Studies on cup-cakes incorporated with beetroot and wheatgrass powder

Abstract

Cup-cakes are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Beetroot is high in betanin and fiber. Wheat grass is traditionally used to treat various diseases. The present investigation was evaluated for preparation of healthy and nutritious cupcakes retaining the beneficial properties of beetroot and wheatgrass. Studies were carried out for the effects of beetroot and wheatgrass powder incorporation on physiochemical, sensory and microbiological properties of cupcakes. Treatment were T 0 : control with 100g of wheat flour,T 1 : 90g wheat flour, 5g beetroot powder, and 5g wheatgrass powder,T 2 : 90g wheat flour, 6g Beetroot powder, 4g wheatgrass powder, T 3 : 90g wheat flour, 7g beetroot powder, and 3g wheatgrass powder. Results show that high quality beetroot and wheatgrass cupcake, with good taste and appearance. The indicative optimal formulation for this cupcake was T 1, wheat flour 90%, beetroot 5% and wheat grass 5% and its validation was made with a larger panel.

Full text

International Journal of Food Science and Nutrition
206
International Journal of Food Science and Nutrition
ISSN: 2455-4898; Impact Factor: RJIF 5.14
Received: 23-05-2019; Accepted: 26-06-2019
www.foodsciencejournal.com
Volume 4; Issue 4; July 2019; Page No. 206-208
Studies on cup-cakes incorporated with beetroot and wheatgrass powder
Shivangi Sharma1*, Shanta Peter2, Parimita3, Trupti Phughe4, Sarfraz Ahmad5
1, 4, 5 Research Scholar, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture,
Technology and Sciences, Prayagraj, Uttar Pradesh, India
2, 3 Assistant Professor, Warner College of Dairy Technology, Sam Higginbottom University of Agriculture,
Technology and Sciences, Prayagraj, Uttar Pradesh, India
Abstract
Cup-cakes are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Beetroot is high
in betanin and fiber. Wheat grass is traditionally used to treat various diseases. The present investigation was evaluated for
preparation of healthy and nutritious cupcakes retaining the beneficial properties of beetroot and wheatgrass. Studies were
carried out for the effects of beetroot and wheatgrass powder incorporation on physiochemical, sensory and microbiological
properties of cupcakes. Treatment were T0: control with 100g of wheat flour,T1: 90g wheat flour, 5g beetroot powder, and 5g
wheatgrass powder,T2: 90g wheat flour, 6g Beetroot powder, 4g wheatgrass powder, T3: 90g wheat flour, 7g beetroot powder,
and 3g wheatgrass powder. Results show that high quality beetroot and wheatgrass cupcake, with good taste and appearance.
The indicative optimal formulation for this cupcake was T1, wheat flour 90%, beetroot 5% and wheat grass 5% and its
validation was made with a larger panel.
Keywords: cup-cakes, beet root, wheat grass, betanin, anti-oxidant
1. Introduction
A cup cake is a small cake that has a cup like shape. Such
cakes are made more attractive, flavored, tasty and consumer
appealing by incorporating various additional ingredients
into it like cashew nuts, resins, dry fruits, vanilla etc.
They're portion-controlled, portable, easy to make, tasty and
can be inexpensive to make. The use of white flour derived
from the processing of whole wheat grain, which is aimed at
improving the aesthetic value, it has also led to the drastic
reduction in the nutritional density and the fiber content
compared to bread made from whole grain cereals. Recently
consumer’s awareness of the need to eat high quality and
healthy foods known as functional foods. Therefore, the
trend is to produce specialty bakery products made from
whole grain flour and other functional ingredients known as
health foods or functional foods. The development and
consumption of such functional foods not only improves the
nutritional status of the general population but also helps
those suffering from degenerative diseases associated with
today’s changing lifestyle and environment. (Jideani and
Onwubali, 2009) [3].
Beetroot is a rich source of potent nutrients and possess
many health benefits but is a seasonal crop in India, due to
its high moisture content one of the way of ensuring
beetroot preservation is drying. Beetroot (Beta vulgaris) is
an excellent source of calcium, iron, fiber, folic acid.
Beetroot are rich in valuable, active compounds such as
carotenoids (Dias et al., 2009) [1], glycine, betalaine,
saponins, betacyanines, folates, betanin, polyphenols and
flavonoids (Vali. et al., 2007) [6]. Therefore, beetroot
ingestion can be considered a factor in cancer prevention.
They have antimicrobial and antiviral effects and also can
inhibit the cell proliferation of human tumour cells. Beetroot
is a rich source of both betaine and nitrate. Betaine is a
trimethyl derivative of amino acid glycine. Betaine
supplementation promotes muscular endurance, strength and
power (Hoffman and Ratamess, 2009) [2].
Wheat grass powder contains various antioxidant
compounds and has excellent antioxidant activity.
Wheatgrass is an inexpensive and efficient source to provide
all the required nutrients and medicinal benefits for a
healthy and rejuvenating body. (Singhal et al., 2012) [4].
Hence, the present investigation was undertaken by
considering its advantages of high fiber and antioxidant rich
wheat grass powder in the production of cupcakes. Wheat
grass (Triticum aestivum) belongs to the class of poaceae
family that includes various grasses such as wheat grass.
Wheat grass powder contains antioxidants such as phenolic
compounds and added to food as a supplement, can provide
beneficial health effects. Wheat grass extract is also used to
treat breast cancer cell line because of its antioxidant
activity (Tandon and Arora, Amrita et al., 2011) [5]. The
cytochrome oxidase is a respiratory enzyme which helps in
oxygen utilization by the cells. Its destruction causes
cancerous degeneration of cells as the oxygen utilization by
the cells (cell respiration) gests disturbed.
2. Materials and Methods
The experimental studies were carried out in the Food tech
lab I, Warner College of Dairy Technology, Sam
Higginbottom Institute of Agriculture, Technology and
Sciences, Allahabad during Jan-June 2019.
2.1 Materials
The materials adopted in the present investigation are as
follows:
1. Wheat Flour: Wheat flour was obtained from the local
market of Prayagraj. The flour was of white color and
free from bean fragments.
2. Shortening: Vegetable oil was purchased from local

