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Oregano-Infused Cupcakes: Innovating Recipes and Techno-Preneurship for Health-Conscious Treats

Jojie Maranga, Anabelle Pantaleon
Psychology and Education: A Multidisciplinary Journal · 2025-10-07 · DOI 10.70838/pemj.470801
Token #6499
✓ Verified on SciChain. The record below hashes to exactly the content hash stored on chain for token #6499.
Token#6499 of SciMatic Articles (ERC-1155), fixed supply 1,000,000
Contract0x0E596B4bb924937aA35D9b342A90347ed6F05eF8
Mint transaction0x38df4d1d8ce97eef9ecf5d8bdba883e37568e66bcee417f9cac73413fdc56f63 · block 12108279
Minted2026-10-02 09:05 UTC
Hash on chain0x72c61a53597d0e4d26c1bdace7e3bd719e7bed68f74409f3d3bbc5055763dd1d
SHA-256 of the record0x72c61a53597d0e4d26c1bdace7e3bd719e7bed68f74409f3d3bbc5055763dd1d
Article today Matches the anchored record.

Allocation at minting

HolderWalletMintedHolds now
SciMatic (10%) 0xc35709AB…277732 100,000 100,000
Jojie Maranga 0xF0FE5660…99a2db 450,000 450,000
Anabelle Pantaleon 0x80d6b884…29456A 450,000 450,000

The anchored record

Canonical JSON (keys sorted, no spaces, UTF-8). Its SHA-256 is the hash on chain.

{"abstract":"The growing demand for healthier food options has spurred innovation in baking, leading to the development of oregano-infused cupcakes as a functional and nutritious snack. This study formulated and evaluated three cupcake variations enriched with oregano extract (F1), oregano powder (F2), and oregano puree (F3) to assess their sensory acceptability. Using an experimental design, 70 culinary students and teachers evaluated each formulation based on aroma, color, taste, texture, and overall acceptability using a 9-point hedonic scale. Results showed that F2 (Oregano Powder) consistently obtained the highest mean ratings across attributes: aroma (M = 8.59, SD = 0.48), color (M = 8.79, SD = 0.41), taste (M = 8.69, SD = 0.46), texture (M = 8.69, SD = 0.47), and overall acceptability (M = 8.67, SD = 0.45). In comparison, F1 (Extract) and F3 (Puree) scored slightly lower but remained within the \"like very much\" category. ANOVA results indicated no statistically significant differences among the three formulations (p > 0.05), suggesting comparable levels of sensory acceptability. Nonetheless, the consistently higher means for F2 highlight its stronger consumer preference. These findings suggest that powdered oregano integrates more effectively into cupcake batter, enhancing sensory appeal. This study demonstrates how local ingredients, such as oregano, can be innovatively utilized in baked goods, contributing to healthier consumer choices and providing practical insights for food technologists, educators, and entrepreneurs.","abstract_source":"original","authors":["Jojie Maranga","Anabelle Pantaleon"],"date":"2025-10-07","doi":"10.70838/pemj.470801","id":6499,"issue":8,"journal":{"issn":"2822-4353","name":"Psychology and Education: A Multidisciplinary Journal"},"pdf_sha256":"377e57b41d665fb16e4e637cd8f7a0a711d69c2975e8be2ee5cf7ea27d3e9571","schema":"scimatic-article/1","title":"Oregano-Infused Cupcakes: Innovating Recipes and Techno-Preneurship for Health-Conscious Treats","volume":47}

Check it yourself

1. The record, from the token's own metadata:

printf '%s' "$(curl -s https://scimatic.org/nft/articles/6499.json | jq -r .canonical_record)" | sha256sum

2. The hash stored on chain (contentHash(6499)):

curl -s https://rpc.scimatic.net -H 'content-type: application/json' \
  -d '{"jsonrpc":"2.0","id":1,"method":"eth_call","params":[{"to":"0x0E596B4bb924937aA35D9b342A90347ed6F05eF8","data":"0xf3e0c2900000000000000000000000000000000000000000000000000000000000001963"},"latest"]}'

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