Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes
This study investigated the effects of sprouting wheat grain on the nutritional and sensory properties of cupcakes. Wheat grain was sprouted for different durations (1, 3, and 5 days) to enhance its nutritional benefits. The results showed that sprouting increased the bioavailability of minerals suc...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000258 |
| _version_ | 1827222846582030336 |
|---|---|
| author | Waheeba Elfaki Ahmed Islam Ragab Mohamed G.E. Gadallah Raghad M. Alhomaid Mona S. Almujaydil |
| author_facet | Waheeba Elfaki Ahmed Islam Ragab Mohamed G.E. Gadallah Raghad M. Alhomaid Mona S. Almujaydil |
| author_sort | Waheeba Elfaki Ahmed |
| collection | DOAJ |
| description | This study investigated the effects of sprouting wheat grain on the nutritional and sensory properties of cupcakes. Wheat grain was sprouted for different durations (1, 3, and 5 days) to enhance its nutritional benefits. The results showed that sprouting increased the bioavailability of minerals such as Zn, Ca, Mg, Cu, and Mn compared to unsprouted wheat flour. Additionally, sprouted wheat flour (SWF) exhibited reduced levels of wet gluten, dry gluten, and gluten indices, which made it more suitable for cake making. The antioxidant capacity and total phenolic content of the sprouted wheat flour increased significantly during the 5-day sprouting period. Moreover, cupcakes made from wheat flour sprouted for 1 and 3 days had improved specific volume compared to the control. However, the lightness of the cupcakes gradually decreased when sprouting was performed on days 1 and 5.In terms of sensory evaluation, cupcakes made from wheat flour sprouted for 1 day were found to be significantly more acceptable compared to the control. However, there was no significant difference in acceptability between the control cupcakes and those made from wheat flour sprouted for 3 days. Importantly, all samples of sprouted wheat flour and cupcakes tested in this study were found to have no detectable contamination of E. coli. Sprouting wheat grain for up to 3 days can enhance the nutritional composition, increase antioxidant levels, and produce acceptable and healthier cupcakes. These findings suggest that sprouted wheat flour can be a beneficial ingredient for baking applications, providing improved nutritional value and sensory attributes. |
| first_indexed | 2024-04-24T20:11:14Z |
| format | Article |
| id | doaj.art-a6fc930eff7f4c82b5731b0fd0d77c27 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2025-03-21T16:44:59Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-a6fc930eff7f4c82b5731b0fd0d77c272024-06-16T05:48:46ZengElsevierApplied Food Research2772-50222024-06-0141100412Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakesWaheeba Elfaki Ahmed0Islam Ragab1Mohamed G.E. Gadallah2Raghad M. Alhomaid3Mona S. Almujaydil4Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraidah, Saudi Arabia; Department of Food Science and Technology, College of agriculture Alzaiem Alazhari University, Khartoum Bahri 13311, SudanDepartment of Chemistry, College of Science, Qassim University, Buraidah 51452, Saudi Arabia; Corresponding author.Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraidah, Saudi Arabia; Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, EgyptDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraidah, Saudi ArabiaDepartment of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraidah, Saudi ArabiaThis study investigated the effects of sprouting wheat grain on the nutritional and sensory properties of cupcakes. Wheat grain was sprouted for different durations (1, 3, and 5 days) to enhance its nutritional benefits. The results showed that sprouting increased the bioavailability of minerals such as Zn, Ca, Mg, Cu, and Mn compared to unsprouted wheat flour. Additionally, sprouted wheat flour (SWF) exhibited reduced levels of wet gluten, dry gluten, and gluten indices, which made it more suitable for cake making. The antioxidant capacity and total phenolic content of the sprouted wheat flour increased significantly during the 5-day sprouting period. Moreover, cupcakes made from wheat flour sprouted for 1 and 3 days had improved specific volume compared to the control. However, the lightness of the cupcakes gradually decreased when sprouting was performed on days 1 and 5.In terms of sensory evaluation, cupcakes made from wheat flour sprouted for 1 day were found to be significantly more acceptable compared to the control. However, there was no significant difference in acceptability between the control cupcakes and those made from wheat flour sprouted for 3 days. Importantly, all samples of sprouted wheat flour and cupcakes tested in this study were found to have no detectable contamination of E. coli. Sprouting wheat grain for up to 3 days can enhance the nutritional composition, increase antioxidant levels, and produce acceptable and healthier cupcakes. These findings suggest that sprouted wheat flour can be a beneficial ingredient for baking applications, providing improved nutritional value and sensory attributes.http://www.sciencedirect.com/science/article/pii/S2772502224000258Sprouted wheat flourCupcakeChemical compositionSensory evaluationAntioxidant activity |
| spellingShingle | Waheeba Elfaki Ahmed Islam Ragab Mohamed G.E. Gadallah Raghad M. Alhomaid Mona S. Almujaydil Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes Applied Food Research Sprouted wheat flour Cupcake Chemical composition Sensory evaluation Antioxidant activity |
| title | Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes |
| title_full | Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes |
| title_fullStr | Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes |
| title_full_unstemmed | Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes |
| title_short | Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes |
| title_sort | effect of sprouting whole wheat grain on the sensory quality physicochemical properties and antioxidant activity of cupcakes |
| topic | Sprouted wheat flour Cupcake Chemical composition Sensory evaluation Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000258 |
| work_keys_str_mv | AT waheebaelfakiahmed effectofsproutingwholewheatgrainonthesensoryqualityphysicochemicalpropertiesandantioxidantactivityofcupcakes AT islamragab effectofsproutingwholewheatgrainonthesensoryqualityphysicochemicalpropertiesandantioxidantactivityofcupcakes AT mohamedgegadallah effectofsproutingwholewheatgrainonthesensoryqualityphysicochemicalpropertiesandantioxidantactivityofcupcakes AT raghadmalhomaid effectofsproutingwholewheatgrainonthesensoryqualityphysicochemicalpropertiesandantioxidantactivityofcupcakes AT monasalmujaydil effectofsproutingwholewheatgrainonthesensoryqualityphysicochemicalpropertiesandantioxidantactivityofcupcakes |