Development and Sensory Evaluation of Millet-Based Cupcakes as a Functional Bakery Product

Abstract

Millets are high in nutrition and dietary fibre. They serve as a good source of protein, micronutrients and phytochemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. This study seeks to produce millet based cup cake. The preparation of millet-based cupcakes involves the careful selection and combination of ingredients to achieve desirable nutritional and sensory properties. In addition to millet flours, wheat flour was incorporated to provide structure and improve the texture of the cupcakes. Cocoa powder was added to enhance flavour and colour, while sugar contributed sweetness and tenderness to the product. Baking powder was used as a leavening agent to ensure proper rise and softness. Milk served as the liquid medium, improving moisture content and contributing to a smooth batter consistency. After preparation of cupcakes measured physical properties and sensory analysis of the developed product. The weight of cakes varied from 218 to 285 g. The volume of cakes varied from 522 to 450 ml. The bulk density of cakes varied from 0.418 to 0.629 (gm/ml). The assessment showed that samples I and J were the most preferred. The cost of production of cake incorporated with refined wheat flour and millet mixtures was approximately Rs.45.43/100 g.