Skip to body

Food Science and Nutrition Alumni

Rice Bran Oil is an Acceptable Substitute for Soybean Oil in Carrot Cupcakes

by Brita Huhta, Martha Ojalehto, and Tara Saenz

Brita Huhta, Martha Ojalehto, and Tara Saenz

Objective: To test the acceptability of rice bran oil (RBO) in place of soybean oil in carrot cupcakes.

Methods: In this experiment, three variations of carrot cupcakes were prepared.  RBO was used to replace 50% and 100% of soybean oil in a control recipe for carrot cupcakes (Table 1).  Sensory and objective tests were completed to measure for difference, preference, height and penetration force of the variations.

Results: Results of the objective tests for height and penetration and sensory tests for difference and preference did not indicate a significant difference between the variations.

Conclusions: RBO is an acceptable substitute for soybean oil in carrot cupcakes due to the lack of significant difference between the variations.

Take the Next Step to Becoming a Wildcat.

Admissions@cwu.edu