The impact of incorporating yellow pea flour on the tenderness and overall
acceptability of vanilla cake pops
Song R., Cano A., Estrada A., Haus A.
.
MATERIALS & METHODS
Yellow pea flour is a legume that packs a punch in protein and fiber. They are highly
nutritious and provides improved blood sugar control as well as lowering cholesterol. It is
gluten free and is a great substitute for animal protein. Yellow pea contains high lysine
content that turns fat into energy. It also helps combat sulfites by oxidizing them due to
the enzyme called sulfite oxidase. The objective of this experiment was to evaluate the
impact of the replacement of white, all purpose flour with yellow pea flour on the texture
and acceptability of a standardized cake pop recipe. The cake pops were prepared with
yellow pea flour at levels of 0 (control), and a ¾ cup replacement, followed by 1 ½
replacement. A nine point hedonic scale was used to rate on aroma, tenderness, flavor,
appearance, and overall rating. Triplicate replicate A readings of the surface color of the
cake pops were recorded using a Konica Minolta CR 410 Colorimeter, as well as
measurements of depth and texture using a Koehler Penetrometer (model K19500) with a
stainless steel cone (DIN 51804). Although the sensory results for the Control cake pop
showed a slightly higher overall rating than the 2 treatments, treatment 1 (25%) and
treatment 2 (50%), both got the same mean score for the overall rating. This indication
can play a role for future baked products to be a well-accepted prototype bakery product.
The penetrometer results for the 50% resulted in a more firm sample, yet still
demonstrated the same mean rating for tenderness compared to the 25% treatment. The
objective color results showed differences in L.A.B values across treatments; however,
sensory result shows a .5 difference in appearance between the control and 50%
treatment. Based on the results and nutritive properties, the 50% treatment is highly
recommended due to its gluten free property and its high amount of protein and fiber.
BACKGROUND & OBJECTIVES
Yellow pea flour is a great source of protein, fiber, vitamins and minerals. Per
100 grams of yellow pea dry contributes 1.2g of fat, 14.7g total fiber (13.1g
insoluble, 1.57g soluble). The insoluble fiber being majority of the total fiber
aids in digestion. There is also 23.3g of protein. This is an adequate amount for
a plant and is great for a meat substitute. The high fiber and protein also slows
down how fast sugars are digested. They contain natural sugars and starches
with no white sugars. Per 100 grams of yellow pea it contains 2.6g of sucrose.
There are also many other nutritive properties in yellow pea as well. There is .81
mg calcium, .51 mg thiamin, 6 mg of iron, .55mg of vitamin C, .18mg riboflavin,
1.55 mg niacin, .05 mg B6, and 33.8mcg of folate. Yellow pea is a great health
promotor and can be used in many food applications such as baby food
formulations, vegetarian application, breads and more. Yellow pea is a great
combater for malnutrition and it can aid in the reduction of factors for noncommunicable diseases such as celiacs, diabetes and cardiovascular disease
Our yellow pea cake pop is far more nutritious than the conventional cake pop
because it is high in fiber, higher in protein, no added sugars and is gluten free.
The objective of this research is to evaluate the impact of incorporating yellow
pea flour on the tenderness and overall satisfaction of the yellow pea cake pop
RESULTS & DISCUSSION
Experimental Design
The study will include a control vanilla cake made from a standardized recipe and one treatment
group made with two different amounts of yellow-pea flour. The addition of yellow-pea flour will be
used at two different amounts for the treatment group. Then three duplicate batches will be prepared
for the control and treatment recipes. The product quality will be evaluated by sensory and
instrumental analyses for aroma, texture, color, flavor, and overall acceptability.
Sensory and Instrumental Evaluation
Sensory assessment will be achieved by using a six member panel of core users of yellow-pea flour
cake pops and a combination of hedonic and acceptability tests will be applied for each of the three
duplicate batches of control and treatment yellow-pea flour cake pops. There will be a template 9point hedonic scale used for the sensory evaluation that includes a scale from one to nine in each
category such as “Aroma,” “Tenderness,” “Flavor,” “Appearance,” and “Overall Rating.” Then the
samples for the sensory and instrumental evaluation will have .50 grams of yellow pea flour cake
balls with no chocolate coating. The and texture iinstrumental analysis will include measurements of
surface color and texture of the control and treatment cake pops. Surface color will be measured using
a Konica Minolta CR410 Colorimeter for triplicate replicate cake pops from each experimental group
and triplicate L,A, and B readings from each cake pop will be made. Then the texture will be tested
using a Koehler Penetrometer (model K19500) with a stainless steel cone (DIN 51804) to measure
differentiations in springiness n the samples. Also descriptive statistics will be used to measure the
significance involving the results of the control and treatment samples from the sensory and
instrumental measures. Lastly, we will then develop a prototype based by our results we gathered
from the sensory and objective evaluations.
