RESEARCH PROPOSAL

Effect of Whole Grains on the Consumer Acceptance, and Color of White Cupcakes

Kenia Delgado
Enrique Flores
Ha Nguyen
Ratna Wirantana
Stephanie Wong

NTRS 410 Experimental Foods

California State University, Los Angeles
April 20, 2015
Spring Quarter

Abstract
Although there is no guarantee that eating any type of foods will be the best for our
health, consuming whole grains instead of refined grains has shown many health benefits in
reducing the risk of many chronic diseases such as stroke, cardiovascular diseases, diabetes
mellitus, and colorectal cancer. The 2015 Dietary Guidelines for Americans recommends all
Americans meet half or more of their grains with whole grains, about 3-5 serving or more per
day for anyone age 9 and up. If whole grain were consumed enough, whole grains would
provide substantial percentages of several key nutrients, such as about 32 percent of dietary fiber,
42 percent of iron, 35 percent of folate, 29 percent of magnesium, and 16 percent of vitamin A.
Therefore, whole grains like barley, brown rice, white whole wheat, and buckwheat have been
added to baked goods to replace or partially replace the conditional refined grains in order to
satisfy consumer acceptance. The objective of this experiment will be to assess the color and
sensory characteristics of whole grain-enriched white cupcakes. The independent variable will be
the type of whole grain flour. The control, white cupcakes, will be made with all-purpose flour,
while one variation will be made with white whole wheat flour and another variation will be
made with an all-purpose flour-brown rice flour blend (80% all-purpose flour and 20% brown
rice flour). The dependent variables, color and consumer acceptance, will be assessed with a
colorimeter and nine-point hedonic scale, respectively. The null hypothesis for this experiment
will be that there is no significant difference in color and consumer acceptance between the
variants and the control cupcakes. The alternative hypothesis will be that there is a significant
difference in color and consumer acceptance between the variants and the control cupcakes.

Keywords: Whole grain, baked goods, 9-point-hedonic scale, sensory acceptance, color
evaluation.
Introduction/Literature Review/Objectives
As the trend to a healthier lifestyle has grown in the United States, companies are trying
to supply the demand for whole grains in products such as chips, snacks, and baked goods to
name a few. According to the American Whole Grains Council, the percentage of reducing the
risk of chronic diseases after following a whole grain diet is statistically shown as follows: stroke
(30-36%), Cardiovascular Disease (CVD) (25-28%), type 2 diabetes (21-30%). The growing
evidence in research has shown positive health benefits in consuming foods with whole grain
because it has high fiber content. Dietary fibers promote beneficial effects such as laxation,
blood cholesterol attenuation, and blood glucose attenuation (AACC 2011). The challenge to this
task is supplying a product that consumers will accept, like, and enjoy, since majority of the
public is accustomed to eating refined flour products and have developed taste and flavor habits
from eating such products out in the market (Acosta and others 2011).
Research presented by Gomez and others (2010) did an experiment comparing layer of
cakes of whole grain flours wheat, rye, triticale, huss-less barley, and tritordeum- to white flour
of the same grains. A Minolta spectrophotometer CN-508; (Minolta, Co. LTD, Japan) was used
to measure the color and results were given using CIE L* a* b* scale. The L* on whole grain
cake crust were darker, lower, wheat: 45.5, rye: 44.2 triticale: 43.4 , barley: 50.1, and tritordeum:
44.1, compared to the white flour layer cake results, wheat: 47.3, rye: 47.1, triticale: 44.3, barley:
54.9, and tritordeum: 49.5. The a* was more noticeable in the barley cakes compared to the rest
in their respective categories, they were more reddish. Comparing the b* among the cakes, the
whole grain category showed less yellow color (wheat: 17.9, rye: 20.0, triticale: 15.3, barley:

18.6, and tritordeum: 15.0) compared to the white flour cakes (wheat: 18.4, rye: 23.5, triticale:
15.3, barley: 26.4, and tritordeum: 17.6). Results clearly show a difference in color comparing
whole grains to white flour of the same grain. When overall acceptability was measured, a 9point hedonic scale was used. Samples were served in triangular portions of 2-5 cm in width on a
white plastic dish which were individually coded with 3-digits and served randomly. Within the
group of white flour cakes, wheat cakes were the highest scored by panelist, 6.98, compared to
the rest, rye: 6.05, triticale: 6.09, barley: 6.18, and tritordeum: 6.20. Wheat also received the
highest score in the whole grain category,6.50 compared to the rest of the grains ( rye: 6.10,
triticale: 5..65, barley: 6.46, and tritordeum: 6.21). One reason for the panelist liking the wheat
more than the others might be that they are use to the flavors and smell of wheat compared to the
rest. Overall, the white flour wheat received the highest score in all the categories, stating the
panelists preference of choice.
Another experiment performed by Sharma and Gujral (2013), examining the behavior
and color of cookies using wheat-barley flour blends that were portioned into 1)100% wheat
flour, 2) 25 parts barley flour 75 parts wheat flour, 3) 50 parts barley flour 50 parts wheat flour,
4) 75 parts barley flour 25 parts wheat flour and 5) 100% barley flour. Results for color was
calculated by using a fitted Hunter colorimeter (Hunter Associates Laboratory Inc., Reston, VA,
USA) which evaluated the cookies by using a CIE L* a* b* color system, the scale showed that
cookies that were made from 100% barley flour were darker, L* 68.7 compared to the 100%
wheat flour, L*60.7. The a* increased in the cookies which mean that they increased in redness
and a more yellowish color (b*) was observed. The likeability of the cookies was assessed by
using a 9-point hedonic scale which stated that 9 is like extremely, 5 is neutral, and 1 is
dislike extremely. Results of the scale showed that the panelist did not have a high likeability

for the cookies as the amount of barley flour increased in the samples. Sharma and Gujral (2013)
noticed that the cookies made with 100% barley received a 7.1 score on the 9-point hedonic scale
by the panel which shows that the panelists prefered the cookies made from 100% barley or
wheat flour compared to a blend between the two.
In another study conducted by Sullivan and others (2010), there was a less significantly
difference in textural properties of doughs and breads produced from milled pearled barley flour
with the ratio of up to 50% of barley flour. In this study, dough and breads, which were produced
from milled, peeled and pearled barley in different ratios (30, 50, 70, and 100%) to wheat flour
were evaluated for customer acceptance and color. There were 20 trained tasters participating in
the sensory evaluation of 5 bread samples at 24h post-baking. In addition, crumb and crust color
measurements took place using a colorimeter Minolta CR-331, showing the results as follow:
higher levels of barley inclusions significantly increased the L* values of the bread crust ranging
from ~47.5 for 100% wheat flour to ~74.5 for 100% barley flour breads. The higher the
inclusions in the level of barley, the increasing the L* values of the bread crust (the crust was
significantly lighter with p<0.001). The difference in the color was visible because the crust was
more pale in appearance.
The effect of barley flour is also evaluated on the physical ( L*, a*, b* color) and sensory
analysis of chocolate chip cookies in the study conducted by Frost and others (2011). The
experimental cookies were evaluated with a percentage ratio substitution of 0, 30, 40, 50, 60 and
70% barley flour to all-purpose flour. The result from the 9-point hedonic scale of 82 customers
showed that cookies made with 30% and 50% of barley flour substitution were respectively
received, the scores of 6.8 and 6.5 (6=likely acceptable) in comparison to the control of 0%
substitution cookies and commercial cookies with scores of 6.7 and 6.5. The 50% barley cookie

was statistically (p>0.05) similar to the regular cookie (Frost and others 2011). In addition, a
handheld colorimeter Minolta CR-410 was used to access the color measurements for the tested
cookies. The control cookies and 70% barley cookies were similar in the lightness values (L*)
than the rest; meanwhile, the 30% and 40% barley cookies were darker than the rest. The results
indicated that as the amount of barley flour increased in the flour combination the cookies
became lighter in color, with the p values of 70% barley cookie was significantly (p<0.05) lighter
than the 30% cookies
The buckwheats effects such as color and sensory on corn snack product was evaluated
by Wojtowicz, Kolasa, and Moscicki (2013). The experiment used the Colour and Appearance
Measurement System Lovobond CAM system 500 and CIE-Lab scale with L*, a*, and b*
system for the color assessment of the product. The assessments were done in 20 duplicates for
every sample using 10%, 20%, 30%, 40%, and 50% of buckwheat flour. The flour was added and
mixed into the corn product. The results showed that the greater the percentage of buckwheat
flour produced the lesser the brightness (L*) value, and vice versa. In this study, adding 50%
buckwheat created 81.65 L* value, and adding no buckwheat created 91.88 L* value. The results
of redness and greenness (a*) were varied which showed with -1.78 a value for 50% buckwheat
adding, and -1.92 a value for no buckwheat adding. Since the original color of buckwheat is
yellow, the product with more buckwheat addition had greater b* value. The results of
yellowness and blueness (b*) showed with 35.65 b value for 50% buckwheat adding, and 17.21
b value for no buckwheat adding. The study also evaluated sensory aspects such as looks,
crunchiness, and flavors. Addition of buckwheat into the product made it less crunchy, tasty, and
color. So, the study concluded that the higher percentage of buckwheat added into the corn
product produced lower consumer acceptability. The statistical analysis using ANOVA system

