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

the QF was increased. This may be related to the fact that the QF has a more porous surface that is capable of retaining water in its structure in a way such that water is not available for the growth of microorganisms or due to the greater number of protein-carbohydrate interactions in these samples. It has been reported that water and carbohydrates have important effects on the water retention capacity and consequently affect the technological properties and water availability for microorganisms (Poulane et al., 2010). Furthermore, it has been demonstrated that processes, such as freezing-lyophilization, modify the nanostructure of the proteins, improving the absorption and distribution of water molecules(Acosta-Dominguez et al., 2016); this cause slower water mobility with higher viscosity and more polymer-water interactions(Peng et al., 2017), which may result in a decrease in the growth of microorganisms on the cupcakes and an increase in the shelf life of the cupcakes. IV. C onclusion The addition of quinoa flour along with germinated wheat flour modifies the physical, textural and sensorial properties of the cupcakes. These changes were directly proportional to the concentration of the added QF and GWF, resulting in better properties when used in the proportion of 15%. The samples in which wheat flour was substituted with QF-GWF presented higher hardness both initially and during storage; the addition of 15%QF-GWF caused greater acceptance and preference on the part of the consumers and delayed the appearance of molds by 15 days, respectively, as compared to the case of the control sample; this indicated that the type of modification and the concentration of the quinoa flour were decisive factors that affected the properties and microbiological stability of the products made using these flours. This research shows that the addition of quinoa flour along with germinated flour leads to sensory and microbiological benefits in cupcakes and extends the shelf life of the cupcakes in which they are incorporated. Conflict of interest There are no conflicts of interest to declare. Data Availability Statement The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions. R eferences R éférences R eferencias 1. AACC, C. (2000). Approved methods of the American association of cereal chemists. Methods , 54 , 21. 2. AACCI. (1995). Approved methods of the American association of cereal chemists . 3. Abdel-Moemin, A. R. (2016). Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes. Food Science and Human Wellness , 5 (4), 230–237. 4. Abdollahi Moghaddam, M. R., Rafe, A., & Taghizadeh, M. (2015). Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques. Journal of Food Processing and Preservation , 39 (1). https://doi.org/ 10.1111/jfpp.12268 5. Abugoch, L. E., Romero, N., Tapia, C. A., Silva, J., & Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd) protein isolates. Journal of Agricultural and Food Chemistry , 56 (12), 4745–4750. 6. Acosta-Dominguez, L., Hernández-Sánchez, H., Gutierrez-Lopez, G. F., Alamilla-Beltrán, L., & Azuara, E. (2016). Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties. Journal of Food Engineering , 168 , 105–112. 7. Ako, K., Nicolai, T., & Durand, D. (2010). Salt- induced gelation of globular protein aggregates: structure and kinetics. Biomacromolecules , 11 (4), 864–871. 8. Alencar, N. M. M., Steel, C. J., Alvim, I. D., de Morais, E. C., & Bolini, H. M. A. (2015). 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Proximate composition and some functional properties of soft wheat flour. International Journal of Innovative Research in Science, Engineering and Technology , 4 (2), 753–758. 13. Debonne, E., De Leyn, I., Verwaeren, J., Moens, S., Devlieghere, F., Eeckhout, M., & Van Bockstaele, F. (2018). The influence of natural oils of blackcurrant, 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 35 ( D ) © 2021 Global Journals Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes