The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453
Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies hve found tht consumption of green te hs preventtive mesures ginst cncer nd crdiovsculr diseses (Chcko et l., 2010). Although green te is eneficil its incorportion into food products cn e chllenging ecuse of its itter tste. Green te powder ws supplemented into yellow cupckes in n ttempt to see wht mximum mount of green te cn e dded to product without the itterness eing overwhelming or unppeling to the consumer. A control cupcke ws mde without supplementtion of green te powder nd two dditionl vriles were mde with 855mg nd 1710mg of green te powder in ech cupcke. The cupckes were ojectively tested y texture nlyzer, hunter colorimeter, nd through wter ctivity. They were then tested sujectively y rting itterness vs. sweetness, followed y rting rom, ppernce, nd pltility on 9-point hedonic scle. Results showed tht s the mount of green te powder incresed in the product the mount of grms needed to penetrte the product incresed, vlues L nd from the colorimeter decresed, nd there ws no difference in wter ctivity. Also, overll likeness for the product decresed s green te powder incresed nd the itterness incresed s well. In generl, the more green te powder in product the more undesirle it will e unless further vriles re ltered in coordintion with the incresed mounts green te powder. Introduction: Interest in consumption of tes hs een on the rise, especilly green te. Tody, more nd more people re ttling cncer nd hert disese nd mny studies done on green te suggest tht it hs negtive correltion with these diseses. Hert disese nd cncer re the top two leding cuses of deth ccording to the Center for Disese Control nd Prevention, together killing over million people yer. The polyphenols in green te hve shown to help comt cncer nd hert disese (CDC, 2010). The cncer fighting ntioxidnts in green te hve een shown to initite the poptosis of crcinogenic cells. In study, epiglloctechin-3-gllt (EGCG), min polyphenol in green te, ws found tht it induced poptosis on mny crcinogenic cells in different plces in the ody (Ahmd, 1997). This suggests tht the ntioxidnts in green te would e helpful in fighting cncer throughout the ody. Green te hs lso een shown to hve mny hert helthy enefits. Brest cncer reserch hs found tht those who consumed green te hve significnt reduction in LDL cholesterol nd n increse in HDL cholesterol. Also, insulin levels were shown to decrese, which in turn decreses the chnce of developing type II dietes (Stendell-Hollis, 2010). It is thought tht EGCG not only hs ntidietic effects ut lso ntioesity effects s well. Recent studies suggest tht it my hve n impct on certin pthwys in the
ody such s energy lnce, endocrine systems, food intke, lipid nd crohydrte metolism, nd redox sttus. It hs een suggested tht green te my reduce ody ft y incresing postprndil nd ft oxidtion (Chcko, 2010). Overll, studies conducted on green te hve suggested tht it is nturl product tht increses the well eing of people y helping them to mintin helthy sttus. For this experiment it ws decided tht one of the vriles will include the equivlent of 3 cups of green te nd the other contin the equivlent of 6 cups of green te ecuse sustntil numer of humn intervention studies hve shown tht moderte mounts (1-6 cups) of green or lck te hve shown to hve significnt increse in the ntioxidnt cpcity of lood (Rietveld, 2003). It ws decided to do the middle nd the highest rnges ecuse it ws importnt to mke sure tht the levels of polyphenols nd ctechins in the product would e high enough to hve positive impct on one s helth. This study ws developed in n ttempt to mke the incorportion of green te into people s everydy lives more convenient. Introducing snck foods nd ked goods with the ddition of green te to the pulic could somedy hve n impct on the overll well eing of people. In tody s society people re much more pt to pick up grnol r or snck cke of some sort rther thn piece of fruit or something tht is nutritionlly dense, so dding ingredients such s green te to these products could help people sustin helthy lifestyle. However, these products should not e thought of s totl replcement of the nutritious foods in someone s diet. The hypothesis of the study ws tht the ddition of green te powder to yellow cupckes will not hve significnt impct on the physicl properties of the cupckes nor will it chnge their flvor. The independent vrile in this experiment is the vrying mounts of green te powder. The dependent vriles re texture, color, nd wter ctivity. The gol of this study ws to see how much green te powder cn e dded to yellow cupckes without them ecoming undesirle. Three trils were conducted to verify tht this experiment cn successfully e replicted. A tste pnel ws used to rte the product on itterness vs. sweetness, rom, ppernce, nd pltility. The product ws then tested ojectively with the Texture Anlyzer, Hunter Colorimeter, nd the wter ctivity mchine. The results of this experiment were compred to the control set of cupckes, which were yellow cupckes without ny green te powder.
