Global Journal of Science Frontier Research, D: Agriculture and Veterinary, Volume 21 Issue 7

interesting to incorporate in various products for value addition such as weaning foods (Gulzar, 2011). Therefore, the effect of GWF along with quinoa flour in cupcakes is investigated here. Since, to the best of our knowledge there is no research work on the effect of quinoa flourmixed withGWF on the physicochemical, textural properties and microbiological stability of a cupcake, the objective of the current work was to evaluate the effect of quinoa flour addition on the physicochemical, sensory and textural properties of cupcakes and its stability for storing at room temperature in the shelf of the markets. II. M aterials and M ethods a) Materials Quinoa ( Chenopodium quinoa ) seeds were purchased from a local organic market (OAB, Tehran, Iran). In order to eliminate the raw taste of quinoa, it was roasted at 180 o C for 10 min. Germinated wheat flour was prepared according to the method of Hefni & Witthöft with slight modifications (Hefni & Witthöft, 2011). In brief, wheat germination was performed for 48 h in a leavening cupboard. Then, GWF was dried in a conventional oven at 50 o C. Both roasted quinoa and germinated wheat samples were then milled and packed in polyethylene hermetic plastic bags and stored at 4 o C until the experiments. Cupcake ingredients including sugar, glucose, egg, vanilla, baking powder, edible oil and salt were obtained from local markets. b) Physicochemical analysis Physicochemical analysis of quinoa flour and GWF including moisture content (AACC, 44-19), ash (AACC, 08-01), lipid (AACC, 30-20) and protein content (AACC, 46-30) (N×5.96) were evaluated (AACC, 2000). Total crude fiber contents of the flour were assayed using the AOAC method no 991.43 (AACCI., 1995). Cupcakes with different levels of quinoa flourand GWF were analyzed for pH after baking. In order to measure pH, water and cakes in equal amounts by weight were stirred in a beaker, and slurry was formed. Then, pH value was measured (Jenway, England). Water activity (a w ) was determined by using a water activity meter (Aqualab, 3TE, Decagon, USA). Moisture content was measured gravimetrically based on weight loss by oven drying at 60 o C until a constant weight was achieved. The superficial color was analyzed using black box method by using the CIElab parameters L * , a * and b * according to our previous work (Abdollahi Moghaddam et al., 2015). The specific volume of the cupcakes was determined according to the AACC methodology, 55.50.01(AACC, 2000). The cupcakes were weighed using a semi-analytical balance, and the volume was measured by millet seed displacement. The specific volume was calculated from the relation of volume to weight and the results are expressed as cm 3 /g. c) Cupcake formulation A basic formulation reported by Abdel- Moemin(2016) at different levels of quinoa flour and GWF was used (Table 1). All ingredients were thoroughly mixed for 5 min. Cupcake papers were fitted into each of the 12 wells in the cupcake tray (34×26 cm). The cupcake papers were filled with 60 g of the batter and then baked at 190 o C in the Mini Cupcake Maker. Then, they were allowed to cool and packed in polyethylene bags and stored at ambient temperature and dry place prior to the experiments. d) Textural Profile Analysis (TPA) Textural properties of cupcakes were determined using the TA-XR2 texture analyzer (Stable Micro System Co. Ltd, Surrey, England), equipped with a 5 kg load cell. A cylindrical probe of 36 mm diameter was attached to the crosshead. The instrument test was as follows: Pre-test speed: 1.5 mms -1 , crosshead speed: 1 mms -1 , post-test speed 1.5 mms -1 , and compression was set to 40%. The cupcakes loaves were sliced to 15 mm thickness and the crusts were removed before analysis. Textural parameters including hardness, elasticity, cohesiveness, resilience and chewiness were measured. Data were analyzed by using Texture Expert Exceed Software supplied with the instrument. All the tests were performed in triplicates, and the average and standard deviation are reported. e) Sensorial properties Cupcakes with different levels of quinoa flour were presented separately to 60 consumers. A 5-point hedonic scale, ranging from 1 for ‘dislike extremely’ to 5 ‘like extremely’ was used to determine their degree of acceptance among the products supplemented with germinated wheat flour at varying levels. f) Microbial experiments All the cupcakes were packed in sealed plastic bags and stored at 20 o C. They were checked daily for visible mold growth and weekly by culturing in the media (Debonne et al., 2018). g) Statistical analysis Data analysis was triplicates. The means and standard deviations were analyzed using ANOVA followed by the Turkey’s post-hoc test at the significance level of 5% (P<0.05).For the sensory analysis, the data were analyzed via the Friedman test, equivalent to the ANOVA test. All analyses were performed using the Minitab 16 statistical software (MinitabInc., State College, PA, USA). III. R esults and D iscussion a) Physicochemical and appearance properties of cupcakes Physicochemical properties of quinoa flour and GWF are provided in Table 2.As it can be seen, QF has © 2021 Global Journals 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 32 ( D ) Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes