Results

When muffins are completely cooled, evaluate height as follows:

• Slice three muffins from each batch in half, being careful not to compress.
• Measure height of each cupcake by placing ruler along the flat edge at the cupcake’s center point. Record results for each of three muffins in 1/16” (1 mm) increments and record results in Results Table 1.
• Calculate the average muffin height for each batch by adding the heights of the muffins and dividing by 3. Record results in Results Table 1.
• Evaluate the shape of muffins (even rounded top, peaked top, dips in center, etc.) and record results in Results Table 1.

Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 12. Be sure to compare each in turn to the control product and consider the following:

• Crust color, from very light to very dark on a scale of 1 to 5
• Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc); also, evaluate color
• Crumb texture (tough/tender, moist/dry, crumbly, gritty, gummy, spongy, etc.)
• Flavor (grain flavor, floury taste, saltiness, sweetness, bitterness, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5.
• Any additional comments, as necessary