Relevant bibliographies by topics / Cupcakes

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cupcakes'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Cupcakes"

1

Jabeen, Shaista, Azmat Ullah Khan, Waqas Ahmad, Mansur-ud-Din Ahmed, Muhammad Asif Ali, Summer Rashid, Anjum Rashid, and Javad Sharifi-Rad. "Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours." Journal of Food Quality 2022 (June 7, 2022): 1–11. http://dx.doi.org/10.1155/2022/4049905.

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Background. The mixing of cereals and legumes with nuts and seeds can produce various products that can be optimal for consumption with respect to their nutritional density. The use of legumes in gluten-free foods is becoming very prominent with increase in advancement in food engineering and technology. This study was aimed to develop a gluten-free product (cupcake) enriched with chick pea flour, almonds, and flaxseeds for celiac disease patients. Materials and Methods. The procured raw material including almonds, chickpea flour, and flaxseeds was mixed in appropriate amounts, and cupcakes were formulated following a specified recipe. The cupcakes were divided in five groups based on their recipe. First one was wheat based; 2nd one was corn and rice based; and next 3 were chickpea, almond, and flaxseed based, respectively. The cupcakes were checked for their proximate analysis parameters (carbohydrate, protein, and nitrogen-free extract), gluten and heavy metals (lead, chromium, and arsenic), bacterial load (E. coli, total coliforms, salmonella, yeast, and molds), fatty acid, texture parameters (firmness, cohesiveness, gumminess, and chewiness), and physical parameters (weight, height, volume, and specific volume). All these parameters were compared with wheat-based cupcakes to assess the product’s quality. Results. The volume of intervention cupcakes was a bit low compared to wheat/rice-based cupcakes but the specific volume was comparable. In texture analysis, firmness, gumminess, and chewiness were enhanced in intervention cupcakes compared to control but cohesiveness was comparable also. The carbohydrate contents were significantly lower in intervention cupcakes 22–30% compared to control cupcakes. Protein, fiber, and fat contents were significantly higher 11–14, 8–10, and 40%, respectively, with improvement (2-3 folds) in calcium, zinc, and iron contents in intervention cupcakes. All the safety parameters including heavy metals and bacterial and fungal load were found normal. The sensory attributes like size and color were found to be less acceptable but odor and taste were comparatively high in formulated products. Conclusion. The use of chickpeas, almonds, and flaxseeds in high concentration was first-time used to formulate a recipe of gluten-free cupcake. These cupcakes were more nutritious compared to available conventional recipes. Apparently, no health hazard was found in these cupcakes. Some sensory characteristics of cupcakes were slightly lower and comparable to wheat/rice-based cupcakes.
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Liubych, V. V., V. V. Zheliezna, and D. M. Hrabova. "Quality of triticale cupcakes enriched with pumpkin paste." Collected Works of Uman National University of Horticulture 1, no. 99 (December 22, 2021): 17–28. http://dx.doi.org/10.31395/2415-8240-2021-99-1-17-28.

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Aims. To study the quality formation of a cupcake made from triticale flour enriched with pumpkin paste. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The article presents the study results of the quality formation of triticale cupcakes (baking, shrinkage, moisute, volume, porosity), enriched with pumpkin paste. It is established that the quality of triticale cupcakes varies significantly from the pumpkin paste content. As a result of research, it was found that the baking rate of cupcakes varied depending on the pumpkin paste content and was 2.77–3.90 %. This indicator is the lowest in the control variant - without pumpkin paste addition – 2.77 %. Variants with the addition of 5, 15, 35 and 40% of pumpkin paste were characterized by high rates, where the baking rate was 3.72, 3.8, 3.85 and 3.9, respectively. In other experiment variants it was at the level of 3.14–3.63 %. Shrinkage of triticale flour cupcakes enriched with pumpkin paste did not change significantly and amounted to 1.0–1.4 %. It was found that with pumpkin paste addition, the moisture of the cupcakes increased from 21.4 with 5% of pumpkin paste to 36.1 % with 50 %. The highest moisture was characterized by variants with a content of 40, 45 and 50 % of pumpkin paste, respectively, 33.4, 33.2 and 36.1 %. When pumpkin paste is added to the dough, cupcake volume increases from 5 to 50 %. It is obvious that the absence of pumpkin gluten in the paste is the main reason for intensity decrease in the processes of dough leavening and increasing its density. Therefore, with pumpkin paste addition, the porosity of baked goods was not developed, the pores are small and thick-walled. Thus, cupcake porosity was 28.4–55.6 %. This figure was the highest with the addition of 5 % of pumpkin paste – 55.6 %, which is 5.4 % more than control. As the amount of pumpkin paste increased, the cupcake porosity also decreased. Conclusions. In the technology of triticale cupcakes, it is optimal to add 25–30 % of pumpkin paste by dough weight.
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Lydia, D. Esther, Anuja Mohandas, Shanmugha Priya, Sarah Jane Monica, Márió Gajdács, Ameer Khusro, Saad Alghamdi, Mazen Almehmadi, Danial Kahrizi, and Muhammad Umar Khayam Sahibzada. "Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil." Cellular and Molecular Biology 67, no. 4 (January 2, 2022): 33–41. http://dx.doi.org/10.14715/cmb/2021.67.4.5.