Formulations and Conditions
Instructions:
1. Preheat oven for 350F degrees
2. Coat a 9”x 13” baking pan with a non-stick spray and set aside
3. Combine the all-purpose flour, baking powder, and salt into one large bowl.
4. Then sift these three dry ingredients into another large bowl
5. Beat 2 sticks of butter and sugar; mix on medium-high speed until light and fluffy, about 3
minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scarping down the
bowl necessary. Beat in the vanilla.
6. Mix ½ cup water with the heavy cream in a liquid measuring cup
7. Beat the flour mixture into the butter mixture in 3 batches, while alternating with the cream
mixture, beginning and ending off with flour.
8. Mix until just smooth
9. Pour the batter into the prepared pan
10. Bake until cakes are lightly golden on top and the centers spring back when pressed down on, 2530 minutes.
11. Transfer the cake and let it cool for 10 minutes, then run a knife alongside the edge of the pan.
Remove the cake and place into the freezer for 15 minutes
12. Then in a large mixing bowl, use hands to crumble the cake until no large chunks remain.
13. Weigh out an amount of .50 grams of cake for each ball. Roll back and forth in hands until you
create a smooth round ball. Place cake balls on a cookie sheet
14. *Melt the chocolate as directed on bag
15. Dip the lollipop stick into the melted chocolate and insert one by one into each cake ball
16. Then place them in the freezer for approximately 6 minutes
17. Dip the semi-frozen cake pops into the white chocolate mixture; coating it all around
18. Place each dipped cake pop on the cake pop stand to dry thoroughly
Materials
1 (12 oz.) bag of Candy Making & Dipping Milk Chocolate Melting Wafers
1 bag Wilton 6" Lollipop Sticks
2 large bowl
1 measuring cup with a 24 oz. capacity
1 silicon head spatula
1 sifter
1 set of measuring spoons that ranges from a teaspoon to a tablespoon
Treatment 1
Ingredients
Control
All-Purpose Flour
3 Cups
¾ Cups
Yellow-Pea Flour
0 Cups
1 ½ cups
Baking Powder
1 tbsp.
1 tbsp.
Salt
¼ tsp.
¼ tsp.
Treatment 2
1 ½ Cups
1 ½ Cups
1 tbsp.
¼ tsp.
Sugar
Eggs
1 ½cups
4 eggs
1 ½cups
4 eggs
1 ½cups
3 eggs
Vanilla Extract
Heavy Cream
2 ½ tbsp.
¾ cup
2 ½ tbsp.
1cup
2 ½ tbsp.
1 cup
Chart 1: Sensory Evaluation Results of vanilla Cake PopAttributes
Chart 2: Mean Penetrometer Readings Across Vanilla Cake Pop
Treatments
Chart 3: Mean “A” Readings Across Vanilla Cake Pop Treatments
Sensory Evaluation Discussion:
The results of our sensory evaluation are presented in Chart 1. The results show that the
Control vanilla cake pops made without yellow-pea flour had a slightly higher mean score
than the treatment pops. Though, Treatment 1 and 2 presented the exact amount of likes
which indicates that these both would be a well accepted prototype bakery product.
Instrumental Evaluation Discussion:
CONCLUSION & RECOMMENDATION
It was interesting to work with yellow pea flour. It has a lot of potential to be used in the
future food products. There still needs to be more research on it before it can be fully substituted
with all purpose flour. Surprisingly both the 25% and 50% yellow pea substitution had
an equal overall rating of 6.17 out of 9. Turns out the control came out on top in all attributes
and contributing a 7.8 overall rating. This was a downside for this experiment but the opportunity
to explore this popular dessert was a great learning experience for future experimentation.
The upside to this is that when molding the cake into the balls, there is no need for frosty or
a binding agent. This decreases a lot of the sugar content and doesn’t contribute to
much fluctuations of blood sugar levels, thus placing less stress on the body.
REFERENCES
http://www.pulsecanada.com/uploads/e8/c3/e8c33738dda20d
45e9a5b4b98d2b7ef3/Canadian-Pea-Composition.pdf
http://www.dspdirect.ca/peas.php
http://www.extension.umn.edu/family/health-andnutrition/toolkits-and-resources/great-trays/docs/legumesbeans-peas-and-lentils.pdf
http://www.care2.com/greenliving/10-health-benefits-ofpeas.html/2