Quinoa Chocolate Cupcakes
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Transcript of Quinoa Chocolate Cupcakes
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Quinoa Chocolate Cupcakes Experimental Foods Connie Duncan and Maha Saidosman
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Purpose of ExperimentCreate an acceptable sweet
product with a higher protein nutritional value aimed at benefiting diabetics.
Quinoa may aid in maintaining normal blood sugar levels.
Studies show that quinoa significantly decreases the levels of blood glucose.
Quinoa is loaded with essential amino acids, carbohydrates, protein, mg+, & Vitamin B
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Experimental DesignCreated three products
total: 100% cake flour chocolate cupcake (control), 50/50 mixture of cake and quinoa flour, and a 100% quinoa extreme sample!
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Results!!
Texture, 50/50
Texture Cake Flour
Texture Quinoa Flour
62%
63%
64%
65%
66%
67%
68%
69%
70%
71%
Series1
Moisitu
re 50
/50
Moistur
e Cak
e Flou
r
Mositur
e Quin
oa Flo
ur62%
64%
66%
68%
Series1
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Results!!!
Flavor 50/50 Flavor Cake Flour
Flavor Quinoa Flour
56%
58%
60%
62%
64%
66%
68%
70%
Series1
Aftertaste 50/50
Aftertaste Cake Flour
Aftertaste Quinoa Flour
0%
10%
20%
30%
40%
50%
60%
70%
80%
Series1
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Results!
Overall Acceptability 50/50 Overall Acceptability Cake Flour
Overall Acceptability Quinoa Flour
54%
56%
58%
60%
62%
64%
66%
68%
Series1
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ConclusionThe general public did not notice a major change
between the 50/50 and control sample, therefore indicating an acceptable substitution!
Implications for the future: further research should be done to perfect this sugar free chocolate cupcake.
In the future we would like to further make the recipe healthier by substituting splenda for honey or agave (more natural sources of sugar), butter for olive oil, and perhaps add coffee or cinnamon to mask the biter aftertaste!