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

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

3 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

4 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

5 Advocating for whole grains 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

6 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.

7 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)

8 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.

9 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.

10 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.

11 Methods Variants 80% All-Purpose Flour and 20% Brown Rice White Whole Wheat Flour

13 Before baking Control Brown Rice

14 WWW

15 After baking (final products)

16 Results: % Moisture Content Original: 7.63% 20 % Brown Rice/80% APF: 10.49% WWW: 9.87%

17 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 ± 1.11a ± 0.24a ± 1.04a Variant 1 20% Brown Rice/ 80% APF 6.96 ± 1.66a ± 0.27b ± 0.05a ± 0.42b Variant 2 White Whole Wheat 6.55 ± 1.68a ± 4.35ab 2.60 ± 0.15b ± 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 replicant abc Means within the same column with the same letter are not significantly different (p>0.05).

18 Sensory Evaluation 1. The descriptive statistics: Control 6.59 ± 1.70a V ± 1.66a V ± 1.68a 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

19 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)

20 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 ± 1.11a Variant ± 0.27b 20% Brown Rice/ 80% APF Variant 2 White Whole Wheat ± 4.35ab

21 Results: Color (a* value) There was significant difference between the control and V2 (p= <0.05) and V1V2 (p= <0.05) There were no significant difference between control-v1 (p=0.58>0.05) Treatment Color (a*) Control ± 0.24a Variant ± 0.05a 20% Brown Rice/ 80% APF Variant 2 White Whole Wheat 2.60 ± 0.15b

22 Results: Color (b* value) There was significant difference between the control and V1 (p= <0.05). There were no significant difference between control-v2 (p=0.44) and V1-V2 (0.26). Treatment Color (b*) Control ± 1.04a Variant ± 0.42b 20% Brown Rice/ 80% APF Variant 2 White Whole Wheat ± 0.74ab

23 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.

24 Nutrition Facts 80 g RACC / serving (cupcakes) total ingredients is 825 g total flour g flour percentage per recipe (237.4 g /825 g) x 100 = 29% flour

25 Nutrition Facts Control (100% All purpose flour)

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

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

28 Differences in Nutrition Facts

29 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 allpurpose 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.

30 Future Work production - health concerns larger group with more experiments better quality products

31 References 1. Acosta K, Cavender G, Kerr W Sensory and physical properties of muffins made with waxy whole wheat flour. Journal of Food Quality 34: Bassinello P, Freitas D, Ascheri J, Takeiti C, Carvalho R, Koakuzu S, Carvalho A Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Science 1: Frost D, Adhikari K, Lewis D Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies. Journal of Food Science Technology 48(5): Gomez M, Manchon L, Oliete B, Ruiz E, Caballero PA Adequacy of whole grain non-wheat flours for layer cake elaboration. Elsevier Inglett G, Chen D, Liu S Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT-Food Science Technology 60: Prasopsunwattana N, Omary M, Arndt E, Cooke P, Flores R, Yokoyama W, Toma A, Chongcham

32 6. S, Lee, S Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley. Cereal Chemistry, 86 ( ): Sharma P, Gujral H S Cookie making behavior of wheat-barley blends and effects on antioxidant properties. Elsevier 55(1): Sullivan P, Flaherty J, Brunton N, Arendt E, Gallagher E Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour. European Food Research and Technology 231: Toma A, Omary M, Marquart L, Arndt E, Rosentrater K, Burns-Whitmore B, Hwan K, Sandoval A, Sung A Children's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods. Journal of Food Science 74(5): H139-H Wojtowicz A, Kolasa A, Moscicki L Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Polish Journal of Food and Nutrition Sciences 63(1):

Formulating for Increased Satiety

September 30, 2014 Westin Hotel, Itasca, Illinois, USA Formulating for Increased Satiety Elizabeth Arndt, Research Fellow, Formerly with ConAgra Mills, Inc. Food Factors Affecting Satiety Composition Properties