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- Title
Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.
- Authors
Younis, Muhammad; Afzal, Khurram; Sultan, Muhammad Tauseef; Rabail, Roshina; Akhtar, Saeed; Ismail, Tariq; Khalid, Muhammad Usman; Shabbir, Muhammad Asim; Aadil, Rana Muhammad
- Abstract
The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane's leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their rheological behavior and suitability in bakery cupcakes. The results indicated that purslane leaves and stems are a rich source of crude proteins (18.04 ±0.61 and 15.62 ±1.63%, respectively) and mineral contents, especially iron contents (214.28 ±123.13 and 243.37 ±5.25 mg/100 g, respectively). The powder retained a significant quantity of phenolic compounds and antioxidant potential after sun-drying. The rheological evaluation indicated the dose-dependent incremental response on dough development and dough stability time. Although cupcakes prepared with purslane leaves and stem powder received lower ratings than the control, statistically, the cupcakes supplemented with 2 to 4% purslane powder were on par with each other. In conclusion, purslane leaves and stems are a rich source of micronutrients and their incorporation in bakery products can improve the consumer's micronutrient intake.
- Subjects
PORTULACA oleracea; CUPCAKES; BAKED products; IRON; PHENOLS; VEGETABLES
- Publication
Journal of Food Quality, 2023, p1
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1155/2023/1329249