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BANANA CARROT CAKE EXPERIMENT Substitution of Eggs for Ground Flaxseeds in Baked Products
Purpose of the Experiment • To determine the effectiveness of replacing eggs for
ground flaxseeds on subjective and objective characteristics.
Experimental Design • A controlled experimental design was implemented to
compare differences between flaxseeds and eggs in baked products. • Control: cake containing eggs • Experimental: cake containing flaxseeds
• Hypothesis: Flaxseeds in replace of eggs would create a cake that looked the same as the control but contain more moisture
Results • Objective and Subjective
Objective Results • Volume:
• Length x width x height • 50/50 had the largest increase
Name of the Product
Volume before Baking (inches)
Volume after baking (inches)
Volume increase (inches)
Control Cake (100%)
56in.³ 88in.³ 32in.³
50/50 Cake (50% eggs & 50%
flaxseeds)
56in.³ 96in.³ 40in.³
Experimental Cake (100% flaxseeds)
60in.³ 96in.³ 36in.³
Objective Results • Wettability Test: to determine moisture
• Methods: • Sample weighed
• Sample soaked in water for specific time (5 sec) • Sample weighed again to see how much water retained
• 100% flaxseed had the most water retention
Cake Sample Weight before Soaking (grams)
Weight after Soaking (grams)
Moisture Increase (grams)
100% control 20 grams 25.5 grams 5.5 grams 50/50 20 grams 24.6 grams 4.6 grams 100%
experimental 20 grams 26.6 grams 6.6 grams
Subjective Results Evaluation Template
568 1 2 3 4 5 6 7 Color
Texture Flavor Overall
763 1 2 3 4 5 6 7
Color Texture Flavor Overall
985 1 2 3 4 5 6 7
Color Texture Flavor Overall
Color Preference • 50/50 recipe had the highest color preference, 53% • Control and experimental cakes were ranked closely with
an acceptance of 47% and 44% • Lowest ranking was the experimental sample
Texture Preference • 50/50 recipe was the favorite again; 42% ranked #7 • 50/50 also had the lowest scores • The control and the experimental had similar ranking,
36%
Flavor Preference • Tasters preferred the Control, 42% • the 50/50 and the experimental were slightly similar; at
39% and 36% • Flaxseed sample only had a 3% of unacceptability; • 50/50 recipe had the highest at 5%
Overall Acceptability Preference • The 50/50 recipe has the highest ranking 42% • The 50/50 was closely followed by the 100% substitution
recipe at 39% and then the control came in last at 36%
Limitations • Data may have been off due to poor measurement
procedures • Some cakes were not measure at the same day/time • The school’s ovens are old and do not heat as well which
may have altered our volume measurements • Cooling time
Conclusion • 50/50 was the best on 3 of the 4 subjective evaluations • preference tests and 1 of the 2 objective tests • The 100% flaxseed sample was only within 10% of the
50/50 on both the subjective and objective tests • Individuals should consider consuming baked goods with
flaxseeds because the differences between those made with eggs and those made with flaxseeds are small and the nutritional benefits are higher
• The omega 3 from flaxseed, can help to lower cholesterol in individuals suffering from cardiovascular diseases
• The unique characteristics and nutritional benefits that come from flaxseeds outweigh the health cost of consuming a baked product that uses eggs.
Questions?