Healthy Vanilla Bean Cupcake with the Substitution of Coconut Flour
!!
! !!DFM 357-02 Experimental Foods Noel Kwok and Christina LoBue
12/11/2013 !!!!!!!!!!
!!!!Abstract !
Functional foods can be described as enriched or enhanced food products that provide
health benefits beyond the original nutrient content of a particular food. Coconut flour has gained
recent attention as a functional food due to its high fiber content possessing the ability to lower
the glycemic index (GI) of any food product in which it is added (Hasler, 2002). Using a
descriptive testing design, 26 minimally trained judges assessed 3 vanilla bean cupcake samples
using a scorecard and ranking tenderness, texture, and taste on a 1-5 Likert scale. All three
samples, the control (560), 50% coconut flour/50% all-purpose flour (143), and 25% coconut
flour/75% all-purpose flour (362), were presented simultaneously on a plate sectioned into thirds.
The results conveyed 65% of the judges agreed the control possessed the smoothest texture.
Thirty eight percent of the judges agreed that the tenderness of sample 143 was the most
uniform. Thirty four percent agreed that 362 was the most desirable in flavor. In conclusion, the
most desirable cupcake flavor was achieved when 25% of the flour was coconut. However, it is
uncertain which texture and tenderness characteristics the judges preferred, because they were
not ranked on desirability, but instead on possessing a specific characteristic (e.g., mushy, firm,
grainy). Additional research is needed to determine the acceptable amount of added coconut flour
to cupcakes to produce an acceptable texture and tenderness while still imparting health benefits.
Introduction/Purpose !Functional foods can be described as enriched or enhanced food products that provide
health benefits beyond the nutrients they contain. For example, dietary fiber confers several
health benefits yet it is not readily digested by the body. Fiber is comprised of a variety of non-
starch polysaccharides and has two main components: soluble and insoluble fiber. As their names
suggest, soluble fiber dissolves in water whereas insoluble fiber does not. Soluble fibers appear
to be digested to a limited extend, become gel-like in the intestines and slow down fecal transit
time whereas insoluble fibers are eliminated from the body undigested, provide stool bulk, and
speed up transit time (McWilliams, 2008).
In the western world, the general population is not consuming enough fiber daily in their
diets. It is recommended that adults ingest 20-35 g fiber/day, but their actual intake reflects less
than 20g/day. One the reason for this is refined wheat products are ubiquitous and the fiber has
been stripped from the product. In addition, intakes of good sources of dietary fiber from fruits,
vegetables, and legumes are low (Marlett, J. A., McBurney, M. I., & Slavin, J. L., 2002).
Recently, the popularity of coconut flour has been piqued due to its high fiber content. It
has emerged as a by-product of the coconut milk industry. It is made from the coconut
endosperm by dehydrating it into desiccated coconut and then extracting out the oils to form
coconut meal. Then the coconut meal is finely ground producing what is commonly known as
coconut flour (Hagenmaier, R., Quinitio, P., & Clark, S., 1975). Coconut flour offers several
health benefits. For example, its high percentage of dietary fiber slows down the rate at which
food is processed enabling people to feel fuller sooner and remain fuller for a longer period of
time. These characteristics are features of a dietary pattern used to treat and prevent obesity. High
dietary fiber also helps promote the regularity of the digestive system and promotes colon health
(Marlett, J., McBurney, M., & Slavin, J., 2002). According to Colorado State University
Extension, studies have shown that high dietary fibers in content can aid in lowering cholesterol
and possess other benefits such as reducing the risk for colon cancer, and helps prevent and
manage constipation and diverticulitis (Anderson, Perryman, Young & Prior, 2013; Marlett, J.,
et. al, 2002).
For this experiment, we focused on substituting all-purpose flour with coconut flour in
the vanilla bean cupcake recipe. We wanted to create a healthier version of a vanilla bean
cupcake that is 6-10% higher in fiber, higher in protein, and higher in manganese for those who
do not meet those daily requirements. By substituting coconut flour for all-purpose flour in the
recipe, people receive a healthier treat in their diet while promoting colon and cardiovascular
health (Marlett, J., McBurney, M., & Slavin, J., 2002).
!Review of the Literature !
The use of coconut flour as an alternative to conventional flours has aroused the interest
of consumers. One reason is related to its high fiber content. According Fife, coconut fiber can
protect against heart attacks and strokes by playing a role in reducing LDL, which can lead to the
reduction in development of artherosclerotic plaque. The soluble fiber contained within the flour
binds to bile acids in the small intestines and removes cholesterol from the body and the liver
responds by converting LDL in bile acids, thus lowering the risk for heart disease. In addition to
lowering cholesterol, Fife has also stated coconut can lower LDL cholesterol, triglycerides, and
phospholipids (Fife, 2005). Blood pressure is also reduced with the intake of high dietary fiber.