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Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.
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Chompoorat, Pavalee, Napong Kantanet, Zorba J. Hernández Estrada, and Patricia Rayas-Duarte. "Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition." Foods 9, no. 5 (May 11, 2020): 616. http://dx.doi.org/10.3390/foods9050616.

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Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.
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Mercadal, Ena C., Gliceldo A. Onde, Erica Fhym T. Rustata, Roeljane M. Pelayo, Jayrah Mae D. Miramonte, Jessa D. Ubay, and Rodulfo T. Aunzo. "Sensory Acceptability of Squash (Cucurbita maxima) Cupcake in The Municipality of Isabel, Leyte." Irish Interdisciplinary Journal of Science & Research 06, no. 04 (2022): 59–69. http://dx.doi.org/10.46759/iijsr.2022.6408.

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Squash (Cucurbita maxima) or also known as kalabasa in Filipino, is one of the abundant vegetables in the Philippines. Squash is well known for being a healthy vegetable that contains vitamins A and C. This study aimed to ascertain the sensory acceptability of squash cupcakes. This study utilized a quantitative-descriptive research design as a primary tool in determining the level of acceptability of squash cupcakes and utilized a purposive sampling technique in the selection of participants who are consumers of squash cupcakes. The participants of the study were 100 Isabelanon people. The data gathered by a modified sensory evaluation score sheet was analyzed and interpreted on the five-point hedonic scale. The findings led to the conclusion that the participants accepted the squash cupcake in terms of its appearance, texture, color, taste, aroma, fluffiness, and including its general acceptability. This study serves as the basis for future researchers to study the shelf-life of squash cupcake and their marketability.
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Salem, Mohamed, Fatma El-Zayet, Ahmed Rayan, and Adel Shatta. "Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid." Journal of Chemistry and Nutritional Biochemistry 5, no. 1 (March 29, 2024): 25–36. http://dx.doi.org/10.48185/jcnb.v5i1.1090.

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This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF), rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was mixed with pearl millet flour at percentage of 25%, 50%, 75% and 100% (as control). Physicochemical, sensory evaluation and texture profile (TPA) characteristics of gluten-free cupcakes were performed. Results revealed that free-gluten cupcakes produced with pearl millet flour had a higher content of protein, ash, fat, and fiber than control (100% RF). Additionally, the sensory characteristics of cupcakes containing 50 % RF+ 50% PMF + 2% CMP were the most acceptable formulae among the investigated treatments. TPA results showed that the substitution with PMF decreased firmness, cohesiveness, gumminess, chewiness, springiness, and resilience of all resultant cupcake samples than control. Therefore, we recommend using pearl millet flour and cactus mucilage as a functional ingredient in the manufacturing of gluten-free bakery products.
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Fairuz, Nadhira Alya, I. Gusti Ayu Ngurah S, and Mutiara Dahlia. "PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN." Jurnal Ilmu-Ilmu Agribisnis 12, no. 1 (April 21, 2024): 83. http://dx.doi.org/10.23960/jiia.v12i1.8417.

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This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024. The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent. A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various organoleptic aspects. The statistical analysis, utilizing Analysis of Variance (ANOVA) for the physical quality test, revealed a significant influence of white sorghum flour substitutions (20%, 30%, and 40%) on both cupcakes rising power and stability. After conducting the Friedman Test on several aspects, results showed that there is no statistically significant difference between treatments on these following aspects: 1) the color of crumbs; 2) sorghum aroma; 3) sweetness; and 4) the texture of the top of the cupcake. On the other hand, the test showed that there is a statistically significant difference between treatments on the following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture; and 4) the color of the top of the cupcake. Further investigation using Tukey's test is necessary for the aspects with observed differences. Ultimately, the most preferred product was the vanilla cupcakes with a 20 percent sorghum flour substitution.Keywords: consumer acceptability, physical quality, vanilla cupcake, white sorghum flour
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Клочкова, Ирина Сергеевна, and Евгения Владимировна Масленникова. "The use of matcha green tea in the development of a cupcake recipe." Food processing industry, no. 12 (November 27, 2022): 104–6. http://dx.doi.org/10.52653/ppi.2022.12.12.022.

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В статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и находит применение не только для приготовления напитка, но и в технологии производства различных продуктов питания. Основную работу выполняли в Дальневосточном государственном техническом рыбохозяйственном университете. Кексы изготавливали по стандартной рецептуре и технологии кекса «Столичный». Установлены оптимальные условия растворения зеленого чая матча для введения в рецептуру кексов. Наилучшую растворимость чай матча имеет при температуре 80 °С и перемешивании в течение 10 мин. При этих параметрах достигается максимальное растворение чая матча - 97,2 %. Авторами разработана рецептура кексов с добавлением зеленого чая матча. Определено оптимальное содержание порошка зеленого чая матча в кексах - 7 % от массы муки. Полученный кекс имеет отличные органолептические и физико-химические показатели качества. Добавление в рецептуру кексов чая матча более 7 % от массы муки нецелесообразно, так как изделия приобретают неестественный темно-зеленый цвет и несвойственный привкус чая. Содержание танина в готовых кексах составило 41 мг/100 г, энергетическая ценность - 408,8 ккал. Срок годности кексов с добавлением зеленого чая матча составил 7 сут. Новый вид кексов может быть рекомендован к применению в питании взрослого населения. In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds application not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology of the Stolichny cupcake. Optimal conditions for the dissolution of matcha green tea for the introduction into the cupcake recipe have been established. Matcha tea has the best solubility at a temperature of 80 °C and stirring for 10 minutes. With these parameters, the maximum dissolution of matcha tea is achieved - 97.2 %. The authors have developed a recipe for cupcakes with the addition of matcha green tea. The optimal content of matcha green tea powder in cupcakes was determined - 7 % by weight of flour. The resulting cupcake has excellent organoleptic and physico-chemical quality indicators. Adding more than 7 % of the mass of flour to the recipe of matcha green tea cupcakes is not advisable, since the products acquire an unnatural dark green color and an unusual taste of tea. The tannin content in the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf life of cupcakes with the addition of matcha green tea was 7 days. A new type of cupcakes can be recommended for use in the food of the adult population.
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Efremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (January 1, 2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.

