final paper coconut macaroons research paper ·...

YACON SYRUP SUBSTITUTION IN COCONUT MACAROONS

© Dorette Franks | Cheryl Gregory | 2013

Yacon Syrup Substitution in Coconut Macaroons Research Paper Dorette Franks and Cheryl Gregory

Fall 2013

08 Fall

Abstract The goal of this experiment was produce the most extreme ingredient substitution in a recipe,

such that the product of the single ingredient exchange resulted in a healthier recipe. Using a coconut macaroon recipe, yacon syrup, known for its low glycemic properties, was equally measured and substituted for granulated sugar. The experiment included a total of three recipes: a control recipe with no substitutions, and two sample recipes, with one recipe receiving a half substitution of yacon syrup and third recipe including a full exchange of yacon syrup. In order create desired consistencies and textures within the control group, techniques such as measuring, whipping eggs, folding, and baking were practiced, recorded, and refined then replicated for each of the sample recipes. Once techniques had been established, objective measurements for each recipe were conducted to determine specific gravity, wettability, and rheology (the study of the flow of matter). Subjective evaluations compared desirability between the three recipes. The rating of desirability was based on a scale from one to seven; one, being the least desirable and seven, the most desirable.

The recipe evaluation process consisted of a group of twenty-five untrained panelists students from San Francisco State University. Each of the three recipes were randomly numbered and evaluated using a criteria based upon appearance, color, texture, sweetness, moisture, aftertaste, and overall acceptability. The results demonstrated that the control recipe with no substitutions was the highest ranked recipe; 16.33 of the students of 25 rated the control recipe the most desirable. The full substitution of yacon syrup received the lowest ranked score, only 1.33 students, and the half sugar-half yacon syrup recipe was the second preferred recipe with 7.33 students choosing this recipe as the most desirable (a decimal represents that students equally scored each sample).

YACON SYRUP SUBSTITUTION IN COCONUT MACAROONS 2


Table of Contents

Abstract Pg. 3

Purpose Pg. 4

Review of Literature Pg. 4

Methods and Design Pg. 6

Results Pg. 9

Discussion Pg. 12

Conclusions Pg. 14

References Pg. 15

Appendix Pg. 17

A Recipes Pg. 17

B Desirability Scale Pg. 19

C. Sample Scorecards Pg. 20

D. Subjective Scorecard Evaluation Calculations Pg. 21

D.1 Average Mean Desirability

D.2. Overall Preferred Acceptability

E. Experimental Lab Notes Pg. 22

E.1 Trial 1: November 6, 2013

E.2 Trial 2: November 15, 2013

E.3 Trial 3: November 22

E.4 Trial 4: November 25

E.5 Trial 5: December 4, 2014

Final Recipe Preparation

F. Individual Trial Write-Ups Pg. 28

G. Scorecards See Insert



Abstract

The goal of this experiment was produce the most extreme ingredient substitution in a

recipe, such that the product of the single ingredient exchange resulted in a healthier recipe.

Using a coconut macaroon recipe, yacon syrup, known for its low glycemic properties, was

equally measured and substituted for granulated sugar. The experiment included a total of three

recipes: a control recipe with no substitutions, and two sample recipes, with one recipe receiving

a half substitution of yacon syrup and third recipe including a full exchange of yacon syrup. In

order create desired consistencies and textures within the control group, techniques such as

measuring, whipping eggs, folding, and baking were practiced, recorded, and refined then

replicated for each of the sample recipes. Once techniques had been established, objective

measurements for each recipe were conducted to determine specific gravity, wettability, and

rheology (the study of the flow of matter). Subjective evaluations compared desirability between

the three recipes. The rating of desirability was based on a scale from one to seven; one, being

the least desirable and seven, the most desirable.

The recipe evaluation process consisted of a group of twenty-five untrained panelists

students from San Francisco State University. Each of the three recipes were randomly numbered

and evaluated using a criteria based upon appearance, color, texture, sweetness, moisture,

aftertaste, and overall acceptability. The results demonstrated that the control recipe with no

substitutions was the highest ranked recipe; 16.33 of the students of 25 rated the control recipe

the most desirable. The full substitution of yacon syrup received the lowest ranked score, only

1.33 students, and the half sugar-half yacon syrup recipe was the second preferred recipe with

7.33 students choosing this recipe as the most desirable (a decimal represents that students

equally scored each sample).



Purpose

According to the National Center for Chronic Disease Prevention and Health Promotion

(2011), diabetes affects 25.8 million people in the United States. “Diabetes is a group of diseases

marked by high levels of blood glucose resulting from defects in insulin production, insulin

action, or both” (National Center for Chronic Disease Prevention and Health Promotion, 2011).

Foods can impact blood glucose levels. The glycemic index helps to rank foods, specifically

carbohydrates, based on how they raise blood glucose levels, affect insulin secretion, stimulate

lipoprotein lipase secretion and fat storage, and how they affect the pancreas (Glycemic Research

Institute, 2011). Foods high on the glycemic index will raise blood glucose levels rapidly and

significantly whereas foods low on the glycemic index will produce a slower and more gradual

rise in blood glucose. Yacon, or Smallanthus sonchifolius, is a tuberous root plant native to the

Northern and Central Andes (Manrique, Hermann, & Bernet, 2004). The syrup from the yacon is

sweet with little to no aftertaste and is a low glycemic food. Sugar, on the other hand, has a high

glycemic index and should be avoided or consumed sparingly by most diabetics. Therefore,

yacon syrup may be a good sugar alternative for diabetics. The purpose of the yacon syrup recipe

experiment was to learn how yacon syrup affects a product when the yacon syrup is used in place

of granulated cane sugar. Specifically, this experiment tested how the yacon syrup functions in

place of sugar during the beating of eggs and during the maillard reaction when making coconut

macaroons, a food normally high in sugar.

Review of Literature

Yacon syrup may have beneficial properties, but research is still in the early stages. Only

three human trials have been performed, to the best of our knowledge, by: Valentová et al

(2008), Geyer, Manrique, Degen, and Beglinger (2008), and Genta et al (2009). These studies



found that yacon shows no adverse effects as a food supplement, that yacon is well tolerated and

increased colonic transit time while softening stool, and that yacon may help decrease body

weight, waist circumference and body mass index respectively. With the majority of studies

performed on animals and only three human trials, more human studies need to be conducted in

order to verify the safety and efficacy of the claims made of yacon syrup.

Yacon roots have been shown to contain an abundance of fructooligosaccharides and

antioxidants and may have colon health benefits as demonstrated by a study on guinea pigs by

David Campos (2012). Fructooligosaccharides are polymers of fructose less sweet than table

sugar that are indigestible by humans and are considered prebiotic because they are digested by

bifidobacteria and lactobacilli (Ojansivu, Ferreira, Salminen, 2011). A study by Aybar, Sanchez

Riera, Grau, and Sanchez (2001) showed that intraperitoneal injection of yacon leaf extracts may

have hypoglycemic effects and help prevent diabetes mellitus in diabetic rats. The study was

short, only five weeks long, involved injection rather than ingestion, and involved the leaf

extracts rather than syrup from the roots of the yacon plant. A follow up study performed by

Barbosa de Oliveira et al (2011), used the same yacon extract but prolonged the study to 90 days.