As a result, people with diabetes can benefit from this type of flour because they are more prone
to heart disease.
The chemical analysis of coconut flour has revealed it contains 21.65% protein, 10.45%
fiber, 59.77% carbohydrates, and 8.42% fats. The fiber breakdown of coconut flour is 38%
dietary fiber, 14.1% hemicelluloses, and 10.3% celluloses. In comparison, the chemical analysis
of all-purpose flour contains 0.87% fat, 9.9% protein, 0.5% crude fiber, and 78.46%
carbohydrates. While all-purpose is 7.55% lower in fat, it is 18.69% higher in carbohydrates,
slightly lower in protein (0.55%), and 37% lower in fiber (Gunathilake, K. &. Yalegama, C., &
Kumara, A., 2009). According to Trinidad, et. al, in 60.0 ± 1.0 g/100 g sample of coconut flour,
56% of the fiber is insoluble and 4% is soluble fiber. In addition, Trinidad, et. al, discovered that
the dietary fiber content of coconut flour exceeded other dietary fiber sources such as oat bran
and flaxseed, making coconut flour an excellent way to increase fiber intake (Trinidad, P., & et.
al, 2006).
Compared to people who use all-purpose flour for their flour recipe, there is less health
benefits provided in the long run. It contains 0g of fiber and can lead to insulin spikes by sharply
increasing blood glucose levels if consumed without fats and/or fiber. All purpose-flour is refined
from whole wheat flour. The bran and germ contains most of the nutrients in the grain where the
fibers, vitamins, minerals, and antioxidant are stored at. However, by removing the whole grain
during the refining process it strips off the nutrients. After processing, some of the nutrients are
added back to the product hence the term “enriched flour,” but it represents only a fraction of
what the grain was before. Without refining the grain, it contains iron and a large amount of B
vitamins which plays a role in generating energy. For this reason, refined grain does not contain
the same health benefits as whole grain (Bauer, 2013).
In addition, the vast majority of humans can benefit from a diet high in dietary fiber.
Inadequate intake of dietary fiber can increase the possibility of developing certain diseases.
According to Fife, coconut flour contains the highest percentage of dietary fiber in comparison to
other flours. Therefore, to ensure people are getting enough fiber in their daily diet they should
incorporate coconut flour into their flour recipes. Coconut flour can potentially increase your
lifespan with the reduction of health risks.
Methods/Design !Protocol
Twenty six very minimally trained judges were recruited for cupcake product evaluation.
The judges were volunteers from San Francisco State University campus of varying ages. Each
judge received all three cupcake samples simultaneously (i.e., control, 50% coconut flour
variation, 25% coconut flour variation). The samples were distributed on plates sectioned into
thirds with a randomized three-digit number ascribed to each sample. The assessments of the
judges were guided by the predetermined characteristics labeled on the scorecard for taste,
texture, and tenderness ranked on 1-5 Likert scale.
Design In order to determine the acceptability of coconut flour added to cupcakes as a functional
food, the following experimental design was constructed. First, the most extreme flour
modification was made replacing the all-purpose flour with 100% coconut flour and distributed
to an untrained sensory panelist to determine its acceptability. The product was unacceptable in
tenderness, texture, flavor, and aesthetics. Then, a batch employing 50% coconut flour to 50%
all-purpose flour was crafted and according to the untrained sensory panelist, the sample yielded
a very desirable product. In order to determine the third cupcake sample to be tested, the 50%
coconut flour substitution was cut in half. Thus, the experiment examined the acceptability of
the taste, texture, and tenderness of cupcake samples employing 100% all-purpose flour (560
control), 50% coconut flour to 50% all-purpose flour (sample 143), and 25% coconut flour to
75% all-purpose flour (sample 362).
Results !
! Figure 1. Subjective evaluations of the texture of the Vanilla Bean Cupcake samples: 560, 143, and 362. Twenty six judges individually ranked the texture of 560, 143, and 362 on a 1-5 Likert scale (1=grainy, 5=smooth). !
! Figure 2. Subjective evaluations of the tenderness of the Vanilla Bean Cupcake samples: 560, 143, and 362. Twenty six judges individually ranked the tenderness of 560, 143, and 362 on a 1-5 Likert scale (1= mushy, 5=firm). !!!