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Abstract The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requirements of State Standard 15052-2014 “Cupcakes. General technical conditions”. When comparing the test samples, there are no significant differences, it differs in that the product with the addition of pumpkin puree has the smell and taste of pumpkin, and the porosity of the product decreases slightly, all this has a positive effect on the studied product. The profitability of the cupcake products with the addition of pumpkin puree is 1% higher than the control sample. A cupcake with the addition of pumpkin puree can be recommended as a preventive nutrition.
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Stefania, Elsha, Maya M. Ludong, and Yoakhim Y. E. Oessoe. "PEMANFAATAN LABU KUNING (Cucurbita moschata Duch.) DALAM PEMBUATAN BOLU KUKUS MEKAR." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (June 10, 2021): 44. http://dx.doi.org/10.35791/jteta.v12i1.38926.

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ABSTRACTThe research was purposed to get a formulation of steamed cupcakes the addition of pumpkin puree based on the sensory characteristics and rising power. The research used a completely randomized design with the treatment of pumpkin puree concentrations of 20%, 40%, 60% and 80%. Results showed that the preferred level of steamed cupcakes with the addition of pumpkin puree 20% to 80% had an average value of color 2.84-3.88, aroma 3.48-3.64, taste 3.68-3.96, 3.60-3.84 and appearance 3.64-3.92. The rising power of steamed cupcakes with the addition of pumpkin puree from 20% to 80% had an average value of 63.30-89.97. In conclusion, the addition of 60% pumpkin puree is a formula of steamed cupcakes that is preferred by the panelists in terms of color 3.88, aroma 3.60, taste 3.96, texture 3.80 and appearance 3.72. The steamed cupcakes with the addition of 60% pumpkin puree has 72.20% of rising power. Keywords: pumpkin, steamed cupcake. ABSTRAKPenelitian ini bertujuan untuk mendapatkan formulasi kue bolu kukus dengan penambahan puree labu kuning berdasarkan karakteristik sensoris dan daya kembang. Penelitian menggunakan metode Rancangan Acak Lengkap dengan perlakuan penambahan puree labu kuning dengan konsentrasi 20%, 40%, 60% dan 80%. Uji sensoris kue bolu kukus dengan parameter yang diamati adalah uji organoleptik tingkat kesukaan dengan skala hedonik dan uji daya pengembang. Tingkat kesukaan cupcakes kukus dengan penambahan puree labu kuning 20% sampai 80% memiliki nilai rata-rata warna 2.84-3.88, aroma 3.48-3.64, 3.68-3.96, 3.60-3.84 dan tampilan 3.64-3.92. Untuk daya pengembang kue bolu kukus dengan penambahan puree labu kuning dari 20% menjadi 80% memiliki nilai rata-rata 63,30-89,97. Kesimpulannya, penambahan puree labu kuning 60% merupakan formula kue cubit kukus yang disukai panelis dari segi warna 3,88, dari segi aroma 3,60, dari segi rasa 3,96, dari segi tekstur 3,80 dan dari segi rasa. penampilan 3.72. Cupcake kukus dengan tambahan 60% pure labu kuning memiliki daya kembang 72,20%.
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Dissertations / Theses on the topic "Cupcakes"

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Huaman, Alarcon Elizabeth Erika, Alarcon Luis Alberto Ochoa, Valdiviezo Sergio Rijavec, and Vega Nuria Stephanie Tipian. "Elaboración y comercialización de tortas cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2018. http://hdl.handle.net/10757/624576.

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En la actualidad el estilo de vida de las personas en el Perú y en el mundo se encuentra en constante cambios, los eventos realizados por las personas y empresas son cada día más sofisticados, por ello, y ante la necesidad de organizar diferentes tipos de eventos que den una excelente imagen ante sus invitados, surge la idea de emprender un negocio de elaboración y comercialización de tortas Cupcakes que permita a nuestros clientes satisfacer esta necesidad con altos niveles de innovación, personalización y practicidad. En el proyecto empresarial que se presenta podemos encontrar el desarrollo de los aspectos generales del negocio, el planeamiento estratégico, investigación de mercado, plan de marketing, el plan de operaciones, la estructura organizacional y el plan económico financiero. En este desarrollo podemos ver la creciente tendencia del rubro de pastelería y del consumo del Cupcake en el país, que nos brinda un panorama optimista de expansión para las operaciones del negocio, planteando una estrategia de marketing orientada a la penetración de mercado a través de campañas de comunicación utilizando la tecnología de información y comunicación, así mismo, desarrollamos procesos operativos orientados a la calidad del producto y a la satisfacción del cliente ,gestionando de manera estratégica nuestra relación con los grupos de interés del negocio y asegurándonos de tener una compañía rentable ,sostenible y escalable en el tiempo.
At present the lifestyle in Peru and in the world is constantly changing, the events held by people and companies are becoming more sophisticated, therefore, and in view of the need to organize different types of events that give an excellent image to their guests, the idea of starting a business of manufacturing and marketing of Cupcakes that allows our customers to meet this need with high levels of innovation, customization and practicality. In the business project presented we can find the development of the general aspects of the business, strategic planning, market research, marketing plan, operations plan, organizational structure and financial economic plan. In this development we can see the growing trend of the pastry and consumption of Cupcakes in the country, which gives us an optimistic picture of expansion for business operations, proposing a marketing strategy aimed at market penetration through communication campaigns using information and communication technology, as well as developing operational processes aimed at product quality and customer satisfaction, strategically managing our relationship with business stakeholders and ensuring that we have a profitable company sustainable and scalable over time.
Trabajo de investigación
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Pong, Lisa. "Evaluation of alternative fat and sweetener systems in cupcakes." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03032009-040549/.

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Martínez-Montalvo, Daniela, and Elio Pérez-Blas. "Estudio de mejora integral en la empresa de pastelería Claudia Cupcakes." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3293.

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Para el presente trabajo de investigación, se decidió hacer un estudio de mejora integral de los procesos en la empresa Claudia Cupcakes E.I.R.L., para lo cual, tomando en cuenta los conocimientos adquiridos a lo largo de la carrera de Ingeniería Industrial, se plantearon algunas propuestas de mejoras para los problemas identificados en la empresa, a fin de contribuir a su crecimiento y desarrollo.
For the recent research, it was decided to make a study of comprehensive improvement of processes in the company Claudia Cupcakes EIRL, for which, taking into account the knowledge acquired throughout the career of Industrial Engineering, some improvements proposals were raised to the problems identified in the company, in order to contribute to their growth and development.
Trabajo de investigación
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Benvenuto, Haase Renzo, Garces Alejandro Indacochea, and Filippi Lucia Mujica. "The cupcake store: plan estratégico para el desarrollo y puesta en marcha de una tienda de cupcakes para la empresa peruana dulces y más S.A.C." Master's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2012. http://hdl.handle.net/10757/651593.

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La presente tesis esta enfocada en la elaboración de un plan estratégico para el desarrollo y puesta en marcha de una tienda de cupcakes dentro de un centro comercial para la empresa peruana Dulces y Más S.A.C, aprovechando el potencial de este producto en ciertos segmentos de consumidores y de las tendencias crecientes hacia la valorización de la experiencia de compra y consumo, para otorgar así, una propuesta de mayor valor a la actual, incrementando los márgenes de la compañía para la obtención de resultados positivos y sostenibles. La tesis se encuentra compuesta por cuatro capítulos, incluyendo la evaluación financiera de la propuesta de negocio. En el primero se realiza un análisis del entorno de los factores que influyen en la viabilidad del negocio. En el segundo, se realiza la concepción y evaluación de negocio, entendidos los antecedentes del mercado y de la empresa, desarrollando así, la concepción del negocio. Posteriormente se realiza un sondeo del mercado y el análisis FODA. En el tercer capítulo, se realiza el plan estratégico, considerando los objetivos, las estrategias a mediano plazo y el plan de marketing, basado en las 4Ps de marketing, en el que se plantea la tienda como el producto, sus características, la oferta de productos y la experiencia de compra; los precios, la plaza y la promoción también están incluidos. Por último, se realiza la evaluación financiera para evaluar la viabilidad del proyecto y finalmente las conclusiones y recomendaciones finales para cerrar la propuesta planteada. Al finalizar la tesis, se brinda una propuesta de negocio rentable y sostenible para la empresa, debido a que se propone desarrollar un negocio basado en la experiencia de compra generando así, mayor valor al actual para el consumidor, captando al target definido y obteniendo márgenes positivos para la empresa.
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Vargas, Bianchi María José. "Construcción de una marca retail a partir de una marca producto. Casos Barbarian y Miss Cupcakes." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/623374.

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El gestor de marca que tiene un producto y, luego de un tiempo prolongado en el mercado, decide desarrollar un espacio retail basado en su propio producto, lidera un proceso peculiar de creación de marca. Este proceso es el objeto de estudio de esta investigación: crear de una marca producto, una marca retail. Se toma como casos prácticos la tienda de cupcakes Miss Cupcakes y la cervecería-bar Barbarian. Ambos emprendimientos limeños iniciaron sus operaciones con una marca producto y, por distintos motivos, ven la necesidad de abrir un retail propio y rápidamente se ven obligados a tomar decisiones de cómo adaptar su marca a un espacio multisensorial como lo es el retail.
The brand manager that has a product and, after a long time in the market, decides to develop a retail space based on its own product, leads a peculiar process of brand creation. This process is the object of study of this research: creating a retail brand out of a product brand. The cupcakes shop Miss Cupcakes and the restaurant-bar Barbarian are taken as two case studies. Both Lima-based enterprises started their operations with a product-only brand and, for different reasons; they saw the need to open their own retail store. Both owners are quickly forced to make decisions about how to adapt their brand to a multisensory space such as retail.
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Tolomei, Francesca. "Muffin, brownie e cupcake: specialità anglosassoni alla conquista dell'Italia." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amslaurea.unibo.it/7785/.

