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

Table 1: Ingredients for the cupcake formulation Flour ratio Other ingredients* QF (g) GWF (g) Egg (g) Sugar (g) Glucose (g) Skimmed milk (g) Sorbitol (g) Vanilla extract (g) Yeast extract (g) Oil (g) 0 15.0 30 22 2.5 3.0 2.0 0.2 0.3 5.0 1.5 10.5 30 22 2.5 3.0 2.0 0.2 0.3 5.0 4.5 7.5 30 22 2.5 3.0 2.0 0.2 0.3 5.0 7.5 4.5 30 22 2.5 3.0 2.0 0.2 0.3 5.0 10.5 1.5 30 22 2.5 3.0 2.0 0.2 0.3 5.0 15.0 0 30 22 2.5 3.0 2.0 0.2 0.3 5.0 *. QF and GWF are Quinoa flour and germinated wheat flour. Table 2: Physicochemical properties of quinoa and germinated wheat flour Parameters (%) QF GWF Moisture 6.78±0.04 3.92±0.03 pH 6.21±0.01 6.27±0.02 Acidity 0.21±0.05 0.31±0.04 Protein 14.78±0.07 11.46±0.06 Gluten 0±0.01 12±0.11 Fat 3.92±0.03 2.30±0.83 Crude fibre 2.45±0.25 2.24±0.67 Ash 2.51±0.02 1.65±0.01 Carbohydrate 69.57±0.89 64.25±0.34 *. QF and GWF are Quinoa flour and germinated wheat flour. Table 3: The moisture and water activity of the quinoa flour mixed with the germinated wheat flour during the storage at ambient temperature from 0 to 30 days QF GWF M c (%) a w (%) 0 ** day 15 days 30 days 0 day 15 days 30 days 0 0 (control) 22.17±0.75 b 16.27±0.49 d 14.27±0.34 c 0.68±0.01 d 0.67±0.01 d 0.66±0.01 e 1.5 1.5 17.97±1.01 e 15.43±0.45 e 13.75±0.49 d 0.66±0.01 e 0.66±0.01 d 0.65±0.01 e 4.5 4.5 16.27±0.20 d 14.77±0.15 f 13.95±0.62 d 0.65±0.01 e 0.64±0.01 e 0.64±0.01 e 7.5 7.5 15.70±0.05 c 14.63±0.42 g 13.14±0.65 d 0.66±0.01 e 0.60±0.01 e 0.58±0.01 f 10.5 10.5 22.06±0.16 b 20.15±0.29 c 15.70±0.21 b 0.75±0.01 c 0.72±0.01 c 0.71±0.01 d 15 15 23.78±0.27 b 21.22±0.67 b 15.65±0.52 b 0.76±0.01 c 0.74±0.01 c 0.73±0.01 c 15 0 22.95±1.11 b 22.04±1.02 b 15.86±0.23 b 0.78±0.01 b 0.76±0.01 b 0.76±0.01 b 0 15 25.48±0.08 a 24.95±0.11 a 17.00±0.57 a 0.82±0.01 a 0.81±0.01 a 0.80±0.01 a * Days in storage. 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 37 ( D ) © 2021 Global Journals Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes