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1
Jabeen, Shaista, Azmat Ullah Khan, Waqas Ahmad, Mansur-ud-Din Ahmed, Muhammad Asif Ali, Summer Rashid, Anjum Rashid, and Javad Sharifi-Rad. "Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours." Journal of Food Quality 2022 (June 7, 2022): 1–11. http://dx.doi.org/10.1155/2022/4049905.
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Background. The mixing of cereals and legumes with nuts and seeds can produce various products that can be optimal for consumption with respect to their nutritional density. The use of legumes in gluten-free foods is becoming very prominent with increase in advancement in food engineering and technology. This study was aimed to develop a gluten-free product (cupcake) enriched with chick pea flour, almonds, and flaxseeds for celiac disease patients. Materials and Methods. The procured raw material including almonds, chickpea flour, and flaxseeds was mixed in appropriate amounts, and cupcakes were formulated following a specified recipe. The cupcakes were divided in five groups based on their recipe. First one was wheat based; 2nd one was corn and rice based; and next 3 were chickpea, almond, and flaxseed based, respectively. The cupcakes were checked for their proximate analysis parameters (carbohydrate, protein, and nitrogen-free extract), gluten and heavy metals (lead, chromium, and arsenic), bacterial load (E. coli, total coliforms, salmonella, yeast, and molds), fatty acid, texture parameters (firmness, cohesiveness, gumminess, and chewiness), and physical parameters (weight, height, volume, and specific volume). All these parameters were compared with wheat-based cupcakes to assess the product’s quality. Results. The volume of intervention cupcakes was a bit low compared to wheat/rice-based cupcakes but the specific volume was comparable. In texture analysis, firmness, gumminess, and chewiness were enhanced in intervention cupcakes compared to control but cohesiveness was comparable also. The carbohydrate contents were significantly lower in intervention cupcakes 22–30% compared to control cupcakes. Protein, fiber, and fat contents were significantly higher 11–14, 8–10, and 40%, respectively, with improvement (2-3 folds) in calcium, zinc, and iron contents in intervention cupcakes. All the safety parameters including heavy metals and bacterial and fungal load were found normal. The sensory attributes like size and color were found to be less acceptable but odor and taste were comparatively high in formulated products. Conclusion. The use of chickpeas, almonds, and flaxseeds in high concentration was first-time used to formulate a recipe of gluten-free cupcake. These cupcakes were more nutritious compared to available conventional recipes. Apparently, no health hazard was found in these cupcakes. Some sensory characteristics of cupcakes were slightly lower and comparable to wheat/rice-based cupcakes.
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Liubych, V. V., V. V. Zheliezna, and D. M. Hrabova. "Quality of triticale cupcakes enriched with pumpkin paste." Collected Works of Uman National University of Horticulture 1, no. 99 (December 22, 2021): 17–28. http://dx.doi.org/10.31395/2415-8240-2021-99-1-17-28.
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Aims. To study the quality formation of a cupcake made from triticale flour enriched with pumpkin paste. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The article presents the study results of the quality formation of triticale cupcakes (baking, shrinkage, moisute, volume, porosity), enriched with pumpkin paste. It is established that the quality of triticale cupcakes varies significantly from the pumpkin paste content. As a result of research, it was found that the baking rate of cupcakes varied depending on the pumpkin paste content and was 2.77–3.90 %. This indicator is the lowest in the control variant - without pumpkin paste addition – 2.77 %. Variants with the addition of 5, 15, 35 and 40% of pumpkin paste were characterized by high rates, where the baking rate was 3.72, 3.8, 3.85 and 3.9, respectively. In other experiment variants it was at the level of 3.14–3.63 %. Shrinkage of triticale flour cupcakes enriched with pumpkin paste did not change significantly and amounted to 1.0–1.4 %. It was found that with pumpkin paste addition, the moisture of the cupcakes increased from 21.4 with 5% of pumpkin paste to 36.1 % with 50 %. The highest moisture was characterized by variants with a content of 40, 45 and 50 % of pumpkin paste, respectively, 33.4, 33.2 and 36.1 %. When pumpkin paste is added to the dough, cupcake volume increases from 5 to 50 %. It is obvious that the absence of pumpkin gluten in the paste is the main reason for intensity decrease in the processes of dough leavening and increasing its density. Therefore, with pumpkin paste addition, the porosity of baked goods was not developed, the pores are small and thick-walled. Thus, cupcake porosity was 28.4–55.6 %. This figure was the highest with the addition of 5 % of pumpkin paste – 55.6 %, which is 5.4 % more than control. As the amount of pumpkin paste increased, the cupcake porosity also decreased. Conclusions. In the technology of triticale cupcakes, it is optimal to add 25–30 % of pumpkin paste by dough weight.
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Lydia, D. Esther, Anuja Mohandas, Shanmugha Priya, Sarah Jane Monica, Márió Gajdács, Ameer Khusro, Saad Alghamdi, Mazen Almehmadi, Danial Kahrizi, and Muhammad Umar Khayam Sahibzada. "Physicochemical properties, nutrient profile, microbial stability, and sensory evaluation of cupcakes enriched with pomegranate seed oil." Cellular and Molecular Biology 67, no. 4 (January 2, 2022): 33–41. http://dx.doi.org/10.14715/cmb/2021.67.4.5.
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Excessive use of refined flour, solid fats, and sugar in preparing baked products are considered to be unhealthy and is intricately linked with the development of lifestyle diseases. Replacing refined flour with whole wheat flour and solid fats with cold-pressed oil serves as an alternate option. The study was aimed at evaluating the physicochemical properties, nutrient composition, sensory attributes, and shelf life of cupcakes enriched using pomegranate seed oil (PSO). Vanilla and chocolate cupcake variants were prepared using 25 and 50% of PSO. A sensory panel consisting of 30 semi-trained participants was selected for evaluating the formulated products using a five-point hedonic scale. Nutrient content was estimated using standard techniques. The stability of the formulated product was determined by evaluating the physicochemical traits and microbial growth on the 0th, 4th, and 7th day. Mean scores of the sensorial analysis showed that the incorporation of PSO in cupcakes was highly accepted by the panel members. Chocolate cupcake containing 50% of PSO was found to be the most preferred product (3.53±0.94), followed by vanilla cupcake containing 25% of PSO (3.4±0.62). The moisture, protein, and fat content of chocolate cupcakes containing 25% of PSO were high. Cupcakes prepared with PSO can be stored for four days at room temperature. GC-MS analysis showed the presence of punicic acid, oleic acid, tocopherols, campesterol, sitosterols, stigmasterol, and α-tocopheryl acetate as pre-dominant fatty acid in unheated and heated PSO. In conclusion, cupcakes prepared using PSO showed acceptable physicochemical qualities and sensory properties which indicated its successful consumption by people affected with metabolic disorders.
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Chompoorat, Pavalee, Napong Kantanet, Zorba J. Hernández Estrada, and Patricia Rayas-Duarte. "Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition." Foods 9, no. 5 (May 11, 2020): 616. http://dx.doi.org/10.3390/foods9050616.
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Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.
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Mercadal, Ena C., Gliceldo A. Onde, Erica Fhym T. Rustata, Roeljane M. Pelayo, Jayrah Mae D. Miramonte, Jessa D. Ubay, and Rodulfo T. Aunzo. "Sensory Acceptability of Squash (Cucurbita maxima) Cupcake in The Municipality of Isabel, Leyte." Irish Interdisciplinary Journal of Science & Research 06, no. 04 (2022): 59–69. http://dx.doi.org/10.46759/iijsr.2022.6408.
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Squash (Cucurbita maxima) or also known as kalabasa in Filipino, is one of the abundant vegetables in the Philippines. Squash is well known for being a healthy vegetable that contains vitamins A and C. This study aimed to ascertain the sensory acceptability of squash cupcakes. This study utilized a quantitative-descriptive research design as a primary tool in determining the level of acceptability of squash cupcakes and utilized a purposive sampling technique in the selection of participants who are consumers of squash cupcakes. The participants of the study were 100 Isabelanon people. The data gathered by a modified sensory evaluation score sheet was analyzed and interpreted on the five-point hedonic scale. The findings led to the conclusion that the participants accepted the squash cupcake in terms of its appearance, texture, color, taste, aroma, fluffiness, and including its general acceptability. This study serves as the basis for future researchers to study the shelf-life of squash cupcake and their marketability.
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Salem, Mohamed, Fatma El-Zayet, Ahmed Rayan, and Adel Shatta. "Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid." Journal of Chemistry and Nutritional Biochemistry 5, no. 1 (March 29, 2024): 25–36. http://dx.doi.org/10.48185/jcnb.v5i1.1090.
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This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF), rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was mixed with pearl millet flour at percentage of 25%, 50%, 75% and 100% (as control). Physicochemical, sensory evaluation and texture profile (TPA) characteristics of gluten-free cupcakes were performed. Results revealed that free-gluten cupcakes produced with pearl millet flour had a higher content of protein, ash, fat, and fiber than control (100% RF). Additionally, the sensory characteristics of cupcakes containing 50 % RF+ 50% PMF + 2% CMP were the most acceptable formulae among the investigated treatments. TPA results showed that the substitution with PMF decreased firmness, cohesiveness, gumminess, chewiness, springiness, and resilience of all resultant cupcake samples than control. Therefore, we recommend using pearl millet flour and cactus mucilage as a functional ingredient in the manufacturing of gluten-free bakery products.
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Fairuz, Nadhira Alya, I. Gusti Ayu Ngurah S, and Mutiara Dahlia. "PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN." Jurnal Ilmu-Ilmu Agribisnis 12, no. 1 (April 21, 2024): 83. http://dx.doi.org/10.23960/jiia.v12i1.8417.
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This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024. The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent. A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various organoleptic aspects. The statistical analysis, utilizing Analysis of Variance (ANOVA) for the physical quality test, revealed a significant influence of white sorghum flour substitutions (20%, 30%, and 40%) on both cupcakes rising power and stability. After conducting the Friedman Test on several aspects, results showed that there is no statistically significant difference between treatments on these following aspects: 1) the color of crumbs; 2) sorghum aroma; 3) sweetness; and 4) the texture of the top of the cupcake. On the other hand, the test showed that there is a statistically significant difference between treatments on the following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture; and 4) the color of the top of the cupcake. Further investigation using Tukey's test is necessary for the aspects with observed differences. Ultimately, the most preferred product was the vanilla cupcakes with a 20 percent sorghum flour substitution.Keywords: consumer acceptability, physical quality, vanilla cupcake, white sorghum flour
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Клочкова, Ирина Сергеевна, and Евгения Владимировна Масленникова. "The use of matcha green tea in the development of a cupcake recipe." Food processing industry, no. 12 (November 27, 2022): 104–6. http://dx.doi.org/10.52653/ppi.2022.12.12.022.
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В статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и находит применение не только для приготовления напитка, но и в технологии производства различных продуктов питания. Основную работу выполняли в Дальневосточном государственном техническом рыбохозяйственном университете. Кексы изготавливали по стандартной рецептуре и технологии кекса «Столичный». Установлены оптимальные условия растворения зеленого чая матча для введения в рецептуру кексов. Наилучшую растворимость чай матча имеет при температуре 80 °С и перемешивании в течение 10 мин. При этих параметрах достигается максимальное растворение чая матча - 97,2 %. Авторами разработана рецептура кексов с добавлением зеленого чая матча. Определено оптимальное содержание порошка зеленого чая матча в кексах - 7 % от массы муки. Полученный кекс имеет отличные органолептические и физико-химические показатели качества. Добавление в рецептуру кексов чая матча более 7 % от массы муки нецелесообразно, так как изделия приобретают неестественный темно-зеленый цвет и несвойственный привкус чая. Содержание танина в готовых кексах составило 41 мг/100 г, энергетическая ценность - 408,8 ккал. Срок годности кексов с добавлением зеленого чая матча составил 7 сут. Новый вид кексов может быть рекомендован к применению в питании взрослого населения. In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids and other useful substances and finds application not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology of the Stolichny cupcake. Optimal conditions for the dissolution of matcha green tea for the introduction into the cupcake recipe have been established. Matcha tea has the best solubility at a temperature of 80 °C and stirring for 10 minutes. With these parameters, the maximum dissolution of matcha tea is achieved - 97.2 %. The authors have developed a recipe for cupcakes with the addition of matcha green tea. The optimal content of matcha green tea powder in cupcakes was determined - 7 % by weight of flour. The resulting cupcake has excellent organoleptic and physico-chemical quality indicators. Adding more than 7 % of the mass of flour to the recipe of matcha green tea cupcakes is not advisable, since the products acquire an unnatural dark green color and an unusual taste of tea. The tannin content in the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf life of cupcakes with the addition of matcha green tea was 7 days. A new type of cupcakes can be recommended for use in the food of the adult population.
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Efremova, E. N., E. S. Taranova, E. A. Zenina, E. A. Melnikova, A. G. Melnikov, and A. A. Shershnev. "Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production." IOP Conference Series: Earth and Environmental Science 965, no. 1 (January 1, 2022): 012043. http://dx.doi.org/10.1088/1755-1315/965/1/012043.
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Abstract The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable puree (pumpkin). The object of the study is the Dutch cupcake. In the Volgograd State Agrarian University at the Department of Processing Technologies and Food Safety, test baking of a cupcake confectionery with the addition of pumpkin puree was carried out. According to organoleptic and physico-chemical parameters, the cupcakes met the requirements of State Standard 15052-2014 “Cupcakes. General technical conditions”. When comparing the test samples, there are no significant differences, it differs in that the product with the addition of pumpkin puree has the smell and taste of pumpkin, and the porosity of the product decreases slightly, all this has a positive effect on the studied product. The profitability of the cupcake products with the addition of pumpkin puree is 1% higher than the control sample. A cupcake with the addition of pumpkin puree can be recommended as a preventive nutrition.
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Stefania, Elsha, Maya M. Ludong, and Yoakhim Y. E. Oessoe. "PEMANFAATAN LABU KUNING (Cucurbita moschata Duch.) DALAM PEMBUATAN BOLU KUKUS MEKAR." Jurnal Teknologi Pertanian (Agricultural Technology Journal 12, no. 1 (June 10, 2021): 44. http://dx.doi.org/10.35791/jteta.v12i1.38926.
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ABSTRACTThe research was purposed to get a formulation of steamed cupcakes the addition of pumpkin puree based on the sensory characteristics and rising power. The research used a completely randomized design with the treatment of pumpkin puree concentrations of 20%, 40%, 60% and 80%. Results showed that the preferred level of steamed cupcakes with the addition of pumpkin puree 20% to 80% had an average value of color 2.84-3.88, aroma 3.48-3.64, taste 3.68-3.96, 3.60-3.84 and appearance 3.64-3.92. The rising power of steamed cupcakes with the addition of pumpkin puree from 20% to 80% had an average value of 63.30-89.97. In conclusion, the addition of 60% pumpkin puree is a formula of steamed cupcakes that is preferred by the panelists in terms of color 3.88, aroma 3.60, taste 3.96, texture 3.80 and appearance 3.72. The steamed cupcakes with the addition of 60% pumpkin puree has 72.20% of rising power. Keywords: pumpkin, steamed cupcake. ABSTRAKPenelitian ini bertujuan untuk mendapatkan formulasi kue bolu kukus dengan penambahan puree labu kuning berdasarkan karakteristik sensoris dan daya kembang. Penelitian menggunakan metode Rancangan Acak Lengkap dengan perlakuan penambahan puree labu kuning dengan konsentrasi 20%, 40%, 60% dan 80%. Uji sensoris kue bolu kukus dengan parameter yang diamati adalah uji organoleptik tingkat kesukaan dengan skala hedonik dan uji daya pengembang. Tingkat kesukaan cupcakes kukus dengan penambahan puree labu kuning 20% sampai 80% memiliki nilai rata-rata warna 2.84-3.88, aroma 3.48-3.64, 3.68-3.96, 3.60-3.84 dan tampilan 3.64-3.92. Untuk daya pengembang kue bolu kukus dengan penambahan puree labu kuning dari 20% menjadi 80% memiliki nilai rata-rata 63,30-89,97. Kesimpulannya, penambahan puree labu kuning 60% merupakan formula kue cubit kukus yang disukai panelis dari segi warna 3,88, dari segi aroma 3,60, dari segi rasa 3,96, dari segi tekstur 3,80 dan dari segi rasa. penampilan 3.72. Cupcake kukus dengan tambahan 60% pure labu kuning memiliki daya kembang 72,20%.
