Abdelmegiud, M. (2025). Influence substitution of cocoa powder and sugar with carob pulp powder on the chemical composition and quality attributes of cupcake. Egyptian Journal of Agricultural Research, 103(3), 354-366. doi: 10.21608/ejar.2025.400798.1692
Mahmoud H. Abdelmegiud. "Influence substitution of cocoa powder and sugar with carob pulp powder on the chemical composition and quality attributes of cupcake". Egyptian Journal of Agricultural Research, 103, 3, 2025, 354-366. doi: 10.21608/ejar.2025.400798.1692
Abdelmegiud, M. (2025). 'Influence substitution of cocoa powder and sugar with carob pulp powder on the chemical composition and quality attributes of cupcake', Egyptian Journal of Agricultural Research, 103(3), pp. 354-366. doi: 10.21608/ejar.2025.400798.1692
Abdelmegiud, M. Influence substitution of cocoa powder and sugar with carob pulp powder on the chemical composition and quality attributes of cupcake. Egyptian Journal of Agricultural Research, 2025; 103(3): 354-366. doi: 10.21608/ejar.2025.400798.1692
Influence substitution of cocoa powder and sugar with carob pulp powder on the chemical composition and quality attributes of cupcake
Food Science and Technology Department, Faculty of Agriculture, Al-Azher University, Assiut 71524, Egypt
Abstract
This study aimed to produce healthy cupcakes and low in calorific, fat, and sugar by substitution cocoa powder (CP, high fat) and sugar (one of the main ingredients of cupcakes) with carob pulp powder (CPP). The levels of substitution of CPP used in the cupcake formula were 0, 25, 50, 75, and 100% from CP and sugar. The results showed that fibre, natural sugars, and carbohydrates in CPP were higher than those found in CP. While, the CP exhibited a higher content of fat and total calorific. In addition, CPP had higher in phosphorus, calcium, iron, and manganese compared to CP that had higher in potassium, magnesium, zinc, and copper. The CCP were regarded an important source of most essential and nonessential amino acids if compared to CP. On the other hand, substitution of CP and sugar with CPP increased the content of protein, fibre, and minerals and a decrease in lipid, carbohydrate, and calorie content in cupcakes compared with control sample in parallel with increasing the level of substitution. Cupcake weight and darker colour increased with increasing substitution, while the volume and specific volume decreased. Caused increasing substitution levels of CP and sugar with CPP (0 to 100%) in increased the hardness (3.65±0.04 to 6.82±0.02 N) and decreased cohesiveness (0.71±0.02 to 0.52±0.03 mm³). In general, sensory evaluation of cupcakes not showed significant difference (p > 0.05) with replacement of up to 50% of CP and sugar with CPP in the colour, appearance, odour, taste, and overall acceptability.
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