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Muffin, brownie e cupcake hanno conosciuto negli ultimi anni in Italia un vero boom: grazie a programmi e reality televisivi, ma non solo, anche editoria e social network hanno giocato un ruolo importante. In questo lavoro i tre dolci verranno trattati dal punto di vista storico per poi analizzare le differenze tra ricettari anglosassoni e italiani. In seguito verrà proposta una traduzione di alcune ricette di muffin, brownie e cupcake dall'inglese all'italiano insieme a un commento. Infine, verrà proposta un'analisi culturale del fenomeno dolci anglosassoni sotto diversi aspetti anche grazie a dati raccolti tramite interviste a bakery e cuochi in Italia.
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Silva, Denise Andrade da. "Utilização da farinha de resíduos de acerola e umbu cajá na produção de bolo tipo cupcake." Universidade Federal de Sergipe, 2017. https://ri.ufs.br/handle/riufs/4058.

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Several sectors of society have now concentrated their efforts on finding means to make compatible the levels of economic growth and production, with the maintenance of environmental quality and the preservation of natural, material and energy resources. In this context, the development of techniques aimed at minimizing environmental impacts, especially in relation to waste produced by the agroindustry, can reduce the impact of economic activity on the environment, such as the use of these wastes in the generation of new products with higher added value, For human consumption. The objective of this thesis was to evaluate the potential of pulp residues of acerola and umbu cajá in the elaboration of food flours with application in the production of cupcake type cakes. The collected residues, food flours and cupcakes were characterized by the physical-chemical parameters (acidity, pH, soluble solids, vitamin C, lipids, water activity, moisture, ashes, protein and carbohydrates) and microbiological parameters (Coliformes at 45ºC, Salmonella and mold and yeast). To obtain the flour, two drying temperatures (60ºC and 70ºC) were adopted. The analysis of minerals (sodium, potassium, calcium, iron, manganese, copper and zinc) was carried out with the purpose of analyzing the effect of the temperatures adopted on the nutritional constituents. Cupcake cakes were processed in a total of five formulations: 5% (Type I), 10% (Type II), 15% (Type III) and 20% (Type IV) Of wheat (in relation to the total weight of the wheat flour) and the standard formulation without the addition of flour. The quality of the cakes was evaluated through physical-chemical, microbiological and sensorial parameters (acceptance test and purchase intention) in addition to shelf-life analysis. The results showed that at 60ºC drying temperature the nutritional constituents had a stable behavior when compared to the temperature of 70ºC. The results of the sensorial evaluation showed that levels of up to 20% of the addition of the acerola residue meal and umbu cajá presented satisfactory scores on the sensorial attributes evaluated. Thus, formulations containing 20% of FRA and FRU were selected for the other analyzes. It was observed that with the increase of FRA and FRU proportions in relation to wheat flour, there was a reduction in the energy value and the proportion of carbohydrates in the formulation containing 20%. There was no significant difference between the values of moisture, ashes, proteins and lipids. The storage of the cakes was satisfactory in a period of 7 days. It can be concluded that the residues meal of acerola and umbu cajá can be added in products such as cakes and the like, being able to be offered to the consumers, reducing the waste of food, also presenting good possibility of industrialization.
Diversos setores da sociedade têm atualmente concentrado seus esforços em buscar meios de tornar compatíveis os níveis de crescimento econômico e de produção, com a manutenção da qualidade ambiental e a preservação dos recursos naturais, materiais e energéticos. Neste contexto, o desenvolvimento de técnicas que visem minimizar os impactos ambientais, principalmente quanto aos resíduos produzidos pela agroindústria, pode reduzir o impacto da atividade econômica no meio ambiente, a exemplo do emprego desses resíduos na geração de novos produtos, com maior valor agregado, para o consumo humano. O presente trabalho de tese objetivou avaliar o potencial de resíduos de polpas de acerola e umbu cajá na elaboração de farinhas alimentícias com aplicação na produção de bolos tipo cupcake. Os resíduos coletados, as farinhas alimentícias e os cupcakes foram caraterizados através dos parâmetros físico-químicos (acidez, pH, sólidos solúveis, vitamina C, lipídios, atividade de água, umidade, cinzas, proteína e carboidratos) e microbiológicos (Coliformes a 45ºC, Salmonella e bolores e leveduras). Para obtenção das farinhas, foram adotadas duas temperaturas de secagem (60ºC e 70°C). A análise de minerais (sódio, potássio, cálcio, ferro, manganês, cobre e zinco) foi realizada com o intuito de analisar o efeito das temperaturas adotadas sobre os constituintes nutricionais. O processamento dos bolos tipo cupcake foi desenvolvido, totalizando cinco formulações, sendo 5% (Tipo I), 10% (Tipo II), 15% (Tipo III) e 20% (Tipo IV) das farinhas alimentícias obtidas em substituição parcial da farinha de trigo (em relação ao peso total da farinha de trigo) e a formulação padrão, sem adição de farinha alimentícia. A qualidade dos bolos foi avaliada através dos parâmetros físico-químicos, microbiológicos e sensoriais (teste de aceitação e intenção de compra) além da análise de vida de prateleira. Os resultados obtidos mostraram que à temperatura de secagem 60ºC os constituintes nutricionais tiveram comportamento estável quando comparados à temperatura de 70ºC. Os resultados da avaliação sensorial mostraram que níveis de até 20% de adição de farinha de resíduo de acerola e umbu cajá apresentaram escores satisfatórios nos atributos sensoriais avaliados. Dessa forma, as formulações contendo 20% de FRA e FRU foram selecionadas para realização das demais análises. Observou-se que com o aumento das proporções de FRA e FRU em relação à farinha de trigo, houve redução do valor energético e da proporção de carboidratos na formulação contendo 20%. Não houve diferença significativa entre os valores de umidade, cinzas, proteínas e lipídios. O armazenamento dos bolos mostrou-se satisfatório num período de 7 dias. Conclui-se que as farinhas de resíduos de acerola e umbu cajá podem ser adicionadas em produtos como bolos e similares, podendo ser oferecidos aos consumidores, reduzindo-se o desperdício de alimentos, apresentando também boa possibilidade de industrialização.
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Tulchak, L. V., A. O. Kontsevoi, Л. В. Тульчак, and А. О. Концевой. "Focus on developing android." Thesis, Вінницький національний аграрний університет, 2015. http://ir.lib.vntu.edu.ua/handle/123456789/7676.

