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Influencing of Guava Processing Residues Incorporation on Cupcake Characterization

Khalifa I, Barakat H, El-Mansy HA and Soliman SA

The assessment of the structure components for innovative cupcake formulas integration with guava processing residues was targeted. Wheat flour was partially substituted both guava seeds and pomaces at 5-20% to prepare cupcake mixtures. The structure’s ingredients were harmonically examined. Rheological parameters of among formulas were assayed using Mixolab device. Besides, total phenolics, antioxidant activity, physical and sensory characteristics in different substituted cupcakes were performed. Then, some quality parameters during storage were evaluated. Substituted wheat flour with both guava residues at 5% and 10% did not effect on the thermomechanical and organolyptical properties drastically. Amazingly, both guava seeds and pomaces had higher crude fiber, total phenolics and their antioxidants than wheat flour cupcake. Guava pomace-cupcake at 20% recorded the highest phenolics and antioxidants to be 2.34 mg GAE g-1 dw and 5.18 μmoL TE g-1 dw, respectively. Conversely, a negligible difference was found among guava residues at 5% and wheat flour cupcakes in physical and quality parameters. Substitution levels of 5 and 10% produced acceptable cupcakes which did not differ significantly than wheat flour cupcakes.