THE EFFECT OF SORGHUM AND MILLET FLOUR ON THE STRUCTURE AND FIBER CONTENT OF GLUTEN FREE CUPCAKES

Celiac disease is an autoimmune disorder affecting one in 133 Americans. Consuming a gluten-free diet is the only known treatment for an individual diagnosed with celiac disease. Finding gluten-free products that are flavorful and nutrient dense can be difficult for these individuals. Since baked goods are mainly a blend of flours that are high in gluten and low in fiber, the research conducted modifies a traditional gluten-free cupcake recipe to one that is lower in total fat with an increased fiber content. The study design consisted of four experimental trials comparing two different whole-grain, high fiber flours. Our primary objective was to develop a gluten-free cupcake that is lower in total fat while also having higher fiber content compared to a traditional gluten-free cupcake. The baseline recipe was made with all-purpose gluten free flour and the appropriate control variable ingredients. The second trial produced a product comprised of a blend of half gluten-free all-purpose flour and half sorghum flour. The third trial produced a product comprised of a blend of gluten-free all-purpose flour and millet flour. The final trial produced a product with the most favorable measures including height and texture according to preliminary data collected from earlier experiments. Our taste panel data is based on a 5-point hedonic scale comparing taste, texture, appearance, aftertaste and overall liking of our final product and a traditional gluten-free cupcake. Overall, this study shows promise for the development of acceptable gluten-free baked goods for individuals on a restricted diet without sacrificing desserts