The prolonged administration initially decreased plasma glucose levels, but then the effects

reversed. The study suggests this may be due to renal damage. However, rats were administered

10, 50, 100, or 1000 milligrams extract per kilogram body weight which may be above the toxic

levels. This study demonstrates that while there may be beneficial effects of yacon extract, more

studies need to be performed. Also, the effects of yacon syrup extracted from the roots of the

yacon plants may be safer or have different effects.

The most promising study was a blind placebo study on 35 women, Yacon Syrup:

Beneficial Effects on Obesity and Insulin Resistance in Humans, done by Genta et al (2009).



Their research found that daily intake of 0.14g of yacon syrup per kilogram body weight

promotes significant decreases in body weight, waist circumference and body mass index;

promotes a decrease in fasting serum insulin; promotes an increase in defecation frequency as

well as increase satiety sensation; and does not affect fasting glucose and serum lipids (Genta et

al, 2009). This study is of high quality because a blind placebo format was used, which helps

ensure that the positive results are not due to participants’ perceptions of improvement.

However, the study did not specify what the placebo contained or what measures were taken to

ensure the study was blind, or that patients did not know whether they received a placebo or

actual drug. All participants who successfully completed the study oddly had 100% compliance

with the time of dosage. Also, the study was only done with 35 women over only 120 days. The

next step would be a longer trial, double blind (both the doctors and the patients are unaware if a

placebo is administered), with a specified placebo, and with more participants both male and

female.

Methods and Design

The purpose of this experiment is to find a control standardized recipe and make the most

extreme modification using only one substitution. The control recipe needed to produce a good

product. In this experiment, a recipe that utilized organic ingredients (food produced without the

use of growth hormones, chemicals, antibiotics, or petroleum based products) and offered a

functional food value was selected. Functional foods are foods that may provide possible health

benefits beyond macronutrients (McWilliams, 2012). To find a recipe was a challenge; initially a

recipe with yacon syrup as the control ingredient was used, but many evaluators thought that the

recipe was the exchange recipe. Experimenters found a recipe that utilized granulated sugar as

the control ingredient and opted to use the yacon syrup as the “extreme change”. Three macaroon



recipes were experimented with before finding one that produced an acceptable product. The

final recipe was created by Anton Brown of the Food Network (Appendix A).

The procedure for this experiment included using one recipe and creating three variations

by changing only one variable: sugar. A control recipe utilized the full amount of sugar, a half

substitution incorporated half sugar and half yacon syrup, and a full substation used only yacon

syrup in place of sugar. Multiple trials were run in order to first, find a desirable control recipe,

second make sure the recipe would produce an acceptable product when sugar was substituted

for yacon syrup, third, practice techniques, and lastly, perform both subjective and objective

measurements (Appendix F). During each trial, distinct quantitative variables were observed:

time, temperature, folding technique, weights, and products used. For example, Organic grade

AA eggs versus non-organic grade AA eggs from Costco. Practice trials offered opportunity to

develop and improve, technique, such as whipping egg whites, folding in ingredients, and

placing measured serving sizes on a parchment paper lined cookie sheet, were practiced. Each

technique was recorded as an interval of elapsed time (such as beating egg whites for 4 minutes

and forty-four seconds on high speed or carefully folding in the coconut twenty-seven times) so

that the recipe could be closely duplicated with each substitution made. Each ingredient of the

control recipe was carefully measured using prescribed measurements based upon ounces, cups,

or teaspoons. The measurements were then weighed on a calibrated scale to the 1/10th gram. The

results were recorded (Appendix E).

In-house subjective and objective evaluations were performed after the final trial.

Subjective evaluations, performed by class peers, were based upon consistency, appearance, and

moisture. In-house testing is performed as a way to develop successful market place formulations

before the product goes to market. The goal in obtaining objective measurements is to derive



quantitative data pertaining to the characteristics of food utilizing physical testing (McWilliams,

2012). The objective measurements used in the Toasty Coconut Macaroon experiment are:

spreadability, wettability, and specific gravity. Spreadability, a rheological study, measures the

ability of the food product to flow a measured distance over a measured time. Spreadability

within this experiment measured the difference in flow between the various egg white mixtures

(control group, half substitution of yacon syrup, and full substation of yacon syrup).

Spreadability of the egg whites was measured before adding the coconut flakes and again after.

Wettability is an objective measurement commonly used for baked products. It measures the

amount of moisture absorbed over a measured duration of 5 seconds (McWilliams, 2012). The

product is weighted before being placed in water and immediately after five seconds when

submerged in water.

Subjective measurements are based upon qualitative observation using sensory

evaluation. The evaluators may be trained or untrained evaluators. For the purpose of this

experiment, random, untrained, student panelists from San Francisco State University evaluated

the three coconut macaroon recipe variations. The evaluators were asked to rate each recipe

variation based upon appearance, color, texture, sweetness, moisture, aftertaste, and

acceptability. A scale of one through seven was used, where one was the least desirable and

seven the most desirable. A tick was given to the sample receiving the highest marked rating of

desirability. In the case where two samples both received the highest score, 0.5 ticks was given

to each sample; in the case where all three samples received the same high score, 0.33 tick was

given to each sample. Sample ticks were then added and divided by 25, being the total number of

ratings possible, to derive total desirability in each category for each sample. Twenty-four people



rated overall acceptability. Therefore the tallies were taken for twenty-four, not twenty-five

evaluations.

Results Table 1: Spreadability of Uncooked Egg White Mixture with Coconut Added

Product #424, Control 100% Sugar

#369 50%Yacon 50%Sugar

#561 100% Yacon

Spread Diameter 2.5 cm 2.7 cm 2.9 cm Spread Score 1, no spread 1, no spread 2 Table 2: Spreadability of Uncooked Egg White Mixture without Coconut



#561 100% Yacon

Spread Diameter 7.6 cm 9.8 cm 11.2 cm Table 3: Specific Gravity of Uncooked Egg White Mixture with Coconut Added

Product: #424, Control 100% Sugar


#561 100% Yacon

Volume 1 Tbsp. 1 Tbsp. 1 Tbsp. Product Weight 21.5 g 18.2 g 16.8 g Product Density 21.5 g/Tbsp. 18.2 g/Tbsp. 16.8 g/Tbsp. Density of Water 16.1 g/Tbsp. 16.1 g/Tbsp. 16.1 g/Tbsp. Specific Gravity (Product Density / Water Density) 21.5/16.1 = 1.64 18.2/16.1 = 1.13 16.8/16.1 = 1.04 Table 4: Wettability of Fully Cooked Product



#561 100% Yacon

Dry Weight 13.4 g 14.3 g 13.9 g Time Submerged in Water 5.0 sec. 5.3 sec. 4.9 sec. Wet Weight 20.5 g 20.9 g 22.8 g Water Absorbed (Wet Weight – Dry Weight) 7.1 g 6.6 g 8.9 g



Figure 1: Subjective evaluation: average mean desirability.

