FOOD AND NUTRITION

INTERNAL ASSESMENT

Pumpkin Coconut Cupcakes

Name: Kevaygn Montique

Form:6b5
Centre: deCarteret College
Centre Number:
Registration Number:
Teacher:
Name of product: Pumpkin Cupcakes
 ACKNOWLEDGEMENT

I would like to express my gratitude to my food and nutrition teacher, Mrs. parkinson-morgan
for guiding me through this process of completing this Internal Assessment. I would also like
to thank my mother for buying the ingredients for my product.
 TABLE OF CONTENTS
Introduction………………………………………...01
Product Information……………………………….02
Presentation of data………………………………03
Product cost……………………………………….04
Branding and packaging………………………….05
Merchandising Procedures……………………….06
Conclusion………………………………………07
 INTRODUCTION

The product that this researcher will be developing is “Pumpkin cupcakes”. A

questionnaire will be utilized for market research. Students and others will be able to access

this questionnaire via the internet. The purpose of this questionnaire is to obtain feedback on

the researcher's product and to inform her of ways to enhance it. In order to suit the

consumer's demands and desires, the researcher will also distribute product samples.
 PRODUCT INFORMATION
Pumpkin cupcakes are rich in calcium, potassium, and magnesium, which can help keep
your heartbeat regular and your blood pressure low. The fiber in pumpkin can also play a
part in lowering blood pressure as well as cholesterol. In addition, the fiber in pumpkin
makes you feel full promoting weight loss.

Baking Flour-baking flour contains a protein level of 5 to 8%, it has a lower potential to
create gluten linkages (hence the soft, tender texture it yields). Another advantage? Cake
flour absorbs more moisture and sugar than other flours, allowing your cakes to stay moist
for longer it is also lower protein means less gluten is formed as you mix the
batter together. Less gluten formation equates to a softer, fluffier texture.

Baking Powder-Baking powder is a dry chemical leavening ingredient made up of a mild acid
and a carbonate or bicarbonate. The presence of a buffer, such as cornstarch, prevents the
base and acid from interacting prematurely. Baking powder is used to increase the volume of
baked foods and lighten their texture.it is used, to provide a tender, crumbly, flaky
texture. If tenderness is what you want, you can swap cake or pastry flour for all-
purpose flour in the recipe

Baking Soda-Baking soda is an alkaline chemical that produces carbon dioxide gas when
mixed with an acid. Small carbon dioxide gas bubbles become caught in the batter, causing it
to rise or inflate. Vinegar, lemon juice, buttermilk, yogurt, and cream of tartar are all common
acids that trigger this reaction it can be used as a a leavening agent used in baked goods like
cakes, muffins, and cookies.

Cinnamon Powder-Cinnamon is a spice, sprinkled on toast and lattes. But extracts from the
bark as well as leaves, flowers, fruits, and roots of the cinnamon tree have also been used in
traditional medicine around the world for thousands of years. It's used in cooking and
baking, and added to many foods

Salt-It helps to suppress other flavors, such as bitterness, by balancing sweetness. Salt
contains sodium, an essential nutrient that the body requires in small amounts. When salt is
added to processed meats, it restructures the proteins, allowing them to function as a binding
and emulsifying agent.
Vanilla Extract-Vanilla extract is typically used in small amounts to enhance the flavors of
other ingredients in a recipe. It may also impart a subtle vanilla flavor depending on what
you're making. When looking for vanilla extract, you'll most likely come across products
labeled as pure vanilla extract or vanilla essence.

Eggs-While egg yolks and whites contribute numerous physical functions to the properties of
baked goods, they also improve the healthfulness of foods by providing additional protein
and fat. Eggs contain healthy monounsaturated and polyunsaturated fats rather than harmful
trans fatty acids.

Sugar-Although sugar is most commonly used for its sweet taste, it also serves a variety of
other functions in food technology. The most important are that added sugar in foods serves
as a sweetener, preservative, texture modifier, fermentation substrate, flavoring and coloring
agent, and bulking agent.

Pumpkin-Pumpkin has numerous health benefits, including being one of the most well-
known sources of beta carotene.

Beta carotene is a potent antioxidant that contributes to the vibrant color of orange vegetables
and fruits. Any beta carotene consumed by the body is converted into vitamin A

Consuming foods high in beta carotene may provide the following benefit

Reliable Source:

lowering the likelihood of developing certain types of cancer

providing anti-asthmatic and anti-heart disease protection

lowering the likelihood of age-related macular degeneration

Coconut-The coconut palm produces the coconut fruit. It can be consumed or used as
medicine. Coconut oil is consumed orally for the treatment of bladder stones, diabetes, high
cholesterol, and weight loss. Coconut is used in a variety of food preparations
 THE NUTRITIONAL VALUE OF INGREDIENT
INGRI EN PR TOTAL DIE SU SO TO SATU CHOL CAL IR
DIEN ER OTI CARBO TAR GA DIU TA RATE ESTER CIU O
TS GY EN HYDRA Y R M L D OL M N
(kca (G) TES FIB (G) (M FA FAT( (G) (MG (
l) (G) RE G) T G) ) M
(G) (G) G)
Flour 442. 12.3 92.78 3.38 0.2 158 0.1 0.19 0 422. 5.
5 6 8 7.5 9 5 84
Baking 14.6 0 7 0.3 0 13.5 0.1  0 0 649. 1.
powde 8 2
r
Baking
soda
Cinna
mon
powde
r
Salt
Vanill
a
extract
Sugar
Pumpk
in
Cocon
ut