Methods: Recipe: Three vritions of yellow cupckes were mde in this experiment. The control ws sic yellow cke mix from Betty Crocker, the second vrile contined 855mg of green te powder per cupcke nd the third vrile contined 1710mg of green te powder per cupcke. Stndrd recipe: 1 ox (517.4 grms) 3 lrge eggs Betty Crocker Supermoist Yellow cke mix 74.7 ml of vegetle/cnol oil 295 ml of wter Prehet oven to 177 o C. Comine the eggs, oil, nd wter in lrge owl nd gently mix. Add in the cke mix nd use mixer, set t medium speed, for 2 minutes to mix the ingredients completely. Seprte the tter into three equl prts, ech prt weighing 320 grms. The first vrile is left lone nd used s the control, the second vrile hs 6.84 grms of green te powder dded to it nd is mixed, nd the third vrile hs 13.68 grms of green te powder dded to it nd is mixed. The tters re then poured into cupcke pns pproximtely ¾ of the wy full nd then ked for 22 minutes. When the cupckes re finished king they re removed from the oven nd plced on cooling rck to cool to room temperture.
Sujective testing: The following scorecrd ws given to ech pnelist to evlute the cupckes: Rte ech product on 1-9 hedonic point scle Vrile 736 Vrile 472 Vrile 137 Arom: 1 worst smell, 9 gret smell Appernce:1 worst looking, 9 est looking Pltility: 1 eing the worst flvor, 9 eing the est flvor 736 Extremely Bitter Modertely Bitter Neither sweet/itter Modertely Sweet Extremely Sweet Very Bitter Slightly Bitter Slightly Sweet Very Sweet 472 Extremely Bitter Modertely Bitter Neither sweet/itter Modertely Sweet Extremely Sweet Very Bitter Slightly Bitter Slightly Sweet Very Sweet 137 Extremely Bitter Modertely Bitter Neither sweet/itter Modertely Sweet Extremely Sweet Very Bitter Slightly Bitter Slightly Sweet Very Sweet
Ojective testing: To determine color chnges the Hunter Colorimeter ws used. To e sure tht our nlysis ws uniform we lwys plced the cupcke upside down on the plte, so it ws the top portion of the cupcke tht ws eing nlyzed for color chnges. To determine chnges in texture we used the Texture Anlyzer with the cylinder proe. The proe cme in contct with the top prt of the cupcke. Lstly, wter ctivity ws tested in the different vriles of the cupckes. A smll piece of cupcke ws tken from the inside of the cupcke to e tested. Repliction, rndomiztion, nd smpling: All three of the vriles were replicted three times using the sme method ech nd every time to ensure uniformity. Three rndom numers were used for ech tril, 736, 472, 137, ech vrile ws leled ech numer only once, so its smple numer chnged for ech tril. While prepring for the sujective portion of testing we set up tringle test on plte. 736 472 137 Discussion: The results of this experiment indictes tht the ddition of green te to oth vriles 2(855 mg), nd 3(1710 mg) hd n effect on oth the sujective nd most of the ojective mesures of the cupckes. Chnges in color, pltility, ppernce, nd tste were pprent in the sujective mesurements while chnges in color, nd texture where noted in the ojective mesurements. Mny of the pnelist seem to prefer the overll sweetness, rom, pltility nd ppernce of Vrile 1, the control, s noted on Figure 4, 5, 6, nd 7 nd tles 7, 9,11,nd 13. Theses sujective results were mesured on hedonic scle where the pnelist who smpled the cupckes rted those 9 s extremely sweet, est smelling, est looking, nd est flvor nd 1 s extremely itter, worst smelling, worst looking nd worst smelling. Figure's 4, 5, 6, nd 7 shows decresing trend in ll sujective testing from vriles 1,2 nd 3, demonstrting tht people seem to prefer vrile 1, the control gretly over vrile 3, which contins the most green te power. This drmtic inclintion towrds vrile 1 cn e seen in figure 4 which demonstrtes the pprent itter tste tht the cupckes re exhiiting comes from the green te powder.
