Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation

Transcription

1 Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation Food Chemistry NUTR 453 Fri 2:30 Kristin Fritts, Stefanie Reed, Jessica Leyva 12/01/2014 Abstract: The effects of addition of cranberry fiber in cupcakes on texture, quality, and water activity were tested. We were unable to obtain cranberry fiber for the experiment, so we used soluble fiber instead. The addition of fiber to a desert food is appealing for many people who enjoy deserts often. The results showed the addition of fiber in small amounts can be nutritionally beneficial and still have desirable cupcake characteristics.

2 Title/hypothesis: Original title: Addition of Cranberry Fiber to Red Velvet Cupcakes with Cream Cheese Frosting for Supplementation New title: Addition of Varying Amounts of Fibersol-2 (3g, 4g, and 5g) to Red Velvet Cupcakes to Determine the Effects on Texture, Quality, and Water Capacity. Null Hypothesis (Ho): There will be no difference in the quality, texture, and water capacity between a normal red velvet cupcake and those with fiber supplemented into them. Introduction: The reason that this experiment was conceptualized is due to the fact that the American population does not consume an adequate amount of fiber in their diet. Current fiber intakes are alarmingly low, with long-term implications for public health related to risk of coronary heart disease, stroke, hypertension, gastrointestinal disorders, obesity, and the continuum of metabolic dysfunctions including prediabetes and type 2 diabetes. Eating patterns high in certain fibers are known to lower LDL cholesterol and blood pressure, lower blood glucose, and decrease insulin resistance in people with prediabetes and type 2 diabetes; help with both weight loss and maintenance; and improve bowel regularity and gastrointestinal health. With over 90% of adults and children who fall short of meeting their daily fiber recommendations, the 2010 Dietary Guidelines for Americans once again classified fiber as a nutrient of concern. Despite past efforts to promote adequate fiber intake, fiber consumption has remained flat at approximately half the daily recommended amount (Clemens, 2012). It is important that the fiber consumption among people increases because of all the health benefits a high-fiber diet can provide. According to a study done on high-fiber diets, over the past twenty years, dietary fiber has become a leading factor in preventing and treating chronic diseases. High-fiber diets have shown many health-promoting effects on those who suffer from obesity, diabetes, cancer, gastrointestinal disorders, high blood pressure, and coronary heart disease (Anderson, 1994). To help minimize this issue of inadequate fiber intake, the red velvet cupcake with cream cheese frosting is going to be nutritionally enhanced with the addition of ground, cranberry fiber. The juice from the cranberry contains a bioactive factor, proanthocyanidins, that is very beneficial and helps shield the body from harmful contaminants (Mukherjee, 2009). Cranberries have proven to have impending healing capabilities due to their anti-adhesive, anti-microbial and antiinflammatory qualities (Mukherjee, 2009). In general, men should get 30 to 38 grams of fiber per day, the Food and Nutrition Board of the Institute of Medicine suggests. Women need 21 to 25 grams daily, except during pregnancy and while breast-feeding when the recommended intake increases to grams per day (Coffman, 2014). (Specific needs may alter recommendations

3 for daily fiber intake). If the experiment goes as planned, one red velvet cupcake will have between 8%-14% of the daily recommended amount of fiber. Red velvet cupcakes are a consumer product that appeals to all age groups, which is why they are a good foundation for the addition of fruit fiber. Approach: The effects of fiber supplementation in cupcakes will be observed and evaluated. The control variable is the normal red velvet cupcake without the addition of fiber. Three different variations will be evaluated: 3 grams, 4 grams, and 5 grams. All other directions will be controlled by following the recipe and preparation process as instructed. Following the instructions, four different cupcake types will be made: the control cupcakes, the cupcakes with 3 grams of fibersol, the cupcakes with 4 grams of fibersol, and the cupcakes with 5 grams of fibersol. The oven will be preheated to 350 degrees Fahrenheit and the cupcakes will be baked for minutes, depending on variation. Once the cupcakes are done, cream cheese frosting will be added for appeal. We will then use the texture analyzer to observe any differences in texture. Next, we will determine the water capacity of each cupcakes and evaluate differences. Last, using the 4 point hedonic scale, we will have our peers judge the quality and determine any differences in the sensory data of the cupcakes. Work Plan: 1. Follow the recipe as directed below. 2. Bake the cupcakes until a toothpick may be inserted into the product and come out clean of batter. 3. Label each variation (control (254), sample 311, sample 446, sample 768) 4. Using the Water Activity System meter, take a 5 ml sample of each variation and determine water activity. 5. Using the Texture Analyzer, take three values for each variation and determine the average. 6. Using the 4 point Hedonic Scale, ask available panelists to sample and evaluate each variation, including the control. For steps 4-6 refer to the Equipment guide in the lab manual Recipe (makes 12 cupcakes): 144 g Fibersol-2 total (60g for 5g/cupcake batch, 48g for 4g/cupcake batch, 36g for 3g/cupcake batch)