showed that the level of significance was 0.05(5%), and the confidence level was 95% which
means that there were significant differences among different percentages of added buckwheat
flour.
Color and sensory were also evaluated in Waxy Whole Wheat Flour (WWWF) by Acosta,
Cavender, and Kerr (2011). Based on the study, WWWF produced softer crumb and darker color.
A colorimeter was used to detect the lightness (L*). The higher WWWF percentage produced
darker color on the result. Dark color is affected by addition of bran into the flour and maillard
reaction of the ingredients. The study used 0, 15, 30, 45, and 60% WWWF. Panelist of 82 were
selected to examine the sensory test. Each panelist rated the sample using 9-point hedonic scale.
Score of more than five was determined as desired range. Based on the survey, the higher the
percentage of WWWF, the lower the score for the overall sensory test. An example would be
addition of 60% WWWF gave 4.45 overall sensory evaluation score whereas 0% WWWF
produced 6.04 overall sensory evaluation score. The lower WWWF was the prefered customer
choices since it had more moisture but less bitter. Based on statistical analysis using JMP 8.0.2
statistical software, the result showed that (P < 0.05) which means that there were significant
differences among different percentages of added Waxy Whole Wheat Flour (WWWF).
As already stated, the consumption of dietary fiber is crucial to the prevention of chronic
diseases such as heart disease, data shows that the majority of Americans consume less than the
recommended amount of 14 g/day. This gap in nutrition has lead many researchers to study ways
in which they can successfully add whole grains to popular food items in a way that will still
appeal to the consumer. Due to Americas cultural diversity, studies with whole grain waxy
barley have expanded from using baked goods to cultural trademark foods such as flour tortillas.
A study conducted by Prasopsunwattana, Omary, among others (2008), examined wheat tortillas

enriched with whole barley flour. The tested product included four experimental tortillas and two
commercial brands of flour tortillas. Types of tortillas used were bread flour (control), three
different blends of bread and whole barley flours (Prasopsunwattana and others, 2009). The
study primarily observed particle sizes of the whole barley flour and its effect on quality. Using a
9-point hedonic scale, the evaluation for overall acceptability, appearance, color, flavor, and
texture of six randomly presented tortilla samples took place using ninety-five untrained panelist
from Cal Poly Pomona University (Prasopsunwattana and others, 2009). The product was also
assessed for CIE-Lab color using a chroma meter (CR-410, Konica Minolta Sensing Americas,
Ramsey, NJ). Data recorded for this analyses was lightness (L*), redness (a*), and yellowness
(b*). Results showed lower L* for all wheat flour barley compared with the bread flour (control).
When it came to the values for redness and greenness (a*), the control flour showed -0.21c, the
regular type of flour showed 0.45a, the intermediate whole barley flour read 0.32b and the
microground flour read 0.31b. According to the study, the smaller particle size of microground
flour contributed to a higher L* and lower a* and b* values in comparison to regular whole
barley flour (Prasopsunwattana and others, 2009). The study concluded that the reduction of
particle size in whole barley wheat did not change the sensory scores.
Furthermore, there have also been studies done on childrens acceptance of whole grain
and soluble fiber enriched foods. In the article titled, Childrens acceptance, nutritional, and
instrumental evaluations of whole grain and soluble fiber enriched foods, by Toma, A., Omary
M. , and others (2009), cookies and burritos were used to evaluate the acceptance of products
enriched with whole grain and soluble fiber. The control product used for this study were burritos
and cookies made with refined flour and the tested products were burritos and cookies enriched
with whole grain and soluble fiber. This study did not involve a group of panelist but instead