The sujective tests done on the rom, ppernce, nd pltility of the cupckes showed tht ech of the vriles ws significntly different thn the other one. Overll, the control ws the most liked y the pnelist nd vrile 3 (1710mg) ws the lest liked. Vrile 2 (855mg) ws rnked in the middle. It ws neither extremely liked, nor disliked. In the sujective test where the pnelists were sked if they tsted ny difference in sweetness the p vlues for ll three vriles when compred to ech other where p<.01 which would men tht there ws significnt difference. The cn e seen in figure 4. This signifies tht ech cupcke hs its own unique flvor to it cused y the vrying dditions of green te powder to the different vriles. The ojective test with the Hunter colorimeter showed the effects of color chnge on the cupckes. In the colorimeter test the L vlue represents the whiteness of the color with vlue of 100 nd the drkness of the color with vlue of 0, higher vlue signifies red color, nd lower signifies green color nd the higher vlue signifies yellow color while lower vlue signifies lue color (Wng et l, 2007). In the ojective test with the colorimeter it ws seen through the results given in figure 3 tht the L vlue vried gretly s the cupckes got drker. The drkness in the cupckes ws cused y the ddition of the green te powder. The difference etween the control nd the two vriles with dded green te powder ws significnt. With ech incresing mount of green te in ech vrile the drker the cupcke ppered. The vlue showed no significnt difference etween the three vriles mening tht red nd green hues did not chnge in the product, ut did show significnt difference etween the control nd the two vriles with the dded green te. The vlue in the cupckes decresed ecuse lue hue in the cupcke must hve een enhnced y the ddition of the green te powder. Though s the sujective test shows people prefer the lighter cupckes s opposed to the drker ones. Figure 1 seems to demonstrte tht s more green te power is dded into the cupckes more force is needed to penetrte the cupckes. This my e ecuse the dded mount of dry ingredients into the tter will cuse chnge in the finl product mking it denser, henceforth creting product tht will need more force to penetrte it. The mesurements gthered from the texture nlyzer showed tht the only vriles tht proved to e of gret significnt difference were vriles 1 nd 3 with p vlue of p<.01. This show s tht the mount of force needed to penetrte ech cupcke did significntly increse with ech dded mount of green te power. It is interesting to note tht even though there ws n dded dry ingredient to the cupcke recipe for vriles 2 nd 3 it did not hve n effect on the wter ctivity of the cupckes even though there ws no dditionl liquid dded to these vriles. The evidence of this cn e seen in Figure 2. Even though there were different mounts of wter ctivity in ech of the different vriles they ll hd the sme verge wter ctivity. The reson the wter ctivity for ech vrile remined the sme is ecuse the mount of green te powder dded to the recipe ws not significnt enough to effect it.
The implementtion of green te powder into mny different types of foods cn gretly help improve the overll helth sttus of people y providing ntioxidnts in simple foods tht people cn et on regulr sis. To expnd on this work it would e interesting to see how the ddition low clorie sweetener would ffect the itter tste of the cupckes with the dded green te power in them. This could possily provide more pltle product tht consumers would e more likely to consume. Also the ddition of food coloring to the cupckes with green te power could e experimented with to see if it would prevent the cupckes from turning such drk color nd lso llow them to e more ppeling to those consuming them. Simply ttempting to dd green te powder to product with miniml mount of chnge to oth tste nd ppernce would gretly help in mking more consumer friendly product. Also hving wider rnge of pnelists test the product cn help out the study y giving more feedck nd dt to the experiment. Looking into other ojective tests such s ph testing could e helpful in identifying the itterness of the product s well. Results: Tle 1: Grms of force mesure with the Texture Anlyzer for ll trils nd vriles Control 855mg 1710m g Tril 1 98.7 173.6 230.6 Tril 2 93.7 145.3 159.5 Tril 3 98.6 120.9 184.5 Averge 97.0 146.6 191.5 Stndrd Devition 2.85 26.37 36.07 Tle 2: Significnce testing for Texture Anlyzer. 97.0 146.6 191.5 *Mens within row not ering the sme letter re sttisticlly significntly different, p<0.05.
250 200 Grms of Force 150 100 Grms of Force 50 0 Vrile Figure 1: Averge grms of force for ll three trils. Tle 3: Wter ctivity for ll three trils nd vriles. Tril 1 0.924 0.947 0.944 Tril 2 0.942 0.931 0.928 Tril 3 0.940 0.928 0.935 Averge 0.94 0.94 0.94 Stndrd Devition 0.0099 0.0100 0.0080 Tle 4: Significnce testing for wter ctivity. 0.94 0.94 0.94 *Mens not ering the sme letter re significntly different, p<0.05.
0.955 0.95 0.945 Wter Activity 0.94 0.935 0.93 Aw 0.925 0.92 Vrile Figure 2: Averge wter ctivity of three trils. Tle 5: Colorimeter mesurements of ll three trils nd vriles. Control 855mg 1710m L L L Tril 1 53.24 8.24 25.23 31.70 8.14 14.56 29.57 6.76 12.65 Tril 2 61.08 7.11 28.56 33.54 7.16 15.87 30.84 6.42 14.05 Tril 3 60.40 6.73 29.05 32.20 8.28 15.34 29.65 6.69 13.51 Averge 58.24 7.36 27.61 32.48 7.86 15.26 30.02 6.62 13.40 Stndrd Devition 4.34 0.79 2.08 0.95 0.61 0.66 0.71 0.18 0.71 Tle 6: Significnce testing for Hunter Colorimeter. L Control 58.24 7.36 27.61 855mg 32.48 7.86 15.26 1710mg 30.02 6.62 13.40 *Mens in columns not ering the sme letter re significntly different, p<0.05.
