Preparation of Steamed Cupcakes Using Wheat, Barley, and Water Chestnut Flour

Abstract

Cupcakes are the most commonly used bakery products. The present research was planned to evaluate the effect of wheat flour replacement with barley and water chestnut flour on cupcake's shelf-life and nutritional profile. Cupcakes were prepared with different ratios of wheat, barley, and water chestnut flour and were evaluated for their proximate composition, minerals, and organoleptic properties. Moisture content in different combinations of wheat, barley and water chestnut cupcakes ranged from 24.53±0.38-29.52±0.29% with variation observed among treatments. Similarly, crude protein, crude ash, crude fiber, crude fat, and NEF values ranged from 13.44±0.23-17.67±0.01%, 1.38±0.01-2.35±0.01%, 1.31±0.002-2.62±0.005%, 25.28±0.10-28.80±0.07%, 23.12±0.27-32.69±14.56% respectively. In mineral analysis magnesium, iron, potassium, and zinc values ranged from 1.07±0.055-2.10±0.04%, 1.58±0.009-2.38±0.004%, 22.19±0.17-36.47±0.11%, 0.49±0.029-2.66±0.03%, respectively. Beta-glucan values among treatments ranged from 0.34±0.04-3.15±0.03%. Total sugar, reducing and non-reducing sugar values ranged from 4.59±0.01-8.33±0.04%, 1.006±0.006-1.84±0.03%, 3.26±0.05-7.12±0.02%. Texture analysis over a 14-day storage period revealed a decrease in hardness, suggesting improved moisture retention and shelf-life stability. Sensory evaluation by a trained panel identified that formulations with balanced proportions of barley and water chestnut flour achieved high scores in appearance, flavor, texture, and overall acceptability, indicating that the modified cupcakes maintained desirable sensory qualities throughout storage. These findings suggest that incorporating barley and water chestnut flour in cupcake formulations enhances nutritional value and consumer appeal, providing a promising strategy for producing nutritious baked goods. Further studies are recommended to explore industrial-scale applications of these formulations.