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Android is a mobile operating system (OS) based on the Linux kernel and currently developed by Google. Android is designed primarily for touchscreen mobile devices such as smartphones and tablet computers with specialized user interfaces for televisions (Android TV), cars (Android Auto) and wrist watches (Android Wear).
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Carrilho, Ana Raquel Mateus. "Merry cupcakes: um plano estratégico para um futuro ainda mais doce." Master's thesis, 2011. http://hdl.handle.net/10071/4868.

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JEL: M1(Administração de empresas) M10 – Geral M13 – Novas empresas; start-ups
Este projecto empresarial foi aplicado a uma marca pertencente a uma pequena empresa nacional, pioneira na comercialização de cupcakes em Portugal. Tem como objectivo dar uma orientação estratégica à empresa, com a definição de uma visão, missão, goals, objectivos e de algumas acções a desenvolver. Este trabalho é importante, na medida em que existe rivalidade entre concorrentes, a empresa é sujeita a constante imitação e porque o consumo de cupcakes está associado a uma moda. Considerou-se importante realizar um inquérito para perceber qual a opinião das pessoas a respeito dos cupcakes, a sua adesão ao produto, se conhecem a marca e qual a sua opinião sobre a mesma. Uma vez que este negócio é relativamente recente em Portugal, existe ainda muito pouca informação disponível, pelo que se revelou de enorme importância realizar algumas entrevistas a representantes de várias empresas. Tendo em conta que a sobrevivência de todas as organizações exige a sua adaptação à envolvente, foi realizada a análise externa e interna da empresa e a adequação entre ambas, recorrendo a alguns instrumentos. Os resultados das entrevistas, dos inquéritos e dos instrumentos de análise serviram de base para a formulação da estratégia a seguir pela empresa, de forma a ter sucesso no longo prazo, proporcionando mais valor aos clientes, do que aquele que é oferecido pela concorrência.
ABSTRACT This entrepreneurial project was applied to a small national company‟s brand, pioneer in cupcakes commercialization in Portugal. Its objective is to give a strategic orientation to the company, with the definition of a vision, mission, goals, objectives and some actions to be undertaken. This paper is important in the way that there is rivalry between competitors, the company is constantly subject to imitation and because the cupcakes‟ consumption is trendy. It was considered important to conduct a survey to understand people‟s opinion about cupcakes, its adherence to the product, if they know the brand and what is their opinion about it. Since this business is relatively recent in Portugal, there is very little information available, so it has proved enormously important to carry out some interviews with representatives of several companies. Given that the survival of every organization requires its adaptation to the environment, it was performed the external and internal analysis of the company and the adequacy of both, using some instruments. The results of interviews, surveys and analysis tools, provided the basis for formulating the strategy to be followed by the company, in order to succeed in the long term, providing more customer value than what is offered by the competition.
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YE, YI-TONG, and 葉奕彤. "Application of Conjoint Analysis to The Customer's Preference of Decoration of Cupcakes." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/20180624783225538066.

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碩士
國立高雄餐旅大學
飲食文化暨餐飲創新研究所
105
Originally, cupcake was baked in a individual carton box when there was extra cake batter left. Then, topped with whipping cream to become a basic decoration cupcake. However, the decoration of the cake become more diverse, plus food show, advertisement from the mass media, cupcake become an unique dessert in various stores and gained positive feedbacks. This study based on the cupcake recipes and thirteen stores that recommend from the journalists, categorize the products’ different elements, Data was collected by questionnaire to obtain costumers’ favorite cupcake and use conjoint analysis to investigate various cupcakes ingredient combination. On the other hand, we hope to find out the best profolio from the costumers’ points of view, to determine how consumers’ preferences, best portfolio, and consuming behavior. The result showed that: (1) In a questionnaire survey under the comparison of taste, appearance and decoration theme, consumers focus on the “taste” of the cupcake, with pictures presented in the joint analysis questionnaire, the consumers focus on the cakes’ decoration appearance. (2) the conjoint analysis determine the best portfolio are: "theme: cartoon animation", "price:105 Dollars", "sub food ingredient: cocoa." (3) the purpose of the purchase motivation for consumers are “gifting,” usually consumers would purchase when they have “special needs”.
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Books on the topic "Cupcakes"

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German, Lilach. Cupcakes, cupcakes & more cupcakes! New York: Imagine!, 2009.

