Preparation, Packaging and Storability Analysis of Fortified Cupcakes Prepared for Preschool Children

Abstract

Today, maintaining optimal diet and health is the most difficult and demanding task. The importance of adding nutritious ingredients that are high in iron, calcium, fiber, protein, and other nutrients to food products has increased as people become more conscious of the role that food plays in health promotion. All age groups of people enjoy cupcakes because they are convenient, but children particularly enjoy them. Because they are convenient and appealing to kids. Numerous research has examined the idea of incorporating healthy components into cupcakes to improve their nutritional value. Cupcakes made with soy, ragi, and gram flour have the potential to be nutrient carriers. Keeping these above facts in view, the present investigation entitled “Preparation, Packaging and Storability Analysis of Fortified Cupcakes Prepared for Preschool Children” was carried out. The cupcakes were prepared by using whole wheat flour, refined wheat flour, baking soda, baking powder and finger millet flour/chickpea flour/ Soybean flour, oil, vanilla essence, icing sugar, milk powder and milk. Bakery goods frequently contain preservatives to increase their shelf life. Preservatives aid in halting the development of bacteria and mould, which can lead to food spoiling and food poisoning. Common preservatives found in cupcakes and bakery goods include calcium propionate, potassium sorbate, and sodium propionate. However, when these preservatives are used more than the permitted amount may lead to numerous health issues such as asthma, hyperactive behaviour in children, weakening of the heart, skin rashes, increased risk of obesity etc. In this study, no such harmful preservatives have been used in preparation of fortified cup-cakes. Permitted amount of preservatives has been used in this research. To balance the Leavening agents like Baking Soda and Baking Powder used in Bakery products, we may add acidic ingredients like Yogurt or Buttermilk to it. For sensitive individuals, we can use Natural leavening agents like Yeast, Milk, Curd, Egg etc. The finger millet-fortified cupcakes can be kept for up to four days without substantially compromising their sensory appeal. It was found that compared to aluminium foil, plastic pouches significantly impacted sensory characteristics as flavour and colour. All the organoleptic properties of the control and the enriched cupcakes made with Bengal gram and soybean flour dramatically improved with longer storage intervals. The results of the present study suggests that the cupcakes enhanced with Bengal gram and soybean flour could be stored for a maximum of four days without experiencing a substantial alteration in their sensory appeal. It was discovered that taste and flavour perceptions varied considerably more in paper envelopes than in aluminium foil.