Running head: THE ACCEPTABILITY OF GLUTEN-FREE FLOURS

The Acceptability of Gluten-Free Flours in Double Chocolate Muffins

Nicole Dirnbeck
Fontbonne University

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

The Acceptability of Gluten Free Flours in Double Chocolate Muffins

Increased incidences of food allergies and food intolerance have become a global
public health concern. Gluten is the protein complex found in wheat products, and other
cereal grains giving baked products appealing properties (De Lorgeril & Salen, 2014, p.
577-578). Gluten intolerance and celiac disease are characterized by the immune system
attack and subsequent damage to the lining of the small intestine caused by the
consumption of gluten products inducing gastrointestinal distress and discomfort. These
ailments affect individuals worldwide, but specifically in Western countries, affecting
approximately 1% of the population (Gil-Humanes, Piston, Barro, & Rosell, 2014, p. 1).
Following a gluten-free diet can significantly improve the quality of life of
individuals suffering from celiac disease or gluten intolerance. However, following such
diets can be difficult; wheat flours are a key component of the diet for many cultures due
to the nutrient profile and availability. Gluten is responsible for desirable texture in baked
goods, including texture and volume (Diowksz & Leszczynska, 2014, p. 536). The
United States Food and Drug Administration states that a gluten-free product must
contain less than 20 ppm of gluten. To be defined as gluten-free, a product may not
contain wheat, barley, rye, or a cross between these grains (Brown, 2011a, p. 371). The
commercial production of gluten-free products is challenging because many food
manufactures produce products that contain wheat, barley and rye; making crosscontamination a constant risk, even if the manufacturer is capable of producing a glutenfree product (United States Food and Drug Administration, 2014).
Throughout the past decade, an increased number of gluten-free flours and flour
alternatives have been produced because of increased demand. Many gluten-free baking

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

flours and mixes have been developed and improved throughout the years. Some of these
flours include rice, quinoa, almond, coconut, bean, and tapioca (Celiac Support
Association, 2013), and a new gluten-free flour called SunFlour. A combination of
these products is frequently considered as an optimum solution for gluten replacement.
SunFlour, created by Dan Tegel and Caryn Staebler, is a new St. Louis
manufactured product and is comprised of ground sunflower seeds. It is a vegan food and
free of tree nuts while being manufactured in a nut-free and egg-free facility. The purpose
of the product is to provide an acceptable, gluten-free alternative to all-purpose flour,
while offering a nutrient dense baked product (Think. Eat. Live, 2014a). SunFlour is
high in protein, containing at least 20% of an average individuals daily protein
requirement per serving. It is lower in carbohydrates compared to all-purpose flour
(USDA, 2012), high in fiber and boasts 13 different vitamins and minerals in each
serving. SunFlour does contain more fat per serving in comparison to all-purpose flour;
SunFlour contains 13 grams of fat per serving (Think. Eat. Live, 2014b), while allpurpose flour contains 0 grams of fat per serving (USDA, 2012). To create an overall
pleasing product, the manufacturers of SunFlour recommend that users double the
original amount of eggs in a recipe to aid in binding, and to add an additional teaspoon of
baking powder for every cup of the product to help ensure a light and fluffy product. The
manufacturer also recommends limiting baking soda use; the chlorogenic acid in the
ground sunflower seeds reacts with baking soda and can turn the baked product green
(Think. Eat. Live., 2014c).
Tapioca flour is a root starch, derived from the yucca plant and commonly used in
baked items as an alternative to all-purpose flour. Ener-G pure tapioca flour is a fluffy,

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

white flour that helps create a chewy texture in baked products. Tapioca flour contains
170 calories per half cup serving, no fat or protein, and 42 grams of carbohydrates (EnerG, 2015). Tapioca flour contains a slightly higher percentage of amylopectin compared to
wheat flour. An increase in amylopectin can give some baked goods a slightly gummy
texture. For optimum results, it is recommended that it not be the main flour component
of baked goods but rather be combined with other gluten-free flours and mixes to yield a
baked product with overall pleasing qualities (Brown, 2011b, p. 393).
Despite ongoing product improvements, bakers still find baking without gluten a
difficult task. The purpose of this study was to develop a gluten-free muffin with pleasing
sensory characteristics, and overall acceptability by the replacement of all-purpose flour
with a mixture of 50% SunFlour and 50% tapioca flour by volume. The hypotheses for
this study is as follows:
There will be no difference in the overall consumer acceptability of a muffin
with the substitution of SunFlour and tapioca flour for all-purpose flour.
There will be no difference in the nutrition content of a muffin with the
substitution of SunFlour and tapioca flour for all-purpose flour.
Methods
Subject and Setting
Ten untrained panelists of women, nine of which were college students, and one a
faculty member at a private university located in the Midwest of the United States used a
sensory score card to evaluate and rate the sensory qualities of each chocolate muffin for
the following characteristics: aroma, color, contour of surface, texture, taste using a 5-

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

point Likert Scale. The panelists used a 5-point Hedonic Scale to rate the overall
acceptability of the product. In the first two taste evaluations, the muffins were cut in half
and then presented on a four-inch, round, white plate. All samples were identified by a
random three-digit number of even and odd integers, representing each modification of
the double chocolate muffin. For the third taste evaluation, the panelists used a triangle
test scorecard where they were given two control products and a modified muffin
containing 50% SunFlour and 50% tapioca flour. For each taste evaluation, panelists
were given only written instructions, and no time limit on the taste evaluation. It was
requested panelists cleanse their palate between taste evaluations for each modification
with provided tap water that was approximately 68 Fahrenheit (F). Seating was not
assigned, but the panelists were asked to sit with their backs turned away from the main
entry of the room. The room was well lit and had minimal distractions. No strong
beverages or food were allowed into the taste evaluation area immediately before or
during testing. The ambient room temperature was approximately 72 F. For taste
evaluations 2 and 3, each panelists station had a desk partition set up to further limit
distractions.
Formulations
The control muffin recipe for taste evaluations 1 and 3 was the Ultimate Double
Chocolate Muffins by Bright-Eyed Baker. All muffins were prepared by two dietetics
students enrolled in the university. The muffins were prepared in the food science
laboratory, where the ambient temperature was approximately 73 F. Formulation tasks
were divided and assigned to each student member involved. Assigned tasks remained
consistent for each taste evaluation period and in the same food science laboratory. The

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

same equipment was used when practical (See Figure 1). One of the students weighed
and measured each ingredient while the second student mixed the ingredients using one
of two techniques. A wood-handled spatula was used for mixing of the control sample for
taste evaluation 1. The control muffin recipe for evaluations 1 and 3 advised using a
spatula or electric mixer with a whisk attachment to combine the wet and dry ingredients
(Bright-Eyed Baker, 2014). The students found the batter was too dense for the
successful use either of these methods. The suggested method yielded generally poor
mixing results evident by incomplete ingredient distribution in the form of clumps and
uneven characteristics. A coated, flat, beater attachment on a Kitchen-Aid electric stand
mixer was used for all subsequent batter mixing for taste evaluations 2 and 3. The
machine mixing yielded clump free mixtures with even characteristics. The all-purpose
flour of the chocolate muffins was replaced with SunFlour and/or Ener-G, low protein
tapioca flour in subsequent evaluations.
In the first taste evaluation, the control recipe was compared to prepackaged,
commercially produced Double Chocolate Muffins, marketed by Wal-Mart Stores, Inc.
The control recipe, Ultimate Double Chocolate Muffins (Bright Eyed Baker, 2014) used
allpurpose flour. The control recipe called for sanding sugar to be added to the muffins
prior to baking, but this variable was omitted to reduce distractions and to ensure a more
consistent muffin sample. The first formulation was designed to help determine the
overall acceptability of all-purpose flour in baked goods. For the second taste evaluation,
flour levels were substituted at 50% with SunFlour and 50% tapioca flour by volume in
the experimental muffin. The second formulation taste evaluation compared a control
muffin using 50% SunFlour and 50% all-purpose flour to an experimental muffin with

