Fortification and Development of Nutritive Rich Cupcake using Prunus dulcis

Abstract

Background: Almond (Prunus dulcis) is the most consumed tree nut, next to walnut and cashew and India is number one importer of almonds. Ingredients such as Barnyard millet (Echinochloa frumentacea), Kodo millet (Panicum sumatrense) and Black rice (Oryza sativa) were popular in the past but neglected by people now a days due to changes in the life style and regular food intake. Taking this into consideration an attempt was made to utilize these ingredients to develop a low-cost cupcake (Almocake) with high calcium and magnesium content for people suffering from micronutrient deficiency. The current rate of cupcakes per kg is approximately 700 rs/kg but the “Almocake” is 495 rs per kg, which is much lesser than the commercially available one. Methods: The ingredients were procured, dry roasted and ground. Three different proportions supplemented with 1:2:2:2, 1:2:1:2 and 2:1:1:1 ABVB (Almond, Barnyard millet, Kodo millet and Black rice) per serving were prepared and sensory analysis was carried out using a five-point hedonic scale that considered appearance, texture, taste and aroma. Result: The proportion 2:1:1:1 was found to be comparatively better than the other proportions. Nutritional analysis tests show that calcium content of 39.4 mg and Magnesium content of 23.8 mg were present in the cupcake. The antioxidant activity by DPPH antioxidant test was found to be 60%. The shelf life analysis by spread plate technique of the product was observed to be 20 days.