Each sample received a score by an evaluator in each category. Scores were based on desirability, where 1 is the least desirable, and 7 the most desirable. Each category score was added then divided by the total number of evaluations it received (25 evaluations, to derive an average mean score. The percent mean is based upon the average mean score divided by 7 (highest desirability score). Figure 2: Subjective evaluation: overall preferred acceptability.

Within each category (i.e., appearance, color, texture, etc.) a tick was given to the sample receiving the highest marked rating of desirability. In the case where two samples both received the highest score, 0.5 ticks was given to each sample; in the case where all three samples received the same high score, 0.33 tick was given to each sample. Sample ticks were then added and divided by 25, being the total number of ratings possible, to derive total desirability in each category for each sample. Twenty-four people rated overall acceptability. Therefore the tallies were taken for twenty-four, not twenty-five evaluations.



Figure 3: Nutritional content of control macaroon made with granulated sugar

Nutrition Facts Serving Size 18 g; 1 cookie Amount Per Serving

Calories 52 Calories from Fat 32

% Daily Value*

Total Fat 3.6 5%

Saturated Fat 3.1g 16% Cholesterol 0mg 0%

Sodium 21mg 1%

Total Carbohydrates 4.9g 2%

Dietary Fiber 1.0g 4% Sugars 2.7g Protein 0.8g

Vitamin A 0% • Vitamin C 1% Calcium 0% • Iron 8%

Nutrition Grade D+ * Based on a 2000 calorie diet Figure 4: Nutritional content of macaroons made with half sugar and half yacon syrup



% Daily Value*

Total Fat 3.9g 6%


Sodium 22mg 1%


Dietary Fiber 1.0g 4% Sugars 2.2g

Protein 0.9g Vitamin A 1% • Vitamin C 1% Calcium 0% • Iron 9%

Nutrition Grade D * Based on a 2000 calorie diet



Figure 5: Nutritional content of full substitution coconut macaroon made with yacon syrup

Nutrition Facts Serving Size 18 g; one cookie Amount Per Serving


% Daily Value*

Total Fat 3.9g 6%


Sodium 22mg 1%




Nutrition Grade D * Based on a 2000 calorie diet Discussion

Yacon syrup improves the coconut macaroon product by adding additional health

benefits. The yacon may have hypoglycemic properties and may help reduce body weight.

Substituting sugar for yacon syrup reduces the total calories of the product (Figure 3 - Figure 5).

This also decreases sugar content from 2.7g to 2.2g per serving and increases protein content by

0.1g (Figure 3 – Figure 5). However, total fat, saturated fat, and cholesterol levels all increased.

This may not be an undesirable effect for diabetics who are more concerned with sugar and

carbohydrate intake.

Objective evaluation of the three product variations demonstrates that yacon syrup does

change the product. In normal macaroons, sugar is involved in the maillard reaction, which is

non-enzymatic browning due to a chemical reaction between the sugar and amino acids in the

eggs when heat is applied (McWilliams, 2012). Natural sugars in the yacon syrup still react in

the maillard reaction. This is evidenced by the browning seen in samples made with a full yacon

substitution.



Yacon syrup does not perform as well as sugar in helping to whip egg whites into a foam.

This is noted in the spreadability tests (Table 1 and Table 2); the egg white mixture made with

the full yacon substitution has a higher spreadability. This shows that the egg whites were unable

to reach stiff peak formation. This may be due to the liquid yacon syrup weighing the egg whites

down or possibly due to interference in the process of egg white protein denaturation. Sugar,

which is hygroscopic or attracted to water, helps stabilize egg whites by preventing moisture

loss. This effect is not seen with the yacon syrup. When substituting sugar for yacon syrup in egg

white foams, yacon syrup should be folded into the foam once stiff peaks have begun to form.

Due to yacon’s interference in the egg white foam, one would expect egg whites made

with the full substitution of yacon syrup to be denser and have a higher specific gravity.

However, the specific gravity measurements seen in Table 3 do not reflect this. This error could

be due to the fact that coconut was added to the egg white mixture prior to measurement.

Perhaps, the full yacon syrup substitution was able to hold more or less coconut, thereby

affecting the results. Also, for future experiments, water should be held at 4° Celsius for a true

measure of specific gravity. The results from the final objective test, wettability, show that yacon

syrup holds moisture in baked products better that sugar (Table 4). This is surprising considering

that, as mentioned, sugar is hygroscopic and has water retaining properties. Yacon syrup would

make a great substitution for baked products that are normally dry.

Subjective evaluation of yacon syrup shows that yacon syrup makes the product less

desirable overall. As seen in Figure 1 and Figure 2, the control recipe scored the highest in all

categories: appearance, color, texture, sweetness, moisture, aftertaste, and overall desirability.

The full yacon syrup substitution scored the lowest in all of these categories. The appearance of

the coconut macaroons made with the full yacon syrup substitution was very different from the



control. The darker, slightly green discoloration may have been undesirable and affected all of

the results. According to the objective wettability test, the full yacon substitution should have

been the moistest product (Table 4). However, subjective evaluators found the full yacon

substitution to be the least moist (Figure 2). A product that masked the discoloration, such as a

muffin made with a dark flour, may have performed better in other categories such as moisture,

texture, and aftertaste.

Conclusion

Yacon syrup may be a satisfactory substitution for sugar in coconut macaroons. Yacon

syrup may make macaroons more acceptable for diabetic patients by reducing the amount of

sugar and carbohydrates in the product. Plus, yacon syrup may have hypoglycemic and weight

loss effects according to existing literature. However, for other populations, yacon syrup may be

a less desirable substitution because it increases the total fat, saturated fat, and cholesterol of the

product. Yacon syrup may be an acceptable sugar substitution in baked goods because the yacon

syrup reacts in the maillard reaction which is important during baking and in the final product.

Yacon syrup also helps products retain moisture. Yacon syrup is not recommended as a sugar

substitution in egg white foams because it inhibits the formation of stiff peaks. If a substitution is

made, yacon syrup should be folded in once the foam is complete. Naturally white products will

be discolored by the substitution of yacon syrup. Yacon syrup would be best in products that do

not include egg white foams and have a naturally dark color.



