Evaluation of physicochemical, antioxidant and sensory properties of cupcake containing wheat germ and sesame meal

Wheat germ and sesame meal despite numerous functional properties are by-product of food industry. they have limitation in conversion industries. Therefore, in this study, sesame meal and wheat germ added to cupcake formulation to increase nutritional properties respectively in three levels of 0, 15 and 30% (based on wheat flour weight) and 0, 5 and 10% and then physicochemical, antioxidant and sensory properties of final product were evaluated in completely randomized design based on factorial (p≤0.05). The results showed the moisture content of product respectively increased and decreased by adding sesame meal and wheat germ. In addition, by increasing the amount of sesame meal and wheat germ in cupcake formulation, antioxidant activity increased as linear so that sample containing 30% sesame meal and 10% wheat germ had the highest antioxidant activity. On the other hand, the highest specific volume, porosity and texture softness (2 hr and one week after baking) were observed in sample containing 15% sesame meal and 5% wheat germ. Also the panelists introduced the sample containing 15% sesame meal and 5% wheat germ as the best samples in sensory evaluation. Finally, according to results can say that this natural-functional component improved society health and enable to modify technological and sensory properties of product and lead to economic efficiency.