Determining Quality Attributes of Cupcakes by Watermelon Puree and Stevia Sweetener

Shereen L. Nassef *

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Hoda H. Hafez

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

*Author to whom correspondence should be addressed.


Abstract

Utilizing stevia instead of sucrose to cut calories and improve nutritional value of cake, and using internal watermelon peels for preparing puree to substitute fats in cupcakes. Muffins technological and sensory evaluation was conducted. By creating a product with high nutritional value and low in fat, utilizing vegetables' high fiber content, creating a new product with high nutritional and biological value, and taking advantage of various minerals from their natural sources, watermelon peels can be used to their fullest potential economically and for health reasons. The muffin blends and formulas were made, and we performed all necessary analyses (chemical, physical, sensory assessment, and texture for muffins). The findings demonstrated that while weight increased with increasing purée, volume and specific volume considerably reduced. So that the muffins volume was small at 100% replacement level. Using watermelon puree and stevia in place of butter and sucrose in baking resulted in a negligible improvement in cohesion, chewiness, and hardness. However, there was no difference between the acceptability of the low-calorie muffins and the control cake until 75%. The addition of (watermelon and stevia) did not cause any unfavorable changes in flavor, aroma, or color. The panelists agreed that the watermelon and stevia muffins high moisture level was acceptable. Results showed that puree and stevia are effective at lowering the amount of fat and calories in muffins and are a suitable fat and sugar substitute. The final product had higher levels of protein, ash, fiber, and minerals, and the muffins had high acceptance. Low-calorie muffins contained more moisture and were moister, but they were still secure and maintained quality.

Keywords: Watermelon peel, fat replacer, stevia


How to Cite

Nassef, S. L., & Hafez , H. H. (2024). Determining Quality Attributes of Cupcakes by Watermelon Puree and Stevia Sweetener. Asian Journal of Food Research and Nutrition, 3(1), 1–11. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/104

Downloads

Download data is not yet available.

References

ADA Reports. Position of the American dietetic association: Fat Replacers. Journal of the American Dietetic Association. 2005;105:266-275.

WHO 2007. The Challenge of Obesity in the WHO European Region and the Strategies for Response. Copenhagen, Denmark: World Health Organization Available:http://www.euro.who.int/_data/assets/pdf_ file/0010/74746/E90711.pdf Accessed on November 20, 2012.

Colla K, Gamlath S, Costanzo A. Fat replacers in baked food products. Foods. 2018;7(12):192.

Jones SA.. Issues in fat replacement. In: Handbook of fat replacers; Eds: Roler, S. and Jones, S.A. CRC Press, Boca raton. FL. USA; 1996.

Hussien HA. Using vegetable puree as a fat substitute in cakes. International Journal of Nutrition and Food Sciences. 2016;5(4):284-292.

Pooja M, Indrani M, Simmi J. Study on the physico-chemical and sensory characteristics of cookies made using avocado as a fat (Butter) substitute. International Journal of Food Science and Nutrition. 2018;3(1):68-72.

Kalinga D. Delivering β–glucan via selected bakery systems: cake. Master Thesis. Victoria University. Faculty of Health, Engineering and Science: Virginia, USA. 2010;8–85.

Olayinka BU, Etejere EO. Proximate and chemical compositions of watermelon (Citrullus lanatus (Thunb.) Matsum and Nakai cv red and cucumber (Cucumis sativus L. cv Pipino). Int. Food Res. J. 2018;25:1060–1066.

Saediman H, Alwi LO, Rianse IS. Taridala SAA, Salahuddin S, Indarsyih Y, Astuti RW..Comparative profitability of melon and watermelon production in South Konawe District of Southeast Sulawesi. WSEAS Trans. Bus. Econ. 2020;17:933–939.

Masika FB, Alicai T. Shimelis H, Ddamulira G, Athman SY, Ipulet P, Andama A,Tugume AK. Pumpkin and watermelon production constraints and management practices in Uganda. CABI Agric. Biosci. 2022;3:39.