References Brown, A. (2013). Toasty coconut macaroons. Retrieved on November 21, 2013 from

http://www.foodnetwork.com/recipes/alton-brown/toasty-coconut-macaroons-recipe/index.html

Campos, D., Betalleluz-Pallardel, I., Chirinos, R., Aguilar-Galvez, A., Noratto, G., and

Pedreschi, R. (December, 2012). Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity. Food Chemistry, 135 (3), 1592-1599. http://dx.doi.org/10.1016/j.foodchem.2012.05.088

Candida Cure Recipes. Yacon syrup sweetened coconut macaroon recipe. Retrieved from

http://www.candida-cure-recipes.com/coconut-macaroon-recipe.html Genta, S. et al. (April, 2009). Yacon syrup: Beneficial effects on obesity and insulin resistance in

humans. Clinical Nutrition, 28 (2), 182-187. http://dx.doi.org/10.1016/j.clnu.2009.01.013 Glycemic Research Institute (2011). Glycemic Index Defined. Retrieved from

http://www.glycemic.com/GlycemicIndex-LoadDefined.htm Mattox, C. (2013, March). Coconut macaroons. Retrieved from

http://www.realsimple.com/food-recipes/browse-all-recipes/coconut-macaroons-recipe-00100000096584/

McWilliams, M. (2012). Foods: Experimental Perspectives (7th ed., pp. 69-69). Upper Saddle

River, New Jersey: Person Education. Manrique, I, Hermann, M., and Bernet, T. (December, 2004). Yacon - Fact Sheet. International

Potato Center (CIP) Lima, Peru. Retrieved from http://www.cipotato.org/artc/cip_crops/factsheetyacon.pdf

National Center for Chronic Disease Prevention and Health Promotion, Division of Diabetes

Translation. National Diabetes Fact Sheet, 2011. Retrieved from http://www.cdc.gov/diabetes/pubs/pdf/ndfs_2011.pdf

Ojansivu, I., Ferreira, C., Salminen, S. (January, 2011). Yacon, a new source of prebiotic

oligosaccharides with a history of safe use. Trends in Food Science & Technology, 22 (1), 40-46. http://dx.doi.org/10.1016/j.tifs.2010.11.005

Valentova, K. et al (March, 2008). Maca (Lepidium meyenii) and yacon (Smallanthus

sonchifolius) in combination with silymarin as food supplements: In vivo safety assessment. Food and Chemical Toxicology, 46 (3), 1006-1013. http://dx.doi.org/10.1016/j.fct.2007.10.031



Geyer, M., Manrique, I., Degen, L., and Beglinger, C. (2008). Effect of Yacon (Smallanthus sonchifolius) on Colonic Transit Time in Healthy Volunteers. Digestion, 78, 30–33. http://dx.doi.org/10.1159/000155214



Appendix A. Recipes

Trail 1: November 6, 2013

Yacon Syrup Sweetened Coconut Macaroon Recipe

Low carb, Gluten free

Yacon is glucose-free, made from the root of a tuberous vegetable, and does not cause a rise in blood sugars due to its sweetness being derived solely from very high levels of fructooligosaccharides (or FOS for short).

6 egg whites generous pinch sea salt 1/4 cup yacon syrup 2 teaspoons vanilla 3 cups unsweetened shredded coconut

Using an electric mixer, beat egg whites and salt until stiff In a separate small bowl combine the yacon syrup and vanilla Fold the yacon mixture and the coconut into the beaten egg whites Drop batter, in heaping teaspoon portions, onto a parchment lined baking sheet Gently mold any cookie that needs a little shaping Bake at 350F for 10-15 minutes, until lightly browned

Remove from oven, slide the cookies (on the parchment) off the baking sheet onto the counter to cool for a few minutes and enjoy.

Recipe source: http://www.candida-cure-recipes.com/coconut-macaroon-recipe.html



Appendix A. Recipes (continued)

Trial 2: November 15, 2013

Coconut Macaroons

Makes 16 cookies| Hands-On Time: 10m| Total Time: 35m Ingredients 3 large egg whites 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 14-ounce package sweetened shredded coconut (about 5 cups) Directions

1. Heat oven to 325° F. Line 2 baking sheets with parchment. 2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy,

foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.

3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Recipe source: http://www.realsimple.com/food-recipes/browse-all-recipes/coconut-macaroons-recipe-00100000096584/



Appendix A. Recipes (continued)

B. Desirability Scale

1 = Least desirable 2 = Undesirable 3 = Somewhat undesirable 4 = Undecided/neutral 5 = Somewhat desirable 6 = Desirable 7 = Most desirable

Trial 3: November 22, 2013 Toasty Coconut Macaroons Ingredients One 14-ounce package sweetened shredded coconut 4 large egg whites 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions Heat oven to 350 degrees F. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment. Using a rubber spatula, fold in the toasted coconut. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown. Notes Cook's Note: The outsides should be golden brown but the insides should still be moist. Recipe Source: http://www.foodnetwork.com/recipes/alton-brown/toasty-coconut-macaroons-recipe/index.html



C. Scorecards

Scorecard: /30 Toasty Coconut Macaroons

Products may contain nutraceuticals not monitored by the FDA. Allergy Warning: Products may contain eggs and coconut.

Please rate the following characteristics on a scale of 1-7 for desirability with 1 being the least desirable and 7 the most desirable.

Characteristic Sample 369

Sample 561

Sample 424 Additional Comments

Appearance

Color

Texture

Sweetness

Moisture

Aftertaste

Overall Acceptability



D. Subjective Evaluation Scorecard Calculations D.1 Average Mean Desirability

Characteristic Sample 369 Sample 561 Sample 424

Ave mean

% Ave. Mean Ave mean % Ave.

Mean Ave

mean % Ave. Mean

Appearance 5.2 74.30% 3.7 53.10% 6.04 86.30%

Color 4.96 70.90% 3.36 48.00% 5.8 82.60%

Texture 5.32 76% 4.19 59.40% 5.4 77.10%

Sweetness 5.28 75.40% Mar-96 56.60% 5.68 81.10%

Moisture 5.08 2.60% 4.04 57.70% 4.76 68%

Aftertaste 5.22 78.90% 4.24 60.60% 5.36 76.60%

Overall Acceptability 5.6 80.95% 4.63 66.1% 5.73 81.80%

D.2 Subjective Evaluation: Preferred Acceptability

Characteristic Sample 369 Sample 561 Sample 424

Total

Number of Ticks

Overall Percent

Total Number of Ticks

Overall Percent

Total Number of Ticks

Overall Percent

Appearance 7.33 29.30% 1.33 5.30% 16.33 65.30%

Color 6.66 26.70% 1.16 4.60% 7.16 68.60%

Texture 11 44% 2.5 10% 11.5 46%

Sweetness 10 40% 1 4% 14 56%

Moisture 13.5 54% 2.5 10.00% 9 36%

Aftertaste 12.5 50% 3 12% 9.5 38% Overall

Acceptability 11.66 46.50% 2.66 9% 10.66 44.40%



E. Experimental Lab Notes E.1 Yacon Sweetened Coconut Macaroon Recipe

Trail #1: 11/6/2013

Original recipe made with Yacon Syrup (recipe #1) Control made with Yacon Syrup Full substitution with

Cane Sugar Measurements Brand

Full recipe

6 egg whites Trader Joe's Cage Free AA 6 large egg whites (weight not obtained) 6 large egg whites

(weight not obtained) "generous pinch" as 1/4 tsp. salt

Ground sea salt (from home) 1.4 g 1.2g

1/4 C. Yacon Syrup

Essential Living Foods: Peruvian

Yacon Syrup 81.1 g NA

1/4 C. Sugar Trader Joe's Organic Cane

Sugar NA 80.9 g.

2 tsp. vanilla Kirkland & Simply Made 9.1g 9.1g

3 c. shredded unsweetened coconut

Good Earth Natural Foods

Very Fine Coconut 288.1g (BULK coconut/ x-fine ground) 288.2g

Cookie Measurement

1 Tbsp. drops (Cheryl + Dorette measured)

1 Tbsp. drops (Cheryl measured)

Yield 31 macaroons

Time Measurements

Beating time 7 min 31 sec 7:41

Folding 25 times (Cheryl folded) 27-31 (Dorette and Cheryl)

Cooking time 18 min @ 350F 18 min

Comments Dry - probably drier than they should be; crumbly, dark, measuring 4.5 cm x 6 cm; shredded coconut can be changed to a larger shred size; Cheryl likes these better. The color was golden/green; they were not completely baked. This is a recipe that favors yacon syrup; change the recipe? Making the swap to sugar the control. Final notes: change shredded coconut - this was too fine.

Measuring 6.5 x 5 cm; Dorette liked these, they were light - not as dense; the color was more light golden brown and white on the inside. Could have beaten egg whites longer - not stiff peak.



Items Used Hand mixer; kitchen scale measuring to the 1/100 gram, measuring spoons (1/4 tsp. - 1 Tbsp.), measuring cups, spatula, 4 small bowls, two large bowls, 1 Tbsp. to measure macaroons, parchment paper, cookie sheet. Recipe Source: http://www.candida-cure-recipes.com/coconut-macaroon-recipe.html

E.2 Coconut Macaroon Recipe Trial #2: 11/15/2013

New Recipe made with Yacon Syrup

Control with Cane Sugar Modified with Yacon Syrup

Measurements Half recipe trial 1/2 recipe

6 egg whites 3 Large Egg whites: 85.5g 1.5 eggs whites: 43.5g 1.5 egg whites: 42g

1/4 tsp. salt 1/8 tsp. = 0.6 g 0.6g salt 1/4 C. Yacon Syrup

NA 52.2g yacon syrup

1/4 C. Sugar 52.2g sugar NA 2 tsp. vanilla 1/2 tsp. = 1g 0.5 g vanilla 0.5 g vanilla 3 c. shredded unsweetened coconut

7 oz./ 198g.5 unsweetened (fine shred packaged coconut - not bulk)

198.5 g unsweetened 198.6 g unsweetened

Cookie Measurement 1 Tbs drops (Cheryl measured) 1 Tbs drops

Yield 14 14 Time Measurements Beating time 3:46 6:47 Folding ~27 ~21 Cooking time 20 min @ 325F 19:37 @ 325F Comments: Add sugar, salt,

and vanilla - one at time opposed to all at once in 15-30 sec intervals. Lots more coconut to egg ratio. Not enough scales in class. Missing oven rack

Eggs not whipped up. Maybe eggs not @ room temp. Fine texture; sweet - but breaks easily.

1. Eggs brought to room temp, and then beaten until still peaks formed. 2. Add salt. 3. Add vanilla. 4. Dark in color, taste overcooked and crispy on outside - moist on inside

Items Used Hand mixer; kitchen scale measuring to the 1/100 gram, measuring spoons (1/4 tsp - 1 Tbs), measuring cups, 4 small bowls, two large bowls, 1 Tbs to measure macaroons, parchment paper, cookie sheet.

Recipe Source: http://www.realsimple.com/food-recipes/browse-all-recipes/coconut-macaroons-recipe-00100000096584/



E.3 Alton Brown Recipe

22 - Nov (NEW RECIPE) NEW Recipe

Changes

Measurements

4 large egg whites 4.1g egg whites (1 whole egg = 55.4 g; did not weight); eggs soaked in water to bring to room temp. touched by hands to pull out yolk.

1/4 tsp salt 0.8g salt 1/2 cp Sugar 115.9g sugar 1/4 Yacon Syrup NA

1 tsp. vanilla 4.9g

14 -oz packaged shredded sweetened coconut

404.7g UNSWEETENED Coconut: 8 oz = 231.3g x 2 = 693g - 57.825g (2 oz) = 404.7 (14 oz)

Cookie Measurement 1 Tbs drops (Cheryl measured)

Yield 34 Time Measurements

Beating time 8 min using wisk beater attachments then 17 min using thicker beater attachments = 18:33 min! But best beat eggwhite yet. Beating time long maybe due to any oil on hand when picking out yolk; Beat egg whites for ~3 min then added in sugar. Then beat for 5 min and added in salt, then another minute later, added in vanilla. Added ingredients after egg whites stiffened

Folding 37+ Cooking time 16 min @ 350F

Comments Eggs @ room temp; beating took long time! Best recipe yet! Key is not adding too much coconut so that you lose egg whites.

Items Used Hand mixer; kitchen scale measuring to the 1/100 gram, measuring spoons (1/4 tsp - 1 Tbs), measuring cups, spatula, 4 small bowls, two large bowls, 1 Tbs to measure macaroons, parchment paper, cookie sheet.

Recipe Source: http://www.foodnetwork.com/recipes/alton-brown/toasty-coconut-macaroons-recipe/index.html




25-Nov NEW Recipe Changes Home Experiment (11/25)

Measurements 4 large egg whites 132 g = 4 large egg whites 1/4 tsp salt 0.8g 1/2 cp Sugar 115 g (TJ's organic sugar) 1/4 Yacon Syrup NA 1 tsp. vanilla 5 g 14 -oz packaged shredded sweetened coconut

404 g: used left over shredded coconut as an experiment: x-fine shred (bulk) + low fat + regular packaged

Cookie Measurement 1 Tbs drops Yield - NA

Time Measurements Beating time 4:44! Hello! Egg whites were Trader Joe's Organic AA

"Judy's" - at room temp for 10 min (in warm bowl of water). Big difference in beating time.

