Authors : Krizzel D. Calaramo

Volume/Issue : Volume 11 - 2026, Issue 5 - May

Google Scholar : https://tinyurl.com/25pctwta

Scribd : https://tinyurl.com/8py9m7n8

DOI : https://doi.org/10.38124/ijisrt/26May324

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This study entitled “Rum-Infused Cupcakes: Improving Flavor Profiles and Texture in Baked Goods” aimed to determine how different amounts of rum affect the flavor, aroma, texture, appearance, and overall acceptability of cupcakes. The study also sought to identify the right amount of rum that could improve the quality of cupcakes without making the flavor too strong. An experimental research design was used in the study. Four cupcake treatments were prepared with different rum concentrations: T0 (0 mL), T1 (5 mL), T2 (10 mL), and T3 (15 mL). The cupcakes were evaluated by 30 panelists using the 9-point Hedonic Scale to measure their level of acceptability based on taste, aroma, texture, and appearance. The results showed that Treatment 1 with 5 mL of rum received the highest overall mean score of 8.32, interpreted as “Like Very Much.” It also gained the highest ratings in taste, aroma, texture, and appearance among all treatments. The control treatment without rum also received high ratings, while treatments with higher rum concentrations obtained lower scores. This indicates that adding a small amount of rum can improve the sensory qualities of cupcakes, but too much rum may affect the flavor and texture negatively. The study concluded that 5 mL of rum is the most suitable amount for producing rum-infused cupcakes with high consumer acceptability. The findings of the study may help bakers and food entrepreneurs develop more innovative and flavorful baked products.

Keywords : Rum-Infused Cupcakes, Cupcakes, Baked Goods, Flavor Enhancement, Texture, Sensory Evaluation, Consumer Acceptability, Food Innovation, Rum, Bakery Products.

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