Lydia D Esther, Mohandas Anuja, Priya Shanmugha, Monica Sarah Jane, Gajdács Márió, Khusro Ameer, Alghamdi Saad, Almehmadi Mazen, Kahrizi Danial, Sahibzada Muhammad Umar Khayam
PG Food Chemistry and Food Processing, Loyola College, Chennai, Tamil Nadu, India.
Department of Nutrition, Food Service Management and Dietetics, Ethiraj College for Women (Autonomous), Chennai, Tamil Nadu, India.
Cell Mol Biol (Noisy-le-grand). 2022 Jan 2;67(4):33-41. doi: 10.14715/cmb/2021.67.4.5.
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.
在烘焙食品制备过程中过度使用精制面粉、固体脂肪和糖被认为是不健康的，并且与生活方式疾病的发展有着复杂的联系。用全麦面粉替代精制面粉，用冷榨油替代固体脂肪是一种替代选择。本研究旨在评估使用石榴籽油（PSO）强化的纸杯蛋糕的物理化学性质、营养成分、感官特性和保质期。使用25%和50%的PSO制备了香草和巧克力纸杯蛋糕变体。挑选了一个由30名经过半培训的参与者组成的感官评价小组，使用五点享乐量表对配制产品进行评价。使用标准技术估计营养成分含量。通过在第0天、第4天和第7天评估物理化学特性和微生物生长来确定配制产品的稳定性。感官分析的平均得分表明，小组成员对在纸杯蛋糕中加入PSO的接受度很高。发现含有50%PSO的巧克力纸杯蛋糕是最受欢迎的产品（3.53±0.94），其次是含有25%PSO的香草纸杯蛋糕（3.4±0.62）。含有25%PSO的巧克力纸杯蛋糕的水分、蛋白质和脂肪含量较高。用PSO制备的纸杯蛋糕在室温下可储存四天。气相色谱-质谱分析表明，在未加热和加热的PSO中，石榴酸、油酸、生育酚、菜油甾醇、谷甾醇、豆甾醇和α-生育酚醋酸酯是主要脂肪酸。总之，使用PSO制备的纸杯蛋糕显示出可接受的物理化学品质和感官特性，这表明受代谢紊乱影响的人可以成功食用。
