Science and Education Publishing American Journal of Food Science and Technology 2333-4835 3 4A 2015 09 10 Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes 8 11 EN Paula Becker Pertuzatti Denise Soares Dorneles de Oliveira Kelly Cristina Campagnolo Port Larissa Alves Vieira Mariana Bento da Cruz Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal Universidade Federal de Mato Grosso, Instituto de Ciências Exatas e da Terra, Curso de Engenharia de Alimentos, Barra do Garças, MT, Brazil AJFST201534A2 10.12691/ajfst-3-4A-2 2015 02 28 2015 04 15 2015 09 10 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.