.

-about 3-5 servings per day of whole grain for anyone age 9 and up

Some of the health benefits of consuming whole grains according to research:

• Reduce the risk of cardiovascular disease

• Lower body weight

• Reduced incidence of type 2 diabetes

• Reduce the risk of some type of cancers

Advocating for whole grains

Purpose/Objectives

● To assess the color and sensory characteristics of whole-grain enriched white cupcakes.

● And consumer acceptability.● Variables:

○ Independent variables■ control: white (all purpose flour) cupcakes■ variant 1: 20% brown rice & 80% all purpose flour■ Variant 2: 100% white whole wheat flour.

○ Dependent Variables● Color and consumer acceptance● Key words: whole grain, consumer acceptance, sensory evaluation, 9-point

hedonic scale, color measurement.

Research using barley and whole wheat● Gomez & others (2010)

○ Layer cakes○ Whole grain flours (wheat, rye, triticale, huss-less barley, and tritordeum) v. white flour of the

same grains○ Wheat flour received highest score in 9 scale hedonic test

● Sharma & Gujral (2013)○ Cookies○ wheat-barley flour blends (100% wheat flour, 25 parts flour 75 parts wheat flour, 50 parts barley

flour 50 parts wheat flour, 75 parts barley flour 25 parts wheat flour and 100% barley flour)○ 9-point hedonic scale results: panelist preferred cookies made from 100% barley or 100% wheat flour

compared to a blend between the two. ● Sullivan & others (2010)

○ dough and breads○ produced from milled, peeled and pearled barley in different ratios (30,50, 70, and 100%) to wheat

flour.○ Higher levels of barley significantly increased L* value of bread crust. (lighter crust)

Research Continued ● Frost & Others (2011)

○ Chocolate chip cookies○ Percentage ratio substitution of 0,30, 40, 50, 60 and 70% barley flour to all-purpose flour.○ Color Results: control and 70% barley were similar in lightness values (L*) than the rest. The 30%

and 40% barley cookies were darker than the rest. More barley meant lighter in color● Wojtoxicz & others (2013)

○ Corn snack product○ Samples had 10%, 20%, 30%, 40%, and 50% buckwheat flour.○ Color Results: greater the percentage of buckwheat flour the lesser the brightness (L*) value.○ The higher percentage of buckwheat added into the corn product produced lower consumer

acceptability.● Acosta & Others (2011)

○ Muffins○ Waxy Whole Wheat Flour○ Color Results: As the percentage waxy whole-wheat flour went up, the darker the color.○ The higher the percentage of waxy whole wheat flour, the lower the score on the 9-point

hedonic scale.

Research Continued ● Prasopunwattana & Others (2008)

○ wheat tortillas enriched with whole barley flour○ Lower (L*) which means darker color for all wheat flour barley compared with bread

flour (control)○ Participants rated Control tortillas higher than barley tortillas for overall acceptability

and color. Commercial product was also rated higher than whole barley flour tortillas.● Toma & others (2009)

○ Cookies and burritos○ whole grain v. refined flour○ Color Measurements: whole grain burritos were darker than the refined flour burritos

and control cookies were also lighter than whole grain cookies○ Sensory analysis showed similar consumption between whole grain products and

refined flour products.

Research Continued ● Bassinello & others (2011)

○ Cookies○ rice and black bean flours v. all-purpose flour○ cookies made with whole black bean flour had lower acceptance because of

appearance. ● Inglett and others (2015)

○ Sugar cookies○ wheat flour v. amaranth-whole oat flour (2 variations) v. amaranth-oat bran

concentrate.○ Results for 9-point hedonic scale: no significant difference.○ Cookies made with amaranth were lighter in color.

Methods

● Variants○ 80% All-Purpose Flour and 20% Brown Rice○ White Whole Wheat Flour

Before baking

Control

Brown Rice

WWW

After baking (final products)

● Original: 7.63%● 20 % Brown Rice/80% APF: 10.49%● WWW: 9.87%

Results: % Moisture Content

Results:Mean ± Standard Deviation of White Cupcakes for Consumer Acceptance and Color

Treatment Hedonic Scale Color (L*) Color (a*) Color (b*)

Control 6.59 ± 1.70a 75.65 ± 1.11a -1.10 ± 0.24a 21.06 ± 1.04a

Variant 120% Brown Rice/ 80% APF

6.96 ± 1.66a 73.04 ± 0.27b -1.06 ± 0.05a 22.47 ± 0.42b

Variant 2White Whole Wheat

6.55 ± 1.68a 68.33 ± 4.35ab 2.60 ± 0.15b 21.26 ± 0.74ab

1 Means±SD of 2 replicants; 14 judges per variant within replicant one and 15 judges per variant within replicant two.2 Means±SD of 2 replicants; 2 readings per variant within each replicantabc Means within the same column with the same letter are not significantly different (p>0.05).

