Lactose-Free Chocolate Cupcakes - PowerPoint PPT Presentation

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Lactose-Free Chocolate Cupcakes

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  1. Lactose-Free Chocolate Cupcakes Haley Robertson Miami University KNH 404

  2. Background • Cannot digest the milk sugar lactose • Due to low level of lactase • Inflammation and irritation occur in intestine • More likely to occur in adulthood, higher instance in older adults • More common in African Americans, Hispanic Americans, American Indians, and Asian Americans • Calcium deficiencies can be a problem

  3. Procedure • Measure ingredients • 6 muffins made of each variation each day • 3 for sensory • 3 for objective • Standard Cake method used to mix • Made all at once • Baked same time • Cooled same time

  4. Goal • The purpose of this study is to create a high quality lactose-free chocolate cupcake. • A survey done by TLC shows that chocolate cake is America’s second favorite dessert

  5. Hypotheses • Vanilla Rice Milk will produce a product with the least after taste detected • Vanilla almond milk will produce the most tender product • Vanilla almond milk will produce a product with the best mouthfeel

  6. Variations

  7. Objective Test • Texture Analyzer TA.X T21 • Tenderness

  8. Objective Test • Seed Displacement • Volume

  9. Sensory Scorecard

  10. Hypotheses Results • Hypothesis not supported • Vanilla Soy Milk produced the product with an aftertaste that was most detected • Hypotheses supported • Almond milk scored the highest in tenderness in both sensory and objective testing • Almond milk scored highest in mouthfeel on sensory testing

  11. Conclusion • A high quality lactose-free cupcake was not achieved, according to the subjective scores • Rice and Almond Milk variations closest • Aftertaste detected in all variations • Soy Milk variation gave worst overall scores • Type of milk does not affect volume • Type of milk does affect tenderness • Type of milk does affect mouthfeel (sticky)

  12. Further Research • Masking the aftertaste with other flavors • Comparing to a control • The correct cooking time • Crust color and hardness • Shelf life

  13. Resources • National Digestive Disease Information Clearinghouse (2012). Retrieved from http://digestive.niddk.nih.gov/ddiseases/pubs/lactoseintolerance/#risk • Brant, C. W., & Hoyt, A. (2013). 10 most popular desserts in america. Retrieved from http://recipes.howstuffworks.com/food-facts/5-most-popular-desserts-in-america.htm