Abstract:
Malnutrition remains a serious public health concern around the world, particularly in poor nations, due to insufficient food quantity and quality. The food industry is facing the challenge of developing new food products with special health-enhancing characteristics. Therefore, the present study was carried out to prepare nutritionally enriched cupcakes by using chickpea and psyllium powder in different concentration. The study was performed in the food science lab and Central Hi-Tech lab of MNS-University of Agriculture, Multan. The raw material was analyzed to determine macro and micro components. Afterwards, cupcake was prepared using wheat flour (50%), chickpea flour (45%, 40%, and 35%) and psyllium powder (5%, 10%, and 15%). The cupcake was analyzed for nutritional composition like crude fiber, crude fat, crude protein, moisture & ash content and Fe & Zn contents. Chickpea variety “Thal 2016” was best in term of protein content, “Bakar 2011” was best in term of fiber content. According to the result, hardness of cupcakes increased during storage days (1st, 7th, and 14th days) while moisture content of cupcakes decreased with the addition of chickpea flour and psyllium powder. This might be due to low water absorption and number of entrapped air bubbles, which caused moisture loss and lower cupcake volume. It also observed that color valuesl*, a* and b*of cupcake crust was 68.48±0.47, 20.78±0.58 and 40.18±0.80 while color values l*, a* and b* for crumb was 41.46±30.86, 6.89±0.41 and 34.17±0.31 respectively. Samples T2, T3 showed better result in case of crust, crumb color of cupcakes. According to the result, it can be concluded that chickpea varieties “Thal 2016” and “Niab 2016” (@35% & 40%) along with psyllium powder (@ 10% & 15%) can be used to enhance nutritional profile of cupcake having good textural and sensorial attributes.
Page(s):
5-5
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
Keywords:
malnutrition
,
Chickpea
,
wheat flour
,
Texture Analysis
,
Chickpea flour
,
psyllium
,
Psyllium powder
,
cupcakes