Tailoring the Use of Proso Millet in Preparation of Gluten Free Cupcakes: Tailoring Proso Millet in Gluten-Free Cupcakes

Nighat Raza; Naheed Bano; Ali Hamza; Ahmed Mujtaba; Umar Farooq; Amar Matloob; Mirza Abid Mehmood; Qurat ul Ain; Muhammad Munir

doi:10.54393/df.v5i01.123

Authors

Nighat Raza Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Naheed Bano Faculty of Veterinary and Animal Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Ali Hamza Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Ahmed Mujtaba Department of Food Science and Technology, Faculty of Engineering Sciences and Technology, Hamdard University, Islamabad Campus, Islamabad, Pakistan
Umar Farooq Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Amar Matloob Department of Agronomy, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Mirza Abid Mehmood Institute of Plant Protection, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Qurat ul Ain Department of Food Science and Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
Muhammad Munir Department of Management and Administrative Sciences, University of Narowal, Narowal, Pakistan

DOI:

https://doi.org/10.54393/df.v5i01.123

Keywords:

Celiac Disease, Gluten-Free Cupcakes, Proso Millet, Rice Flour, Product Development

Abstract

Celiac disease is the disorder of small intestine. It affects about 1% of the population. To meet dietary requirements of the affected population, the food industry must develop new food items with special health-improving properties. For people who are allergic to gluten, Proso millet is the ideal cereal owing to its gluten-free nature. Objective: To make gluten-free cupcakes using varying concentrations of Proso millet and rice flour. Methods: The gluten content, total phenolic content, and particle size distribution of the raw material were all measured. Next, 100% wheat flour, 80%, 85%, and 90% Proso millet flour, and 20%, 15%, and 10% rice flour were used to make cupcakes. The nutritional makeup of the cupcakes, including their moisture content, ash content, crude fiber, crude fat, crude protein, and mineral (Fe, Zn, Ca, and P) contents, was examined. Results: Based on the results, the optimal ratio of protein and fiber was found to be 90% Proso millet and 10% rice flour. The result for the sensory score of the cupcakes showed that all the treatments were acceptable by the consumer. Conclusions: Although the treatment having high concentration of Proso millet recorded the highest acceptability score. Therefore, Proso millet is useful cereal for any product development.

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