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Full-Text Articles in Human and Clinical Nutrition
Sensory Evaluation On Flavor, Volume, And Texture Of Substituting Amaranth Flour For Wheat Flour In Red Velvet Cupcakes, S. Patrick James
Sensory Evaluation On Flavor, Volume, And Texture Of Substituting Amaranth Flour For Wheat Flour In Red Velvet Cupcakes, S. Patrick James
Posters-at-the-Capitol
Celiac disease is becoming more prevalent in today’s society and celiac patients are looking for more gluten-free options to replace wheat-made counterparts. Amaranth is a gluten-free grain that has been introduced in many products for its nutritional benefits, such as improvements in calcium, iron and zinc intake. The purpose of this study was to determine if red velvet cupcakes made with amaranth flour could provide comparable taste, volume and texture to a red velvet cupcake made with wheat flour. Both cupcakes underwent a seed-displacement test, which determined that the amaranth cupcake was comparable in volume. When each sample was presented …