Quality attributes and sensory characteristics of reduced-caloric Muscat cupcakes substituted with banana flour and monk fruit extract

초록

In recent years, researchers have focused on addressing dietary-related disorders by promoting low calorie food products derived from locally accessible fruits and/or vegetables. This study aimed to investigate the substitution effects of banana flour and monk fruit extract on the quality attributes and sensory characteristics of a reduced-calorie Muscat cupcake. Two raw materials-banana flour and monk fruit extract-were used to substitute wheat flour and sugar, respectively. In the banana flour-based formulation, the control cupcake base included 33.63% (w/w) wheat flour, 29.50% (w/w) sugar, and 36.87% (w/w) eggs. Banana flour was substituted at four levels: 55%, 70%, 85%, and 100% (w/w) of total flour weight. Based on the optimized banana flour level, sugar was subsequently replaced with monk fruit extract at four levels: 55%, 70%, 85%, and 100% (w/w) of total sugar content. It was found that the texture of reduced-calorie cupcakes was influenced by the amounts of banana flour and monk fruit extract, affecting the volume and firmness. Sensory analysis indicated no significant differences (p > 0.05) between banana flour-based and control Muscat cupcakes. Increasing the amount or percentage of banana flour increased (p <= 0.05) the darkness of cupcakes, while monk fruit extract had minimal effect on color. Increasing the banana flour reduced the diffuse cavitation, and higher monk fruit extract completely eliminated cavitation. Incorporating banana flour and monk fruit extract enhanced fiber, total phenolic content, ferric reducing ability power (FRAP assay), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (ABTS assay). The results showed that the optimal formulation of reduced-calorie Muscat cupcakes, with 33.63% banana flour, 20.65% monk fruit extract, 8.85% sugar, and 36.87% eggs, achieved a 28% caloric reduction (113 kcal per 55 g serving).

키워드