Abstract:
The study conducted in Gomal University, Pakistan in 2022. The purpose of this research is to fortify vegetable into baking products that is new rising trend in the world. It is based on Quinoa cupcakes with broccoli sprouts powder (BSP) as broccoli is rich of anthocyanins and phenolic compounds. It promotes a vital role to boost immunity. The quinoa is included in pseudocereals having a lot of nutritional benefits. It has a high amount of nutrients including fiber lipids, protein, vitamins, minerals, essential amino acids and phytochemicals such as phytosterols, saponins, and phytoecdysteroids that’s why it has very effective and positive benefits on health specially on metabolism. It is a good source of antioxidant with highest content of bioactive compounds. Biological, nutritional and stress-tolerant characteristics of quinoa make it as one of the grains of the 21st century. The main advantage of fortified cupcakes is gluten free product. All over the population of world including celiac disease patients consume it without risk of any allergic reactions. The baked product has a good phenolic compounds profile which promote immunity, prevent from risk of various chronic disease without fear of immunoglobulin antigen reactions. The cupcake sample prepare by using three different amounts of BSP with quinoa flour (T1=0/120g, T2=1/120g, T2=2/120g by BSP/ quinoa flour). Compared to T1; T3, T2 was characterized by higher content of nutrients and improved specific volume, color and texture. The results show the successful fortification of BSP in Quinoa based gluten free cupcakes. It is an added value bakery product that provide various health benefits to subject on a gluten free diet.
Page(s):
90-90
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022