Utilization of Sweet Potato Tubers in Free Gluten Cupcakes for Celiac Patients

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Alexandria university,faculty of specific education,Home economic Department

Abstract

The main objective of the present study was to evaluate the addition of different concentrations (10, 15, 20 and 30%) of sweet potato tubers powder to cupcakes. Gluten free rice cupcake samples were prepared by replacing white rice flour by sweet potato (Ipomoea batatas, L.) flour at different levels. All different cupcakes formula were baked at 180 ͦ C for 25-30 min then cooled before evaluation, packaged in poly ethylene bags and stored at temperature 5ºC. Minerals contents, total phenols, total flavonoids, antioxidant activity, total carotenoids and identification of phenolic compounds using HPLC technique of the sweet potato tubers were determined. The chemical compositions, physical, color characteristics and sensory properties of cupcake samples were also determined. The results showed that wheat flour contains high amounts of moisture, protein and energy value as compared with rice and sweet potato flour. The mean values were 8.45%, 12.20% and 401.07 kcal/100kg, respectively. While, sweet potato flour contains high amounts of ash and fiber. The mean values were 7.01% and 7.78 %, respectively. Sweet potato roots contain high amounts of (potassium, calcium and magnesium), total phenols, total flavonoids, antioxidant activity and total carotenoids contents. The highest phenolic compounds in sweet potato tubers recorded for quercetin, rosmarinic acid and chlorogenic acid. The mean values were 327.0, 250.0 and 41.25 mg/g on dry weight basis, respectively.

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