Folding ~26. Very dry in appearance Cooking time 19:22; 14 min @ 400F

Comments Egg white were AMAZING! They formed stiff peaks almost right away. Think due to egg quality. Then added sugar…then salt…then vanilla. However, these turned out very dry and probably due to 1) x-fine shred coconut (left over from first experiment) + low fat coconut. Booo! Used 2 TBS rounded table spoon measure to form

Items Used Home: stand mixer (no frill, 20-year old Cuisinart), spatula, kitchen scale (measured to the whole gram (no decimals); measuring spoons (1/4 - 1 Tbs), measuring cups (liquid & solid), small and large bowls to hold pre-weighed ingredients, 9 x 13 circulating air baking pan (do not own a cookie sheet), cooling racks.





4-Dec Sample ID

Number # 424 #369 #561

Original Recipe Control Recipe 1/2 sugar & 1/2 Yacon Full Substitution with Yacon Syrup

Measurements 1 14 ounce package of sweetened shredded coconut

340.95g 340.9g 340.9g

4 Large AA egg whites (Trader Joe's)

139.1g 134.5g 132.0 g

1 cup sugar (C & H) 102.1g 50.7g NA

(Yacon as substitution) NA 51.4 g 102.3g

1 tsp vanilla extract 4.4g 4.4g 4.4g 1/4 tsp kosher salt 1g 1g 1g

Amount Yield 32 31 32 Temperature 350F 350F 350F

Time Measurements

Warming eggs to room temperature 30 min 30 min 23 min

Egg whites beating time 8 min: 30 sec 8 min: 37 sec 8 min: 33 sec

Folding ~ 32 ~ 26 ~ 23 Cooking time 17 min: 42 sec 17 min: 50 sec 17 min: 37 sec

Procedure Control Recipe: Preheat oven to 350 degrees Fahrenheit. Gather all ingredients and measure into grams. Bring eggs to room temperature. Whip the eggs and sugar in a large bowl with mixer on high for 8 to 10 minutes until still peaks form. Add vanilla then salt. Using a rubber spatula, fold in coconut. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1-2 inches around each cookie. Bake for 15-20 minutes or until golden grown. With recipe variation, follow the same procedures.

Comments Shredded Coconut Because previous experiments using the recommended 404.7 g (14 oz) of

shredded coconut produced a very dry product when added to the whipped egg whites, the amount of coconut was reduced to 340.95g.

Eggs For all recipes: to increase egg white viscosity, eggs were brought to room temperature by placing in a bowl of hot water (as not to crack the egg) and then using once warm to the touch.



Whipping egg whites

Using a Kitchen-Aid mixer, whip egg whites on high speed by themselves until fluffy and light in texture. Add sugar at 1 min: 48 sec in. Wait until stiff peaks form then add vanilla extract, which was at 5 min: 37 sec followed by Kosher Salt.

Using a Kitchen-Aid mixer, whip egg whites on high speed by themselves until fluffy and light in texture. Add 1/2 sugar and 1/2 Yacon syrup at 1 min: 51 sec. Then add vanilla extract at 5 min: 37 sec followed by Kosher Salt. Continue to whip until stiff peaks form.

Using a Kitchen-Aid mixer, whip egg whites on high speed by themselves until fluffy and light in texture; same duration as control. Add full substitution of Yacon syrup at about sugar at 1 min: 48 sec. in. Then add vanilla extract at 5 min: 37 seconds followed by Kosher Salt.

Folding in shredded coconut

For each recipe: gently fold in shredded coconut by adding 1/4 cup at a time until fully blended. Careful not to stir. Goal is to maintain fluffiness of egg whites.

Additional Results Whipping egg whites

Egg whites whipped up well. Stiff peaks formed; very fluffy and stable texture.

Egg whites whipped up fast to form semi-stiff peaks. Not as solid in nature as "control" recipe.

No stiff peak formation. Fluffy and smooth in texture.

Color Light golden grown on outside; white on inside

Light to dark golden brown on outside; golden brown with a little white on inside

Dark, crisp, brown on outside, slight greenish in color. Inside is golden brown.

Items Used Kitchen-Aid mixer; kitchen scale measuring to the 1/100 gram, measuring spoons (1/4 tsp - 1 Tbs), measuring cups, 4 small bowls, two large bowls, 1 Tbs to measure macaroons, parchment paper, cookie sheet




F. Individual Trial Write-Ups

Trial One

Coconut Macaroons Made with Yacon Syrup (Appendix A, Trial 1)

Purpose

The purpose was to find a control recipe that was acceptable.

Procedures

Weigh the ingredients for the control recipe following the “Yacon Syrup Sweetened

Coconut Macaroon Recipe” from Candida Cure Recipes. Next, measure out all of the ingredients

using the recorded weights (to the nearest 1/10 of a gram?). This particular recipe calls for yacon

syrup as the “control”, thus, measure the yacon syrup as directed and record the weight. Make

the macaroons according to the recipe directions:

1. Beat egg whites and salt with an electric mixer until stiff peaks form 2. Combine yacon syrup and vanilla in a separate bowl 3. Gently fold the yacon and coconut into the beaten egg whites 4. Drop batter (1 heaping teaspoon) onto parchment lined baking sheet, mold if needed 5. Bake at 350F for 10-15minutes

Results and Discussion

This recipe will not be adequate for the experiment. Both versions of the recipe resulted

in dry products as seen in Table 1.1. Also, the control recipe should be a recipe that includes

sugar. Sugar is a very common baking product and its properties such as hygroscopicity are well

known. Since, yacon syrup is not commonly used in baking, we should begin with a sugar recipe.

This way we can understand how yacon syrup affects the product differently. Further, the recipe

produced a dry, unpleasant texture. In our experience of eating coconut macaroons, they consist

of a moist texture. We decided to find a different recipe.



Table 1.1 Evaluations and Comparisons of first trial recipe made using Yacon Syrup for the control and sugar as the full exchange.

Yacon Syrup Macaroons Sugar Macaroons

Moistness Dry, Crumbly Still dry, but not as crumbly

Consistency Not cooked all the way through Less dense

Appearance Dark, gold/green Light golden brown, white on the inside

Size 4.5cm x 6cm 5cm x 6.5cm (larger)

Overall Cheryl preferred these Dorette preferred

Notes Use larger shred size Beat egg whites longer

Trial Two: Recipe from Real Simple (Appendix A, Trial 2)

Purpose

The purpose was to find an acceptable control recipe that also work when modified by

substituting sugar for yacon syrup.

Procedures

Make a half batch of the Coconut Macaroons recipe by Charlyne Mattox. Measure out

the ingredients using half the volume listed and weigh each ingredient. Record the weights.

Make the macaroons according to directions:

1. Heat oven to 325° F. Line 2 baking sheets with parchment. 2. Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl

until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.

3. Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.

Make a second half batch of macaroons swapping sugar for yacon syrup. Weigh out all

ingredients and be sure the weight of the yacon syrup matches the weight of the sugar. Make the

yacon syrup macaroons according to the above directions. Compare the two types of macaroons.




This recipe was not the ideal coconut macaroon recipe. The resulting products were still

dry. Also, the recipe was not detailed enough. When whipping eggs, the sugar and vanilla should

be added when the eggs have begun to form soft peaks. This will maximize the volume.

