The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake | ||
| Egyptian Journal of Food Science | ||
| Article 16, Volume 47, Issue 2, 2019, Pages 187-199 PDF (3.77 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejfs.2019.18159.1025 | ||
| Authors | ||
| Abbas Toliba* ; Alaa S. Mohamed | ||
| Food Science Department, Faculty of Agriculture, Zagazig University, 44519, Zagazig, Egypt | ||
| Abstract | ||
| TECHNOLOGICAL, medicinal and nutritional importance of garden cress seed powder was the most vital aspect ofthis study. This search was designed to study the effect of the addition of garden cress seeds powder (GCSP), with the replacement ratio of 5, 10 and 15% of wheat flour, on the rheological properties of wheat flour and specific volume, texture analysis, stalling and sensory properties of chocolate flavored cupcake processing. GCSP is a rich source of protein, carbohydrates, dietary fiber, fat, ash, potassium, phosphorus, magnesium, iron, polyphenols and flavonoids. GCSP had good functional properties. The water absorption (WA) percentages increased clearly with the addition of GCSP being 59, 62, 66 and 72% for control, 5, 10 and 15% treated flours, respectively. The control sample had the maximum mixing tolerance index (MTI). arrival time (AT), dough development time (DDT), departure time (DT) and stability of dough (SD) was increased with the increase of GCSP. The wheat flour containing 5% GCSP had the highest resistance to extension (R50), maximum resistance (MR) and ratio number (R50/E). The extensibility (E) and dough strength (DS) were decreased by increasing the level of GCSP addition. The replacement of wheat flour with 5, 10 and 15% increased significantly (p≤0.05) the weight, volume and specific volume of the resulted cupcakes with GCSP. Cupcake containing 15% of GCSP had the lowest hardness 1, hardness 2, springiness, gumminess and chewiness followed by that containing 10% of GCSP except for springiness. Cupcake containing 15 % of GCSP had the lowest decrease percent of alkaline water retention capacity (AWRC) during storage periods being 1.67, 1.90 and 2.79 at 2, 4 and 6 days of storage, respectively, followed by cupcake containing 10%, 5% GCSP and finally the control sample. Cupcakes containing GCSP were more acceptable and fresher than control samples. Thus, the addition of GCSP to wheat flour improved rheological properties and also improved cupcake quality. | ||
| Keywords | ||
| Garden cress; Rheological properties; Cupcake | ||
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