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

50% tapioca flour and 50% SunFlour. The third taste evaluation compared the control
muffin to an experimental muffin containing 50% Tapioca flour and 50% SunFlour, to
determine the overall likeability of flour alternatives in baked goods. The Control recipe
and all formulations were prepared using the ingredients in Table 1 and the preparation
method described in Figure 2.
Sensory Evaluation
A sensory scorecard was developed by the student team to evaluate the sensory
acceptability of all muffins. The scorecard was modified after the first and second taste
evaluations. After the first taste evaluation, a comments section replaced a section asking
panelists if they would consume the muffin again. The reasoning behind this modification
was to illicit more detailed feedback on each of the double chocolate muffins tested by
formulating a more open-ended question. The previous question could be addressed as a
yes/no response. After the second taste evaluation, the word aroma replaced the word
odor because of its negative connotation. The term odor was used on the scorecards of the
first and second taste evaluations. Data from each sensory score card were summarized
by hand using a scientific calculator, and the mean, median and mode were determined.
The sensory score card used is found in Figure 3. For the third taste evaluation, panelists
used a triangle test where two control muffins and one muffin with 50% SunFlour and
50% tapioca flour were presented. The panelists were asked to identify which muffin had
different characteristics and why. The scorecard used in the triangle test can be found in
Figure 4.

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

Objective Evaluation
Prior to baking, each chocolate muffin was weighed to ensure the muffins were of
a consistent size and shape. For the first taste evaluation, each control muffin weighed
67 grams, and five chocolate chips were placed on top of each muffin prior to baking.
After receiving unfavorable feedback, due to uneven muffin tops, all of the chocolate
chips were mixed into the muffin batter for the remaining taste evaluation muffins. There
were two formulations in the taste evaluation for trial 2; the first contained a mixture of
50% SunFlour and 50% all-purpose flour. Prior to baking, each muffin weighed 84
grams. The second contained a mixture of 50% SunFlour and 50% Ener-G tapioca
flour. Prior to baking, each of these muffins weighed 76 grams. After baking, this muffin
weighed on average 70 grams, resulting in a total loss of 6 grams. In the third taste
evaluation, two formulations were again tested, a second replicate of the control recipe
muffin and the recipe containing 50% SunFlour and 50% tapioca flour. Prior to baking,
each muffin of the control recipe was weighed to 67 grams. After baking, the control
muffins weighed on average 64 grams. Each muffin containing 50% SunFlour and 50%
Ener-G tapioca flour was weighed to 76 grams prior to baking. Again, this muffin lost on
average 6 grams, while the control muffin lost 3 grams.
Nutrition Analysis
Nutrition content for each formulation was analyzed using the nutrition analysis
software Food Processor (Version 10.8). The analysis can be found in Table 1.

THE ACCEPTIBILITY OF GLUTEN-FREE FLOURS

Results
Subjects and Setting
Overall, the taste evaluation environment was accommodating, but did contain
some distractions. The room where panelists tested the samples doubled as a classroom,
and some school supply items such as books and writing instruments were scattered
throughout. Though temperature of the room, and water provided was set, it was not
controlled.
For each taste evaluation, at least one panelist was unable to participate. For the
first taste evaluation, one of the panelists was unable to sample the store-bought control
because there was not enough of the product. For the second taste evaluation, one of the
panelists had to leave before the product was ready to serve. The panelist tasted the
muffin, and recorded comments on a blank piece of paper however because the
appropriate scorecard was not used, the comments were discarded. For the third taste
evaluation, one panelist was absent. For each taste evaluation, panelists also tasted a
variety of sweet baked and prepared goods.
Formulations
Table 1 documents the formulations used to prepare the muffins. Overall
acceptability revealed favorable results for the Double Chocolate Muffins when
SunFlour and tapioca flour were substituted. No additional deviations in the ingredients
or method of preparation were made from those documented in the methods section.