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Wangsa, Mega. "Cupcake Bakesolutely Business Plan." Devotion: Journal of Community Service 3, no. 7 (May 13, 2022): 681–98. http://dx.doi.org/10.36418/dev.v3i7.163.
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Bakesolutely Cupcake business plan is the author's new plan in the food sector that offers various types of Cupcakes that are processed using natural colors and flavors. In general, colors are divided into two types, natural colors, and synthetic colors. Several factors support the use of synthetic colors, some are using it to reduce production costs. Like a cupcake in general, Bakesolutely Cupcakes can be part of various kinds of celebrations. This business plan was chosen to see the many opportunities that can be taken where every time around us, there is always a special day, support for a healthy lifestyle, and supported by the hobby of the writer. This research uses a qualitative method with an ethnographic approach and a case study. Netnography is a research method that is carried out online to collect digital artifacts in the form of available records regarding a matter. Based on the results from various perspectives that have been designed, Bakesolutely's cupcake business plan is feasible to run.
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El-Waseif, Mohammed, Badr Saed, Samy El-Behairy, Hatem Ali, Manal Elkhadragy, Hany Yehia, and Amr Farouk. "The Valorization of Agro-Wastes and Stevia Leaves as a Sugar Replacer in Cupcake Formulas: Histological and In Vivo Studies on Diabetic Rats." Sustainability 15, no. 11 (June 5, 2023): 9126. http://dx.doi.org/10.3390/su15119126.
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One potential solution to enhance the nutritional value of food while addressing environmental concerns is to use bioactive extracts from agro-waste in the food industry. This study aimed to investigate the effects of replacing sucrose with powders made from Stevia leaves (SLP), banana peels (BPP), and carrot leaves (CLP), as well as their mixtures, in cupcakes. Additionally, the study aimed to determine the impact of these substitutes on alloxan-induced diabetic rats fed the cupcakes. Sensory evaluation revealed that up to 60% of sucrose in the cupcake formula could be replaced without significant changes in sensory attributes. Substituting agro-wastes and SLP increased the protein content from 12.86% to 14.26% and the dietary fiber content from 3.65% to 5.60% compared to the control sample. The treated diabetic groups, particularly those fed cupcakes containing SLP-CLP mixture, showed increased body weight gain % and feed intake, reducing serum glucose levels from 427.5 to 180.8 mg/dL after 28 days. The mix of CLP-SLP had the highest additive effect, indicating a significant reduction in various biochemical parameters, including ALT, AST, albumin, urea, uric acid, creatinine, total cholesterol, triglyceride, and LDL, compared to the positive control. No histopathological alterations were detected in the pancreas and liver of diabetic rats fed cupcakes supplemented with SLP-CLP. However, moderate degenerations were observed in the hepatocytes of diabetic rats fed cupcakes fortified with SLP-BPP.
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Ngan, Hiu-Lok, Shu-Yu Ip, Mingfu Wang, and Qian Zhou. "Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking." Foods 12, no. 6 (March 16, 2023): 1266. http://dx.doi.org/10.3390/foods12061266.
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The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying. This study compared the differences between air frying and household oven baking (without a fan or other forced airflow inside) on food quality and physicochemical properties using a cupcake model. Results showed that the oven-baked cupcakes were softer in texture (87.15%), greener in color (6.07%), and lower in weight loss (7.78%) and toxic advanced glycation end products (AGEs, 21.40%) when the heating temperature and duration were the same as oven baking. To improve the sensory characteristics and health value, the cupcakes were fortified with green tea. The differences in texture, color, and level of toxicants between the two cooking methods were diminished after the addition of green tea. Moreover, the chemical profiles of green tea catechins in the green-tea-fortified cupcakes remained similar upon thermal cooking, except that the air-fried cupcakes were lower in gallic acid (GA) but higher in (−)-gallocatechin (GC). Collectively, based on the differences in heating mechanisms, our data indicated that oven baking is a better cooking method suitable to prepare cupcakes than air frying from the perspectives of sensory characteristics and food safety, while green tea additives effectively counter the drawbacks of the air fryer.
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., Eliza, Ima Saphira, and Andi Eka Yunianto. "Utilization of Durian Seed Flour in Making High Energy and Protein Cupcakes." Journal of Applied Food and Nutrition 2, no. 2 (December 13, 2021): 77–83. http://dx.doi.org/10.17509/jafn.v2i2.43972.
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Chronic energy deficiency is the cause of an imbalance between energy intake and expenditure. Efforts that can be made to overcome SEZ are by providing energy-rich foods. There must be innovative foods given to SEZ youth, such as cupcakes that use durian seed flour substitution. This study aims to determine the best formulation and acceptability and utilization of durian seed flour in the manufacture of high energy and protein cupcakes through proximate and fiber analysis. This research was conducted in March 2021. This study used an experimental research method with a non-factorial completely randomized design (CRD). The results of this study produced the selected cupcake, namely F2 with the formulation (75 g wheat flour and 75 g durian seed flour) and produced 328.92 kcal of energy (Per 100 g) of protein 12.23%, fat 12.60%, and carbohydrates 41, 65%. Further research is needed on the effect of giving durian seed flour cupcakes to KEK adolescents.
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Putri, Suci Fortuna, and Wiwik Gusnita. "The Effect Of Jicama Flour Substitution On The Quality Of Cupcake." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 3 (December 9, 2022): 11. http://dx.doi.org/10.24036/jptbt.v3i2.476.
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This research is motivated by the use of yam flour to vary the yam flour cupcake which aims to utilize local food ingredients, adding to the innovation of cupcake products. This study aims to analyze the effect of substitution of yam flour as much as 25%, 50% and 75% on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of yam flour cupcakes. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of substitution of jicama flour between 25%, 50% and 75% on the quality of the cupcake, namely the quality of the golden yellow color, the aroma of the yam-flavored cupcake, the overall sweet taste and the taste of yam. The quality of expanding volume, shape (neat, uniform and tubular), fragrant aroma and soft texture have no effect on the quality of the cupcake. The result of the best quality test of yam flour cupcake is in X2 treatment with 50% yam flour substitution.
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Sova, Nataliia, Kristina Khudaiberdiieva, Nataliia Kovalenko, and Ilona Mykhnenko. "The usage of niche seeds flour in cupcake production technology." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4 (10) (December 30, 2021): 94–100. http://dx.doi.org/10.20998/2413-4295.2021.04.13.
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Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.
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Musser, George. "Cupcakes." Scientific American 301, no. 3 (September 2009): 98. http://dx.doi.org/10.1038/scientificamerican0909-98a.
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Congdon, Kristin G. "Cupcakes." Studies in Art Education 52, no. 3 (April 2011): 179–82. http://dx.doi.org/10.1080/00393541.2011.11518833.