However, the recipe by Mattox calls for the sugar, salt, and vanilla to all be added at one time at

the beginning. Adding the yacon syrup at the beginning inhibit the egg whites from whipping

and reaching a peak. Perhaps if the yacon is added towards the end of the whipping process, the

macaroons will be fluffier. Also, the recipe called for a large amount of coconut compared to

eggs. The resulting cookie tasted like shredded coconut loosely held together by egg.

If the recipe had been valid, we would have needed to measure out all the ingredients

again to find the corresponding weights. We made a half batch of each recipe to help save

ingredients. However, by only measuring and weighing half the amount listed for each

ingredient, our measurements were not as accurate as possible. Once, a valid recipe is found, full

measurements and weights should be taken.

Despite the recipe flaws, we learned some valuable techniques. The eggs should be

brought to room temperature before whipped in order to reduce surface tension and maximize the

volume. Secondly, high quality and fresh eggs should be used. For the next trial, we should find

a high quality recipe with very detailed instructions.



Table 1.2: Evaluations and Comparisons of recipe trial 2 using sugar as the control recipe with a full macaroon substitution.

Sugar Macaroons Yacon Syrup Macaroons

Moistness Dry, Crumbly, Breaks easily

Moist on the inside

Consistency Too much coconut, Very fine texture Crispy outside, moist on inside Too much coconut

Appearance White inside, light gold outside, crispy brown edges

Dark color

Flavor Sweet Sweet, tastes overcooked

Notes The sugar, salt, and vanilla were all added at one time before the eggs had begun to be whipped.

Beat egg whites longer

Trial Three: Food Network Recipe (Appendix A, Trial 3)

Purpose

The purpose was to find an acceptable control recipe with very descriptive instructions.

Procedures

Measure out the ingredients listed and weigh each measured ingredient. Record the

weights. Make the macaroons according to Alton Brown’s Toasty Coconut Macaroon recipe:

1. Heat oven to 350 degrees F. 2. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool. 3. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment. 4. Using a rubber spatula, fold in the toasted coconut. 5. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

Evaluate the macaroons and record the findings.




This recipe was very acceptable and was detailed enough to consistently produce a

quality macaroon. As noted in Table 1.3, the macaroons were moist, did not contain too much

coconut, and had a sweet flavor. The eggs were brought to room temperature by placing them in

a bowl of warm water. While the eggs were reaching room temperature, each ingredient was

gathered, measured and weighed. Once, the egg reached room temperature (approximately 8-13

minutes), they were beat using a hand held blender and the sugar was added. Adding the sugar

once the egg whites had been whipped into soft peaks really helped add volume to the egg

whites. This is also good news for the yacon syrup. The yacon syrup, as noted in lab two,

actually inhibits the eggs whites from whipping into a peak. With this new recipe, the egg whites

will have a chance to be whipped before the yacon syrup is added. We were unable to

experiment on the recipe using the yacon syrup because we had run out and were unable to find

yacon syrup locally. However, we had little doubt the recipe would be successful when the sugar

was swapped for the yacon syrup.

Table 1.3: Evaluations and Comparisons of trial 3 recipe using a new recipe with sugar as the control macaroon.

Sugar Macaroons

Moistness Relatively Moist

Consistency Even, not too much coconut


Flavor Sweet, coconut

Notes The eggs were room temperature Beating took longer than expected Adding the sugar when the eggs were forming soft peaks, really helped add volume



Trial Four: Food Network Recipe - home trial (Appendix A, Trial 4)

Purpose

The purpose was to find the best way to whip egg whites. Extra fine, fine and low-fat

shredded coconut flakes were used due to a limit in fine shred coconut. The same weight was

used as in trial three.

Procedures

Pre measure the ingredients listed using a calibrated scale. Weights used are based upon

measures and weights used in trial 3. However, egg white weight may vary. Record the weights.

Make the macaroons according to Alton Brown’s Toasty Coconut Macaroon recipe:

1. Heat oven to 350 degrees F. 2. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool. 3. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment. 4. Using a rubber spatula fold in the toasted coconut. 5. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

Evaluate the macaroons and record the findings.


The calibrated scale used did not provide 1/10th of a gram measurement. Egg whites

whipped up in 4 minutes; used Trader Joe’s AA organic eggs, not school supplied Costco eggs

(Cal AA); due to the rounded height and bright color of the egg yolk, the Trader Joe’s eggs

appeared fresher than the Cal AA eggs found in the Miele lab. In hindsight, the egg yolks of the

CA AA eggs were small and pale in color and the egg whites slightly running. As a result, it was

determined that the researchers would supply the eggs (Trader Joe AA organic eggs) to assure

egg quality and consistency when whipping egg whites.



The availability of fine shred coconut flakes was limited. As a result, the researcher used

left over shredded coconut flakes from the first trial (extra fine) as well as fine shred and low-fat

coconut flakes. The result of the baked coconut produced a very crumbly and dry, unpalatable

taste. This is likely due to the consistency of the shredded coconuts. Extra fine shredded coconut

will weigh the same as fine shred. The difference is that it disperses more greatly throughout the

macaroons, resulting in a more densely textured macaroon. The macaroons were inedible.

Table 1.4: Home trial to test whipping eggs using new recipe with sugar as the control recipe.

Sugar Macaroons

Moistness Dry and crumbly

Consistency Very dense, lots of coconut


Flavor Sweet, coconut, dry, leaving mouth parched

Notes The eggs were room temperature and beating time drastically reduced to 4 minutes and 44 seconds. Used fresh Trader Joe grade AA eggs with counter top mixer. Concluded that the result of an improved egg white beating time from trial 3 is the results of using fresher eggs.

Trial Five, Final Recipe Trial Preparation: The Food Network Recipe (Appendix A, Trial 5)

Purpose

The purpose was to create all three products for both subjective and objective evaluation.

Procedures

Measure out the ingredients listed and weigh each measured ingredient. Record the

weights. Make the macaroons according to Alton Brown’s Toasty Coconut Macaroon recipe:

1. Heat oven to 350 degrees F. 2. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes,

stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.



3. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.

4. After this step, perform the objective evaluation test for spreadability described below. Using a rubber spatula, fold in the toasted coconut. 5. After this step, perform the objective evaluation test for specific gravity described

below. 6. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2

inches around each cookie. Bake for 15 to 20 minutes or until golden brown.

Make a second batch of macaroons and substitute the sugar for yacon syrup. Weigh out

all of the ingredients to match the recorded weights. Measure out the yacon syrup to equal the

weight of the sugar. Perform objective evaluations listed below on the egg white mixture before

baking. Complete the recipe according to the directions above.



