Development of a Highly Nutritional and Functional Gluten Free Cupcake with Red Kidney Bean Flour for Older Adults
Abstract
People ranging age 65 and older has increased their life expectancy. Their physical and sensory capabilities have declined which would lead to a high demand for functional foods. Consequently, transgenerational food needs to be created in order to maintain their activities. The aim of this study was to develop a functional cupcake for older adults. In this study, the functional cupcake was developed by using red kidney bean flour as a main ingredient. Proximate composition of red kidney bean flour and nutrition profile of gluten free cupcake were evaluated. In addition, baking properties, texture analysis and sensory test of this gluten free cupcake were also assessed by comparing with commercial gluten free cupcakes. The results showed that the crude protein and crude fiber of red kidney bean flour was greater than wheat flour (50% and 88%, respectively). With a high percentage of protein and fiber of red kidney bean flour, the nutritional value of gluten free cupcake was high in protein (4 g/serving) and fiber (3 g/serving). Moreover, functional and commercial gluten free cupcake had no significantly difference in overall likeness from sensory evaluation (p > 0.05). Consuming only one serving of this cupcake could obtain 8% Daily Intake of protein. In conclusion, this bakery product could be a good choice to purchase for older adults.
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