Food and Agriculture Organization of the United Nations. Available: http://faostat.fao.org (accessed on 23 August 2022).

Perkins-Veazie P, Collins JK, Davis AR, Roberts W. Carotenoid content of 50 watermelon cultivars. J. Agric. Food Chem. 2006;54:2593–2597.

Assefa AD, Hur OS, Ro NY, Lee JE, Hwang AJ, Kim BS, Rhee JH, Yi JY, Kim JH., Lee, H.S.. Fruit morphology, citrulline, and arginine levels in diverse watermelon (Citrullus lanatus) germplasm collections. Plants. 2020;9:1054

Aslam A, Zhao S, Lu X, He N, Zhu H, Malik AU, Azam M, Liu W. High-throughput LC-ESI-MS/MS metabolomics approach reveals regulation of metabolites related to diverse functions in mature fruit of grafted watermelon. Biomolecules. 2021;11: 628.

Deshmukh, C.D., Jain, A., Tambe, M.S. Phytochemical and pharmacological profile of Citrullus lanatus (THUNB). 2015.Biolife , 3: 483–488.

Manivannan A, Lee ES, Han K, Lee HE, Kim DS. Versatile nutraceutical potentials of watermelon—A modest fruit loaded with pharmaceutically valuable phytochemicals. Molecules. 2019;25:5258.

Maoto MM, Beswa D, Jideani AIO. Watermelon as a potential fruit snack. Int. J. Food Prop. 2019;22:355–370.

Nadeem M, Navida M, Ameer K, Iqbal A, Malik F, Nadeem MA, Fatima H, Ahmed A, Din AA.. comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects. Korean J. Food Preserv. 2022;29:546–576.

Faizy J, Jahani M, Ahmadi S. Antioxidant activity and mineral content of watermelon peel. J. of food and Engineering Bioprocess. 2020;3(1):35-40.

Retnani R, Anggraeni R. Ekstrasi Gula Stevia dari Tanaman Stevia Rebaudiana Bertoni. Jurusan Teknik Kimia Fakultas Teknik Universitas Wahid Hasyim Semarang; 2005.

Depuydt Rita. Stevia: Naturally sweet for desserts, drinks and more. Book Publishing Company, Summertown; 2002

Cloe A.. Which Is Best: Stevia, Sugar or Honey?; 2013.Available:http://www.livestrong.com/article/387159-what-is-better-stevia-sugar-orhoney/“15 Agustus 2017”]

Geuns JMC, Safety of stevia and stevioside. Recent Research. Developments-in phyto chemistry. 2000; 4:75-88.

Anita K, Sahiba D, Rajbir S,. Effect of Stevia Leaf (Stevia rebaudiana) Powder supplementation and nutrition counselling on anthropometric parameters and gain in knowledge of the subjects. Ethno-Med. 2008;2(2):107-113.

Apurba G, Ramachandra RHG, Ramesh V. Effect of partial replacement of sugar with stevia on the quality of kulfi. J Food Sci Technol . 2014;51(8):1612–1616.

Magorzata K and Anna GM. Directions on the use of Stevia leaves (Stevia rebaudiana) as additive in food products. Acta Sci. Pol. Technol. Aliment. 2015; 14(1):5–13.

Fraikue FB, Kumar JP, Amenumey EK. 2018. Production of Makuea poo–ung puree for usage in meal preparation. Asian Journal of Management. 2018;1:475– 478.

Sanggramasari, S. (2019). Effect of honey and stevia as sugar substitute on sensory evaluation of chiffon cake. JBHOST, 5 Issue 01: 106-113.

Bennion EB, Bamford GST. The Technology of Cake Making (6 ed.). London: Blackie; 1997.

AOAC,19th. Association of Official Analytical Chemists. Official Methods of Analysis ed). Maryland, USA. (2012).