#561 100% Yacon



M

ake a third batch of macaroons using half sugar and half yacon syrup. Weigh out all of the

ingredients to match the recorded weights, except for the sugar. Measure out sugar to equal half

the weight of the total sugar used in the first recipe version. Measure out yacon to equal half the

weight of the total sugar used in the first recipe version. Perform objective evaluations listed

below on the egg white mixture before baking. Complete the recipe according to the directions

above.

Objective Evaluation Set Up and Procedures

A. Spreadability

Use a spreadability test sheet with evenly spaced concentric circles. Scoop one cup of the

egg whites into the exact center of the concentric circles. Keep the sheet on a level plane and

allow the mixture to rest untouched and spread out on the sheet for 10 minutes. Measure how far

the mixture spread.

Table 2.1: Spreadability of Uncooked Egg White Mixture with Coconut Added

Table 2.1 show that when egg whites mixed with 100% sugar (#424) demonstrate no

spread. Egg whites are firm and high. Sample #369, containing the half yacon and half sugar

mixture spread by 0.2 centimeters more over an elapsed time of 10 minutes. Egg whites were

still quite firm and high. The final sample, #561, shows that the 100% yacon substitution spread

0.4 centimeters, measuring 2.9 centimeters as compared to the control which did not show any

spread. Yacon syrup substitution resulted in a runnier product.

Spreadability was also measured after folding in the coconut flakes. The change in spread

over 10 minutes was minimal. This is demonstrated in Table 2.2, below.

Spread Diameter 2.5 cm 2.7 cm 2.9 cm Spread Score 1, no spread 1, no spread 2



Table 2.2: Spreadability of Uncooked Egg White Mixture without Coconut

B. Specific Gravity

Weigh one level tablespoon of the egg white and coconut mixture. Weigh one tablespoon

of water. Compare the weights.

Within this objective evaluation for specific gravity, we noted that the water should have

been at 4 degrees Celsius. As a result, the 100% sugar mixture (control recipe) had the highest

specific gravity, but in theory, should have had the lowest.

Table 2.3: Specific Gravity of Uncooked Egg White Mixture with Coconut Added



#561 100% Yacon

Volume 1 Tbsp. 1 Tbsp. 1 Tbsp. Product Weight 21.5 g 18.2 g 16.8 g Product Density 21.5 g/Tbsp. 18.2 g/Tbsp. 16.8 g/Tbsp. Density of Water 16.1 g/Tbsp. 16.1 g/Tbsp. 16.1 g/Tbsp. Specific Gravity (Product Density / Water Density) 21.5/16.1 = 1.64 18.2/16.1 = 1.13 16.8/16.1 = 1.04

C. Wettability

Find three macaroons, one from each recipe version, that are approximately the same size

and weight. Weigh the dry, baked macaroon. Fully submerge the macaroon in water for 5

seconds. Weight the macaroon again. Compare the weights.

Spread Score 1, no spread 1, no spread 2



#561 100% Yacon

Spread Diameter 7.6 cm 9.8 cm

11.2 cm



Table 2.4 shows that the macaroon sample that produced the greatest absorption of water

was sample #561 made with 100% yacon syrup. Although, the samples varied in size, the dry

weight shows that sample #369 actually weighs more than sample #561. Our assessment pertains

to the hygroscopicity of sugar. Sugar has the ability to attract water, which makes for a moister

macaroon. Sample #561 (as seen in the subjective measurements) received the lowest score

pertaining to moisture. As a result, when a macaroon made with100% yacon syrup is wetted and

weighed, it is dryer and has the ability to absorb more water.

Table 2.4: Wettability of Fully Cooked Product



#561 100% Yacon

Dry Weight 13.4 g 14.3 g 13.9 g Time Submerged in Water 5.0 sec. 5.3 sec. 4.9 sec. Wet Weight 20.5 g 20.9 g 22.8 g Water Absorbed (Wet Weight – Dry Weight) 7.1 g 6.6 g 8.9 g

Nutritional Content

The nutritional content between each macaroon varies only slightly. Nutritional content

was measured by entering each ingredient by measured weight. Table 3.1 represents the control

recipe (made with 100% sugar); table 3.2 represents the 50% sugar and 50% yacon syrup; table

3.3 represents the 100% yacon substitution.

The calories and carbohydrate content per 18 gram macaroon (one cookie) decrease when

utilizing yacon syrup. The control macaroon is 52 calories and 4.9 grams per cookie, while both

yacon substitutions (half substitution and full substation respectively) are 48 calories a serving

and 4.1 grams carbohydrates. Perhaps, the decrease in carbohydrates is related to study done by

Genta et al (Beneficial Effects on Obesity and Insulin Resistance in Humans, 2009) where the

study demonstrates yacon syrups ability help decrease weight.



Table 3.1: Control Macaroon made with granulated sugar



% Daily Value*

Total Fat 3.6 5%


Sodium 21mg 1%


Dietary Fiber 1.0g 4% Protein 0.8g

Vitamin A 0% • Vitamin C 1% Calcium 0% • Iron 8%

Nutrition Grade D+ * Based on a 2000 calorie diet Table 3.2: Macaroon made with half sugar and half yacon syrup



% Daily Value*

Total Fat 3.9g 6%


Sodium 22mg 1%




Nutrition Grade D * Based on a 2000 calorie diet



Table 3.3: Full substitution coconut macaroon made with yacon syrup.

Nutrition Facts Serving Size 18 g; one cookie Amount Per Serving


% Daily Value*

Total Fat 3.9g 6%


Sodium 22mg 1%




Nutrition Grade D * Based on a 2000 calorie diet Objective Evaluation Set Up and Procedures

Set up subjective evaluations tests. First assign each product a large, random number.

Create scorecards with a likert scale for areas to be evaluated: appearance, color, texture,

moistness, aftertaste, overall acceptability. Plate the macaroons in a random order and allow the

general public to conduct the evaluations.

Each individual macaroon sample, in table 4.1, received a score by an evaluator in each

category. Scores were based on desirability, where 1 is the least desirable, and 7 the most

desirable. Each category score was added then divided by the total number of evaluations it

received (25 evaluations, to derive an average mean score. The percent mean is based upon the

average mean score divided by 7 (highest desirability score).

On average, sample #424 received the highest score in appearance, color, sweetness,

aftertaste and total desirability (Appendix D.1).

Pertaining to Table 4.2, demonstrates overall preferred desirability. A tick was given to

the sample receiving the highest marked rating of desirability. In the case where two samples



both received the highest score, 0.5 ticks was given to each sample; in the case where all three

samples received the same high score, 0.33 tick was given to each sample. Sample ticks were

then added and divided by 25, being the total number of ratings possible, to derive total

desirability in each category for each sample. Twenty-four people rated overall acceptability.

Therefore the tallies were taken for twenty-four, not twenty-five evaluations.

Figure 4.1: Subjective evaluation: average mean desirability.



Figure 4.2: Subjective evaluation: overall preferred acceptability.

final paper coconut macaroons research paper ·...

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