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German, Lilach. Cupcakes, cupcakes & more cupcakes! New York: Imagine!, 2009.

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Rau, Dana Meachen. What's up, cupcake?: Creating amazing cupcakes. North Mankato, Minn: Capstone Press, 2013.

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Guillegault, Julien. Cupcakes. [Montréal]: Éditions de l'Homme, 2010.

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Nicol, Ann. Cupcakes. London: Flame Tree Pub., 2011.

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Louise, Picard, ed. Cupcakes. Montréal: Modus vivendi, 2010.

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German, Lilach. Cupcakes, Cupcakes & More Cupcakes! Imagine, 2011.

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Taylor, Ginger. Cupcake Experience Coffee Cupcakes Cookbook. Blurb, 2020.

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Taylor, Ginger. Cupcake Experience Coffee Cupcakes Cookbook. Blurb, 2020.

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Berk, Sheryl, and Carrie Berk. Cupcake Club: Peace, Love and Cupcakes. Sourcebooks, Incorporated, 2012.

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Book chapters on the topic "Cupcakes"

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Hirsch, Lily E. "Chanting Cupcake." In Insulting Music, 37–48. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-16466-8_3.

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Crato, Nuno. "The Cupcake Paradox." In Figuring It Out, 207–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04833-3_50.

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Bessey, Meredith, and Jennifer Brady. "“God forbid you bring a cupcake”." In Weight Bias in Health Education, 51–62. London: Routledge, 2021. http://dx.doi.org/10.4324/9781003057000-6.

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"Cakes, Cupcakes, & Scones." In The Kosher Baker, 95–120. Brandeis University Press, 2010. http://dx.doi.org/10.2307/j.ctv102bfn0.16.

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João Renato de Jesus, Junqueira, Santos Mariana Tallita Gomes dos, Bogo Danielle, Ajalla Ana Cristina Araújo, and Campos Raquel Pires. "CARACTERIZAÇÃO DE CUPCAKESELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CIÊNCIA, TECNOLOGIA E INOVAÇÃO: DO CAMPO À MESA, 1–13. Instituto Internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/978-65-88970-00-3.v.2.1-13.

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Cupcakessão produtos de panificaçãoconsumidos no Brasil e aceitos por maior parte da população. O objetivo do trabalho foi elaborar a farinha de cascade guavira (FCG), e aplicá-la na formulação de cupcakes. Na FCG, foram realizadas as análises de umidade (9,11± 0.81 g/100g), cinzas (2,16± 0.00 g/100g)e proteínas (3,54± 0.09 g/100g). Os cupcakesforam elaborados com diferentes concentrações deFCG (10% e 15%) substituindo parcialmente a farinha de trigo. As análises realizadas nos cupcakesforam umidade, cinzas, proteínas, acidez titulável, pH, volume aparente e cor.Os cupcakescom FCG apresentaram maior teor de umidade. Cinzas e proteínas nãomostraram diferença significativa (p<0,05) entre as formulações. Acidez titulável apresentou maior teor e pH menor teor nas formulações com 10% e 15% de FCG, quando comparadas com o padrão. O volume aparente diminuiu na presença de FCGe notou-se escurecimento na análise de cor dos cupcakes. De acordo com as análises realizadas, observou-se a viabilidade da substituição parcial de farinha de trigo por FCG na formulação dos cupcakes.
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"Crinoline and Cupcakes: Dangerous Identities." In Being Gorgeous. I.B.Tauris, 2015. http://dx.doi.org/10.5040/9780755693979-0007.

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Opitz, Donald L. "Cupcakes and Chemical Composition: Ida Freund’s Legacy." In Women in Their Element, 457–67. WORLD SCIENTIFIC, 2019. http://dx.doi.org/10.1142/9789811206290_0037.

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Vogel, Sarah A. "Of Baby Bottles and Bisphenol A: Debates about the Safety of an Endocrine Disruptor." In Controversies in Science and Technology. Oxford University Press, 2014. http://dx.doi.org/10.1093/oso/9780199383771.003.0019.

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In a 2009 episode of The Simpsons, Marge Simpson baked what she considered the ultimate healthy, socially conscious, safe snack food: “home­made, organic, nongluten, fairtrade zucchini cupcakes.” Proudly presenting the cupcakes to her daughter’s playgroup, Marge was asked what kind of butter she’d used. “None!” she exclaimed; she had baked the cupcakes in a nonstick pan. But Marge’s beaming pride quickly dissolved into embarrassment when she learned of her apparent eco-stupidity. Marge didn’t know that nonstick pans were made with PFOA (perflurooctanoic acid). “There is only one thing more dangerous than PFOAs, Marge,” one mother declared. “Plastics made with BPAs. Never, ever let your child near any product with the number 7.” At that moment, a child tips a cup up to his mouth revealing the number 7 on the bottom of the cup. The mothers scream in unison and run hysterically out of the house. Bisphenol A (or BPA) had become a three-letter household word. The chemical, used for over a half-century in plastics, was now at the center of a contentious scientific and political debate as well as fodder for prime-time cultural satire. Was BPA safe? On the one hand, a growing number of researchers, championed by environmental and health advocates, point to a growing body of research suggestive of serious health risks of BPA. This includes animal research on low-level effects of BPA exposure on prostate and mammary gland development and neurobehavioral function and development; a small but growing body of epidemiological research on BPA exposures and cardio­vascular disease, diabetes, and social behavioral problems; and evidence of widespread, low-level human exposure including in pregnant women (vom Saal et al. 2007; U.S. Department of Health and Human Services 2008). On the other hand, the Food and Drug Administration (FDA) and its counterpart in Europe, the European Food Safety Authority, maintain that the levels in food are low enough to be considered safe for all humans.
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Nascimento, M. V. M., Y. A. Brito, J. F. Santos, V. N. C. Guimaraes, R. V. R. Dantas, J. K. B. Soares, H. M. Â. Jerônimo, V. B. Viera, E. D. S. Pontes, and A. C. S. Martins. "DESENVOLVIMENTO E CARACTERIZAÇÃO DE CUPCAKES: Aproveitamento da casca da banana como ingrediente culinário." In Inovações tecnológicas: Aproveitamento integral dos Alimentos. Agron Food Academy, 2023. http://dx.doi.org/10.53934/00002023-1.

