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Antioxidant activities of chicory leaves powder and their applications for preservation of cupcakes
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Journal Article
Antioxidant activities of chicory leaves powder and their applications for preservation of cupcakes
2025
Overview
Since the advantages of a healthy diet on one's quality of life are widely recognized, the food industry must come up with new food products that have particular health-improving qualities. Using water and ethanolic extraction, the current study assessed the antioxidant capacities of purslane and chicory leaves extracts. The study assessed how MCI (Chicory (Cichorium intybus) leaf powder) (cupcake flour replaced with 5% and 10% chicory leaf powder) and MPO (Purslane (Portulaca oleracea) leaf powder) (cupcake flour replaced with 5% and 10% purslane leaf powder) affected the physical traits, textural qualities, nutritional content, lipid oxidation, and consumer acceptability of cupcakes. Total phenols, flavonoids, and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The texture, color, and nutritional content of cupcake samples from MCI and MPO were assessed and compared to control samples. According to the findings, raising the MPO and MCI by 10% reduced the specific volume, yellowness, and lightness of crumb and crust while enhancing the redness. After the storage period, both cakes (MCI and MPO) had higher nutritional values than the control. A nine-point hedonic scale was used to rate the acceptability of cupcakes. As MPO and MCI concentrations increased, darker colors predominated (p < 0.05). However, the overall consumer acceptance of cupcake samples declined with increase in MCI and MPO concentrations, and compared to MCI cupcake samples, MPO cupcake samples were substantially more acceptable (p < 0.05). The results of sensory evaluation also showed that the sensory qualities of the product did not change significantly by the addition of up to 5% of MPO and MCI to cupcake recipe. Hence, up to 5% MPO and MCI can be used as a flour substitute in cupcake recipes to increase the nutritional value and functioning of cakes without degrading the quality. Keywords: acceptability; chicory; cupcakes; fortification; leaf powder; nutritional composition; purslane
Publisher
Chiriotti Editori S.r.l
Subject
