Sugar in cakes – how to do a star profile NEA 1

For NEA 1 you need to evaluate and annotate your results. Here’s how to do it using the Nutrition Program.

The Task – To discover what happens if you reduce the sugar in a sponge cake recipe.

We made cakes with full amount of 60g sugar and then did a batch with 50g, 40g, 30g.

You can evaluate the Functional properties of sugar in cakes – the purpose for which the ingredient is being used and can be linked to –  its structure, nutritional value, taste, texture, appearance, shelf life.

Star profile to show evaluation of results of reducing sugar in cakes.

How to do this

  1. Create a recipe for your sponge cake in My Recipes.
  2. Bake and compare your cakes and then click Star Profile
  3. Name the recipe ‘Star profile sponge cakes’.
  4. Choose descriptors – how the cake should look and taste. The descriptors we chose were – golden, yellow sponge, open texture, moist, dry.
  5. The Control cake was marked golden (5), yellow sponge (4), open texture (4), moist (4), dry (1) – this was our perfect cake.
  6. Taste the cakes and mark them on the chart – tip in the +Add Taster put the name of the cake – for example, full sugar, 50g sugar.
  7. The Nutrition Program Star Profile fills in – now you need to Evaluate the results under Evaluation – see our chart.
  8. To get extra exam marks you can annotate the Star profile.

This shows an example of annotating a Star Profile to show what the results mean.

Star profile of sugar in cakes with annotation

Fat used in pastry for NEA 1 – Youtube links

This star profile on Youtube shows how to create a star profile on Nutrition Program to compare fats in pastries.

I’ve used butter, lard, Trex and oil for the pastry. Taken from book NEA1 Food Investigations 10 Tasks

And Food Science You Can Eat

Click it through and see how to do an Evaluation for NEA1

1. Starting the star profile

Youtube video for star profile for pastry




How to analyse star profile for pastry

Fats in pastry 2


Fats in pastry 3

Results of tasting

Lard – short, crisp, tasteless, v crumbly

Butter – good flavour, quite short

Trex – light, crumbly, short, delicious

Oil – tough, dry, a little crumbly and hard.

Put the recipes into the Nutrition Program and compare results – Butter pastry, lard pastry, oil pastry, Trex pastry

This Youtube video shows how to create a recipe

How to create a recipe

Use basic recipe 100g plain flour, 50g fat ( you choose) 30g water.


Plot the results on a chart


Take photos and annotate

Cooked pastries – annotated

Chart shows fat and saturated fats in pastries

New books coming from Ridgwell Press for NEA 1