The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake

Abstract

T ECHNOLOGICAL, medicinal and nutritional importance of garden cress seed powder was the most vital aspect ofthis study. This search was designed to study the effect of the addition of garden cress seeds powder (GCSP), with the replacement ratio of 5, 10 and 15% of wheat flour, on the rheological properties of wheat flour and specific volume, texture analysis, stalling and sensory properties of chocolate flavored cupcake processing. GCSP is a rich source of protein, carbohydrates, dietary fiber, fat, ash, potassium, phosphorus, magnesium, iron, polyphenols and flavonoids. GCSP had good functional properties. The water absorption (WA) percentages increased clearly with the addition of GCSP being 59, 62, 66 and 72% for control, 5, 10 and 15% treated flours, respectively. The control sample had the maximum mixing tolerance index (MTI). arrival time (AT), dough development time (DDT), departure time (DT) and stability of dough (SD) was increased with the increase of GCSP. The wheat flour containing 5% GCSP had the highest resistance to extension (R50), maximum resistance (MR) and ratio number (R50/E). The extensibility (E) and dough strength (DS) were decreased by increasing the level of GCSP addition. The replacement of wheat flour with 5, 10 and 15% increased significantly (p≤0.05) the weight, volume and specific volume of the resulted cupcakes with GCSP. Cupcake containing 15% of GCSP had the lowest hardness 1, hardness 2, springiness, gumminess and chewiness followed by that containing 10% of GCSP except for springiness. Cupcake containing 15 % of GCSP had the lowest decrease percent of alkaline water retention capacity (AWRC) during storage periods being 1.67, 1.90 and 2.79 at 2, 4 and 6 days of storage, respectively, followed by cupcake containing 10%, 5% GCSP and finally the control sample. Cupcakes containing GCSP were more acceptable and fresher than control samples. Thus, the addition of GCSP to wheat flour improved rheological properties and also improved cupcake quality.

Nutritional, functional, and therapeutic assessment of muffins fortified with garden cress seeds

“…Similar sensorial appraisal outcomes have been reported previously (El‐Kherbawy & Omaima, 2019). Overall, lower ranks for G20 made it less acceptable, but most acceptable rankings were reported for G10 and G15, and similar outcomes have also been reported from the work of Toliba and Mohamed (2019). As a result, both fortification levels may be used, however, in this context, G15 was chosen as the final product to maximize nutritional advantages.…”

“…Overall, results exhibited the enhanced dough rheological properties, especially GCSs supplementation at 10% was found most suitable based on maximum DDT and MTI, whereas the mean of DoS and DST. Similar outcomes can be seen in the results of rheological assays conducted by El-Kherbawy and Omaima (2019) and Toliba and Mohamed (2019).…”

“…Table 6 represents the results for various rheological characteristics of farinograph. There was a highly significant increase in WA from 60.00 ± 2.64 in G0 to 74.500 ± 1.704 in G20, which might be due to the higher fiber contents, gelling ability, and water‐holding capacity (Toliba & Mohamed, 2019). Any flour with higher WA and longer DDT and MTI below 30 B.U.…”

Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

“…Although processed wheat flour is the primary component in bread goods, its protein content is a lower quantity than that of other cereals, Gómez et al,(2010) reported that wheat flours used in baking have a lower protein level. These findings were confirmed by the reported work of ( Gokavi et al, 2004;Toliba and Mohamed, 2019;El-Hadidy, 2020), where garden cress seeds powder is a rich source of dietary fiber, carbohydrates, protein, fat, ash, calcium, potassium, phosphorus, magnesium, iron, zinc, polyphenols and flavonoids. Cake industry challenges include increased storage, quality control, and cost reduction (Cauvain and Young, 2006).…”

“…Cake industry challenges include increased storage, quality control, and cost reduction (Cauvain and Young, 2006). Toliba and Mohamed, (2019) reported that blending of WF with 5, 10 and 15% of garden cress seeds led to a significant increase (p≤0.05) in volume, weight and specific volume of resulting cupcakes. According to Deshmukh et al, (2017)sensory study of cookies with 10% garden cress bran demonstrated the highest overall acceptance as well as considerably improved dietary fiber and mineral content.…”