4 1 and 1/2 cups sugar 1/2 cup butter (room temperature) 2 eggs 2 and 1/3 cups cake flour 1 tsp baking soda 2 Tbsp Dutch-processed cocoa powder 1 tsp baking powder 1/2 tsp salt 1 cup buttermilk 1 and 1/2 Tbsp red food coloring 1 tsp vanilla extract 1 tsp white vinegar Directions: 1. Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. 2. Add the eggs, one at a time, beating until each is fully incorporated. 3. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. 4. Add grams of Fibersol accordingly (3, 4, 5). 5. In another bowl, whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. 6. Scoop batter into cupcake papers, about 1/2 to 3/4 of the way full 7. Bake for minutes or until a toothpick comes out clean. 8. Allow to cool for a couple minutes before transferring to wire rack to cool completely. Descriptive Analysis: Please fill out this Descriptive Analysis scorecards. Texture Table 1 Texture Sensory Scorecard

5 Palatability Table 2 Palatability Sensory Scorecard Hedonic Ranking: Rank the samples in order of preference from 1 to 4. 1 being the most preferred and 4 being the least preferred. Comments: Which sample is different from the rest? Why? 311, 446, 768, or 254 Results: Table 3 Water Activity Data with Average and Standard Deviation

6 Figure 1 Average Water Activity Table 4 Texture Analyzer Data with Average and Standard Deviation

7 Figure 2 Average TA (Force) Figure 3 Mean and Standard Deviation for Water Activity

8 Table 5 Mean and Standard Deviation for Texture Analyzer Comparison Difference q P value Control vs Sample P<0.001 Control vs Sample P<0.001 Control vs Sample P<0.05 Sample 446 vs Sample P<0.05 Sample 446 vs Sample P<0.05 Sample 768 vs Sample P<0.01 Figure 4 Mean and Standard Deviation for Texture Analyzer

9 Sensory Results: Table 6 Sensory Data: Texture Samples Very Moist Moderately Moist Somewhat Moist Very Dry was rated the most moist 446 was rated to be moderately moist 311 was rated to be somewhat moist 254 was close to being moderately moist Table 7 Sensory Data: Palatability Samples Soft/Staying Together Somewhat Falling Apart Falling Apart Sample 768 was ranked as the sample that stayed together the best Sample 254 was somewhat falling apart. Samples 311 and 446 were both falling apart. Table 8 Sensory Data: Hedonic Samples Person Person Person Average Sample 311 is least preferred Samples 446, 768, 224 were not the most liked but not disliked

10 Figure 5: Baked Cupcake Products Figure 6: Sensory Panelists

11 Figure 7: Texture Analyzer and Water Activity of Cupcakes Discussion: We intended to use ground, cranberry fruit fiber in our cupcakes but we were unable to acquire it. Instead, we supplemented with a ground fiber supplementation called Fibersol. This supplementation may have affected the texture, water activity, and sensory qualities of our finished product. If we were relying solely on our assumptions, we would have predicted that there would be no difference between our cupcake samples. If we had relied on just running the water activity and getting that data, it would have supported that they are similar. However that is why additional tests are done so that the data can speak for itself. When looking at the data collected for the Texture Analyzer Table 2 and Figure 2, it proves our assumptions wrong. It clearly shows that there is something different between the samples. It is also statistically backed with Table 4 and Figure 4, so we would reject our null hypothesis and state that there is something statistically different between the samples. The data for the water activity is not statistically sound and would need further trials to prove so. It also showed in our sensory data Tables 5-7, when there proved not to be a solid winner or loser. With the sensory data, there, our peers were not able to identify which cupcake was different from the rest. Due to this lack of a difference in the sensory data of the various

12 cupcakes, our results provide us with a possible way to help Americans get an adequate daily fiber intake. As stated in the introduction, there are many benefits to having a high fiber diet. So, it would be very beneficial if we were able to add fiber to more appealing items, such as baked goods. Some potential sources of error could be inexperience with equipment, inaccurate measuring, and making sure all variations had the same exact preparation and baking time. The take home message of this experiment is that fiber could possibly be added to these cupcakes to add nutritional value and help the population increase their fiber consumption without completely losing the quality of the cupcakes. Although our null hypothesis was rejected and there was a difference present in the texture of the cupcakes, this should not deter people from trying to add extra fiber to their diets because of all of the potential benefits. Further work that could be done is to try other baked goods, such as different kinds of cupcakes or cakes. Also, it would be interesting to use the cranberry fiber that we originally planned on and see if it affects the cupcakes in any different ways than the soluble fiber did. The cranberry fiber could also possibly have an effect on the taste of the cupcakes compared to soluble fiber. If fiber could be added to multiple baked goods, it would be a great way to help Americans increase their fiber consumption in an appealing way. References Anderson, James W., Belinda M. Smith, and Nancy J. Gustafson. Health Benefits and Practical Aspects of High-fiber Diets. Washington: World Bank, Web. 25` Sept Clemens, Roger, Sibylle Kranz, Amy R. Mobley, Theresa A. Nicklas, Mary P. Raimondi, Judith C. Coffman, Melodie A. "The Recommended Daily Fiber Intake for an Adult." Livestrong. Demand Media, Inc., 13 Jan Web. 23 Sept Mukherjee, Malancha, Prasanta Bandyopadhyay, and Debabrata Kundu. "Exploring the Role of Cranberry Polyphenols in Periodontits: A Brief Review." National Center for Biotechnology Information. U.S. National Library of Medicine, 02 Sept Web. 29 Sept < Rodriguez, Joanne L. Slavin, and Hope Warshaw. "Filling America s Fiber Intake Gap: Summary of a Roundtable to Probe Realistic Solutions with a Focus on Grain-Based Foods." The Journal of Nutrition. American Society for Nutrition, 30 May Web. 22 Sept Attached: Appendix