70 60 hunter prmeter vlue 50 40 30 20 10 L 0 Vrile Figure 3: Averge colorimeter reding for ll three trils. Tle 7: The verge sujective rting of itterness vs. sweetness for ll vriles nd trils. Extremely itter=1, extremely sweet=9. Tril 1 7.78 3.67 1.83 Tril 2 7.71 3.86 2.00 Tril 3 7.71 4.42 2.00 Averge 7.73 3.98 1.94 Stndrd Devition 0.04 0.39 0.10 Tle 8: Significnce testing for itterness vs. sweetness 7.33 3.98 1.94c *Mens not ering the sme letter re significntly different, p<0.05.
Rting of itterness vs. sweetness 9 8 7 6 5 4 3 2 1 c Rting 0 Vrile Figure 4: Averge of the rting of itterness vs. sweetness on 9-point hedonic scle. 9-extremely sweet, 1-extremely itter. Tle 9: The verge sujective preferences of ech vriles rom for ll three trils sed on 9-point hedonic scle with 1 eing the lest desirle nd 9 eing the most. Tril 1 8.17 6.50 5.00 Tril 2 7.71 6.57 5.57 Tril 3 7.86 6.43 5.86 Averge 7.91 6.21 5.48 Stndrd Devition 0.23 0.56 0.44 Tle 10: Significnce testing for rom 7.91 6.21 5.48c *Mens not ering the sme letter re significntly different, p<0.05.
9 9-Point Hedonic scle 8 7 6 5 4 3 2 c rom 1 0 Vrile Figure 5: Results from sujective testing for rom from the verge of the three trils. Tle 11: The verge sujective preferences of ech vriles ppernce for ll three trils sed on 9-point hedonic scle with 1 eing the lest desirle nd 9 eing the most. Tril 1 8.67 6.00 4.67 Tril 2 7.71 6.43 5.14 Tril 3 8.29 6.71 5.71 Averge 8.22 6.38 4.99 Stndrd Devition 0.48 0.36 0.28 Tle 12: Significnce testing for ppernce. 8.22 6.38 4.99c *Mens not ering the sme letter re significntly different, p<0.05.
10 9 8 9-Point Hedonic scle 7 6 5 4 3 c ppernce 2 1 0 control 855mg 1710mg Vrile Figure 6: Results from sujective testing for ppernce from the verge of the three trils. Tle 13: The verge sujective preferences of ech vriles pltility for ll three trils sed on 9-point hedonic scle with 1 eing the lest desirle nd 9 eing the most. Tril 1 8.33 4.67 2.00 Tril 2 8.43 5.14 2.17 Tril 3 8.14 5.86 2.86 Averge 8.30 5.22 2.52 Stndrd Devition 0.15 0.60 0.46 Tle 14: Significnce testing for pltility. 8.30 5.22 2.52c *Mens not ering the sme letter re significntly different, p<0.05.
9 8 9-Point Hedonic scle 7 6 5 4 3 2 c pltility 1 0 Vrile Figure 7: Results from sujective testing for pltility from the verge of the three trils. References: Amd, N. Feyes, D.K., Nieminen, A., Agrwl, R. Mukhtr, H. 1997. Green Te Constituent Epiglloctechin-3-Gllt nd Induction of Apoptosis nd Cell Cycle Arrest in Humn Crcinom Cells. Journl of Ntionl Cncer Institute. Vol 89 No. 24, pg 1881-1886 Center for Disese Control nd Prevention. Deth nd Mortlity. Retrieved Sept.26, 2010http://www.cdc.gov/nchs/fstts/deths.htm Chcko, S.M., Thmi, P.T., Kuttn, R., Nishigki, I., Beneficil Effects of Green Te: A Literture Review. 2010. Chinese Medicine. Vol. 5:13. Rietveld, A., Wisemn, S. 2003. Antioxidnt Effects of Te: Evidence from Humn Clinicl Trils. The Journl of Nutrition. 133 (10): 3285S. Stendell-Hollis, N. R., Thomson, C. A., Thompson, P. A., Be, J. W., Cussler, E. C. nd Hkim. 2010. Green te improves metolic iomrkers, not weight or ody composition: pilot study in overweight rest cncer survivors. Journl of Humn Nutrition nd Dietetics, Issn. 1365-277x. University of Mrylnd Medicl Center. 2009. UMM Green Te. Retrieved Sept. 26, 2010 http://www.umm.edu/ltmed/rticles/green-te-000255.htm
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