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Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers
Fabiele Nazaré Tavares1, Tassyana Vieira Marques Freire1, Katiúcia Alves Amorim1
1Department of Food Science, Federal University of Lavras, DCA/UFLA, Lavras, Minas Gerais, Brazil.
Journal of Food Science
|June 19, 2026
Summary
This study shows that replacing milk with special beers in mini cakes is innovative and well-accepted by consumers. Beer-based cakes maintained quality and offered unique sensory profiles, demonstrating successful ingredient substitution.
Area of Science:
- Food Science and Technology
- Consumer Perception Studies
- Baking Science
Background:
- Traditional mini cake formulations rely on milk as a key ingredient.
- Exploring novel ingredients like beer can offer unique flavor profiles and potentially alter cake characteristics.
- Consumer acceptance of innovative food products is crucial for market success.
Purpose of the Study:
- To evaluate consumer perception of mini cakes formulated with milk replaced by different beer styles.
- To assess the technological quality and sensory attributes of beer-based mini cakes.
- To determine the impact of beer inclusion on consumer acceptance and liking.
Main Methods:
- Two studies were conducted: an online consumer questionnaire (n=100) on product concept and sensory evaluation (n=100) of five mini cake formulations (control, Stout, Red Ale, Weiss, Lager).
- Physical analyses included instrumental color, texture profile, and volume.
- Sensory evaluation employed Check-All-That-Apply (CATA) and a 9-point hedonic scale.
Main Results:
- Consumers perceived beer-based mini cakes as highly innovative with low reluctance to consume.
- No significant differences in texture, volume, or color were found between beer-based and control cakes.
- Stout cakes were associated with "beer aroma" and "firmness," while Red Ale cakes were linked to "fluffy" and "soft cake."
- "Sweet taste" and "characteristic cake flavor" positively correlated with acceptance, whereas "beer flavor" negatively impacted liking.
- All formulations achieved good consumer acceptance, ranging from "slightly liked" to "moderately liked."
Conclusions:
- Special beers can be successfully incorporated into mini cake formulations as milk replacers.
- Beer substitution offers sensory differentiation without compromising technological quality or consumer acceptance.
- This approach presents a novel avenue for developing innovative baked goods with unique sensory attributes.
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