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Sensory Evaluation
For the first two taste evaluations, panelists scored each muffin using Likert and
Hedonic scales provided on the sensory scorecard. For the third taste test, panelists were
given a triangle test in which the control recipe and the tapioca flour and SunFlour
muffins were presented. They were asked to identify the different product and provide
details of what characteristics were different and why. Sensory characteristics were
similar for each of the modifications, but the most favorable modification was the
modification containing 50% SunFlour and 50% tapioca flour. Scores for each
modification slightly varied; taste increased slightly after each modification, going from
2.9 to 3.2 after the addition of SunFlour only and 3.7 after the addition of SunFlour
and tapioca flour. Overall acceptability decreased from 3.7 to 3.4 after the addition of
SunFlour only, and increased to 4.2 after the addition of SunFlour and tapioca flour.
Texture slightly decreased after each modification, from 3.4 to 3.3 to 3.0.
Additional comments on the muffins characteristics were encouraged. Some of
the comments included: muffins were too rich tops were flat, and muffins had a
great chocolate flavor. For the triangle test, two control recipe muffins were presented
with one modification of the control which contained 50% SunFlour and 50% tapioca
flour. Each panelist was able to identify which sample was different in the triangle test.
Reasons varied, but the most common was that the texture was gummy. Table 2
includes a summary of the scorecard evaluations.
Objective Evaluation
Prior to baking, each muffin was weighed. Muffins prepared with tapioca flour
and SunFlour consistently weighed more than the control muffin which was prepared

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11

with all-purpose flour only. Each muffin containing the SunFlour and tapioca flour mix
weighed 76 grams and the control muffin weighed 67 grams. After baking, the
SunFlour and tapioca flour muffins on average weighed 70 grams, resulting in a 6 gram
loss. After baking, the control muffin weighed on average 64 grams, resulting in a 3-gram
loss. The control muffin had an average height of 1.75 inches and the SunFlour and
tapioca flour muffin had an average height of 1.27 inches.
Nutrition
Table 1 displays nutrition information for each muffin modification. The addition
of SunFlour increased the amount of fat from 19 grams to 24 grams and protein from 8
grams to 10 grams in each muffin. Cholesterol also increased with the addition of
SunFlour from 70mg to 90mg. The addition of SunFlour minimally affected fiber
content, going from 3 grams in control recipe to 4 grams in the second and third
modifications.
Discussion
Formulation
For the initial testing of the control recipe, milk chocolate chips were used instead
of semisweet chocolate chips. Also, a record was not kept of kitchen equipment used
each time. The digital kitchen scale was labeled and used each time to keep weights
consistent, but by the third testing, the scale indicated a low battery on the device.
For the second and third taste evaluations oven temperature was kept constant.
The recipe for the control recommends baking the muffins for 10 minutes at 375 F and
then reducing the temperature to 350 F and continue baking for approximately 20
minutes.

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As recommended by the SunFlour manufacturers (Eat, Think, Live, 2014) to

provide a desirable texture to modified recipes, two extra eggs were added to each
modification. Bowes and Churchs Food Values of Portions Commonly Used provided
the weight of the ingredient and amounts were converted from household measurements
to metric units. Ingredients were then weighed in the food science laboratory and the
differences between the weights obtained from Bowes and Church and actual weight as
measured in the lab documented in Table 2.
Sensory Evaluation
The panelist conducted a sensory evaluation, which provided useful feedback
regarding the acceptability of the double chocolate muffins in each taste evaluation. Each
modification was considered acceptable or appealing to each of the panelists. Panelists
favored the muffins that contained the tapioca flour and SunFlour over those that
contained only all-purpose flour or a mixture of all-purpose flour and SunFlour.
Texture, which can be influenced by the amount of gluten in baked products, was
affected by the replacement of the all-purpose flour with the gluten-free flours. In tapioca
flour, the proportion of amylose to amylopectin is approximately 17% to 83% where
wheat flour contains approximately 28% amylose and 72% amylopectin. Starches with
elevated levels of amylopectin can cause baked products to have a gummy texture
(Brown, 2011, p. 393). Though it was noted by some of the panelists, it was not a major
factor in overall consumer acceptability.
Objective Evaluation
Though volume remained similar throughout all of the modifications, weight
fluctuated. The gluten-free double chocolate muffins lost the most mass primarily

