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Enhancing Cupcake Antioxidants with Pumpkin by Vipashyanaa Banerjii is a document available to read on EtoBox.
What is Enhancing Cupcake Antioxidants with Pumpkin about?
The study evaluated the addition of pumpkin powder to cupcakes to enhance antioxidant activities and extend shelf-life. Two concentrations (5% and 10%) of pumpkin powder were used, resulting in improved sensory characteristics and significant increases in total carotenoids, total phenols, and antioxidant activity compared to the control. The fortified cupcakes showed reduced lipid oxidation, evidenced by lower peroxide and TBA values during storage.
- Author
- Vipashyanaa Banerjii
- Language
- EN