! Figure 3. Subjective evaluations of the flavor of the Vanilla Bean Cupcake samples: 560, 143, and 362. Twenty six judges individually ranked the flavor of 560, 143, and 362 on a 1-5 Likert scale (1=undesirable, 5=desirable). !
Discussion !The results of the research study showed 51% of the 26 trained sensory panelists deemed
the vanilla bean cupcake samples were acceptable. Due to the limitations of the experiment, only
three cupcake characteristics were evaluated. The flavor was evaluated based on its desirability
whereas texture and tenderness were based on specific characteristics (e.g., mushy, firm, grainy)
and not based on desirability.
Seventeen out of 26 judges perceived the control to be smooth in texture. Twelve judges
perceived sample 143 to be grainy or semi-grainy and 22 judges perceived sample 362 to be
slightly smooth to smooth, which was more similar to the results received regarding the control.
One judge asked for clarification if the description “grainy” on the scorecard was intended to
mean a very undesirable texture. He stated that he preferred a grainy texture rather than a
smoother one. As a result, the information gathered from the scorecards pertaining to the texture
and tenderness of the cupcakes does not convey product acceptability. Instead, the low scores for
texture and tenderness (i.e., 1-3) are simply feedback on the cupcakes’ structural characteristics
and further research needs to be conducted to determine the desirability of the tenderness and
texture of samples 362 and 143.
For tenderness, 38% of the judges stated that sample 143 was uniform. Thirty percent of
the panels stated that sample 560 (control) was mushy and 30% stated that it was uniform. This
was surprising, because in the objective wettability test, sample 143 was shown to be the most
tender possessing the greatest ability of the three samples to attract water, yet from the trained
sensory panelist 30% perceived sample 143 to be the most uniform and not mushy. According to
the Asian Journal of Food and Agro-Industry, all-purpose flour contains 9.76 ± 0.12 percent
moisture versus coconut flour that contains 4.20 ± 0.23 percent moisture, which can explain why
coconut flour seemingly attracts more water, in addition to its fiber content (Trinidad, P., et. al,
2006). The coconut flour appears to have the ability to attract water while still maintaining its
structure whereas the all-purpose flour does not. The results for 362 were generally evenly
distributed along the 1-5 ratings, with more judges (8) rating the sample as uniform.
The Asian Journal of Food and Agro-Industry published a study finding that the addition
of up to 20% coconut flour to 80% all-purpose flour in bread produced an acceptable product in
crumb grain, texture, and taste according to a trained sensory panelist. This study compared
bread with 10%, 20%, and 30% addition of coconut flour and the bread with 10-20% coconut
flour ranked the highest on the acceptability scale (Gunathilake, K., 2009). Similarly, our
experiment conveyed that the cupcake sample 362, containing 25% coconut flour, received the
highest agreement among the judges for possessing the most desirable flavor out of the three
samples. Thus, the use of up to 25% coconut flour in cupcakes and other baked products, has
great future potential as a functional food and its possibility needs to be further researched.
!Conclusion !
In conclusion, our experimental designed of coconut flour vanilla bean cupcakes served
as a base for further studies of the potential benefit of replacing all-purpose flours with coconut
flours. Our results have established that 51% of the sensory panelist accepted the experimental
product as being mostly desirable or desirable. The vanilla bean cupcake that contained the 25%
of coconut flour was the most desirable cupcake compared to the other two samples. While our
vanilla bean cupcake contained beneficial ingredients (e.g., fiber) that promotes a healthy diet, it
is questionable whether our product produced an acceptable texture and tenderness. Thus, we
will need additional tests to determine the exact amount of coconut flour that we will need to
create the desirable product. However, we can conclude that coconut flour is a suitable
substitution for all-purpose flour to produce a healthy product that consumers would enjoy.
! !!!!!!!!!!!!!!
!!References !
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Bauer, J. (2013). Retrieved from http://www.joybauer.com/food-articles/refined-grains.aspx !Burkitt, D. P., Walker, A. R. P., & Painter, N. S. (1972). Effect of dietary fibre on stools and transit-times, and its role in the causation of disease. The Lancet, 300(7792), 1408-1411. !Chandra, I. (2010). Vanilla Bean Cupcakes with Chocolate Ganache. Theppk.com. Retrieved on October 19, 2013, from http://www.theppk.com/2010/11/vanilla-bean-cupcakes-with- chocolate-ganache/. !Fife, B. (2005). Coconut cures: Preventing and treating common health problems with coconut.
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manufacture. Journal of the American Oil Chemists Society, 52(11), 439-443. !Marlett, J. A., McBurney, M. I., & Slavin, J. L. (2002). Position of the American Dietetic
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Raghavendra, S. N., Ramachandra Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S., & Tharanathan, R. N. (2006). Grinding characteristics and hydration properties of coconut residue: A source of dietary fiber. Journal of Food Engineering, 72(3), 281-286. !
Trinidad, P., Valdez, D., Loyola, A., Mallillin, A., Askali, F., Castillo, J., & Masa, D. B. (2003). Glycaemic index of different coconut (Cocos nucifera)-flour
products in normal and diabetic subjects. British Journal of Nutrition, 90(3), 551-556. !Trinidad, P., Mallillin, A., Valdez, D., Loyola, A., Askali-Mercado, F., Castillo, J., Encabo, R.,
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Appendices !Appendix A: Experiment 1 Control Purpose The purpose of this trial was to determined the precise weight to be used for each ingredient in the subsequent cupcake experimentation. The data that this experiment provided was crucial to the accuracy and reliability of the entire experiment and thus, needed to be completed first. In addition, this experiment was conducted to assess the desirability of the control cupcake product through sensory evaluation. !Procedures Three trial runs were conducted per ingredient to calculate the measured ingredient weight in grams. Then the average of the three weights was used to determine the final weight of each ingredient in grams. The process is illustrated in table 2. !Once the final ingredient weights were determined, they were used for the subsequent production of the control sample. Each ingredient was weighed on a scale to ensure it matched the corresponding weight listed in table 2. The following procedures were observed for the control: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes. Secondly, the dry ingredients ( i.e., flour, cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute on the lowest setting. Then the dry ingredients were slowly sifted into the wet ingredients and were beaten on the lowest setting for 1 minute and 15 seconds. The ingredients were beaten together until there were no large clumps. Fifthly, the batter was poured into cupcake liners inside a cupcake tin and placed into the oven that was preheated to 350˚F. The cupcakes baked
on the third rack from the top for 24 minutes and 59 seconds at 350˚F. !Results Sensory test Six untrained peer tasters sampled the control cupcakes for acceptability. The feedback given from each taster was positive, despite having difficulties with the outer paper cupcake liner (e.g., the liners disintegrated into the cupcakes as they were removed). For this experimental trial, the chocolate ganache frosting was made and coated the top of the cupcakes. One untrained taster gave a positive review of the frosting. However, a subsequent decision was made to omit the ganache frosting from the experiment due to its unpleasant appearance and consistency. Overall, each tester expressed the cupcake product was desirable. !Objective tests The cupcake height was measured in cm before and after baking. The cupcake height was measured by inserting a toothpick into the cupcake, marking the height onto the toothpick, and then using a ruler to measure it. The height of raw cupcake batter prebake was 0.7cm and the height of cooked cupcake post-bake was 1.1cm. !Table 1. Brand name used for each ingredient in the experiment.
Ingredient Brand
Almond milk (homogenized; unsweetened) Califia Farms
Vanilla extract Kirkland
Vanilla beans Madagascar
Apple cider vinegar Bragg
Baking soda Arm and Hammer
Baking powder (double acting) Clabber Girl
Corn starch Guisto’s
Salt Morton’s table salt
Canola oil Kirkland
All purpose flour ConAgra
Coconut flour Bob’s Red Mill
Sugar C & H Sugar
! Table 2. Three trial runs were conducted per ingredient and the average became the final weight for each ingredient.
Summary Overall, the outcome of testing and measurements produced desirable results. The necessary weights for each ingredient were successfully obtained. The cupcake control produced a desirable product. The presence of extraneous factors was inevitable. One way extraneous variables were eliminated was through being diligent to use the same brand for each ingredient in all the trials. The product brands used for the experiment are listed in table 1 and its documentation is essential to ensure consistency. One aspect an unintended variable could not be avoided was seen with the cornstarch. Once the cornstarch was measured into a very small glass bowl, it kept sticking to the glass regardless of the best attempts to scrape every fraction into the batter. Thus, due to product loss, less than 15.6 g of cornstarch actually was incorporated into the batter. As a result, each batch may contain a slightly varying amount of cornstarch. This may affect the cupcakes by resulting in a slightly softer product. In addition, due to the expensive nature of vanilla bean, we only used the weight gathered from the first scrapping trial to determine the set
Ingredient Trial 1 (grams)
Trial 2 (grams)
Trial 3 (grams)
Average Weight (grams)
1 cup almond milk 231.9 236.7 240.6 236.4
1 teaspoon Apple Cider Vinegar
5.4 4.9 5.2 5.2
1 ¼ cup All Purpose Flour 147 145.7 144.7 145.8
2 tbsp Cornstarch 16.0 15.2 15.5 15.6
¾ tsp Baking powder 2.5 2.1 2.2 2.3
½ tsp Baking soda 1.9 2.3 2.1 2.1
½ tsp salt 2.7 2.6 2.8 2.7
1/3 cup canola oil 61.0 65.8 66.0 64.3
¾ cup sugar 131 129.6 130.7 130.4
1 ½ tsp Pure vanilla extract 5.4 7 6.4 6.3
1 vanilla bean scraped .9 N/A N/A .9
weight for subsequent experiments. In essence, the outcome of this experiment conveyed that the vanilla bean cupcakes are
desirable. The vanilla bean cupcakes received high acceptability in appearance, flavor, texture, and tenderness and therefore will be used as the control for the purpose of this experiment. !Appendix B: Sample 2 Experiment: 100% Coconut Flour !Purpose The purpose of this trial was to conduct the most extreme variation of the control recipe. This trial run was imperative and set the subsequent course of the remaining experiment. This experiment, through sensory and objective tests determined the acceptability of replacing 100% all-purpose flour for 100% coconut flour. Procedures First of all, the weight determined for the all-purpose flour listed in table 2, 145.8g, was the weight used for the 100% coconut flour. The following procedures were observed for sample 2: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes. Secondly, the dry ingredients ( i.e., coconut flour, cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute on the lowest setting. Then the dry ingredients were slowly sifted into the wet ingredients and were beaten on the lowest setting for 3 minutes. The ingredients were beaten together until there were no large clumps present. Fifthly, the batter was poured into cupcake liners inside a cupcake tin and placed into the oven that was preheated to 350˚F. The cupcakes baked on the third rack from the top for 27 minutes at 350˚F. !Results Sensory test Six untrained sensory panelist evaluated sample 2 for product acceptability. They conveyed it was unpleasant, because it was very dry, crumbly, and fell apart easily. In addition, it was noted that the product possessed a grainy texture in an unpleasant manner. !Objective test The cupcake height was measured in cm before and after baking. The cupcake height was measured by inserting a toothpick into the cupcake, marking the height onto the toothpick, and then using a ruler to measure it. The height of raw cupcake batter pre-bake was 2.2cm and the height of cooked cupcake post-bake was 2.4cm.
!Summary The outcome of this experiment conveyed the extreme variable sample was not acceptable on all aspects. The product was dry, very crumbly, and did not resemble a cupcake in texture, taste, or appearance. The product was very high in fiber, but low in desirability. The presence of extraneous variables was inevitable, although attempts were made to eliminate their possibility. As mentioned previously, the cornstarch was very sticky and it was difficult to scrape the full 15.6g into the batter after being weighed on the scale. Thus, the structure of the product could have been affected. In conclusion, the outcome of this experiment demonstrated that a new control modification needed to be made. Substituting 100% coconut flour for 100% all-purpose flour was the incorrect ratio and needs to be reassessed in order to produce a desirable product. !Appendix C: Experiment Sample 3: 50% Coconut Flour 50% All Purpose Flour !Purpose The purpose of this trial was to determine the acceptable extreme recipe modification for coconut flour to all-purpose flour. This experiment was meant to reveal if replacing 50% of the all-purpose flour with 50% coconut would be an acceptable substitution while maintaining a desirable taste, texture, and tenderness. !Procedures First of all, the decision was made to use the 1 ¼ cup all-purpose flour weight of 145.8g, as displayed in table 2, as the standard to determine the grams of 50% Coconut flour to 50% all-purpose flour. For example, 145.8g was divided by 2 in order to calculate 50% of the required flour yielding 72.9g for coconut flour and 72.9g for all-purpose flour. !The following procedures were observed for sample 3: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes. Secondly, the dry ingredients ( i.e., coconut flour, all-purpose flour cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute and 18 seconds on the lowest setting. Then the dry ingredients were slowly sifted into the wet ingredients and were beaten on the lowest setting for 3 minutes. The ingredients were beaten together until there were no large clumps present. Fifthly, the batter was poured into cupcake liners inside a cupcake tin and placed into the oven that was preheated to 350˚F. The cupcakes baked on the third rack from the top for 27 minutes at 350˚F.
!Results Sensory test Ten untrained sensory panelist assessed sample 3 for its overall acceptability. Panelists sampled the cupcakes 10 minutes after they came out of the oven and after they were refrigerated for approximately 24-hours. The following feedback was received from the panelists who sampled the cupcakes 10 minutes after they finished baking: very moist, great flavor, mealy texture, dense, and reminiscent of corn bread. The following feedback was received after approximately 24 hours of refrigeration: very moist, great flavor, loved it, delicious, simple, doesn’t taste healthy (in the sense of being repulsive; possessing health benefits while remaining palatable), would buy it, very moist and soft, not too sweet, not too bland, and good flavor. !It’s important to note these distinctions because the final public food-sampling day will be executed using the 2-day refrigerated cupcake samples as a result of the Miele Lab limitations. Thus, it was important to sample our cupcakes warm (out of the oven), post refrigeration, and after sitting out at room temperature for several hours. !Objective test The cupcake height was measured in cm before and after baking. The cupcake height was measured by inserting a toothpick into the cupcake, marking the height onto the toothpick, and then using a ruler to measure it. The height of raw cupcake batter prebake was 2.6cm and the height of cooked cupcake post-bake was 3.5cm. !Summary
The outcome of this experiment conveyed that 50% coconut flour to 50% all-purpose flour was an acceptable substitution. Sample 3 rose more than the control and was acceptable in taste, texture, and tenderness when consumed from the oven and at least several hours of refrigeration.
The presence of some degree of extraneous variables was inevitable, although attempts were made to eliminate their possibility. As mentioned previously, the cornstarch was very sticky and it was difficult to scrape the full 15.6g into the batter after being weighed on the scale. In addition, the oven used in this experiment was old and its consistency of heating is questionable and may be varied from experiment to experiment although the same oven was used each trial.
In conclusion, sample 3 proved to be the acceptable most extreme variation from the control. Sample 3 received high acceptability in appearance, flavor, texture, and tenderness and therefore will be used as one of the set samples for the subsequent duration of this experiment. !
Appendix D: Sample 4 Experiment: 25% Coconut flour 75% All Purpose Flour Purpose The purpose of this trial was to determine the acceptability of 25% coconut flour to 75% all-purpose flour. Sample 4 possess 4% less fiber than sample 3 and thus, this experiment will determine its effect on sensory perception. !Procedures First of all, the decision was made to use the 1 ¼ cup all-purpose flour weight of 145.8g, as displayed in table 2, as the standard to determine the grams of 25% coconut flour to 75% all-purpose flour. For example, 145.8g was multiplied by .25 order to calculate 25% of the required flour yielding 36.45g ≈ 36.5g for coconut flour and 109.35g ≈ 109.4g for all-purpose flour. !The following procedures were observed for sample 4: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes. Secondly, the dry ingredients ( i.e., coconut flour, cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute 30 seconds on the lowest setting. Then the dry ingredients were slowly sifted into the wet ingredients and were beaten on the lowest setting for 2 minutes 38 seconds. The ingredients were beaten together until there were no large clumps present. Fifthly, the batter was poured into cupcake liners inside a cupcake tin and placed into the oven that was preheated to 350˚F. The cupcakes baked on the third rack from the top for 24 minutes at 350˚F. !Results Objective test The cupcake height was measured in cm before and after baking. The cupcake height was measured by inserting a toothpick into the cupcake, marking the height onto the toothpick, and then using a ruler to measure it. The height of raw cupcake batter prebake was 1.8cm and the height of cooked cupcake post-bake was 3.3cm. !Sensory test Eight untrained sensory panelist assessed sample 4 to determine its overall acceptability. Panelists sampled the cupcakes 10 minutes after they came out of the oven and after they were refrigerated for approximately 1-3 days. The following feedback was received from the panelists who sampled the cupcakes 10 minutes after they finished baking: similar to the control in appearance and texture, smooth, very moist, great flavor, not as moist as sample 3 (50% coconut flour), not as dense as sample 3, and tastes like a healthy cake. The following feedback was
received after 1-3 days of refrigeration: sample 4 was softer than sample 3; liked the flavor and texture for both, loved it, good balance of flavors; for the taste it was reminiscent of vanilla cookie dough, tastes a bit like cornbread, very moist, and soft. !Again, it is important to note these distinctions because the final public food-sampling day will be executed using the 2-day refrigerated cupcake samples as a result of the Miele Lab limitations. Thus, it was important to sample our cupcakes warm (out of the oven), post refrigeration, and after sitting out at room temperature for several hours. !Summary The outcome of this experiment conveyed that sample 4 (25% coconut flour to 75% all-purpose flour) was similar to the control in appearance and texture, but contained 6% more fiber.
The presence of some degree of extraneous variables was inevitable, although attempts were made to eliminate their possibility. As mentioned previously, the cornstarch was very sticky and it was difficult to scrape the full 15.6g into the batter after being weighed on the scale. In addition, the oven used in this experiment was old and its consistency of heating is questionable and may be varied from experiment to experiment although the same oven was used each trial.
