Evaluation of alternative fat and sweetener systems in cupcakes

dc.contributor.authorPong, Lisaen
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:30:34Zen
dc.date.adate2009-03-03en
dc.date.available2014-03-14T21:30:34Zen
dc.date.issued1990en
dc.date.rdate2009-03-03en
dc.date.sdate2009-03-03en
dc.description.abstractN-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.en
dc.description.degreeMaster of Scienceen
dc.format.extentix, 62 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-03032009-040549en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-03032009-040549/en
dc.identifier.urihttp://hdl.handle.net/10919/41354en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1990.P664.pdfen
dc.relation.isformatofOCLC# 23591322en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1990.P664en
dc.subject.lcshCakeen
dc.subject.lcshFaten
dc.subject.lcshNonnutritive sweetenersen
dc.titleEvaluation of alternative fat and sweetener systems in cupcakesen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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