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Vol. 9, Issue 7 (2020)

Studies on development and quality evaluation of cupcake fortified with flaxseed and chia seed flour

Author(s):
Shaikh RP and Gadhe KS
Abstract:
The present investigation was aimed to development of cupcake with incorporation of different proportion of flaxseed and chia seed flour, was assessed on the nutritional and sensory quality of cupcake. The flaxseed and chia seed as functional ingredient, roasted flaxseed and chia seed flour was incorporated by substituting refined wheat flour at 5%, 10% and 15% in cupcake formulations. 10% of these flour incorporated cupcake were found to be more acceptable than other by sensory evaluation. A novel fortified Cupcake was successfully produced and it was observed as the concentration of flaxseed and chia seed increased the moisture, fat, ash, protein and dietary fiber increased whereas carbohydrate content was decreased. Prepared cupcake then evaluated for organoleptic properties with respects to colour and appearance, flavour, texture, taste and overall acceptability using 9 point hedonic scale. The results revealed that cupcake prepared with supplementation of 10% Flaxseed and chia seed flour (C2) secured highest score (i.e. 8.5) was superior as compared to rest of samples.
Pages: 214-217  |  1025 Views  533 Downloads


The Pharma Innovation Journal
How to cite this article:
Shaikh RP, Gadhe KS. Studies on development and quality evaluation of cupcake fortified with flaxseed and chia seed flour. Pharma Innovation 2020;9(7):214-217.

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