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Trianawati, Mrr Lukie, CC Nurwitri, Titi Risnawati, Sri Rejeki, and Rosy Hutami. "KARAKTERISTIK FISIK DAN KIMIA TEPUNG HANJELI (Coix lacryma-jobi L.) YANG DIMODIFIKASI DENGAN NA2S2O5 DAN APLIKASINYA PADA CUPCAKE." Jurnal Sains Terapan 12, no. 1 (July 29, 2022): 21–31. http://dx.doi.org/10.29244/jstsv.12.1.21-31.
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Hanjeli seeds are one of the typical Indonesian cereals that have great potential but their utilization is not optimal. In West Java, generally hanjeli seeds are only made into porridge and lunkhead. In this study, hanjeli seeds were processed into modified flour which was used to substitute wheat flour in the formulation of cupcake products. Modified hanjeli flour is produced from the following process, when raw hanjeli seeds are soaked in sodium metabisulfite (Na2S2O5) at concentrations of 50, 75 and 100 ppm for 36 hours, steamed, roasted, ground and sieved. The selected modified hanjeli flour was hanjeli flour with 75 ppm Na2S2O5 immersion which had a protein content of 13.35%. Furthermore, hanjeli flour is processed into cupcakes. The proportions of hanjeli flour substitution used in making cupcakes were 10, 20 and 30%. The cupcakes that have been produced are then tested hedonic (preferred). Based on these tests, it is known that the cupcake that has the highest score is the 10% modified hanjeli flour cupcake. Based on the results of the description test, it is known that the values for the parameters of color brightness are 5.19 (slightly bright), sweetness level is 5.19 (slightly sweet), vanilla flavor sharpness is 5.42 (slightly sharp), vanilla aroma sharpness is 4.96 (ordinary) softness. the texture is 5.08 (slightly soft), the wetness of the crumb is 5.12 (slightly wet), and the elasticity of the texture is 5.00 (slightly chewy).
ABSTRAKBiji Hanjeli merupakan salah satu serealia khas Indonesia yang sangat potensial tetapi pemanfaatannya belum optimal. Di Jawa Barat, umumnya biji hanjeli hanya dibuat bubur dan dodol. Dalam penelitian ini biji hanjeli diolah menjadi tepung modifikasi yang digunakan untuk mensubtitusi tepung terigu dalam formulasi produk cupcake. Tepung hanjeli modifikasi dihasilkan dari proses berikut biji hanjeli mentah direndam dengan Natrium metabisulfit (Na2S2O5) dengan konsentrasi 50, 75 dan 100 ppm selama 36 jam, dikukus, dioven, digiling dan diayak. Tepung hanjeli modifikasi yang terpilih adalah tepung hanjeli dengan perendaman 75 ppm Na2S2O5 yang memiliki kadar protein 13,35%. Selanjutnya tepung hanjeli diolah menjadi cupcake. Proporsi substitusi tepung hanjeli yang digunakan dalam pembuatan cupcake adalah 10, 20 dan 30%. Cupcake yang telah dihasilkan kemudian diuji hedonik (kesukaan). Berdasarkan uji tersebut diketahui bahwa cupcake yang memiliki skor tertinggi yaitu cupcake 10% tepung hanjeli modifikasi. Berdasarkan hasil uji deskripsi diketahui bahwa nilai untuk parameter kecerahan warna 5,19 (agak cerah), tingkat kemanisan 5,19 (agak manis), ketajaman rasa vanilla 5,42 (agak tajam), ketajaman aroma vanilla 4,96 (biasa) kelembutan tekstur 5,08 (agak lembut), kebasahan crumb 5,12 (agak basah), dan kekenyalan tekstur 5,00 (agak kenyal).
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Manurung, Hotman, Rosnawyta Simanjuntak, and Romauli N D M. "Pemanfaatan Ekstrak Buah Karamunting (Rhodomyrtus tomentosa) Sebagai Pewarna Alami dan Sumber Antioksidan Pada Kue Mangkok." Rona Teknik Pertanian 14, no. 1 (July 29, 2021): 51–57. http://dx.doi.org/10.17969/rtp.v14i1.18537.
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Abstrak. Kue mangkok yang beredar di pasar menggunakan pewarna sintetik dan tidak mengandung senyawa aktiv yang berfungsi sebagai antioksidan. Karamunting mempunyai warna ungu yang menarik dan kaya antioksidan. Penelitian dilakukan untuk memanfaatkan ekstrak buah karamunting sebagai pewarna alami, sumber antioksidan dan pengaruhnya terhadap karakteristik mutu kue mangkok. Penelitian dilakukan dengan metode ekperimental dengan perlakuan: Konsentrasi ekstrak buah karamunting: 0; 2,5; 5,0; 7,5; dan 10,0% (b/b). Parameter penelitian: daya antioksidan (IC50) ppm, volume spesifik (mL/g), total padatan terlarut (oBrix), derajat putih (%) dan uji kesukaan terhadap rasa dan warna. Penelitian dilakukan dengan 3 ulangan. Hasil penelitian menunjukkan peningkatan jumlah ekstrak buah karamunting dapat menurunkan IC50 secara nyata dari 83,935ppm menjadi 66,10ppm. Kesukaan terhadap warna meningkat dari 2,98 (tidak suka) menjadi 4,88 (mendekati sangat suka), sedangkan derajat putih menurun dari 62,5% menjadi 52,34%. Volume spesifik, total padatan terlarut dan kesukaan rasa tidak terpengaruh. Ekstrak buah karamunting dapat dimanfaatkan sebagai sumber antioksidan dan meningkatkan kesukaan warna kue mangkok.Utilization of Karamunting Fruit Extract (Rhodomyrtus tomentosa) as a Natural Colorant and Source of Antioxidants in CupcakesAbstract. In the market, many food products such as cupcakes used synthetic food colors and do not obtained active compounds that function as antioxidants. Karamunting fruit has an attractive natural purple color and rich in antioxidants. The objectives of this research were to utilize the extract of karamunting fruit as a natural food colorant which possess potent antioxidant and to determine the effect of karamunting fruit on the quality characteristics of cupcakes. This research was carried out using five concentration of karamunting fruit extract (0, 2.5, 5.0, 7.5 and 10.0%). Cupcakes samples were analysed for the IC50 value of antioxidant activity, specific volume (mL/g), total soluble solids (oBrix), whiteness value (%) and consumer preference test (taste and color). All experiments were carried out in triplicate. Karamunting fruit extract was significantly decreased the IC50 value from 83.935 ppm to 66.10ppm. For cupcake’s color of consumer evaluation, the score increased from 2.98 (dislike a little) to 4.88 (near like a lot), while whiteness value decreased from 62.5% to 52.34%. Generally, specific volume, total soluble solids, and taste of cupcakes were not significantly affected by Karamunting fruit extract. Karamunting fruit extract can be used as a source of antioxidants and increase the cupcake’s color of consumer’s acceptability.
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Asih, Esthy Rahman, Audya Nadya Rinaldi, and Yessi Alza. "The Effect of Red Beans Flour Substitution on The Glycemic Index of Cupcakes." JPK : Jurnal Proteksi Kesehatan 8, no. 1 (May 8, 2019): 1–15. http://dx.doi.org/10.36929/jpk.v8i1.326.
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Red beans are a protein food source, so their role in improving nutrition is significant, besides being rich in protein, red beans are also a source of carbohydrates, fiber, vitamins, and minerals. Cupcake is a food made from flour and is widely favored by all groups. The purpose of this study is to discover the effect of the substitution of wheat flour with red bean flour on the sensory properties, protein content and glicemix index in the cupcake. The cupcake products with concentration treatments varying 100%: 0%, 40%: 60%, 50%: 50%, 60%: 40% have been hedonic tested. It can be concluded from the results of this study that the red bean cupcake with the best treatment was a concentration of 50%: 50% Based on the sensory properties of the cupcake on the color and taste, meaning that there was an influence from each treatment on the cupcake. The protein content of red bean cupcake on the selected product, was higher at 8.75% compared to 100% control of wheat flour at 7.49%. The glycemic index value on the selected red bean cupcakes was 58,1.
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Gadallah, Mohamed, Zeinab Shabib, and Taghreed El-Hazmi. "Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder." International Journal of Food Science 2022 (July 9, 2022): 1–7. http://dx.doi.org/10.1155/2022/6461949.
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The effect of substituted wheat flour with pomegranate peel powder (PPP) at different ratios 5, 10, 15, and 20% on chemical composition, physical properties, color appearance, staling, and the sensory evaluation of the high-fibre cupcake was evaluated. The obtained results revealed that a slight increase in ash of cake samples with all levels of PPP was found. The highest value of ash was 1.92% given by cupcakes with 20% PPP. It was observed that a gradual significant ( p ≤ 0.05 ) increase in dietary fibre of prepared cupcakes with PPP compared to control cake. The dietary fibre values ranged from 2.73% for the control cake to 17.00% with 20% of PPP; it may be due to the high content of ash and dietary fibre in PPP. Also, using PPP in cupcake manufacturing had a lowered effect on their volume and specific volume, where control cupcake recorded 48.00 cm3 and 1.40 cm3/g for volume and specific volume, respectively. In addition, a gradual significant ( p ≤ 0.05 ) decrease in L value (lightness) with incorporated different levels of PPP was found. The control cupcake had the highest lightness value (65.97) with a significant ( p ≤ 0.05 ) increase compared to all other cupcake samples that ranged between 37.67 and 30.18 by 5% and 20% of PPP, respectively. The results indicated that the highest value of taste was 18.75, which was given by cupcake with 5% PPP. While increasing the percentage of PPP in cupcake, the taste is less acceptable by panelists, and perhaps, this decreases in taste due to the high ratio of fibre in PPP. The highest staling was given by cupcake replaced with PPP at 20% after the ninth day of storage. Finally, it can be concluded that PPP can be used in cupcake production to raise its dietary fibre and mineral content up to a substitution rate of 10% PPP while retaining acceptable organoleptic properties.
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Silva, Ivison A., Bruno O. Veras, Beatriz G. Ribeiro, Jaciana S. Aguiar, Jenyffer M. Campos Guerra, Juliana M. Luna, and Leonie A. Sarubbo. "Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier." PeerJ 8 (April 22, 2020): e9064. http://dx.doi.org/10.7717/peerj.9064.
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This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
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Akbaş, Meryem, Yıldız Ünlü, and Hilal Kılmanoğlu. "ffect of melon seed powder on the quality characteristics of cupcakes." Food and Health 9, no. 4 (2023): 304–12. http://dx.doi.org/10.3153/fh23027.
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Enriching cereal-containing functional foods in the changing food industry is highly attractive. Examining the use of nutrient-rich melon seed powder (MSP), a waste, in bakery products is valuable in sustainability. Within the scope of the study, the use of MSP as an alternative raw material to whole wheat flour (WWF) in cupcake formulation was investigated. Four formulations containing varying proportions of MSP (0%, 10%, 20%, 30%) were evaluated. Depending on the increase of MSP substitution, an increase was observed in the protein, fat and total ash ratios of the cupcakes. The addition of MSP to the product caused browning in the colour of the cupcakes and an increase in hardness values while causing a decrease in their specific volumes. According to the sensory analysis results, while the control cake was the most liked group, it was determined that MSP addition could be used up to 20% in terms of general acceptability and odour in cake production.
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Suhartinah, Suhartinah, and Dewi Lusiana. "PKM Product Innovation White AC Sweet Potato Becomes Chips and Cupcake in Sukodono." Kontribusia (Research Dissemination for Community Development) 2, no. 1 (February 21, 2019): 16. http://dx.doi.org/10.30587/kontribusia.v2i1.776.
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Most of the livelihoods of Sukodono Village’s people, Pujer District, Bondowoso Regency are farming; various kinds of agricultural products produced by the residents of Sukodono Village are white AC sweet potato. But, the yield of many white AC sweet potatoes which is not sold well causes decays and makes farmers give up. When I was a field supervisor of KKN Unmuh Jember, the KKN students and I promoted the Nafiah Posdaya which had once been formed. With the hope to overcome the problem of the white AC sweet potato farmers, namely by processing white AC sweet potato into chips and cupcakes manually. Because of the limited manual equipment, the white AC sweet potato used for the basic ingredients of chips and cupcakes is still in small quantities. Also, chips which are produced manually are not crunchy; contain lots of oil, long time production process and small amount of production. To overcome this, product innovation needs to be done by making white ac sweet potato chips with vacuum frying and spinner technology as well as making white ac sweet potato cupcakes with an electric mixer to mix dough and oven it. The problem is those partners do not have the knowledge, skills and capital to develop and be innovation product white ac sweet potato. There are four main activities in the Community Partnership Program dedication activities that are carried out by providing material training and practicing (1) implementing vacuum frying and spinner machines to make white AC sweet potato chips (2) packing with beautiful package (3) making cupcake with basic ingredients from white AC sweet potato (4) marketing model based on E-commerce Web-based Information Technology. The results of this training are crispy white AC sweet potato chips with a distinctive sweet potato taste because the slices are thicker than the other chips and delicious white ac sweet potato cupcake with attractive toping is a promising market opportunity. It is expected that the Community Partnership Program activities can improve the welfare of partners.
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Putri, Riski Dellya, and Muji Sukur. "APLIKASI E-COMMERE PADA HORNY CUPCAKES MENGGUNAKAN METODE COLLABORATIVE FILTERING." Jurnal Dinamika Informatika 11, no. 1 (March 9, 2019): 31–35. http://dx.doi.org/10.35315/informatika.v11i1.8146.
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Horny Cupcakes adalah sebuah toko distro di Semarang yang menjual aneka pakaian. Horny Cupcakes memiliki pelanggan baik dari Semarang maupun dari luar Semarang seperti Jakarta, Bandung dan lainnya. Proses penjualan Horny Cupcakes saat ini yaitu pelanggan yang ingin membeli dan mencari tahu produk baru dari Horny Cupcakes langsung datang ke Horny Cupcakes untuk mencari dan memilih produk yang akan dibeli. Sistem rekomendasi menggunakan collaborative filtering adalah teknik yang paling banyak digunakan pada sistem rekomendasi. Seperti namanya, collaborative filtering bekerja dengan cara menjumlahkan rating atau pilihan dari suatu produk, menemukan profil / pola pengguna dengan melihat history rating yang diberikan pengguna, dan menghasilkan suatu rekomendasi baru berdasarkan perbandingan antar pola pengguna. Metode pengembangan sistem yang digunakan dalam penelitian ini yaitu prototipe, perancangan sistem menggunakan UML dan implementasi sistem menggunakan PHP dan MySQL. Aplikasi e-commerce pada Horny Cupcakes dapat memberikan rekomendasi penjualan produk yang diinginkan pelanggan dengan metode collaborative filtering sebanyak 3 produk dan rekomendasi best seller berdasarkan data penjualan terbanyak pada bulan dan tahun berjalan sebanyak 3 produk.
Kata Kunci : ,, , MySQL
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Lakshminarayanan, Sambhavi, and Savita Hanspal. "Cupcakes by Lizbeth: flash in the baking pan or here to stay." CASE Journal 10, no. 2 (August 1, 2014): 145–55. http://dx.doi.org/10.1108/tcj-02-2014-0016.
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Synopsis Cupcakes by Lizbeth (CBL) was a “gourmet” cupcake‐focussed retail store chain founded by a married couple. Eight years after opening, CBL used the relatively uncommon process of a “reverse merger” to become publicly traded. At that time, it had seemed as if CBL was on track to be the largest among cupcake focused businesses. However, financial setbacks as reported by the company and change in top management gave reason for pause and closer examination. Did the CBL business model have staying power or did there need to be a serious reconsideration of the company's strategic choices? Research methodology This case was prepared from secondary sources. Relevant courses and levels This case is appropriate for courses in strategy and management at the undergraduate level. Theoretical basis Competitive positioning, competitor analysis, operations strategy, SWOT analysis, planning business strategy, business expansion (franchising vs company owned).
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Cherkasova, Elena V., and Natalya V. Prisukhina. "LOW-CALORIE CUPCAKES." Bulletin of KSAU, no. 3 (2021): 157–62. http://dx.doi.org/10.36718/1819-4036-2021-3-157-162.
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Bair, Sherry, and Edward S. Mooney. "Aunt Martha's Cupcakes." Mathematics Teaching in the Middle School 18, no. 6 (February 2013): 326. http://dx.doi.org/10.5951/mathteacmiddscho.18.6.0326.
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Westby, Carol. "Cupcakes for Sharing." Word of Mouth 30, no. 5 (April 16, 2019): 13–15. http://dx.doi.org/10.1177/1048395019845055d.
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Mattei, Lara, and Aleksandra Mladenovic. "Recettes : TCA's cupcakes." Cortica 2, no. 2 (September 19, 2023): 12. http://dx.doi.org/10.26034/cortica.2023.4177.
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Rahimullaily, Rahimullaily, Rahmadini Darwas, and Ratih Purwasih. "Optimization of bakery production by using branch and bound approach." Computer Science and Information Technologies 4, no. 1 (March 1, 2023): 50–58. http://dx.doi.org/10.11591/csit.v4i1.p50-58.
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Mommy Ai Kitchen is one the businesses specializing in the bakery business, producing cupcakes, birthday cakes, brownies, and donuts. However, it does not optimally determine each bakery’s production quantity, so it offers fewer profits and becomes a problem. This research aims to find the optimal production quantity so that this business maximizes profits. The method used was integer programming using the branch and bound approach, which counts the decision variable value using the simplex method. This research was based on the number of raw materials on hand-wheat flour, sugar, eggs, modal, and the profits of each bakery. Based on the analysis of the branch and bound approach, it was known that the maximum profit value was IDR 253,200, with eight alternative options for the bakeries that were produced. One of them was Mommy Ai Kitchen, which could produce three cupcakes, five birthday cakes, one brownie, and nine donuts to get that maximum profit. Meanwhile, Mommy Ai Kitchen’s estimation could produce one cupcake, one brownie, and six donuts using available materials with a profit of IDR 78,800. As a result, the profit difference before and after integer programming was IDR 174,400.
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Rahimullaily, Rahmadini Darwas, and Ratih Purwasih. "Optimization of bakery production by using branch and bound approach." Computer Science and Information Technologies 4, no. 1 (March 1, 2023): 50–58. http://dx.doi.org/10.11591/csit.v4i1.pp50-58.
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Mommy Ai Kitchen is one the businesses specializing in the bakery business, producing cupcakes, birthday cakes, brownies, and donuts. However, it does not optimally determine each bakery’s production quantity, so it offers fewer profits and becomes a problem. This research aims to find the optimal production quantity so that this business maximizes profits. The method used was integer programming using the branch and bound approach, which counts the decision variable value using the simplex method. This research was based on the number of raw materials on hand wheat flour, sugar, eggs, modal, and the profits of each bakery. Based on the analysis of the branch and bound approach, it was known that the maximum profit value was IDR 253,200, with eight alternative options for the bakeries that were produced. One of them was Mommy Ai Kitchen, which could produce three cupcakes, five birthday cakes, one brownie, and nine donuts to get that maximum profit. Meanwhile, Mommy Ai Kitchen’s estimation could produce one cupcake, one brownie, and six donuts using available materials with a profit of IDR 78,800. As a result, the profit difference before and after integer programming was IDR 174,400.
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Oktriandi, E., M. Nurminah, and Z. Lubis. "Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)." IOP Conference Series: Earth and Environmental Science 912, no. 1 (November 1, 2021): 012036. http://dx.doi.org/10.1088/1755-1315/912/1/012036.
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Abstract Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one factor (P: comparison composite flour consist: modified bread flour : purple sweet potato flour : mocaf : saga seed flour): P1 (50% : 30% : 20% : 0%); P2 (45% : 35% : 15% : 5%); P3 (40% : 40% : 10% : 10%); P4 (35% : 45% : 5% : 15%); P5 (100% modified breadfruit flour); P6 (100% purple sweet potato flour); P7 (100% mocaf); P8 (100% wheat flour). The research showed that the mixture of 4 flour P1 (50%: 30%: 20%: 0%) produced the best quality cupcakes
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Pohorelska, A., O. Pavliuchenko, O. Kuzmin, V. Polevik, and I. Sylka. "Theoretical aspects of appropriateness gluten-free cupcakes enriched with cottage cheese for restaurants." Scientific Works of National University of Food Technologies 29, no. 1 (February 2023): 151–62. http://dx.doi.org/10.24263/2225-2924-2023-29-1-14.
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In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.
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Putri, Syandra Meylani, and Wiwik Gusnita. "Substitution Of Potato Flour In Mangkok Cake Making." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 1 (October 31, 2023): 32. http://dx.doi.org/10.24036/jptbt.v5i1.12253.
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This research aims to analyze the effect of potato starch substitution on the quality of cupcakes by adding 20%, 40% and 60% potato starch. This type of research is pure experimental research with a completely randomized design (CRD) method consisting of 4 treatments and 3 repetitions. The object of this research is cupcakes with potato starch substitution of 20%, 40%, 60% for the quality of the cupcakes. The data collection technique for this research was carried out using organoleptic tests given to 5 expert panelists, namely lecturers in Family Welfare Science, Padang State University. The independent variable in this research is potato flour. The dependent variable of this research is the quality of the cupcakes produced including shape, color, aroma, texture and taste. The data analysis technique used is Analysis of Variance (ANOVA) to analyze organoleptic test data. The data that has been obtained is then tabulated in table form and analyzed according to each data test. Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable then proceed with the Duncan test. The results of this research show that there is a real influence on the quality of texture and taste of cupcakes, while there is no significant difference in the quality of shape, aroma and color. It can be concluded that the best quality test results for potato flour cupcakes were in treatment (X3) with 40% potato starch substitution.
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Aniemena, Chioma Cecilia, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo, and Ifeoma Ogomegbunam Ugwu. "Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends." Asian Journal of Advanced Research and Reports 18, no. 7 (June 17, 2024): 159–66. http://dx.doi.org/10.9734/ajarr/2024/v18i7692.
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Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67.31% to 70.38% and 10.61% to 7.65% respectively. It was observed that as the quantity of garri increased, the moisture content, protein, ash and fat content decreased while the crude fibre and carbohydrate content increased. Bulk density, water absorption capacity, oil absorption capacity and swelling capacity of the flour blends ranged from 0.635g/cm3to 0.765g/cm3, 11.32% to 26.05%, 13.34% to 15.89%, and 10.43% to 25.39% respectively. Sensory scores of the cupcake demonstrated that acceptable cakes can be made from wheat-garri mixes, particularly at 50% wheat flour and 50% garri flour and 90% wheat flour and 10% garri flour substituting levels.
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Hassan, Ahmed, Javeria Ashfaq, Muhammad Mudassar, Dr yasir Sadiq, Tabana Naz, Sumaira Saeed, and Muhammad Qasim Raza. "Evaluating the Physiochemical and Nutritional Attributes of Dates (Phoenix Dactylifera) Based Cupcakes." European Journal of Health Sciences 10, no. 1 (March 2, 2024): 37–47. http://dx.doi.org/10.47672/ejhs.1818.
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Purpose: The proximate analysis aimed to determine nutritional profile of the cupcakes including moisture, crude fat, crude fiber, crude protein, ash, pH and acidity values, while the physicochemical analysis was performed to study total phenolic and total flavonoids contents. The organoleptic attributes if date cupcakes were studied by using nine points hedonic scale for texture, color, volume, flavor, aroma and hardness.