examined school lunch plate wastes from children in grade school level (K-6th grade) at Neil
Armstrong Elementary, in the Pomona Unified School District (Toma and others, 2009). The
results showed that the tested product and the control were consumed in similar amounts for both
burritos and cookies. Therefore hinting that enriching foods with whole grains and soluble fiber
can help Americans reach the recommended intake of fiber and whole grains. Using a Minolta
Chroma Meter (CR-400, Konica Minolta Sensing Americas Inc, Ramsey, N.J., U.S.A), the
CIELab color was measured for lightness (L*), red/green (a*), and yellow/blue (b*) color values.
The results showed that the control burritos had L* value of 80.04 and TRT burritos had a L*
value of 64.61 hence showing that the control burritos were lighter. When it came to the cookies,
the values also demonstrated that control cookies were lighter (Toma and others 2009).
Additional readings for a* and b* showed lower values for both control burritos and control
cookies in comparison to the tested burritos and cookies.
In another study, Inglett and others (2015) investigated the effects of amaranth and oat
composites in sugar cookies. The cookies were prepared with a wheat flour only control and 2
different variations of amaranth-whole oat flour (3:1) and amaranth-oat bran concentrate (3:1).
The sugar cookies were then evaluated and compared to the control by untrained panelist using a
9-point hedonic scale. The results showed that there was no significant difference in color,
texture, and flavor between the amaranth, oat, and wheat cookies. From the study, the results
presented showed no significant difference (p>0.05) were established among all means for the
amaranth-whole oat, amaranth-oat bran, and wheat flour cookies. The color of the amaranth-oat
cookie was also measured with a Labscan XE Hunter Lab spectrocolorimeter. The results
showed that the cookies made with amaranth were lighter in color with a L* value of 52.98.
The a* value and b* value of wheat flour cookies were both positive which indicates that the

wheat sugar cookies were more red and yellow compared to the other variables (Inglett and
others 2015).
In the final study, Bassinello and others (2011) assessed the effects of rice and black bean
flours on cookies because of its added nutritional value compared to all-purpose flour. The
cookies were evaluated by students and workers of Embrapa on a 9-point hedonic scale. The
consumer acceptability showed that the cookies with formulation of 15% and 30% rice and
peeled black bean flour (PBF) and 15% rice and whole black bean flour (WBF) were liked
lightly. Cookies that were made with WBF generally had a lower acceptance because of
appearance. From the study, the data was analyzed using ANOVA and the results showed that
there was no significant difference (p>0.05) amongst the different types of flour used. The color
of the cookies made from the 15% and 30% WBF showed higher rates of changes with a L*
value of 77.64 and 70.77 respectively.
The objective of this experiment will be to evaluate the sensory and color characteristics
of whole grain-enriched white cupcakes. The control cupcakes will be made with all-purpose
flour while the variants will be made with 100% white whole wheat flour and a 80%/20% blend
of white whole wheat flour and brown rice flour.
Hypothesis
The null hypothesis of the experiment states that there will be no differences in color or
consumer acceptance (evaluated through a 9-point hedonic scale) among all variants, including
the control. The alternative hypothesis will state that there will be differences in color or
consumer acceptance for all the variants, including the control.
Materials and Methods

All recipe ingredients for the three variants will be procured from local grocery stores. These
ingredients are listed in Table 1 of the White Cupcake Preparation section of the Methods. The
equipment for both objective evaluation (color) and sensory evaluation are available in the
laboratory, and will be used during this experiment. This equipment is listed in the color and
sensory evaluation sections of the Methods, respectively.
White Cupcake Preparation
Refer to Attachment 2 in the Appendix for the adapted recipe with original measurements and
Attachment 3 for Nutrition Label information.

Table 1: White Cupcake Formula

80% All purpose
white flour, 20%
All Purpose
Ingredients (g)

brown rice flour

White Flour

100% White Whole

Wheat Flour

Control or Variant 1

Variant 2

Variant 3

All-purpose Flour

237.44

189.95

0.00

Brown Rice Flour

0.00

47.49

0.00

White Whole Wheat Flour

0.00

0.00

237.44

Baking Powder

7.28

7.28

7.28

Salt

1.90

1.90

1.90

Unsalted Butter

95.90

95.90

95.90

Sugar

223.38

223.38

223.38

Large Eggs

63.32

63.32

63.32

Whole Milk

193.12

193.12

193.12

Vanilla Extract

2.66

2.66

2.66

TOTAL

825.00

825.00

825.00

All of the ingredients listed above were converted to grams using ESHA Food Processor (Version
10.11 ESHA, Salem, OR, USA) from the standard recipe in the Appendix as Attachment 2. The
first step in cupcake preparation is to weigh out each ingredient for all three variants according to
Table 1 (above). Preheat oven to 350C. Prepare cupcake tin as directed in the recipe for the
cupcakes. Using a sifter, sift the flour, baking powder, and salt together in a bowl that holds all
three ingredients together. In a separate bowl, cream the butter. After, gradually add sugar until it
is light and fluffy. Then add the eggs one at a time and beat well after each egg is added. In a
separate bowl mix the milk and vanilla. To the sugar and butter mixture, add about one quarter of

the flour mixture and blend well. To the mixture mentioned previously, add about one quarter of
the milk mixture and mix well. Continue mixing flour and milk ingredients and blend well after
each addition until smooth. Once ready, pour the batter into the cupcake tins. Place in oven and
bake for about 15-20 minutes until the cakes spring back when touched. Once done, remove
cupcake tins from oven and let cool for 10 minutes. Then remove the cupcakes from the tins onto
a tray to finish cooling completely.
Sensory Evaluation
Fifteen untrained panelists will assess and record the extent of liking of the white cupcakes by
selecting a category on a 9-point hedonic scale that ranges from extreme like to extreme
dislike (Refer to Attachment 1 in the Appendix). The data will help evaluate the overall
acceptability of the white cupcake variants.
Color
CIELab color will be measured with using a Minolta Chroma Meter (Model CR-410, Konica
Minolta Sensing Americas, Inc., Ramsey, NJ, USA), which will be calibrated using a Minolta
white calibration plate No. 17333240 for CR-200/CR-300/CR400 with 2 OBSERVER to
measure lightness (L*), red/green (a*), and yellow/blue (b*) color values. Readings will be
collected from the center of each sample. A total of two (2) samples of the white cupcakes will
be randomly chosen per variant (3).
Statistical Analysis
An descriptive statistics, analysis of variance (ANOVA) and t-tests will be performed using
Excel. The experiment will be replicated twice.
Budget
The budget is summarized below in Table II.

Table II: Estimating Totals for White Cupcake Budget and Amounts for Market Order

Ingredients

Total Amounts Needed

Cost Per ingredient

Amount (g)

per team ($)

All-purpose Flour

1709.56

1.88

Brown Rice Flour

142.47

0.59

712.32

1.13

White Whole Wheat

Flour

Baking Powder

72.80

0.63

Salt

19.00

0.03

Unsalted Butter

959.00

8.45

Sugar

2233.80

2.30

Large Eggs

633.20

2.36

Whole Milk

1931.20

1.35

26.60

0.47

Vanilla Extract

Total

$19.19

Attachment 1
ACCEPTABILITY TEST FOR WHOLE GRAIN-ENRICHED WHITE CUPCAKES
You may rinse your mouth with water at any time during the test if you need to. Please taste the
samples according to the 3-digit random code provided on the samples and the ballot. You may
not go back and re-taste the samples. No talking during sensory testing.

Check the box that best describes your overall opinion of each sample
3-Digit Sample Numbers
(9) LIKE EXTREMELY

(8) LIKE VERY MUCH

(7) LIKE MODERATELY

(6) LIKE SLIGHTLY

(5) NEITHER LIKE NOR

(4) DISLIKE SLIGHTLY

(3) DISLIKE

DISLIKE

MODERATELY
(2) DISLIKE VERY MUCH

(1) DISLIKE EXTREMELY

Appendix Attachment 2
Recipe
White Cupcakes - Control
Ingredients:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups unsalted butter, softened
1 3/4 cups sugar
2 eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350F. Prepare cupcake tins as directed as directed in the recipe you are
following.
2. Sift the flour, baking powder, and salt together in a medium bowl.

3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and
fluffy.
4. Add the eggs one at a time, and beat well after each addition.
5. In a small bowl, combine the milk and vanilla.
6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one
quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk
mixture, beating after each addition until smooth.
7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back
when touched.
8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins
and onto a rack to finish cooling completely.
This recipe was adapted from Epicurious which can be accessed at White cupcakes
from:http://www.epicurious.com/recipes/food/views/white-cupcakes-232944. Accessed April 7,
2014.

Appendix Attachment 3
Labels
Control

100% White Whole Wheat Flour

80% All Purpose Flour/20% Brown Rice

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characteristics of chocolate chip cookies. Journal of Food Science Technology 48(5):569-576
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