Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage | ||
| Journal of Food and Dairy Sciences | ||
| Article 7, Volume 8, Issue 2, February 2017, Pages 103-110 PDF (252.09 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2017.37133 | ||
| Authors | ||
| Amany A. Sello; Mona Y. A. Mostafa | ||
| Home Economics Department, Faculty of Specific Education, Mansoura University, Egypt. | ||
| Abstract | ||
| The main objective of the present study was to evaluate the addition of pumpkin powder as a source of natural antioxidants to cupcakes to minimize lipid oxidation and extend the shelf-life. Two concentrations of pumpkin powder (5 and 10%) were added to cupcakes, all different cupcakes formula were baked at 180 ͦ C for 25-30 min then cooled before evaluation, packaged in poly ethylene bags and stored at temperature 5ºC. The sensory evaluation, color characteristics and baking quality for different cupcake samples was estimated. On the other hand some menials, total carotenoids, total phenols and antioxidant activity (%) of the pumpkin powder and pumpkin cupcake were determined. Also, fats were extracted from cupcakes made from pumpkin powder every two week for six weeks and antioxidant activities of fortified cupcakes were evaluated by the determination of acids, peroxide, P-anisidine values and thiobarbituric (TBA) among six weeks storage. The results recorded that weight increased significantly (P ≤ 0.05) in fortified cupcake with 5 and 10% pumpkin powder which reached 51.63±0.28 and51.71±0.31 gm, respectively when compared with control which reached 48.42±0.34gm. The result showed that fortified cupcakes with 10% pumpkin powder had the highest level of total carotenoids, total phenols and antioxidant activity% which reached 0.408 mg/100g, 0.722 mg/g and 11.69%, followed by fortified cupcakes with 5% pumpkin powder which reached 0.359 mg/100g, 0.720 mg/g and10.47%, respectively, while control recorded 0.306 mg/100g, 0.624 mg/g and 8.22%, respectively. The results showed that peroxide value decreased significantly (p ≤ 0.05) in fortified cupcakes 5% and 10% pumpkin powder which recorded 4.40 + 0.10 and 4.03 + 0.57 meq/kg, respectively than control which reached 7.13+ 0.32 meq/kg after 6 weeks under storage. Lipids extracted from fortified cupcakes with 5 and 10 % pumpkin powder recorded significant decreases (p ≤ 0.05) in TBA values which reached 0.32+0.03 and 0.28+0.01, respectively than control without pumpkin powder which reached 0.40+0.02 after 6 weeks under storage. | ||
| Keywords | ||
| Antioxidant activities; Carotenoids; Total phenols; pumpkin powder; cup cakes | ||
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