1. Seed-Displacement Test Red Velvet Cupcake (Allrecipes.com)
Sensory Evaluation on Flavor, Volume and Texture of Substituting Amaranth Flour for Wheat Flour in Red Velvet Cupcakes
S. Patrick James
Nutrition, Dietetics, and Food Management Department – Murray State University
Results
Conclusions
Introduction
Methods
A basic red velvet cupcake recipe was used to prepare both samples (Table 1). The only variation between the samples was that the sifted amaranth flour was substituted for the all-purpose wheat flour (Figure 2).
Each sample underwent a seed-displacement test to determine differences in volume. A single-blind sensory evaluation was conducted by a group of panelists. The group of panelists was comprised of five women between the ages of 19 and 38.
The scorecard given to each panelist asked them to describe flavor, texture, volume and their preference of the samples provided.
Overall, amaranth flour was determined to not be a suitable substitute for all-purpose flour in preparing red velvet cupcakes.
The panelists preferred Sample A, which was made with all-purpose flour (Chart 3). The sensory data revealed that while Sample B produced an equally moist cupcake (Chart 2), it did not produce a more palatable cupcake (Chart 1).
The nutrient analysis determined that Sample B had more calcium and iron than Sample A, while also providing fewer calories and carbohydrates. However, Sample A did provide lower fat and saturated fat than Sample B.
The hypothesis was not supported in this experiment. While amaranth flour can produce a comparable cupcake in terms of volume, it did produce a palatable alternative.
Celiac disease is becoming more prevalent in today’s society, and celiac patients are looking for more gluten-free options to replace their wheat-made counterparts.
Current statistics indicate that 1 in 141 Americans has celiac disease (NIDDC, 2016). Many of the 200,000 new cases each year are misdiagnosed or undiagnosed (Figure 1.).
Seed-Displacement Test
Sample A B
Run #1
30 mL
24 mL
Run #2
28 mL
26 mL
Run #3
20 mL
Mean
29 mL
23 mL
Chart 3: Overall preference of samples.
Figure 2: The brand of amaranth flour used in the experiment.
Chart 1: Sensory evaluation of taste. Sample A (all-purpose flour) and Sample B (made with amaranth flour)
Figure 1: Amount of cases misdiagnosed or undiagnosed of celiac patients (Beyond Celiac, 2016).
Table 2: Results of Seed-displacement test.
Nutrient Analysis (USDA)
Sample A B
Calories
308
303
Total Fat
11 g
12 g
Sat. Fat
2.5 g
3 g
Carbs
49 g
47 g
Calcium
1 %
3 %
Iron
10 %
14 %
Amaranth is a gluten-free grain that has been introduced in many products for its nutritional benefits (Tibagonzeka et. al, 2014). Patients saw improvements in calcium, iron and zinc intake from the addition.
Amaranth is also considered to be a complete protein, which is beneficial to celiac patients that want to adopt a vegetarian lifestyle (World Grains Council, 2016).
Chart 2: Sensory evaluation of texture.
Table 3: Nutrient Analysis.
Discussion
Red Velvet Cupcake (Allrecipes.com)
48 g vegetable shortening
150 g white sugar
52 g egg
7 g cocoa
30 mL red food coloring
4 g salt
3 mL vanilla extract
120 mL buttermilk
142 g sifted all-purpose flour
5 g baking soda
8 mL distilled white vinegar
454 g premade cream cheese icing
Variation: 142 g of sifted amaranth flour substituted for 142 g of sifted all-purpose flour.
Preheat oven to 180° C. Lightly grease cupcake pan. Measure all ingredients.
Combine shortening and sugar, and begin mixing.
Beat egg and add to mixture.
Combine cocoa powder and red food coloring and add to mixture.
Combine salt, vanilla extract and buttermilk.
Add flour and buttermilk mixture to batter.
Add baking soda and vinegar.
Pour batter into paper cups and bake for minutes
Add icing to cupcakes.
From the results of the seed-displacement test, there was little difference in volume between the two samples (Table 2).
The panelists described Sample A as having a sweet and floury texture, while describing Sample B as nutty and bitter (Chart 1). Most of the panelists agreed that both samples were moist (Chart 2).
In the nutrient analysis, Sample B had fewer calories and carbohydrates than Sample A. Sample B also had more calcium and iron (Table 3).
Overall, the panelists preferred Sample A over Sample B (Chart 3).
Research Objective
Since there is no current research has been conducted on using amaranth flour in baked goods, like cookies or cakes, the purpose of this study was to test the flavor, texture, volume and overall acceptability of two red velvet cupcakes, one prepared with all-purpose flour and the other prepared with amaranth flour.
The hypothesis is that there will be no difference in volume or texture between the two cupcakes, and the cupcakes prepared with amaranth flour would be well accepted.
References
Allrecipes.com (2016). Red velvet cupcakes. Retrieved from
Beyond Celiac (2016). Celiac disease: Fast facts. Retrieved from
National Institute of Diabetes and Digestive and Kidney Diseases (NIDDC) (2016, June). Definition and facts for celiac disease. Retrieved from:
Tibagonzeka, J., Wambete, J., Muyinda, A.M., Nakimbugwe, D., & Muyonga, J.H. (2014). Acceptability and nutritional contribution of grain amaranth recipes in Uganda. African Journal of Food, Agriculture, Nutrition & Development, 14(3),
United States Department of Agriculture (USDA) (2016). SuperTracker.Retrieved from
Table 1: Basic recipe for red velvet cupcakes.