Quinoa Chocolate Cupcakes Experimental Foods Connie Duncan and Maha Saidosman

Purpose of ExperimentCreate an acceptable sweet

product with a higher protein nutritional value aimed at benefiting diabetics.

Quinoa may aid in maintaining normal blood sugar levels.

Studies show that quinoa significantly decreases the levels of blood glucose.

Quinoa is loaded with essential amino acids, carbohydrates, protein, mg+, & Vitamin B

Experimental DesignCreated three products

total: 100% cake flour chocolate cupcake (control), 50/50 mixture of cake and quinoa flour, and a 100% quinoa extreme sample!

Results!!

Texture, 50/50

Texture Cake Flour

Texture Quinoa Flour

62%

63%

64%

65%

66%

67%

68%

69%

70%

71%

Series1

Moisitu

re 50

/50

Moistur

e Cak

e Flou

r

Mositur

e Quin

oa Flo

ur62%

64%

66%

68%

Series1

Results!!!

Flavor 50/50 Flavor Cake Flour

Flavor Quinoa Flour

56%

58%

60%

62%

64%

66%

68%

70%

Series1

Aftertaste 50/50

Aftertaste Cake Flour

Aftertaste Quinoa Flour

0%

10%

20%

30%

40%

50%

60%

70%

80%

Series1

Results!

Overall Acceptability 50/50 Overall Acceptability Cake Flour

Overall Acceptability Quinoa Flour

54%

56%

58%

60%

62%

64%

66%

68%

Series1

ConclusionThe general public did not notice a major change

between the 50/50 and control sample, therefore indicating an acceptable substitution!

Implications for the future: further research should be done to perfect this sugar free chocolate cupcake.

In the future we would like to further make the recipe healthier by substituting splenda for honey or agave (more natural sources of sugar), butter for olive oil, and perhaps add coffee or cinnamon to mask the biter aftertaste!