Combined Effect of Quinoa and Germinated Wheat Flour on Physicochemical, Sensory and Microbiological Stability of Cupcakes
The objective of this study was to evaluate the physicochemical, sensory and microbiological stability of cupcakes during storage after the addition of different proportions of quinoa flour along with germinated wheat flour (GWF). The different levels of quinoa flour (0-15%) and germinated wheat flour (0-15%) were utilized in the cupcakes formulation. The cupcakes containing quinoa flour exhibited greater firmness and water activity than the control cupcake. Hardness and elasticity results revealed that the cupcakes with quinoa flour and GWF were statistically different from those with only quinoa flour and GWF as well as the control cupcake. Moreover, cupcakes with quinoa flour had greater acceptance and preference on the part of consumers. In addition, these cupcakes showed lesser growth of molds after 15 days of storage; this indicated that the aforementioned additive could extend the shelf life of cupcakes. These results showed that the addition of quinoa flour led to cupcakes with better sensory and textural properties and greater stability during storage.
