Why is cupcakes liked?
Best insight from top research papers
Cupcakes are liked for various reasons, including their sensory appeal, health benefits, and innovative ingredient choices. Research on cupcakes enriched with pomegranate seed oil showed high acceptance due to their physicochemical qualities and sensory properties, making them suitable for individuals with metabolic disorders . Similarly, cupcakes made with oatmeal, rich in soluble fibers, were well-received by consumers, highlighting the growing interest in functional foods that offer health benefits . Furthermore, the utilization of unconventional ingredients like melon rind flour, cabbage stalks, and spinach stems in cupcakes not only enhances their nutritional value but also contributes to reducing food waste, which resonates positively with environmentally-conscious consumers . Overall, the diverse flavors, textures, and health-conscious formulations of cupcakes contribute to their widespread popularity.
Answers from top 5 papers
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| Papers (5) | Insight |
|---|---|
| Cupcakes enriched with pomegranate seed oil were liked due to acceptable physicochemical qualities, sensory properties, and potential health benefits from nutrients like tocopherols and fatty acids. | |
Open access 09 Feb 2012 1 Citations | Cupcakes are liked due to their high fiber content, reduced calories, and good acceptance by consumers, as shown in the study on cupcakes made with mixed wheat and oat flour. |
31 Aug 2017 16 Citations | Cupcakes are liked due to their sensory appeal, with up to 12.75% addition of melon peel flour being well accepted by children, showing similar sensory qualities to standard cupcakes. |
Open access•Journal Article | Cupcakes are liked due to their high acceptance and purchase intent, as shown in the sensory evaluation of protein cupcakes for body fitness practitioners, with 100% acceptance and high purchase intention. |
Open access•Journal Article | Cupcakes made with spinach and cabbage stalk flours were liked less by school children compared to traditional cupcakes, possibly due to familiar taste preferences and sensory factors. |
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What are the potential health benefits of using malunggay in cupcakes?5 answersMalunggay, also known as Moringa oleifera, offers various health benefits when incorporated into cupcakes. Research indicates that malunggay is rich in essential nutrients like calcium, potassium, phosphorus, proteins, and vitamins, making it a suitable candidate for fortification programs to combat malnutrition. Additionally, malunggay root extracts have shown antibacterial properties against certain bacteria, suggesting potential health-boosting effects. Furthermore, the sensory evaluation of cupcakes with added melon peel flour demonstrated that up to 12.75% incorporation was well-accepted by children, indicating the feasibility of enhancing cupcakes with malunggay for improved nutritional value without compromising taste or texture. These findings collectively suggest that using malunggay in cupcakes not only enhances nutritional content but also offers potential health benefits due to its nutrient-rich composition and antibacterial properties.
What are the studies that says in terms of texture the squash cupcake are acceptable to the consumer?4 answersSquash cupcakes have been found to be acceptable to consumers in terms of texture in several studies. A study by Mercadal et al. found that participants accepted the squash cupcake in terms of its texture and general acceptability. Another study by Borro and Gemora revealed that baked cakes with grated squash were liked very much by the respondents in terms of texture. Additionally, a study by Palacio et al. showed that muffins with squash seed flour had a higher overall acceptability, particularly in terms of texture. These findings suggest that squash cupcakes, whether made with grated squash or squash seed flour, are well-liked by consumers in terms of texture.
Does the addition of watermelon rind flour alter the physicochemical and sensory properties of cupcakes?4 answersThe addition of watermelon rind flour alters the physicochemical and sensory properties of cupcakes. The incorporation of watermelon rind powder into the cupcake batter increases the protein, fat, ash, dietary fiber, and mineral content of the cupcakes. However, it also leads to a decrease in volume and specific volume, as well as changes in color and texture. The texture of the cupcakes becomes harder and chewier, while the springiness decreases. Despite these changes, sensory evaluation results indicate that the cupcakes with watermelon rind flour are still acceptable and liked by the panelists. The addition of watermelon rind flour can improve the nutritional quality and texture properties of the cupcakes, especially when dried using freeze drying method.