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

GWF. The internal porosity values decreased with QF which may be attributed to faster moisture loss from the dough as time of backing proceed. b) Textural properties of cupcakes Textural properties of cupcakes at different amounts of QF and GWF are presented in Table 5. In general, the hardness of the samples were increased when the concentration of quinoa flour was increased from 1.5 to 15%, but decreased in the samples with only 15% of GWF which is possibly due to the fact that was insufficient to bind to the added protein. The initial hardness was significantly higher (p<0.05) in the samples added with 15% QF-GWF, varying from63.15 N to 65.21 N, whereas the hardness of the samples added with only GWF varied from 35.70 to 55.70 N, and in the samples added with QF, the hardness ranged from 35.22 to 63.18 N. All these values were higher than the hardness of the control sample (33.11 N). It has been reported that the thermal processing extend the amylopectin crystals present in the protein and therefore, swelling of granules and changing in the textural properties was occurred (Patel et al., 2005). Similar to hardness, cohesiveness increased slightly upon increasing the amount of the quinoa flour; the samples added with 15% QF-WG. GWF (1.09) presented a slightly higher cohesiveness than those added with only QF (1.08) or GWF (1.05). Regarding the elasticity, the samples added with different QF did not show significant differences (P<0.05); this indicated that the addition of the QF did not produce a significant effect on the elastic texture of the crumb. In general, the replacement of the wheat flour with QF and QF-GWF did not significantly affect (P<0.05) the resilience of the cupcakes (data not provided here); in contrast, the samples in which QF was used showed significantly higher values (p<0.05) of resilience as compared to the control; these results suggested that the addition of QF produced cupcakes that required similar energy as the cupcake control for the deformation of their elastic components. Similarly, it has been reported that quinoa protein isolate can increase the strength of cupcakes and need more energy before swallowing (López-Alarcón et al., 2019). After one month storage, the hardness was higher in the samples added with QF-GWF as compared to that of the samples added only with the QF or GWF and control; bread aging is a complex physical phenomenon that occurs during storage mainly due to the loss or migration of moisture from the crumb. This phenomenon is regularly reflected in the textural properties through an increase in hardness(Fadda et al., 2014).It has been found that the modified quinoa protein isolates had higher water retention capacities than the unmodified counterparts; this could alter the wateradsorption process and the cupcake retrogradation process. With regard to this, it has been reported that some compounds or the physical or chemical modifications of proteins restrict the mobilization of water during storage; this results in a better water retention capacity, which in turn improves the mass and decreases the aging and hardness of the bread (Peng et al., 2017). It was also observed that after 30 days, the cohesiveness and elasticity did not change with respect to the type of flour added; however, these parameters changed with respect to storage time; this suggested that the changes in texture occurred due to the process of retrogradation of starch present in the wheat flour. Therefore, changes in the texture of the cupcakes during storage appeared to be related to the process of replacement of the protein. c) Sensory evaluation of cupcakes added with QF-GWF The analysis of textural properties has a high correlation with sensory evaluation(Scheuer et al., 2016). The preference for cupcakes added with QF was significantly higher (p<0.05) as compared to that for the control. The samples in which the wheat flour was substituted with the QF had a higher preference (p<0.05) as compared to the control; the results indicated that the control was accepted with the score =2.50, corresponding to “I like little”, whereas in the samples in which wheat flour was replaced by QF-GWF, the scores varied from 4.10 to 4.60, corresponding to “I like very much”. Similarly, the ordering test turned out to be congruent with the hedonic scale in a way such that the samples added with QF exhibited greater values of preference. No significant differences (p>0.05) were found in the preference and acceptance of the samples added with different level of QF and GWF; this matched with the texture data obtained for the hardness of different samples. It was possibly due to the fact that the force required to compress these cupcakes between teeth was favorable for the preference and the freshness perception of foods(Giannou & Tzia, 2007); consumers reported that the incorporation of QF-GWF into the cupcake produced fresh bread with greater wettability and greater ease in swallowing; however, in the control sample, the consumers reported that the bread was dry and swallowed with greater difficulty; this led to its decreased acceptability. d) Antifungal activity of cupcakes containing QF The addition of compounds with high degree of affinity for water could extend cupcake aging during storage. It has been reported that some compounds or additives, such as hydrocolloids, used in baking improve the water retention capacity, texture and shelf life of the final product(Ferrero, 2017). Visual cupcake spoilage by molds and yeasts is the most common reason for the rejection by the consumer. It has been understood that the QF along with GWF delayed the appearance of molds by five and three days, when compared with the case of the control sample stored at 25°C. This effect was greater when the concentration of © 2021 Global Journals 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 34 ( D ) Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes