Nutritional content analysis of formulated cupcakes prepared for pre-school children
Author(s): Dibyajyoti Mohanty, Rashmi Misra and Dr. Diptimayee Jena
Abstract: In some nations, cupcakes are a very popular food item since they are convenient and delicious for consumers. In the current study, "Development of fortified cupcake for preschool children," finger millet flour, soy flour, and Bengal gram flour were used to create nutrient-rich cupcake. Using established techniques, the generated goods were examined for their sensory qualities, nutritional value, shelf life, and microbiological analyses. Whole wheat flour and refined wheat flour were used to make the cupcake to create seven formulations as C0(control) - 50WWF:50RWF, C1-28WWF:28RWF:44SF, C2-28WWF: 28RWF: 44BGF, C3-28WWF: 28RWF: 44FMF, C4-28WWF: 28RWF: 22SF:22BGF, C5- 28WWF: 28RWF: 22BGF: 22FMF, and C6-28WWF:28RWF:22SF:22FMF. The best product was determined to be the formulation containing C0(control) -50WWF:50RWF, C3-28WWF: 28RWF: 44FMF, C4-28WWF: 28RWF: 22SF: 22BGF, and C5-28WWF: 28RWF: 22BGF: 22FMF. In the organoleptic examination, it was discovered that there was a significant (p<0.05) difference in the overall acceptability of all the nutrient-rich cupcakes. With increased levels of finger millet flour, soy flour, and Bengal gram flour supplementation, it was shown that the nutritional content of all cupcakes significantly improved (p<0.05). Results showed that C3 -28WWF:28RWF:44FMF fortified cupcake obtained higher overall acceptability than all the formulated cupcake. However, C4 -28WWF:28RWF:22SF+22 gF fortified cupcake had higher nutritional value (Moisture, total Ash, Crude protein, Crude fat, Crude fibre. Except for the fortified cupcake products C5-28WWF:28RWF:22BGF:22FMF and C4-28WWF:28RWF:22SF:22 gF, all the nutrient-rich cupcakes were still in the acceptable category after 4 days of storage.
