1. It was interesting to work with yellow pea flour. It has a lot of potential to be used in the future food products. There still needs to be more research on it before it can be fully substituted with all purpose flour. Surprisingly both the 25% and 50% yellow pea substitution had an equal overall rating of 6.17 out of 9. Turns out the control came out on top in all attributes and contributing a 7.8 overall rating. This was a downside for this experiment but the opportunity to explore this popular dessert was a great learning experience for future experimentation. The upside to this is that when molding the cake into the balls, there is no need for frosty or a binding agent. This decreases a lot of the sugar content and doesn’t contribute to much fluctuations of blood sugar levels, thus placing less stress on the body. The impact of incorporating yellow pea flour on the tenderness and overall acceptability of vanilla cake pops. Experimental Design The study will include a control vanilla cake made from a standardized recipe and one treatment group made with two different amounts of yellow-pea flour. The addition of yellow-pea flour will be used at two different amounts for the treatment group. Then three duplicate batches will be prepared for the control and treatment recipes. The product quality will be evaluated by sensory and instrumental analyses for aroma, texture, color, flavor, and overall acceptability. Sensory and Instrumental Evaluation Sensory assessment will be achieved by using a six member panel of core users of yellow-pea flour cake pops and a combination of hedonic and acceptability tests will be applied for each of the three duplicate batches of control and treatment yellow-pea flour cake pops. There will be a template 9- point hedonic scale used for the sensory evaluation that includes a scale from one to nine in each category such as “Aroma,” “Tenderness,” “Flavor,” “Appearance,” and “Overall Rating.” Then the samples for the sensory and instrumental evaluation will have.50 grams of yellow pea flour cake balls with no chocolate coating. The and texture iinstrumental analysis will include measurements of surface color and texture of the control and treatment cake pops. Surface color will be measured using a Konica Minolta CR410 Colorimeter for triplicate replicate cake pops from each experimental group and triplicate L,A, and B readings from each cake pop will be made. Then the texture will be tested using a Koehler Penetrometer (model K19500) with a stainless steel cone (DIN 51804) to measure differentiations in springiness n the samples. Also descriptive statistics will be used to measure the significance involving the results of the control and treatment samples from the sensory and instrumental measures. Lastly, we will then develop a prototype based by our results we gathered from the sensory and objective evaluations. Formulations and Conditions Instructions: 1.Preheat oven for 350F degrees 2.Coat a 9”x 13” baking pan with a non-stick spray and set aside 3.Combine the all-purpose flour, baking powder, and salt into one large bowl. 4. Then sift these three dry ingredients into another large bowl 5.Beat 2 sticks of butter and sugar; mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scarping down the bowl necessary. Beat in the vanilla. 6.Mix ½ cup water with the heavy cream in a liquid measuring cup 7.Beat the flour mixture into the butter mixture in 3 batches, while alternating with the cream mixture, beginning and ending off with flour. 8. Mix until just smooth 9.Pour the batter into the prepared pan 10.Bake until cakes are lightly golden on top and the centers spring back when pressed down on, 25- 30 minutes. 11.Transfer the cake and let it cool for 10 minutes, then run a knife alongside the edge of the pan. Remove the cake and place into the freezer for 15 minutes 12.Then in a large mixing bowl, use hands to crumble the cake until no large chunks remain. 13.Weigh out an amount of.50 grams of cake for each ball. Roll back and forth in hands until you create a smooth round ball. Place cake balls on a cookie sheet 14.