Skip to body

Food Science and Nutrition Alumni

Contact Us

Food Science and Nutrition
Department of Nutrition, Excercise, and Health Sciences
(509) 963-2772

Social Media

CWU Nutrition Science Club Facebook group    CWU Nutrition Alumni Facebook group

Omega-3 Powder is an Acceptable Fortification in Pillsbury Funfetti Cupcakes

by Katie Hingston, Emily Ogura, and Nikki Beaudry

Katie Hingston, Emily Ogura, and Nikki Beaudry

Increasing dietary intake of omega-3 (Alpha-Linolenic Acid, ALA) fatty acids may help prevent coronary artery disease, hypertension, inflammatory and autoimmune diseases (1). This study examined the acceptability of adding Ocean Nutrition's Omega-3 powder, micro-encapsulated fish oil to Pillsbury Funfetti cupcakes. The cupcakes were fortified with 1.0 g, 0.5 g and 0.25 g of ALA per serving.

Judges evaluated the cupcakes for tenderness, sweetness and acceptability, using a hedonic scale. The judges were unable to differentiate between the control (0 g of ALA) and the variations (P<0.05); concluding that all samples were found to be acceptable. Duo-trio and triangle tests were also conducted on the 1.0 g and 0.5 g cupcakes, both were compared to the control.

A significant difference was found between the 1.0 g variation and the control in the duo-trio test (P<.05). Overall, this study shows that omega-3 powder is an acceptable fortification in Pillsbury Funfetti cupcakes.

Take the Next Step to Becoming a Wildcat.