In conclusion, sample 4 was acceptable in appearance, taste, and texture with the added benefits of 6% fiber. Thus, subsequent testing will determine if the flour ratio of sample 4 will provide promise for future functional cupcake recipes. !Appendix E: Wettability and Linespread objective tests Purpose The purpose of this experiment was to utilize objective tests to determine the differences between the control, 50% coconut flour (sample 3), and 25% coconut flour (sample 4). !Procedures For this experiment, the same procedures were observed in determining the grams of coconut flour used in sample 3 and 4. Sample 3 contained 72.9g for coconut flour and 72.9g for all-purpose flour. Sample 4 contained 36.5g for coconut flour and 109.4g for all-purpose flour. !The following procedures were observed for sample 3 and 4: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes for each sample. Secondly, the dry ingredients ( i.e., coconut flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute 30 seconds on the lowest setting for each sample. Then the dry ingredients
were slowly sifted into the wet ingredients and were beaten on the lowest setting for 2 minutes seconds. The ingredients were beaten together until there were no large clumps present. The oven was preheated to 350˚F and all the samples cooked at 350˚F. All three samples (i.e., control, sample 3, and sample 4) cooked for 24 minutes. !The following procedures were observed for the wettability test: Each sample, the control, sample 3, and sample 4, were made and cooled for at least 20 minutes. Then the weight was recorded of each sample before and after placing it into a bowl of water for 5 seconds. This objective test measures the tenderness of a product. !The following procedures were observed for the line-spread test: ⅓ cup of batter from each sample (i.e., the control, sample 3, and sample 4) was placed at the center of the line spread test. After the batter was poured into the center, it was left untouched for 30 seconds and the distance it traveled in relation to the numbers written on the test, were recorded. This test was repeated for each sample with a total of two tests per sample. After each test, the numbers were averaged for each round and displayed in table 4. !Results Objective tests Table 3. Wettability test of the Control, Sample 3 (50% Coconut Flour), and Sample 4 (25% Coconut Flour).
!Table 4. Line spread objective test comparing the viscosity of the control sample, sample 3 (50% coconut flour), and sample 4 (25% coconut flour).
Sample Time (seconds)
Pre-weight (grams)
Post-weight (grams)
Control 5 11.6 17.8
Sample 3 (50% Coconut Flour) 5 24.3 34.2
Sample 4 (25% Coconut Flour) 5 13.8 21.4
!Summary The outcome of this experiment conveyed the tenderness of each sample and the rheological properties of each sample’s batter. In the wettability test, the control absorbed 6.2g of water, sample 3 absorbed 9.9g of water, and sample 4 absorbed 7.6g of water. These results confirm what the untrained sensory panelist experienced. The sensory panelist stated that sample 3 was moister than sample 4. The coconut flour has the ability to attract a lot of water due to its fiber content and could explain why sample 3 attracted the most water in 5 seconds. In addition, the results from the line spread test displayed that the batter of the control proved to possess the greatest flow and traveled the farthest distance during the 30 second test. As the coconut flour increased, the ability of the batter to flow decreased displaying a negative correlation between the two variables.
As previously mentioned, it is difficult to eradicate extraneous variables completely from this experiment. The issue of the cornstarch sticking to the container and not fully entering into each batter could have played a role in affecting the wettability results. Likewise, the canola oil and other liquids used in this experiment also are difficult to fully scrap into the batter after being weighed. As a result, this could negatively influence the rheological properties of the batters, thus impeding their ability to flow by a certain degree.
In conclusion, sample 3 (50% coconut flour) was the most tender sample or possessed the greatest ability to attract water. This finding will play a significant role in the future use of coconut flour in baked products. !Appendix F: Final Cupcake Experiment !Purpose The purpose of this final experiment was to produce samples (i.e., control, sample 3, and sample 4) that will undergo formal sensory evaluation from a minimally trained sensory panelist.
