PRODUCTION OF FAT FREE CUPCAKES BY REPLACING FAT WITH AQUAFABA WITH AND WITHOUT EMULSIFIER
Bibliographic record
Abstract
Cupcake industry has developed rapidly in recent years all over the world. Many modifications have been made on cupcake ingredients in order to improve cake quality and to increase its nutritional value. This study reports a possibility of substituting the fat in cupcake making by using carbohydrate-based fat replacer (Aquafaba). Physical and sensory characteristics of cupcakes prepared with the carbohydrate-based fat replacer, aquafaba or fat replacer plus emulsifier (egg white) were studied. Cupcakes prepared with Aquafaba at 100% level had higher volumes, standing heights and were compressible. Incorporation of egg white (25%) with aquafaba (75%) gave more volumes, standing heights and compressibility. Cupcakes prepared with aquafaba exhibited higher crust and darker color values compared to the cupcake with egg white. Cupcakes prepared with 75%aquafabahad higher mean scores for flavor, softness and eating quality than the cupcakes prepared with 100% aquafaba. Incorporation of egg whitewith aquafaba affected the crust color, crumb color and flavor, but significantly viscosity and specific gravity improved softness and eating quality.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.001 |
| Scholarly communication | 0.000 | 0.001 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".