Evaluation of alternative fat and sweetener systems in cupcakes

N-Flate™ and a sweetening system of 1.5% aspartame, 35.5% fructose, and 63% polydextrose (AFP) were evaluated for their potential as fat and sugar substitutes, respectively. Four cupcake variations were prepared to compare the effects of replacing shortening with N-Flate™, and sugar with AFP. The four variations were shortening/sugar, shortening/AFP, N-Flate™/sugar, and N-Flate™/AFP. The evaluation involved objective measurements of the batter and the baked cupcakes, and sensory evaluation of the cupcakes. Results of the objective measurements showed that the batter from the two variations prepared with N-Flate™ had a Significantly higher pH and specific gravity than the two variations prepared with shortening. A lower cake volume, a firmer texture, a higher moisture content, and a darker crumb color were also observed in the two variations prepared with N-Flate™. The batter from the two variations prepared with AFP also had a higher pH and specific gravity than the two variations prepared with sugar. A lower cake volume, a firmer texture, a higher moisture content, and a lighter crust color were also observed in the two variations prepared with AFP. Among the objective measurements, interaction effects were significant for specific gravity, volume, crust color and tenderness. Sensory evaluation results showed that the two variations prepared with N-Flate™ were less tender and have poorer cell uniformity than those prepared with shortening. Variations prepared with AFP were found to be less moist, have a more bitter crust and crumb, and better cell uniformity than those prepared with sugar. No interaction effects were observed for any of the sensory attributes.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Human Nutrition and Foods

Department dc:contributor.department

Human Nutrition and Foods

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

1990

Author dc:creator

• Pong, Lisa

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Dc Identifier Other

etd-03032009-040549

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/41354