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

Table 4: Nutritional properties and color attributes of cupcake formulated with different amount of QF and GWF. QF GWF Color attributes Protein, % Ash, % Fat, % Porosity, L * a * b * Δ E 0 0 75.56±0.61 a 1.25±0.27 f 19.50±0.41 e - 15.75±0.23 d 1.37±0.05 e 14.85±0.14 d 35.92±2.02 c 1.5 1.5 71.27±0.40 b 1.39±0.50 f 20.05±0.12 d 24.65±0.72 d 15.92±0.54 d 1.39±0.07 e 15.67±0.05 d 42.94±3.74 a 4.5 4.5 66.73±0.44 c 2.75±0.58 e 21.02±0.78 d 34.48±0.55 c 16.62±0.75 c 1.43±0.11 d 15.64±0.11 c 43.14±3.35 a 7.5 7.5 64.86±0.60 c 5.14±0.73 d 23.28±0.24 c 36.28±0.97 c 16.97±0.66 c 1.47±0.21 d 16.43±0.12 c 40.96±6.92 b 10.5 10.5 61.16±0.40 d 6.23±0.18 c 25.29±0.86 b 40.90±1.22 b 17.15±0.28 b 1.59±0.08 c 16.83±0.10 b 41.18±6.71 b 15 15 54.91±0.89 e 9.01±0.84 a 28.82±0.60 a 46.52±0.80 a 18.02±0.68 a 1.88±0.13 a 16.60±0.14 a 29.01±2.34 e 15 0 65.29±0.48 c 6.79±0.66 c 25.46±1.31 b 33.66±0.44 c 17.32±0.38 b 1.64±0.09 b 15.07±0.05 b 33.21±4.57 d 0 15 56.04±0.81 e 7.52±0.50 b 28.22±0.44 a 45.80±0.74 a 16.62±0.48 c 1.51±0.10 c 16.62±0.48 c 32.79±3.07 d Table 5: Textural properties of cupcakes with different amount of QF and GWF QF GW F Hardness, N Elasticity Cohesiveness 0 ** day 15 days 30 days 0 day 15 days 30 days 0 day 15 days 30 days 0 0 33.11±0.75 b 39.17±0.49 d 39.17±0.34 c 1.07±0.05 a 1.07±0.04 a 1.09±0.03 a 0.87±0.05 a 0.97±0.04 a 1.02±0.03 a 1.5 1.5 35.22±1.01 e 35.43±0.45 e 46.25±0.49 d 1.10±0.06 a 1.11±0.06 a 1.14±0.07 a 0.85±0.06 a 0.97±0.06 a 1.04±0.07 a 4.5 4.5 38.23±0.20 d 32.15±0.15 f 33.11±0.62 d 1.12±0.05 a 1.10±0.08 a 1.13±0.03 a 1.02±0.05 a 1.05±0.08 a 1.07±0.03 a 7.5 7.5 41.12±0.05 c 42.15±0.42 g 45.08±0.65 d 1.11±0.07 a 1.12±0.08 a 1.11±0.02 a 1.03±0.07 a 1.04±0.08 a 1.06±0.02 a 10. 5 10.5 53.17±0.16 b 57.19±0.29 c 60.70±0.21 b 1.13±0.06 a 1.14±0.05 a 1.14±0.08 a 1.08±0.06 a 1.09±0.05 a 1.11±0.08 a 15 15 63.18±0.27 b 64.21±0.67 b 65.21±0.52 b 1.15±0.08 a 1.15±0.08 a 1.14±0.09 a 1.09±0.08 a 1.11±0.08 a 1.10±0.09 a 15 0 56.12±1.11 b 56.18±1.02 b 58.18±0.23 b 1.12±0.05 a 1.12±0.07 a 1.12±0.07 a 1.08±0.05 a 1.02±0.07 a 1.11±0.07 a 0 15 41.12±0.08 a 42.18±0.11 a 45.17±0.57 a 1.13±0.07 a 1.11±0.09 a 1.14±0.05 a 1.05±0.07 a 1.03±0.09 a 1.10±0.05 a * Days in storage. © 2021 Global Journals 1 Global Journal of Science Frontier Research Volume XXI Issue VII Year 2021 38 ( D ) Version I Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes