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Lactose-Free Chocolate Cupcakes

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

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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

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