BANANA CARROT CAKE EXPERIMENT Substitution of Eggs for Ground Flaxseeds in Baked Products

Purpose of the Experiment •  To determine the effectiveness of replacing eggs for

ground flaxseeds on subjective and objective characteristics.

Experimental Design • A controlled experimental design was implemented to

compare differences between flaxseeds and eggs in baked products. •  Control: cake containing eggs •  Experimental: cake containing flaxseeds

• Hypothesis: Flaxseeds in replace of eggs would create a cake that looked the same as the control but contain more moisture

Results • Objective and Subjective

Objective Results • Volume:

•  Length x width x height •  50/50 had the largest increase

Name of the Product

Volume before Baking (inches)

Volume after baking (inches)

Volume increase (inches)

Control Cake (100%)

56in.³ 88in.³ 32in.³

50/50 Cake (50% eggs & 50%

flaxseeds)

56in.³ 96in.³ 40in.³

Experimental Cake (100% flaxseeds)

60in.³ 96in.³ 36in.³

Objective Results • Wettability Test: to determine moisture

•  Methods: •  Sample weighed

•  Sample soaked in water for specific time (5 sec) •  Sample weighed again to see how much water retained

•  100% flaxseed had the most water retention

Cake Sample Weight before Soaking (grams)

Weight after Soaking (grams)

Moisture Increase (grams)

100% control 20 grams 25.5 grams 5.5 grams 50/50 20 grams 24.6 grams 4.6 grams 100%

experimental 20 grams 26.6 grams 6.6 grams

Subjective Results Evaluation Template

568 1 2 3 4 5 6 7 Color

Texture Flavor Overall

763 1 2 3 4 5 6 7

Color Texture Flavor Overall

985 1 2 3 4 5 6 7

Color Texture Flavor Overall

Color Preference •  50/50 recipe had the highest color preference, 53% • Control and experimental cakes were ranked closely with

an acceptance of 47% and 44% •  Lowest ranking was the experimental sample

Texture Preference •  50/50 recipe was the favorite again; 42% ranked #7 •  50/50 also had the lowest scores •  The control and the experimental had similar ranking,

36%

Flavor Preference •  Tasters preferred the Control, 42% •  the 50/50 and the experimental were slightly similar; at

39% and 36% •  Flaxseed sample only had a 3% of unacceptability; •  50/50 recipe had the highest at 5%

Overall Acceptability Preference •  The 50/50 recipe has the highest ranking 42% •  The 50/50 was closely followed by the 100% substitution

recipe at 39% and then the control came in last at 36%

Limitations • Data may have been off due to poor measurement

procedures • Some cakes were not measure at the same day/time •  The school’s ovens are old and do not heat as well which

may have altered our volume measurements • Cooling time

Conclusion •  50/50 was the best on 3 of the 4 subjective evaluations •  preference tests and 1 of the 2 objective tests •  The 100% flaxseed sample was only within 10% of the

50/50 on both the subjective and objective tests •  Individuals should consider consuming baked goods with

flaxseeds because the differences between those made with eggs and those made with flaxseeds are small and the nutritional benefits are higher

•  The omega 3 from flaxseed, can help to lower cholesterol in individuals suffering from cardiovascular diseases

•  The unique characteristics and nutritional benefits that come from flaxseeds outweigh the health cost of consuming a baked product that uses eggs.

Questions?