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13

pmuffins averaged at about 64 1grams. In gluten doughs and batters, leaveners, yeast or
kneading stretches and expands gluten strands. During the baking process, steam and
carbon dioxide cause the gluten strands to further expand. The product then sets with the
heat from the oven because the proteins coagulates and starches gelatinize. Without the
gluten formation in the muffin containing SunFlour and tapioca flour, steam and gases
are released from the product. The starches and proteins in the muffin gluten-free likely
did not set due to the absence of glute, resulting in a greater loss of mass (Brown, 2011,
p. 368).
Nutrition
The addition of SunFlour increased the amount of fiber, protein and fat in the
muffins. SunFlour contains four times the protein and fiber of traditional all-purpose
flour (Think, Eat, Live, 2014d). SunFlour contains 4 grams of dietary fiber and 9 grams
of protein per serving, as well as 13 grams of fat. The addition of the product to the
muffins showed a consistent pattern of each modification. The amount of carbohydrate
and saturated fat remained similar throughout each modification (Food Processor,
Version 10.8).
Limitations
This research was constrained by a variety of factors including panel participants,
time, workspace co-use, overlapping evaluations and formulation challenges. The panel
consisted of ten Caucasian women, with ages ranging from 19-55. A larger, more
demographically diverse panel would produce more comprehensive results. Also, a panel
with more formal training, located in a more formal testing area would likely produce
more consistent results. Only one member of the panel had participated in any past food

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14

evaluations. The testing area doubled as a university classroom and as such, evaluation
time was limited. Over 16 weeks, there were three evaluation periods that lasted
approximately 45 minutes. During the evaluations, the panelists were sampling other
items, many of which were sweet or contained chocolate. Flavors from concurrent studies
may have interfered with the true flavor of the chocolate muffin. Lastly, formulation
challenges including scale accuracy (low battery alarm) and thoroughness of mixing
contributed to deviations from plan.
Further Research
SunFlour and tapioca flour as a replacement of the all-purpose flour in double
chocolate muffins has shown promising results of an acceptable gluten-free muffin.
Further evaluations concerning reducing fat and carbohydrate content may have a greater
impact on the nutrient profile of the chocolate muffins. Using the products in other baked
goods could appeal to a larger audience. Further recipe modifications could be explored
to help achieve a product that meets medical nutrition therapy needs with acceptable
sensory characteristics.
Conclusion
The nutrient profile of each muffin modification was not considerably altered,
therefore it is appropriate to accept the null hypothesis regarding nutrition; the
substitution of SunFlour and tapioca flour will not alter the nutrient content for Double
Chocolate Muffins. While the nutrient profile of the muffins prepared with SunFlour
and tapioca flour was not considerably altered, the study revealed promising results
regarding the overall acceptability of products prepared with gluten-free flours.
SunFlour and tapioca flour act as acceptable flour substitutes in baked goods such as

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15

muffins. It is appropriate to accept the null hypothesis concerning the overall consumer
acceptability, that there was no negative impact on the acceptability of the muffins when
the all-purpose flour was substituted with SunFlour and tapioca flour.

