Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes
The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting prelimin...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/1329249 |
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| _version_ | 1832547232196329472 |
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| author | Muhammad Younis Khurram Afzal Muhammad Tauseef Sultan Roshina Rabail Saeed Akhtar Tariq Ismail Muhammad Usman Khalid Muhammad Asim Shabbir Rana Muhammad Aadil |
| author_facet | Muhammad Younis Khurram Afzal Muhammad Tauseef Sultan Roshina Rabail Saeed Akhtar Tariq Ismail Muhammad Usman Khalid Muhammad Asim Shabbir Rana Muhammad Aadil |
| author_sort | Muhammad Younis |
| collection | DOAJ |
| description | The current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their rheological behavior and suitability in bakery cupcakes. The results indicated that purslane leaves and stems are a rich source of crude proteins (18.04 ± 0.61 and 15.62 ± 1.63%, respectively) and mineral contents, especially iron contents (214.28 ± 123.13 and 243.37 ± 5.25 mg/100 g, respectively). The powder retained a significant quantity of phenolic compounds and antioxidant potential after sun-drying. The rheological evaluation indicated the dose-dependent incremental response on dough development and dough stability time. Although cupcakes prepared with purslane leaves and stem powder received lower ratings than the control, statistically, the cupcakes supplemented with 2 to 4% purslane powder were on par with each other. In conclusion, purslane leaves and stems are a rich source of micronutrients and their incorporation in bakery products can improve the consumer’s micronutrient intake. |
| format | Article |
| id | doaj-art-79b3aa33d1e0476b8b26a541118e5131 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-79b3aa33d1e0476b8b26a541118e51312025-02-03T06:45:40ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/1329249Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented CupcakesMuhammad Younis0Khurram Afzal1Muhammad Tauseef Sultan2Roshina Rabail3Saeed Akhtar4Tariq Ismail5Muhammad Usman Khalid6Muhammad Asim Shabbir7Rana Muhammad Aadil8Faculty of Food Science and NutritionFaculty of Food Science and NutritionFaculty of Food Science and NutritionNational Institute of Food Science and TechnologyFaculty of Food Science and NutritionFaculty of Food Science and NutritionFaculty of Food Science and NutritionNational Institute of Food Science and TechnologyNational Institute of Food Science and TechnologyThe current research focused on improving the nutritional quality of cupcakes by using micronutrient-rich vegetables, specifically purslane’s leaves and stems. The purslane leaves and stems were sun-dried and analyzed for their proximate, mineral, and antioxidant potential. After conducting preliminary trials, flour blends supplemented with purslane powders ranging from 2 to 4% were evaluated for their rheological behavior and suitability in bakery cupcakes. The results indicated that purslane leaves and stems are a rich source of crude proteins (18.04 ± 0.61 and 15.62 ± 1.63%, respectively) and mineral contents, especially iron contents (214.28 ± 123.13 and 243.37 ± 5.25 mg/100 g, respectively). The powder retained a significant quantity of phenolic compounds and antioxidant potential after sun-drying. The rheological evaluation indicated the dose-dependent incremental response on dough development and dough stability time. Although cupcakes prepared with purslane leaves and stem powder received lower ratings than the control, statistically, the cupcakes supplemented with 2 to 4% purslane powder were on par with each other. In conclusion, purslane leaves and stems are a rich source of micronutrients and their incorporation in bakery products can improve the consumer’s micronutrient intake.http://dx.doi.org/10.1155/2023/1329249 |
| spellingShingle | Muhammad Younis Khurram Afzal Muhammad Tauseef Sultan Roshina Rabail Saeed Akhtar Tariq Ismail Muhammad Usman Khalid Muhammad Asim Shabbir Rana Muhammad Aadil Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes Journal of Food Quality |
| title | Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes |
| title_full | Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes |
| title_fullStr | Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes |
| title_full_unstemmed | Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes |
| title_short | Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes |
| title_sort | quality characteristics of purslane portulaca oleracea l leaf and stem powder supplemented cupcakes |
| url | http://dx.doi.org/10.1155/2023/1329249 |
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