The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake

Eleaagnus angustifolia powder may be obtained from dried fruits and used as a functional ingredient in the production of food products. The aim of this study was to evaluate the physicochemical and sensorial properties of cupcake supplemented with various levels of Eleaagnus angustifolia powder.
In this study, the effects of Eleaagnus angustifolia powder incorporation (at 4 levels; 5, 10, 15 and 20%) on the physicochemical (including weight loss, pH, porosity, specific volume, density, moisture, hardness of texture and color) and sensorial properties of cupcake was studied.
The results showed that Eleaagnus angustifolia powder, significantly affected the physicochemical and sensorial properties of the cake. It was discovered that by replacing wheat flour with Eleaagnus angustifolia powder in cake formulation, weight loss, reductions in pH, porosity, specific volume, lightness and yellowness of crust and crumb and sensory scores whereas density, moisture, hardness of product texture, redness and browning index of crust and crumb increased. The l smallest value for weight loss (18.5%), porosity (16.2%), lightness of crust and crumb (respectively 29.33, 51.22), yellowness of crust and crumb (respectively 24.32, 15.1) and the highest value of density (0.55 g/cm3), redness of crust and crumb (respectively 20.04, 14.17) and browning index of crust and crumb of cake (respectively 190.88, 54.49) were related to the level of 20% replacing of Eleaagnus angustifolia powder.
The present study demonstrated that over 10% of Eleaagnus angustifolia powder incorporation, adversely affects cake quality. Thus, 5 and 10% incorporation level of Eleaagnus angustifolia powder in cake resulted in acceptable product.