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Patico, Jennifer. "Honoring the Cheese Puffs." In The Trouble with Snack Time, 151–88. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479835331.003.0005.

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Chapter 4 considers how concerns about children’s food are part and parcel of people’s participation in and recognition of their urban, gentrifying community: a means of creating their urban, middle-class civic identities. As a general rule, parents held inclusivity and diversity (understood primarily but not only in terms of class and race) as explicitly valuable and beneficial to their school community. At the same time, after-school childcare programs and other school events could become cause for consternation to food-aware parents: bags of snack chips, cupcakes with bright blue frosting, or Rice Krispie treats sometimes circulated through classroom birthday parties, illicit lunchroom trades, and impromptu cooking classes. Food comparisons across families and observed differences between school and home were often fraught by concern for children’s physical well-being, but these concerns and their expression were also constrained by the preference for nonjudgmental, politically circumspect, and socially aware attitudes. These sensibilities themselves index socioeconomic status and reflect class cultures, but explicit talk of status or prestige was submerged in this urban child-rearing vision, where the language of whole foods and wholesomeness coexisted carefully with that of progressivism and social inclusivity.
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Conference papers on the topic "Cupcakes"

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MATTOS, AMANDA CASTILHO DE, BEATRIZ SOARES GOMES, DÉBORA SOARES JOANA, DOUGLAS PIRES DE SOUZA, and ANA CAROLINA SCANAVACHI MOREIRA CAMPOS. "ANÁLISE DE CUSTOS COMO FERRAMENTA DE GERENCIAMENTO PARA UMA MICRO EMPRESA DE CUPCAKES." In ENEGEP 2020 - Encontro Nacional de Engenharia de Produção. ENEGEP 2020 - Encontro Nacional de Engenharia de Produção, 2020. http://dx.doi.org/10.14488/enegep2020_tn_stp_348_1790_40461.

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RENATO DE JESUS JUNQUEIRA, JOÃO, Mariana Tallita Gomes dos Santos, Danielle Bogo, Ana Cristina Araújo Ajalla, and Raquel Pires Campos. "CARACTERIZAÇÃO DE CUPCAKES ELABORADOS COM DIFERENTES CONCENTRAÇÕES DE FARINHA DE CASCA DE GUAVIRA." In CONGRESSO INTERNACIONAL DA AGROINDÚSTRIA. Instituto internacional Despertando Vocações, 2020. http://dx.doi.org/10.31692/iciagro.2020.0164.

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Medvedieva, A. O., and I. Yu Antoniuk. "SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE." In SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS. Baltija Publishing, 2023. http://dx.doi.org/10.30525/978-9934-26-328-6-6.

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Polichshuk, Ruslan, Samat Khamzin, Kainar Mussin, and Md Hazrat Ali. "Development of an Autonomous Cupcake Machine." In 2018 Joint 7th International Conference on Informatics, Electronics & Vision (ICIEV) and 2018 2nd International Conference on Imaging, Vision & Pattern Recognition (icIVPR). IEEE, 2018. http://dx.doi.org/10.1109/iciev.2018.8641035.

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Garhwal, Anita, Mohd Riduan Ahmad, Badrul Hisham Ahmad, Sanyog Rawat, Pushpendra Singh, Kanad Ray, and Anirban Bandyopadhyay. "Miniaturized Cupcake Fractal Patch Antenna for Biomedical Applications." In 2019 International Conference on Communication and Electronics Systems (ICCES). IEEE, 2019. http://dx.doi.org/10.1109/icces45898.2019.9002085.

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Kafai, Yasmin B., Kristin Searle, Eliot Kaplan, Deborah Fields, Eunkyoung Lee, and Debora Lui. "Cupcake cushions, scooby doo shirts, and soft boomboxes." In Proceeding of the 44th ACM technical symposium. New York, New York, USA: ACM Press, 2013. http://dx.doi.org/10.1145/2445196.2445291.

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Syed, Avez, and Rabah W. Aldhaheri. "A cupcake shaped CPW-fed printed antenna for UWB applications." In 2016 16th Mediterranean Microwave Symposium (MMS). IEEE, 2016. http://dx.doi.org/10.1109/mms.2016.7803805.

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"Investigation of Physicochemical, Nutritional, Textural, and Sensory Properties of Iranian Yazdi Cupcake Enriched with Spirulina (Arthrospira platensis)." In International Conference on Latest Trends in Food, Biological & Ecological Sciences. International Academy of Arts, Science & Technology, 2015. http://dx.doi.org/10.17758/iaast.a1015033.

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