International Journal of Food Science and Nutrition
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supermarket of Prayagraj. The term ‘shortening’ refers
to the ability of a fat to lubricate, weaken, or shorten the
structure of food components so that they function in a
characteristic way to provide desirable textural
properties to a food product.
3. Baking Powder: Baking powder was purchased from
local market of Prayagraj. This was used as leavening
agent.
4. Milk: Toned milk was purchased from local market of
Prayagraj to provide desirable moisture content.
5. Sugar: Sugar was purchased from local market of
Prayagraj, Apart from sweetening characteristics, sugar
also function as humectants, plasticizer, texterizing
agent, coloring agent, flavor binding agent and flavor
producing agent (browning).
6. Vanilla Essence: Vanilla essence was purchased from
the local market of Prayagraj to provide essential flavor.
7. Beetroot and Wheatgrass Powder: Both of the
products were purchased online from amazon. Which are
used as a fortifying agents in this project.
2.2 Treatment Combination
1. Cup-cakes made from wheat flour.
2. Cup-cakes made from wheat flour fortified with beetroot
and wheatgrass powder(90:5:5)
3. Cup-cakes made from wheat flour fortified with beetroot
and wheatgrass powder(90:6:4)
4. Cup-cakes made from wheat flour fortified with beetroot
and wheatgrass powder(90:7:3)
2.3 Preparation of Cup-cakes
Receiving of vegetable oil (20%)
↓
Addition of refined sugar (40%)
↓
Addition of condensed milk and beat well for 10mins (5%)
↓
Addition of sieved wheat flour (90%), beetroot powder and
wheatgrass powder (in the ratio 0=100:0:0 T1=5:5 T2=6:4,
T3=7:3) and baking powder (1%)
↓
Addition of milk (250ml) and 0.5ml of vanilla essence
↓
Pouring the batter into a previously greased mould
↓
Bake at 160 degree Celcius for 25-30min
↓
Cool the cake to room temp (25ºC)
3. Result and Discussion
The data collected on the different aspects were tabulated
and analyzed statistically using the method of analysis of
variance and critical difference technique. The significant
and non-significant differences observed have been
analyzed critically within and between the treatment
combinations.
The analyzed data is presented in this chapter under the
following headings:
3.1 Chemical characteristics
1) In terms of Carbohydrate percentage in samples of
different treatments and control, the highest mean
Carbohydrate percentage was recorded in the sample of
T0 (55.92) followed by T1(54.86), T2(54.46),T3(54.36).
2) The Protein percentage in samples of different
treatments and control, the highest mean Protein
percentage was recorded in the sample of T1 (5.62)
followed by T2(5.55), T3(5.46),T0(5.24).
3) The Fat percentage in samples of different treatments
and control, the highest mean Fat percentage was
recorded in the sample of T3 (15.35) followed by
T2(15.34), T1(15.33),T0(15.31).
4) For Ash percentage in samples of different treatments
and control, the highest mean Ash percentage was
recorded in the sample of T3 (2.00) followed by T2(1.85),
T1(1.76),T0(1.34).
5) In terms of Moisture percentage in samples of different
treatments and control, the highest mean Moisture
percentage was recorded in the sample of T3 (22.82)
followed by T2(22.78), T1(22.42),T0(22.18).
6) The Total solids percentage in samples of different
treatments and control, the highest mean total solids
percentage was recorded in the sample of T0 (77.82)
followed by T1(77.58), T2(77.22),T3(77.18).
7) For Anti-oxidant percentage in samples of different
treatments and control, the highest mean Anti-oxidant
percentage was recorded in the sample of T3 (6.94)
followed by T2(6.56), T1(6.26),T0(5.53).
8) The Dietary Fiber percentage in samples of different
treatments and control, the highest mean Dietary Fiber
percentage was recorded in the sample of T3 (2.27)
followed by T2(2.26), T1(2.25),T0(2.12).
3.2 Microbial characteristics
1) Yeast and Mould score in samples of different
treatments and controls, the highest mean percentage
was recorded in the sample T2(1.20) followed by
T0(1.00), T3(1.00) and T1(0.80)
2) Coli form test for control and experimental sample was
100%.It shows the absence of gram negative bacteria
which means the strict hygienic practice was maintained
during the procedure preparation.
3) Standard Plate Count score in samples of different
treatments and controls, the highest mean percentage
was recorded in the sample T3(4.40) followed by
T2(4.20), T1(4.00) and T0(3.80)
3.3 Organoleptic characteristics
1) The Colour and Appearance score in samples of
different treatments and controls, the highest mean
percentage was recorded in the sample T1 (8.08)
followed by T0 (7.54), T2(7.39) and T3(6.70).
2) In terms of Body and Texture score in samples of
different treatments and controls, the highest mean
percentage was recorded in the sample T1 (8.04)
followed by T0 (7.85), T2(7.44) and T3(6.76).
3) The Flavor and Taste score in samples of different
treatments and controls, the highest mean percentage
was recorded in the sample T1 (8.16) followed by
T0(7.73), T2(7.54) and T3(7.24).
4) The Overall Acceptability score in samples of different
treatments and controls, the highest mean percentage
was recorded in the sample T1(8.09) followed by
T0(7.69), T2(7.41) and T3(6.85).
Estimated cost of production was Rs 7.68/100g while for T1
was Rs 29.42/100g, T2 was Rs 27.82/100g and T3 was Rs
26.22/100g.