Materials and Methods: Exploratory research design was opted for qualitative and quantitative study of five treatments of date cupcakes aimed to address their dietary significance with respect to shelf life status, nutritional content as well as phytochemical and physicochemical analysis. Dates were purchased from intensive farmers from Multan division, Dera Ismail khan and from local markets. The dates were sorted, graded and washed with chlorinated water to remove field waste. The substitute fruit sample was conveyed to Food Science & Technology lab of Minhaj University Lahore under controlled conditions for further studies. The dates enriched cupcakes with different percentages of date pulp (5%, 10%, 15%, 20%, and 25%) along with control (without date pulp) were subjected for proximate, phytochemical and physicochemical analysis.
Findings: The calculated resulted were compared with control and it was concluded that the overall acceptability and stability of cupcakes with 20% date pulp was greater than other percentages.
Implications to Theory, Practice and Policy: Phoenix dactylifera is among the oldest plants cultivated by men. The nutritional, industrial, medical and environmental importance of this plant is globally acknowledged. Current studies focus on nutritional significance of Phoenix dactylifera when used as a natural additive in cupcakes.
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Jadhav, Prof Nishigandha Patel Gajanan. "Semi-Auto Cupcake Master: Boosting Baking Efficiency and Quality." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (May 31, 2024): 5558–66. http://dx.doi.org/10.22214/ijraset.2024.62533.
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Abstract: This project introduces an innovative cupcake baking system that merges simple technology with traditional methods to streamline and enhance production. The system features precise conveyor control, automated baking, and intelligent monitoring, catering to both amateur and professional bakers. The project begins with an extensive analysis of current cupcake baking practices, identifying cost, efficiency, and usability challenges. The design phase integrates key components such as a programmable chain conveyor with heating coils, a batter dispensing mechanism, and a user-friendly monitoring and control interface. Custom-designed components were assembled during the fabrication process, using materials that meet safety and functionality standards. Micro-controllers ensure precise movement of cupcakes into and out of the baking station, achieving uniformly baked results. The batter dispensing mechanism is optimized for control and minimal waste, while safety features prevent overheating and over-dispensing, ensuring a secure baking environment. Performance evaluation through tests and trials showed significant improvements in cupcake uniformity, time efficiency, and user convenience compared to traditional methods. In conclusion, this project successfully demonstrates an advanced cupcake baking system that addresses key challenges in the baking process. By integrating technology, the system enhances cupcake quality and consistency, offering a cost-effective solution for bakers of all skill levels and paving the way for future advancements in baking technology
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Borisova, S. W., Z. Sh Mingaleeva, N. U. Muhammatchina, O. V. Starovoitova, and G. S. Sagdeeva. "Use of plant raw materials in the technology of flour confectionery products." Khleboproducty 31, no. 10 (2022): 40–43. http://dx.doi.org/10.32462/0235-2508-2022-31-10-40-43.
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The article presents the results of using coconut sugar and coconut oil in the recipe for making cupcakes. The organoleptic and physico-chemical parameters (humidity, acidity, wetness, specific volume and density) of finished products prepared using coconut sugar and coconut oil were studied. The consumer properties of cupcakes during storage are determined.
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Егорова, Елена, Elena Egorova, Ирина Резниченко, and Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
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Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.
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Younis, Muhammad, Khurram Afzal, Muhammad Tauseef Sultan, Roshina Rabail, Saeed Akhtar, Tariq Ismail, Muhammad Usman Khalid, Muhammad Asim Shabbir, and Rana Muhammad Aadil. "Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes." Journal of Food Quality 2023 (November 4, 2023): 1–9. http://dx.doi.org/10.1155/2023/1329249.
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The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their rheological behavior and suitability in bakery cupcakes. The results indicated that purslane leaves and stems are a rich source of crude proteins (18.04 ± 0.61 and 15.62 ± 1.63%, respectively) and mineral contents, especially iron contents (214.28 ± 123.13 and 243.37 ± 5.25 mg/100 g, respectively). The powder retained a significant quantity of phenolic compounds and antioxidant potential after sun-drying. The rheological evaluation indicated the dose-dependent incremental response on dough development and dough stability time. Although cupcakes prepared with purslane leaves and stem powder received lower ratings than the control, statistically, the cupcakes supplemented with 2 to 4% purslane powder were on par with each other. In conclusion, purslane leaves and stems are a rich source of micronutrients and their incorporation in bakery products can improve the consumer’s micronutrient intake.
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Kimara, Yolla Fiscilia, and Rahmi Holinesti. "The Effect Of Banana Skin Flour Substitution On The Quality Of The Cupcake." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 3 (December 22, 2022): 24. http://dx.doi.org/10.24036/jptbt.v3i3.315.
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This study aims to analyze the quality of cupcakes from banana peel flour as much as 15%, 30%, and 45%. This research was conducted at the culinary arts workshop majoring in family welfare science in August 2021. This type of research was experimental using a Completely Randomized Design (CRD) consisting of 3 treatments and 3 repetitions. Data analysis was obtained from Organoleptic Test involving 5 expert panelists. The data obtained were then analyzed using the ANOVA method, if there was a significant effect, it would be continued with Duncan's test. The results showed that banana peel flour substitution affected blackish brown color, banana aroma, and sweet taste. Which does not affect shape and texture. Based on the results of the research, the best shape quality (symmetrical round) cupcake was with X3 treatment with a score of 3.53, the best shape quality (neat) cupcake with X3 treatment with a score of 3.53, the best color quality (dark brown) cupcake with X3 treatment with a score of 3.80, the best aroma quality (banana) cupcake with X3 treatment with a score of 3.47, the best texture (soft) quality cupcake with X1 treatment with a score of 3.47, the best taste (sweet) cupcake with X1 treatment with a score of 3, 60, very suitable for consumption. So for further research, it is recommended that the use of banana peel flour should be as much as 45%, namely by treatment (X3).
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МАГОМЕДОВ, Г. О., Л. А. ЛОБОСОВА, and Т. М. ФЕОФАНОВА. "TECHNOLOGY DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE DIET CUPCAKES." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 31–36. http://dx.doi.org/10.26297/0579-3009.2024.2-3.5.
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Недостаточно разнообразный ассортимент безглютеновых изделий и их невысокая пищевая ценность обусловливают поиск новых видов сырья для выработки данной функциональной продукции. Разработана техно- логия производства безглютеновых диетических кексов с полной заменой пшеничной муки мукой из зеленых ба- нанов. Объектом исследования были образцы теста с 25, 50, 75 и 100%-й заменой пшеничной муки высшего сорта мукой из зеленых бананов, не содержащей глютен, и кексы, выпеченные из него. Изюм в кексах заменен измель- ченными китайскими финиками унаби. Контрольный образец был изготовлен по рецептуре кекса «Столичный». Обоснован выбор банановой муки и фиников унаби в составе кексов. Рациональной дозировкой муки из зеле- ных бананов выбрана 100%-я замена пшеничной муки в пересчете на сухие вещества. Качество готовой продук- ции оценивали по органолептическим и физико-химическим показателям качества согласно требованиям государ- ственных стандартов. Установлено, что мука из зеленых бананов придает изделиям светло-коричневый оттенок, легкий хруст, специфичный привкус и аромат. Образец со 100%-м содержанием банановой муки имел массовую долю влаги 20%; пористость 48%; плотность 0,49 г/см3; удельный объем 1,85 см3/100 г; щелочность 1,7 град. Ан- тиоксидантная активность образца изделия со 100%-м содержанием муки из бананов составила 0,3 мг/100 г в пе- ресчете на кверцетин, что превосходит показатели контрольного образца на 0,190 мг/100 г. Рассчитана пищевая и энергетическая ценность изделий и степень удовлетворения суточной потребности взрослого человека в основ- ных нутриентах при потреблении 100 г продукта. Анализ химического состава разработанного изделия показал, что кекс с банановой мукой характеризуется низким содержанием жира, высоким содержанием пищевых воло- кон, содержит больше: магния в 2 раза, витамина С в 12,36 раза, витамина Е в 3,7 раза, чем контрольный образец. Энергетическая ценность нового изделия на 39 ккал (163 кДж) ниже, чем аналогичный показатель контрольного образца. Кексы с мукой из зеленых бананов и финиками унаби могут употреблять люди, страдающие целиакией. The insuffi ciently diverse range of gluten-free products and their low nutritional value determine the search for new types of raw materials for the production of this functional product. A technology has been developed for the production of gluten-free diet cupcakes with a complete replacement of wheat fl our with fl our from green bananas. The object of the study were dough samples with 25, 50, 75 and 100% replacement of premium wheat fl our with gluten-free green banana fl our and cupcakes baked from it. The raisins in the cupcakes are replaced with crushed Chinese unabi dates. The control sample was made according to the recipe of the cupcake «Stolichny». The choice of banana fl our and unabi dates in the cupcakes is justifi ed. The rational dosage of green banana fl our was chosen as a 100% substitute for wheat fl our in terms of dry substances. The quality of the fi nished product was evaluated according to organoleptic and physico-chemical quality indicators in accordance with the requirements of state standards. It was found that the fl our from green bananas gives the products a light brown hue, a slight crunch, a specifi c taste and aroma. The sample with 100% banana fl our content had a mass fraction of moisture of 20%; porosity of 48%; density of 0,49 g/cm3; specifi c volume of 1,85 cm3/100 g; alkalinity of 1,7 degrees. The antioxidant activity of the product sample with a 100% content of banana fl our was 0,3 mg/100 g in terms of quercetin, which exceeds the indicators of the control sample by 0,190 mg/100 g. The nutritional and energy value of the products and the degree of satisfaction of an adult’s daily need for basic nutrients with consumption of 100 g of the product are calculated. An analysis of the chemical composition of the developed product showed that the banana fl our cupcake is characterized by a low fat content, high fi ber content, contains more: magnesium 2 times, vitamin C 12,36 times, vitamin E 3,7 times than the control sample. The energy value of the new product is 39 kcal (163 kJ) lower than the same indicator of the control sample. Cupcakes with green banana fl our and unabi dates can be consumed by people suffering from celiac disease.
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Tkachenko, Alina, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, and Volodymyr Havrylyshyn. "COMMODITY STUDY OF DEVELOPED CUPCAKES OF ORGANIC RAW MATERIALS." EUREKA: Life Sciences 2 (March 31, 2020): 63–68. http://dx.doi.org/10.21303/2504-5695.2020.001201.
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For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g.
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Tetiana, YUDINA, ROMANENKO Roman, and BEZRUCHENKO Olha. "INCREASING THE TECHNOLOGICAL POTENTIAL OF GLUTEN-FREE FLOUR RAW MATERIALS." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (December 10, 2020): 93–103. http://dx.doi.org/10.31617/tr.knute.2020(36)09.
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Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary. Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials. Materials and methods. The corn flour and rice flour were used. Microphotographs were taken with the CL PC camera 4.5 digital microscope. The determination of granulometric composition of flour was carried out by the average mass diameter method using Cooling Tech 4.5 software. The moisture absorption capacity of flour was determined by a Brabender farinograph, Germany. Result. The particle size of rice flour is determined by the "dark-field" method and corn flour by the "light-field" method. The obtained results show that rice flour is characterized by a relative uniformity in particle size and a high degree of dispersion, and as a result, has a good moisture-absorbing capacity (78.4 %). In corn flour, particles with average diameters from 100 to 250 microns (68.3 %) have the highest specific weight, the content of relatively large particles (more than 300 microns) is 11.2 %, and in the total area of particles 26.9 ± 4.2 %, which negatively affects the moisture-absorbing capacity of flour and the consumer properties of ready-made cupcakes. To ensure the uniformity of particle sizes of the dispersed phase (a mixture of corn and rice flour) in the developed technology of gluten-free cupcakes, it is proposed to use a method of re-grinding, the feasibility of which is confirmed by the results of a study of the dispersed distribution of corn flour particles after re-grinding. Conclusion. It is proved that one of the factors that significantly affect the moisture-absorbing capacity of gluten-free flour, the speed of dough formation, consistency, and consumer properties of ready-made gluten-free cupcakes is the granulometric composition of flour. The method of re-grinding corn flour is proposed in the development of gluten-free cupcake technology to ensure the uniformity of particle sizes of a mixture of corn and rice flour.
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Davis, Leslie L. "Don’t Get Sent for Cupcakes." Journal for Nurse Practitioners 19, no. 6 (June 2023): 104664. http://dx.doi.org/10.1016/j.nurpra.2023.104664.
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Zagorulko, Aleksey, Kateryna Kasabova, Andrii Zahorulko, Maksym Serik, and Olena Bolkhovitina. "Improvement of cupcake technology with the addition of dried beet pomace." Eastern-European Journal of Enterprise Technologies 5, no. 11 (119) (October 31, 2022): 20–28. http://dx.doi.org/10.15587/1729-4061.2022.266337.
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The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composition, as well as the technology of cupcakes with its addition. The task of enriching cupcakes with useful substances is tackled. A production technique of dried powdered beet pomace has been substantiated, which is characterized by low-temperature concentration modes in the rotary evaporator and post-drying in the roller IR dryer, which could contribute to the preservation of physiologically functional ingredients. The rheological characteristics of concentrated beet pomace in the rotary evaporator in the temperature range of 65–75 °C were determined. The established indicators revealed a tendency to reduce the effective viscosity depending on the temperature in the range of 42 to 27 Pa·s. For the speed of the rotary evaporator agitator of 200–300 min–1, the maximum level of effective viscosity of beet pomace of 3–5 Pa·s was established. Studies of the rheological characteristics of the dough with the introduction of dried beet pomace have made it possible to establish an increase in its elastic-viscous properties with an increase in the amount of additive. The highest indicator of effective viscosity ηef (Pa∙s) of the studied dough samples for cupcakes with the addition of an additive of 10 % is 347; 15 % – 384; 20 % – 442; and control – 287, respectively. The compression of the crumb of finished cupcakes was also determined, which increases by 10.2–22.4 % with an increase in the amount of beet pomace powder. The organoleptic and physical-chemical indicators of the quality of cupcakes revealed the optimal amount of application of dried beet pomace – 15 %. The selected sample contains physiologically functional ingredients, namely dietary fiber, low molecular weight phenolic compounds, minerals. The technology can be introduced into the confectionery industry
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Susanti, Seni, Ea Cahya Septia Mahen, and Ade Yeti Nuryantini. "Preliminary study of software tracker usage to analyze inhibitory style on free fall movie events." MATEC Web of Conferences 197 (2018): 02012. http://dx.doi.org/10.1051/matecconf/201819702012.
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This paper presents drag force analysis of free falling object using software tracker. We use video cupclips that have been embedded in this software. The video featured cupcakes to which hung a number of different paper clips were dropped simultaneously. We track the trajectory of free falling cupclips using the software to get the information of position, speed, and acceleration of each cupcake against time. From the data we get the value of drag forces and drag coefficients for each time. The result shows that the drag force value increased to almost constant value, otherwise the drag coefficient is reduced to almost constant values well. According to the results, the analyzed data has good agreement with the theory. Thus, software tracker can be used as media to learn drag force easily and inexpensively.
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Ponomareva, Elena, Nina Fedorchenko, Svetlana Lukina, Nadezhda Alekhina, Irina Bakaeva, and Andrey Grebenshikov. "Evaluation of cupcakes bioavailability and nutritional value." BIO Web of Conferences 121 (2024): 01009. http://dx.doi.org/10.1051/bioconf/202412101009.
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Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.