Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

Author:

Younis Muhammad1,Afzal Khurram1,Sultan Muhammad Tauseef1ORCID,Rabail Roshina2,Akhtar Saeed1ORCID,Ismail Tariq1ORCID,Khalid Muhammad Usman1,Shabbir Muhammad Asim2,Aadil Rana Muhammad2ORCID

Affiliation:

1. Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Punjab, Pakistan

2. National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan

Abstract

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.

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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