Fraser JR, Holmes DC. Proximate analysis of wheat flour carbohydrate. In. Analysis of whole meal flour and its some of its fractions. J. of Science of Food and Agricultural. 1959;10(9):506-512.

FAO/WHO. Protein quality evaluation. Reports of join FAO/WHO expert Consultion, Food and Agriculture Organization of the United Nations, FAO, Rome.1991;1-66.

Baixauli R, Salvador A, Fiszman SM.. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research Technology. 2008;226: 523–530.

AACC.Approved methods of American association of cereal chemists. St. Paul, USA: American Association of Cereal Chemists; 2000.

Snedecor GW, Cochran WG. Statistical methods 7th ed. Iowa State Univ., Press. Ames., Iowa, USA; 1980.

Hemada HM, Abd El-Aziz NS, Mohamed EF, Abd El magied ES. The Impact of Natural Stevia Extract (Stevioside) as a Sucrose Replace on Quality Characteristics of Selected Food Products. Middle East Journal of Applied Sciences. 2016;6(1):40 -50.

IFT/FDA. Evaluation and definition of potentially hazardous foods: A report of the Institute of Food Technologists for the Food and Drug Administration of the US Department of Health and Human Services December 31 Contract No 223: 98-2333 Task Order No 2001;4.

Kilcast D, Subramaniam P.The stability and shelf –life of food. BocaRaton, Washington DC USA Woodhead Publishing Limited and CRC Press LLC. Chap.4 2000;79-103.

Cook, F. K. and Johnson, B. L. 2010. Microbiological spoilage of cereal products in: Food microbiology and food safety. Sperber, W.H. ad Doyle, M.P. (ed). P 223.Springer New York, USA.

Khalil AH. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Food Hum. Nutr. 1998;52:299-313. b

Raeker MO, Johnson LA. A micro method for cake baking (high ratio, white layer). Cereal Chem., 1995;72:167-172.

Borneo, R., Aguirre, A. and Leon, A. E, "Chia (Salvia hispanica L)gel can be used as egg or oil replacer in cake formulations", Journal of the American Dietetic Association, .(2010) Vol.110, pp. 946-949.

Grigelmo-Miguel N, Carreras-Boladeras E, Martin-Belloso O. The influence of the addition of peach dietary fiber in composition, physical properties and acceptability of reduced fat muffins. Food Sci. Technol. Int. 2001;7(5): 425–431.

Zahn S, Pepke F and Rohm H. Effect of inulin as a fat replacer on texture and sensory properties of muffins. Int. J. Food Sci. Technol. 2010;45(12):2531– 2537

Indrani D, Rao GV.. Functions of ingredients in the baking of sweet goods. In: Food Engineering Aspects of Baking Sweet Goods. Boca Raton: CRC Press. 2008;31–47

Sumnu.Gulum & Sahin .Serpil, Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Department of Food Engineering, Middle East Technical University, 06531 . www.elsevier.com/locate/foodhyd . 2010 Food Hydrocolloids 24 (2010) 755- 762.

Abdel- Haleem A.and Hafez H. Producing of gluten-free and casein free (GFCF) cupcakes for autistic children. Egyptian J. Agric. Research 2015;93(4):679-705.

Cauvain SP, Young LS. Baked products: Science technology and practice (1st edition). Oxford OX4 2DQ, UK: Blackwell publishing; 2006.

Seker IT, Ozboy-Ozbas O Gokbulut I, Ozturk S, Koksel H. Utilization of apricot kernel flour as fat replacer in cookies. J. Food. Process. Pres. 2010;34:15-26.

Hayek SA, Ibrahim SA. Consumer acceptability of chocolate chip cookies using apple sauce as a fat (butter) substitute. Emir. J. Food Agric. 2013 ;25(3):159-168.

Hussein EA, El-Beltagy AE, Gaafor AM. Production and quality evaluation of low calorie cake. American Journal of Food Technology. 2011;6(9):827-834.