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References
Bright-Eyed Baker. (2014). Ultimate double chocolate muffins. Retrieved from
http://www.brighteyedbaker.com/2014/07/16/ultimate-double-chocolate-muffins/
Brown, A. (2011). Understanding food principles & preparation (4th ed.). Belmont, CA:
Wadsworth.
Celiac Support Association. (2013). Grains and flours glossary. Retrieved from
https://www.csaceliacs.org/grains_and_flours_glossary.jsp
De Lorgeril, M., & Salen, P. (2014). Gluten and wheat intolerance today: Are modern
wheat strains involved? International Journal of Food Sciences and Nutrition,
65(5), 577-581.
Diowksz, A., & Leszczynska, J. (2013). Hypoallergenic wheat bread: response to an
emerging issue. Food and Agricultural Immunology, 25(4), 535-544.
Ener-G. (2015). Ener-G gluten-free tapioca flour. Retrieved from http://www.energ.com/tapioca-flour.html
Food Processor (Version 10.8) [Computer software]. Salem, OR: ESHA.
Gil-Humanes, J., Piston, F., Barro, F., & Rosell, C. M. (2014). The shutdown of celiac
disease-related gladden epitopes in bread wheat by RNAi provides flours with
increased stability and better tolerance to over-mixing. PLoS One, 9(3), 1-11.
Pennington, J. A. T., & Douglass, J. S. (1994). Bowes & Church's food values of
portions commonly used (18th ed). A. D. P. Bowes & J. A. T. Pennington (Eds.).
Philadelphia, PA: Lippincott
Think. Eat. Live. (2014a). Frequently asked questions. Retrieved from
http://thinkeatlive.com/pages/faq

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Think. Eat. Live. (2014b). Grain and nut free baking alternative. Retrieved from
http://thinkeatlive.com/collections/gluten-free/products/sunflour
Think. Eat. Live. (2014c). SunFlour baking tips. Retrieved from
http://thinkeatlive.com/pages/sunflour-baking-tips
Think.Eat.Live. (2014d). The power of SunFlour. Retrieved from
http://thinkeatlive.com/pages/the-power-of-sunflour
United States Department of Agriculture. (2012, November). Household USDA foods
facts sheet. Retrieved from
http://www.fns.usda.gov/sites/default/files/HHFS_FLOUR_ALLPURPOSE_100400November2012.pdf
United States Food and Drug Administration. (2014, August 5). Questions and answers:
Gluten-free food labeling final rule. Retrieved from
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInf
ormation/Allergens/ucm362880.htm

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Table 1
Ingredient amounts and nutrient analysis

Ingredient (g)
Control
50% SunFlour
All-purpose flour
Baking powder
Baking soda
Canola oil
Coca powder
Eggs
Salt
Semi-sweet
chocolate chips
Sour cream
Sugar, granulated
SunFlour
Tapioca flour
Vanilla extract
Nutrient Analysis
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugar
Protein

281
11.5
3
93
86
128
3
294

136
11.5
3
93
86
232
3
294

50% SunFlour
50% Tapioca Flour
0
11.5
3
93
86
239
3
294

288
256
0
0
15

231
256
128
0
15

231
256
128
120
15

420
19 g
9g
70 mg
300 mg
58 g
3g
36 g
8g

450
24 g
9g
95 mg
300 mg
53 g
4g
36 g
10 g

440
24 g
9g
95 mg
300 mg
55 mg
4g
36 g
9g

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Table 2
Ingredient differences between Bowes and Churches and actual weight
Bowes and Churches

Actual Weight (g)

Difference (g)

(g)
Eggs

117.0

128.0

+11.0

All-Purpose Flour

274 .0

274.0

0.0

Cocoa

80 .0

86.0

+6.0

Baking Powder

11.5

10.0

-1.5

Baking Soda

2.5

3.0

+0.5

Salt

3 .0

3.0

0.0

Sugar

250 .0

256.0

+6.0

Canola Oil

112.0

93.0

-29.0

Vanilla Extract

15.0

15.0

0.0

Tollhouse Chocolate

294.0

294.0

0.0

288.0

331.0

+43.0

Chips
Sour Cream

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Table 3
Ratings and overall acceptability of double chocolate muffins as rated by 10 untrained
panelists.
Control