Sensory Evaluation1. The descriptive statistics:

2. ANOVA: p value (0.74) > F value (0.29): no significant difference among variants

3. t-Test:

● Control-V1: p value (0.31) > 0.05: no significant difference● Control-V2: p value (0.91) > 0.05: no significant difference● V1-V2: p value (0.20) > 0.05: no significant difference

→ Overall, there was no significant difference in consumer acceptability among all variants.

→ indicated that whole grain cupcakes can successfully replace refined cupcakes

Control 6.59 ± 1.70a

V1 6.96 ± 1.66a

V2 6.55 ± 1.68a

Discussion Sensory● Gomez & others (2010)

○ Whole grain layer cakes○ White whole wheat flour (6.98) vs. rye (6.05), triticale (6.09), barley (6.18),

and tritordeum (6.20)● Sharma & Gujral (2013)

○ Whole wheat Cookies○ 9-point hedonic scale results: panelist preferred cookies made from 100%

barley (7.1) compared to a blend between the two. ● Prasopsunwattana N, & Others (2008)

● whole barley tortilla● whole barley wheat (5.8) v.s control (6.3)

Results: Color (L* value)There was significant difference between the control and V1 (p= 0.005<0.05).

There were no significant difference between control-V2 (p=0.20) and V1-V2 (0.08).

Treatment Color (L*)

Control 75.65 ± 1.11a

Variant 1 73.04 ± 0.27b

20% Brown Rice/ 80% APF

Variant 2 68.33 ± 4.35ab

White Whole Wheat

Results: Color (a* value)There was significant difference between the control and V2 (p= 0.0001<0.05) and V1-V2 (p=0.00003<0.05)

There were no significant difference between control-V1 (p=0.58>0.05)

Treatment Color (a*)

Control -1.10 ± 0.24a

Variant 1 -1.06 ± 0.05a

20% Brown Rice/ 80% APF

Variant 2 2.60 ± 0.15b

White Whole Wheat

Results: Color (b* value)There was significant difference between the control and V1 (p= 0.029 <0.05).

There were no significant difference between control-V2 (p=0.44) and V1-V2 (0.26).

Treatment Color (b*)

Control 21.06 ± 1.04a

Variant 1 22.47 ± 0.42b

20% Brown Rice/ 80% APF

Variant 2 21.26 ± 0.74ab

White Whole Wheat

Discussion Color● Sullivan & others (2010)

○ Barley dough and breads○ Higher levels of barley significantly increased L* value of bread crust. (lighter crust)

● Frost & Others (2011)○ Barley Chocolate chip cookies○ Control and 70% barley were similar in lightness values (L*) than the rest. The 30% and

40% barley cookies were darker than the rest. More barley meant lighter in color● Wojtoxicz & others (2013)

○ Buckwheat corn snack product○ Color Results: greater the percentage of buckwheat flour, the lesser the lightness (L*)

value.● Acosta & Others (2011)

○ Waxy Whole Wheat Flour Muffins○ The higher the percentage waxy whole-wheat flour, the darker the color of the muffins.

Nutrition Facts

● 80 g RACC / serving (cupcakes)● total ingredients is 825 g● total flour 237.4 g ● flour percentage per recipe

○ (237.4 g /825 g) x 100 = 29% flour

Nutrition Facts - Control (100% All purpose flour)

Nutrition Facts - Variant 1 (20% brown rice + 80% all purpose flour)

Nutrition Facts - Variant 2 (100% White whole wheat flour)

Differences in Nutrition Facts

Conclusion

● Customer acceptance/Sensory evaluation (hedonic)○ No significant difference among the products ○ acceptance= brown rice and all-purpose flour blend

● Color measurements:○ Significant difference observed in the redness of V2 compared to the others

which indicated that white whole wheat may not successfully replace the refined cupcakes in appearances

○ No significant difference observed in the appearance of brown rice and all-purpose flour blend compared to the control which indicated that brown rice with small inclusion in the mixture with refined flour can successfully replace the refined cupcakes in the appearances.

→ Although there was difference in the appearance when substituting whole grain for refined flour, the consumer acceptability were the same which helps increase the consumption to receive potential health benefits.

Future Work

● production - health concerns ● larger group with more experiments ● better quality products

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