1. Trisha Garcia Krystle Dixon

2. PURPOSE OF EXPERIMENT Replacement of white granulated sugar in cake with 3 different types of sugars to observe differences in texture, height, and taste. o Demerara o Corn syrup o Organic coconut palm

3. BACKGROUND C 12 H 22 O 11 Sugar is made from: Sugarcane Sugarcane Beets Beets Effects of sugar on baked goods: o Stabilizer o Texture o Leavens o Color o Flavor

4. HYPOTHESIS The cake prepared white granulated sugar (control) will have the largest rise, will be most tender, and will be the most acceptable compared to the cakes prepared with demerara, corn syrup, and coconut palm sugar.

5. METHODS Prepared and baked 4 different cakes using the same basic yellow cake recipe. o One cake baked with white sugar (control) o Three cakes baked with either demerara sugar, corn syrup, or coconut palm sugar

6. WHITE SUGAR (CONTROL) Ingredients: 1 cup cake flour 1 cup cake flour 1 tsp baking powder 1 tsp baking powder ¼ tsp salt ¼ tsp salt ¼ cup softened butter ¼ cup softened butter ½ cup white granulated sugar ½ cup white granulated sugar 1 ½ eggs at room temperature 1 ½ eggs at room temperature 1 tsp vanilla 1 tsp vanilla ¾ cup milk ¾ cup milk Preparation: 1.Preheat oven to 350 degrees F. Put parchment paper in a 20.5 cm round pan 2.Combine flour, baking powder, and salt in a bowl and sift 3.Cream butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla and mix until combined 4.Slowly add flour alternately with milk. Batter should be smooth. 5.Bake for 20-25 minutes. Leave 5 minutes in pan

7. Corn Syrup Ingredients: 1 cup cake flour 1 cup cake flour 1 tsp baking powder 1 tsp baking powder ¼ tsp salt ¼ tsp salt ¼ cup unsalted, softened butter ¼ cup unsalted, softened butter ½ cup corn syrup ½ cup corn syrup 1 ½ eggs at room temperature 1 ½ eggs at room temperature 1 tsp vanilla 1 tsp vanilla ½ cup milk ½ cup milk Demerara Sugar Ingredients: 1 cup cake flour 1 cup cake flour 1 tsp baking powder 1 tsp baking powder ¼ tsp salt ¼ tsp salt ¼ cup softened butter ¼ cup softened butter ½ cup raw sugar ½ cup raw sugar 1 ½ eggs at room temperature 1 ½ eggs at room temperature 1 tsp vanilla 1 tsp vanilla ¾ cup milk ¾ cup milk Coconut Palm Sugar Ingredients: 1 cup, 2 tbsp cake flour 1 cup, 2 tbsp cake flour ½ tsp baking powder ½ tsp baking powder ¼ tsp salt ¼ tsp salt ½ cup softened butter ½ cup softened butter ½ cup packed coconut palm sugar ½ cup packed coconut palm sugar 2 eggs at room temperature 2 eggs at room temperature 1 tsp vanilla 1 tsp vanilla 1 cup milk 1 cup milk

8. White sugar (control) Coconut palm sugar Demerara sugar Corn syrup

9. OBJECTIVE TESTING Toothpick and ruler: measure height Toothpick and ruler: measure height Penetrometer : Penetrometer : measure tendrness measure tendrness

10. SUBJECTIVE TESTING Describe: Describe: Taste, Texture, Appearance, & Tendereness Tendereness Rate the acceptability: Rate the acceptability: 1 being the worst – 4 being the best the best

11. RESULTS – HEIGHT OF CAKES Control Cake (446) Control Cake (446) Increase of 1.75 cm Increase of 1.75 cm 93.33% difference 93.33% difference Demerara Cake (947) Demerara Cake (947) Increase of 1.67 cm Increase of 1.67 cm 71.52% difference 71.52% difference Variation Before baking (cm) After baking (cm) Control 1 3, 2.75, 2.50 Average 2.75 Demerara sugar 1.5 3, 3, 3.5 3.17 Corn syrup 1.25 3.5, 3.5, 3 3.33 Coconut palm sugar 1.5 2, 2.5, 2 2.17

12. HEIGHT, CONT. Corn Syrup Cake (205) Corn Syrup Cake (205) Increase of 2.08 cm Increase of 2.08 cm 90.83% difference 90.83% difference Coconut Palm Sugar Cake (017) Coconut Palm Sugar Cake (017) Increase of 0.67 cm Increase of 0.67 cm 36.51% difference 36.51% difference

13. RESULTS - PENETROMETRY Control – 54.5 mm Control – 54.5 mm Demerara Sugar – 65 mm Demerara Sugar – 65 mm Corn Syrup – 48 mm Corn Syrup – 48 mm Coconut Palm Sugar – 57.5 mm Coconut Palm Sugar – 57.5 mm

14. FINDINGS – RISE AND TENDERNESS CS cake rose the most CS cake rose the most o Air into batter CPS cake rose the least CPS cake rose the least o Too much liquid? RS cake the most tender o Absorption of liquid o Prevention of gluten production CS cake the least tender o More moisture taken up by the sugar

15. SENSORY EVALUATION 27 testers 27 testers Control cake rated as the most popular Control cake rated as the most popular Coconut Palm Sugar cake rated as least popular Coconut Palm Sugar cake rated as least popular Most all cakes evaluated as being moist and tender Most all cakes evaluated as being moist and tender CPS cake too dense and wet CPS cake too dense and wet Some thought CS cake chewy Some thought CS cake chewy RS and CPS cakes took on the color of the sugars used RS and CPS cakes took on the color of the sugars used

16. CONCLUSIONS/IMPLICATIONS Coconut Palm Sugar – mostly sucrose (some glucose, fructose) Coconut Palm Sugar – mostly sucrose (some glucose, fructose) Granulated sugar – sucrose Granulated sugar – sucrose Demerara Sugar – mostly sucrose (some glucose, fructose) Demerara Sugar – mostly sucrose (some glucose, fructose) Corn Syrup – glucose Corn Syrup – glucose Combinations of different types of sugars to improve cakes Combinations of different types of sugars to improve cakes Liquid vs. crystalline sugar Liquid vs. crystalline sugar Largest rise = Corn syrup cake Most tender = Demerara cake Most acceptable = White sugar cake (control)

17. REFERENCES www.finecooking.com/articles/how-sugar-affects-baking.aspx www.finecooking.com/articles/how-sugar-affects-baking.aspx www.bakersjournal.com/content/view/967/38/ www.bakersjournal.com/content/view/967/38/ http://www.sugar.org/images/docs/sugar-functional-roles.pdf http://www.sugar.org/images/docs/sugar-functional-roles.pdf