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208
Table 1: Average data for different parameters of control and experiments (in percent)
Parameters
Treatments
C.D. at 5%
level
T0
T1
T2
T3
1. Chemical Analysis (%)
Carbohydrates
55.92
54.86
54.46
54.36
0.774
Protein
5.24
5.62
5.55
5.46
0.023
Fat
15.31
15.33
15.34
15.35
0.013
Ash
1.34
1.76
1.85
2.00
0.235
Moisture
22.18
22.42
22.78
22.82
0.717
Total Solids
77.82
77.58
77.22
77.18
0.717
Antioxidant(mg/gm)
5.53
6.26
6.56
6.9
0.037
Dietary Fiber
2.12
2.25
2.26
2.27
0.022
2. Microbiological analysis
Yeast & Moulds count (cfu/gm
1.0
0.80
1.20
1.0
0.947
Coliform count
Nil
Nil
Nil
Nil
Nil
SPC × 10-1 (colony forming unit /gm)
15.02
15.02
14.02
12.80
2.20
3. Organoleptic Score (9- point hedonic scale)
Color and Appearance
7.54
8.08
7.39
6.7
0.300
Body and Texture
7.85
8.04
7.44
6.76
0.368
Flavor and taste
7.73
8.16
7.4
6.76
0.451
Overall acceptability
7.70
8.09
7.40
6.85
0.248
4. Cost analysis
Cost in Rs./100g(Refined Flour, sugar, beetroot powder, wheatgrass
powder, oil, baking soda, baking powder, vanilla essence)
7.68
29.42
27.82
26.22
4. Conclusion
The present experiment entitled “Studies on cupcakes
incorporated with Beetroot and Wheatgrass Powder” in
proportions, (100:00:00), (90:5:5), (90:6:4), (90:7:3). Thus
final product was analysed for their physico-chemical.
Microbiological, sensory and cost. Our results show,
therefore that high quality beetroot and wheatgrass cupcake,
with good taste and appearance, suitable for all age groups,
can be made from a mixture of 3 raw materials normally
consumed in the form of other food products or in the juice
form: refined flour, wheatgrass powder or beetroot powder.
The indicative optimal formulation for this cupcake was
(T1) wheat flour 90%, beetroot 5% and wheatgrass 5% and
its validation was made with a larger panel.
5. Acknowledgment
The author would like to thank advisor Shanta Peter
Assistant Professor, WCDT, SHUATS, Allahabad, for
providing proper guidance and all required facilities. I
would also like to pay my plethora of thanks to my co-
advisor Er. Parimita Assistant Professor, WCDT, SHUATS,
Allahabad for her dedication, cooperation and prolific
encouragement in accomplishing my work.
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