Sample Cups of batter
Time (seconds)
Test 1Average (grams)
Test 2 Average (grams)
Test 1 and 2 Average (grams)
Control 1/3 30 10.75 15.92 13.34
Sample 3 (50% Coconut Flour)
1/3 30 4.75 2.8 3.78
Sample 4 (25% Coconut Flour)
1/3 30 10.75 10.92 10.83
!Procedures For this experiment, the same procedures were observed, as previous experiments, in determining the grams of coconut flour used in sample 3 and 4. Sample 3 contained 72.9g for coconut flour and 72.9g for all-purpose flour. Sample 4 contained 36.5g for coconut flour and 109.4g for all-purpose flour. The control used 145.8g all-purpose flour. !The following procedures were observed for sample 3 and 4: Firstly, the almond milk and vinegar were whisked in a bowl and sat for 5 minutes for each sample. Secondly, the dry ingredients ( i.e., coconut flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt) were whisked together in a large bowl. Thirdly, after 5 minutes, the almond milk mixture, canola oil, sugar, vanilla extract, and scraped vanilla bean pod were beaten with an electric hand mixer for 1 minute 30 seconds on the lowest setting for each sample. Then the dry ingredients were slowly sifted into the wet ingredients and were beaten on the lowest setting for 2 minutes seconds. The ingredients were beaten together until there were no large clumps present. The oven was preheated to 350˚F and all the samples cooked at 350˚F. The control baked for 24 minutes and 5 seconds, sample 3 baked for 26 minutes and 58 seconds, and sample 4 baked for 24 minutes and 20 seconds. All of the cupcake trays were placed in the oven one at a one time on the third rack level from the top. In addition, the lab unexpectedly ran out of Clabber Girl's double acting baking powder and instead an unmarked baking powder was used. !Results Objective test The cupcake height was measured in cm before and after baking for each sample batch. The cupcake height was measured by inserting a toothpick into the cupcake, marking the height onto the toothpick, and then using a ruler to measure the marked length on the toothpick. The height of the raw cupcake batter (prebake) for the control was 2cm and the height of the cooked cupcake (post-bake) was 3cm. The height of the raw cupcake for sample 3 (50% coconut flour) was 2.2cm and its cooked height (post-bake) was 3.3cm.The height of raw cupcake batter (prebake) for sample 4 (25% coconut flour) was 1.7cm and the height of the cooked cupcake (post-bake) was 3.2cm. !Summary
The outcome of the experiment was a majority of the panelist perceived sample 4 (sample 363; 25% coconut flour) to possess the most desirable flavor. In the future, it would be beneficial to assess which cupcake sample yielded the most desirable texture and tenderness instead of only gathering data on mushiness to firmness and grainy to smooth.
As previously mentioned, it is difficult to eradicate extraneous variables completely from this experiment. Potential confounding factors could have been derived from a few sources. One could have resulted from the incorporation of an unmarked baking powder that was likely a different brand and possessing a slightly different chemical composition. The control used the rest of the Clabber girl’s baking powder and sample 3 and 4 used the unmarked baking powder. In addition, the unevenness of heat distribution in the oven could have affected the final product for any of the samples resulting in a mushier product.
In conclusion, the use of coconut flour as a functional food possesses promise. The 25% coconut flour to 75% all-purpose flour was shown to possess the most desirable flavor, but more research is needed to determine the ratio of coconut flour to all-purpose flour to produce the most desirable texture and tenderness of a baked product. !Appendix G: Nutrient Analysis of all three samples from caloriecount.about.com Table 5. Nutrient analysis of control recipe serving 26 people.
! Table 6. Nutrient analysis of control recipe serving 12 people.
! Table 7. Nutrient analysis of 50% coconut flour, 50% all purpose flour sample serving 12 people.
! !Table 8. Nutrient analysis of 50% coconut flour, 50% all purpose flour sample serving 26 people.
! Table 9. Nutrient analysis of 25% coconut flour, 75% all purpose flour sample serving 12 people.
! !Table 10. Nutrient analysis of 25% coconut flour, 75% all purpose flour sample serving 26 people.
! !Appendix H: Scorecard
! 560: Control Sample 143: 50% Coconut flour 50% All purpose Flour 362: 25% Coconut flour 75% All Purpose Flour !Appendix I: Vanilla bean cupcake recipe Vanilla Bean Cupcakes With Chocolate Ganache by IsaChandra Makes 1 dozen cupcakes !Cupcake ingredients: 1 cup unsweetened almond milk 1 teaspoon apple cider vinegar 1 1/4 cups all-purpose flour
2 tablespoons cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup sugar 1 1/2 teaspoons pure vanilla extract 1 vanilla bean, split lengthwise and scraped !For the ganache: 1/3 cup almond milk 1/3 cup semisweet chocolate chips 2 tablespoons pure maple syrup !Bake the cupcakes: Preheat oven to 350 F. Line muffin pan with cupcake liners. Spray lightly with cooking spray. !Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. !Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. !Beat together the almond milk mixture, oil, sugar, vanilla extract and vanilla bean in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. !Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack to cool. !In the meantime, prepare the ganache. In a small sauce pan, bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth. !To assemble: Let ganache cool for about 10 minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. Spoon the remainder of the ganache over cupcakes. Let set in a cool
room for an hour or so, or place in the fridge to set. Serve to happy people!
