Study of chemical and sensory properties of cupcake samples fortified with sweet lupine powder in different proportions

Abstract

This research was carried out at the laboratories of Food Science Department, Faculty of Agriculture, Damascus University. This study aimed to study the physical and chemical properties of sweet lupine powder and its effect on the chemical and sensory properties and color indicators of the cupcake samples, where wheat flour was replaced with increasing percentages of lupine powder (10, 20, 30, and 40%). The results showed that sweet lupine powder had the ability to bind water, fat and emulsion, and the replacement of wheat flour with sweet lupine powder had a significant effect at (p≤0.05) on raising all chemical properties of the cupcake samples, where protein and fat contents increased from (4.55%) and (12.42%) respectively in the control sample to (17.91%) and (19.46%) respectively in the 40% fortified sample except for carbohydrates, as they decreased with the increase in the percentage of addition. The cupcake samples fortified with (10%) of sweet lupine powder had the best effect in improving the sensory properties of color, taste, aroma, texture and greater acceptance by the committee.