50%
SunFlour

50% Tapioca
Flour, 50%
SunFlour%
Aroma
2.78
2.67
2.78
Color
2.78
3.00
3.00
Contour surface 2.33
3.00
2.00
Texture
3.44
3.33
3.00
Taste*
2.89
3.22
3.67
Overall**
3.67
3.44
4.22
*Scale for attributes: 3=ideal score; 1=too little; 5=too much
**Overall: 1=Dislike; 3=Somewhat like, 5=Love

20

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1 GE Profile oven
1 OXO digital scale
1 large glass bowl
1 medium glass bowl
2 small glass bowls
2 1 C dry measuring cups
1 C dry measuring cup
1 C dry measuring cup
1 teaspoon spoon
1 teaspoon spoon
1 tablespoon spoon
1 spoon
1 icing spatula
1 large spoon
1 liquid measuring cup
1 fork
1 whisk
1 Kitchen aid Classic 10-speed stand mixer with paddle attachment and accompanying
metal bowl
1 rubber spatula
24 pink muffin liners
24 yellow muffin liners
3 full size cupcake baking pans
1 small ice cream scoop





Figure 1. Equipment used in the preparation of chocolate muffins.

21

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22

1. Preheat the oven to 375 F and line a standard muffin pan with cupcake liners.
2. Weigh all wet and dry ingredients using a digital scale and glass bowls.
3. In a large bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer, beat the eggs on medium-high speed.
5. Slowly stream in the sugar while beating and continue to beat in a Kitchen Aid
Classic 10 Speed mixture until the mixture is pale and thickened.
6. Beat in the oil until fully incorporated.
7. Wipe down bowl and beater and beat in sour cream and vanilla until evenly
incorporated.
8. Add the dry ingredients to the mixture and fold in until only a few visible streaks
remain.
9. Add in chocolate chips.
10. Use a small ice cream scoop to weigh out batter; control: 67 g, half
SunFlour/half all-purpose: 84 g, half SunFlour/tapioca: 76 g
11. Bake in preheated oven for 20 minutes.
12. Cool for at least 10 minutes.
Makes 24 muffins

Figure 2. Procedure for preparing chocolate muffins

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Baked Good
Name: ____________________________
Date: _____________________________
Before touching your treat, first
smell the aroma and note the color
and contour of the surface. Touch
the treat and take note of the
texture. After tasting, note the
taste and rate the overall product.
Sample #
Characteristic
Aroma
1=Absolutely no aroma
2=Somewhat sweet aroma
3=Pleasingly sweet aroma
4=Somewhat burnt aroma
5=Absolute burnt aroma
Color
1=Much too pale
2=Somewhat too pale
3=Pleasingly dark
4=Somewhat too dark
5=Much too dark
Contour of Surface
1=Absolutely flat
2=Somewhat flat
3=Pleasingly rounded
4=Somewhat too rounded
5=Much too rounded
Texture
1=Much too soft
2=Somewhat soft
3=Pleasingly chewy
4=Somewhat hard
5=Much too hard
Taste
1=Much too rich
2=Somewhat too rich
3=Pleasingly sweet
4=Somewhat bland
5=Much too bland
Overall
1=Dislike
2=Somewhat dislike
3=Somewhat like
4=Like
5=Love

517

727

Comments:

Figure 3. Sensory scorecard used to assess overall acceptability of SunFlour during the
first and second testing

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Baked Good
Name: _________________________________
Date: ________________________________

You are given three coded samples: 527, 125, and 941. Two of these samples are
identical and one of them is different. Be sure to sample left to right, and smell each
before tasting. Cleanse the palate with the provided water in between each sample. After
tasting, indicate which sample is different by placing an x mark next the sample number
in the column labeled different sample. Please indicate the characteristic that is
different under the comment section.
Sample Code

Different Sample

527
125
941

What is different about the sample you selected above?

Figure 4. Sensory scorecard used to assess the differences between three muffin samples
during the third testing