American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2015, 3(4A), 8-11
DOI: 10.12691/ajfst-3-4A-2
Open AccessResearch Article

Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes

Paula Becker Pertuzatti1, Denise Soares Dorneles de Oliveira2, Kelly Cristina Campagnolo Port2, Larissa Alves Vieira2, Mariana Bento da Cruz1 and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal2,

1Universidade Federal de Mato Grosso, Instituto de Ciências Exatas e da Terra, Curso de Engenharia de Alimentos, Barra do Garças, MT, Brazil

2Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Curso Técnico em Alimentos, Barra do Garças, MT, Brazil

Pub. Date: September 10, 2015
(This article belongs to the Special Issue Challenge and Trends in Food Processing)

Cite this paper:
Paula Becker Pertuzatti, Denise Soares Dorneles de Oliveira, Kelly Cristina Campagnolo Port, Larissa Alves Vieira, Mariana Bento da Cruz and Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal. Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes. American Journal of Food Science and Technology. 2015; 3(4A):8-11. doi: 10.12691/ajfst-3-4A-2

Abstract

The development of new products is increasingly being studied to meet the demands of today's consumer market which seeks products with sensory and nutritional quality associated with health benefits. In this sense, fruits, vegetables and cereals have stood out, since in addition to preventing some diseases when consumed properly combined with healthy habits, they can be used as ingredients in various products such as those of breadmaking. The objective of this study was to develop and evaluate chemical, physicochemical and sensory characteristics of microwave-made cupcakes of oats and fruits. Two cupcake formulations were made, one with oats, banana and apple and the other with oats, pineapple and mint. The analyses were moisture, protein, lipids, ash, carbohydrates, pH, titratable acidity, soluble solids, reducing, non reducing and total sugars, as well as sensory analysis performed by the emotional test of acceptance and purchase intent using the hedonic scale. The results indicated that the products are presented as a good source of energy and protein, low-fat and good acceptance and purchase intent, especially the oat cupcake with banana and apple suggesting an alternative to the baking industry.

Keywords:
cupcake oats chemical and physicochemical properties sensory evaluation

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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