Antioxidant, Physical and Sensory Properties of Cupcakes Enriched with Phenolic Aqueous Extract

Chua, Ke Xin (2018) Antioxidant, Physical and Sensory Properties of Cupcakes Enriched with Phenolic Aqueous Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The antioxidant, physical and sensory quality of cupcake without enrichment of phenolic aqueous extract (control) and cupcake enriched with phenolic aqueous extract from three types of vegetables from broccoli, Chinese cabbage and spinach (sample) was studied. The fortification was done by water replacement in cupcake making with phenolic aqueous extracts (solid-to-water ratio 1:1, w/w) obtained through microwave-assisted extraction. The main goal to fortify the cupcake is to increase the antioxidant capacity of cupcake without affecting or to enhance the physical and sensory quality. The specific volume of sample reduced compare to the control and for the colour, a* value shift to green, b*value shift to red and decrease in lightness. There is no significant difference between control and the sample for springiness but decreased in hardness, gumminess and cohesiveness of crumb of sample compare to the control. For both TPC and radical scavenging activity, cupcake enriched with Chinese cabbage showed the highest antioxidant capacity followed by spinach, broccoli and control. The spinach enriched cupcake has the highest average score of 7 for overall acceptability followed by Chinese cabbage, control and broccoli. Fortification of phenolic aqueous extract has enhanced the phenolic content of cupcake. Addition of phenolic aqueous extract affect the colour to yellower and greener tone, reduce in specific volume, hardness, gumminess and cohesiveness of crumb but no significant change in springiness. The cupcake with highest preference among the panelists is the product enriched with spinach aqueous extract.