*Melt the chocolate as directed on bag 15.Dip the lollipop stick into the melted chocolate and insert one by one into each cake ball 16.Then place them in the freezer for approximately 6 minutes 17.Dip the semi-frozen cake pops into the white chocolate mixture; coating it all around 18.Place each dipped cake pop on the cake pop stand to dry thoroughly Materials BACKGROUND & OBJECTIVES MATERIALS & METHODS CONCLUSION & RECOMMENDATION RESULTS & DISCUSSION REFERENCES Chart 2: Mean Penetrometer Readings Across Vanilla Cake Pop Treatments Chart 3: Mean “A” Readings Across Vanilla Cake Pop Treatments Chart 1: Sensory Evaluation Results of vanilla Cake PopAttributes Sensory Evaluation Discussion: The results of our sensory evaluation are presented in Chart 1. The results show that the Control vanilla cake pops made without yellow-pea flour had a slightly higher mean score than the treatment pops. Though, Treatment 1 and 2 presented the exact amount of likes which indicates that these both would be a well accepted prototype bakery product. Instrumental Evaluation Discussion: Song R., Cano A., Estrada A., Haus A. 1 (12 oz.) bag of Candy Making & Dipping Milk Chocolate Melting Wafers 1 bag Wilton 6" Lollipop Sticks 2 large bowl 1 measuring cup with a 24 oz. capacity 1 silicon head spatula 1 sifter 1 set of measuring spoons that ranges from a teaspoon to a tablespoon IngredientsControlTreatment 1Treatment 2 All-Purpose Flour3 Cups¾ Cups1 ½ Cups Yellow-Pea Flour0 Cups1 ½ cups1 ½ Cups Baking Powder 1 tbsp. Salt¼ tsp. Sugar1 ½cups Eggs4 eggs 3 eggs Vanilla Extract2 ½ tbsp. Heavy Cream¾ cup1cup Yellow pea flour is a legume that packs a punch in protein and fiber. They are highly nutritious and provides improved blood sugar control as well as lowering cholesterol. It is gluten free and is a great substitute for animal protein. Yellow pea contains high lysine content that turns fat into energy. It also helps combat sulfites by oxidizing them due to the enzyme called sulfite oxidase. The objective of this experiment was to evaluate the impact of the replacement of white, all purpose flour with yellow pea flour on the texture and acceptability of a standardized cake pop recipe. The cake pops were prepared with yellow pea flour at levels of 0 (control), and a ¾ cup replacement, followed by 1 ½ replacement. A nine point hedonic scale was used to rate on aroma, tenderness, flavor, appearance, and overall rating. Triplicate replicate A readings of the surface color of the cake pops were recorded using a Konica Minolta CR 410 Colorimeter, as well as measurements of depth and texture using a Koehler Penetrometer (model K19500) with a stainless steel cone (DIN 51804). Although the sensory results for the Control cake pop showed a slightly higher overall rating than the 2 treatments, treatment 1 (25%) and treatment 2 (50%), both got the same mean score for the overall rating. This indication can play a role for future baked products to be a well-accepted prototype bakery product. The penetrometer results for the 50% resulted in a more firm sample, yet still demonstrated the same mean rating for tenderness compared to the 25% treatment. The objective color results showed differences in L.A.B values across treatments; however, sensory result shows a.5 difference in appearance between the control and 50% treatment. Based on the results and nutritive properties, the 50% treatment is highly recommended due to its gluten free property and its high amount of protein and fiber. Yellow pea flour is a great source of protein, fiber, vitamins and minerals. Per 100 grams of yellow pea dry contributes 1.2g of fat, 14.7g total fiber (13.1g insoluble, 1.57g soluble). The insoluble fiber being majority of the total fiber aids in digestion. There is also 23.3g of protein. This is an adequate amount for a plant and is great for a meat substitute. The high fiber and protein also slows down how fast sugars are digested. They contain natural sugars and starches with no white sugars. Per 100 grams of yellow pea it contains 2.6g of sucrose. There are also many other nutritive properties in yellow pea as well. There is.81 mg calcium,.51 mg thiamin, 6 mg of iron,.55mg of vitamin C,.18mg riboflavin, 1.55 mg niacin,.05 mg B6, and 33.8mcg of folate. Yellow pea is a great health promotor and can be used in many food applications such as baby food formulations, vegetarian application, breads and more. Yellow pea is a great combater for malnutrition and it can aid in the reduction of factors for non- communicable diseases such as celiacs, diabetes and cardiovascular disease Our yellow pea cake pop is far more nutritious than the conventional cake pop because it is high in fiber, higher in protein, no added sugars and is gluten free. The objective of this research is to evaluate the impact of incorporating yellow pea flour on the tenderness and overall satisfaction of the yellow pea cake pop http://www.pulsecanada.com/uploads/e8/c3/e8c33738dda20d 45e9a5b4b98d2b7ef3/Canadian-Pea-Composition.pdf http://www.dspdirect.ca/peas.php http://www.extension.umn.edu/family/health-and- nutrition/toolkits-and-resources/great-trays/docs/legumes- beans-peas-and-lentils.pdf http://www.care2.com/greenliving/10-health-benefits-of- peas.html/2