NUTRACEUTICAL PROPERTIES OF GLUTEN-FREE CUPCAKES PREPARED BY GLUTEN-FREE COMPOSITE FLOUR
Objective: The present study was aimed to evaluate the nutritional, phytochemical and antioxidant properties of all ratios of gluten-free composite flour-based cupcakes.
Methods: Composite flour was the blend of teff millet flour (TF), navy bean flour (NF) and watermelon seeds flour (WF). The variations of three composite flours were prepared as, A being (TF: NF: WF=45:45:10), B being (TF: NF: WF=55:35:10) and C being (TF: NF: WF=65:25:10) respectively. Moisture, ash, fat, fiber, protein and carbohydrate were analyzed in this study. Minerals like calcium, iron, phosphorus and zinc were also analyzed.
Results: The result of macronutrient and micronutrient of C ratio was moisture (28.1±0.2), ash (2.5±0.0), protein (12.2±0.3), fat (24.5±0.0), fiber (2.8±0.1) and carbohydrate (32.2±0.1 g/100g) respectively. Calcium (36.9±0.1), iron (7.5±0.0), zinc (3.8±0.2) and phosphorus (235.0±0.4 mg/100g) were also present in gluten-free Cupcakes. On the basis of the present study, it was found that gluten-free cupcakes contain different macro as well as micronutrients. It also has some phytochemicals such as flavonoids, saponins, tannin, glycocides and steroids.
Conclusion: The study result revealed that gluten-free Cupcakes had higher phenols content as well as antioxidant activity. The overall good amount of all nutrients found in the C ratio. The sensory evaluation of Cupcakes on a 9 point hedonic scale revealed that a ratio was more acceptable than the B and C ratio. Therefore, it can be beneficial for celiac diseases, hypertension, anemia, diabetes and cancer condition.
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